Tuna and Green Bean Salad

Ingredients

1 can french cut green beans, drained

3 tsp salt, plus more to taste

4-6 red potatoes, diced

1/3 C freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 C extra-virgin olive oil

1 tsp dried oregano

3/4 tsp pepper

8 oz cherry tomatoes, halved

1/2 C chopped fresh basil leaves

1/4 C chopped fresh parsley leaves

2 cans tuna packed in olive oil, drained

Drain the green beans and pat dry with a towel. Add 2 tsp salt to boiling water and add the potatoes. Cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 tsp salt and 3/4 tsp pepper.

Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Stuffed Jalapenos

15-20 Jalapenos Whole and Fresh

1 can fresh lump crab meat (Blue Crab)

12 oz Pepper Jack Cheese

Bacon ( I use Maple but any kind will do)

Preparation:

Clean Jalapenos slice on one side and clean out seeds

Slice Pepper Jack Cheese into thin pieces equal to the amount of jalapenos

Clean crab and prepare for stuffing

Take Jalapenos and put one slice of cheese and then 1-2 spoonfuls of crab inside. Wrap with bacon to cover entire jalapenos. Repeat until complete

Lightly season each Jalapeno with salt, garlic powder, chili powder, cayenne or crushed red pepper

Cook @ 375 until bacon is brown and crispy. I flip mine over once the top side is browned to crisp all sides.

Daniels Grilled Snapper

snapper fillets
sea salt and ground pepper
olive oil
one stick butter
heaping tbsp minced garlic
juice of 3 limes

in a sauce pan brown garlic then add the stick of butter and squeeze juice from limes, melt then simmer for about 5-7 minutes until tender, set aside. lay fillets out on a sheet of foil with the edges rolled up. drizzle with olive oil and salt and pepper to taste. set gas grill to low heat. put foil with fish on grill and pour garlic sauce over fish. cook for 15 minutes flipping half way through. spooning sauce over fish every couple of mintues.

Pecan Crusted Tilapia

4- servings

1/2 cup pecan halves
1/4 cup pretzel goldfish
4- 6oz fillets of tilapia
1/2 tsp. garlic powder
1/4 tsp. pepper
3 Tbsp veg oil

Process pecans w/ goldfish in a food processor until finely blended. Rinse fillets in water, sprinkle w/ salt, garlic powder and pepper. dredge fish in finely blended pecan/goldfish mixture. put oil in a large skillet over medium-high. add fish and cook 3-4 minutes on each side until brown. serve with golden-rum butter sauce..

Golden Rum Butter Sauce

makes 1/3 cup

1/2 tsp kosher or sea salt
3 Tbsp butter
2 Tbsp garlic clove minced (i use jar)
2 Tbsp rum
2 Tbsp fresh lemon juice (1/2 lemon)
2 tbsp fresh orange juice
1 tsp honey

melt 1 Tbsp butter in a small skillet over medium-high; add garlic and cook, stirring occasionally 5 minutes or until tender. Reduce heat to low and slowly whisk in rum, next 4 ingridients and remaining 2 Tbsp butter. cook stirring occasionally 1 minute; serve warm.. drizzle over fish