Peach Dipping Sauce

INGREDIENTS
1 c. peach preserves
3 T. rice wine vinegar
2 T. Dijon mustard
1 T. grated fresh ginger
1 tsp. red pepper flakes

DIRECTIONS
Combine all ingredients and refrigerate for several hours to allow flavors to blend.

*I have also used apricot preserves. And, if you cannot find rice wine vinegar; use 1 1/2 T. rice vinegar and 1 1/2 T. wine vinegar. Add more red pepper flakes if you like a little more kick.

King Crab Legs

INGREDIENTS
thawed king crab legs
1 c. whole peppercorns
1 c. soy sauce

1/2 c. butter
2 T. freshly squeezed lemon juice

DIRECTIONS

We like to use a giant pot outside to cook crab legs. If allows you a lot of space to work with and doesn't smell the kitchen up with a fishy smell. Fill a large pot a little less than 3/4 full with water. Add peppercorns and soy sauce and bring to a boil. Add crab legs and cook for 5 minutes. Use large tongs to remove the crab legs and let rest in a colander for several minutes until you are able to hold them in your hands to crack the shell and pull out the meat. We like to use heavy duty kitchen shears to cut the shell and my husband does all the work so yay for the rest of us!!

Heat butter in a smaller bowl until melted and add lemon juice. Use this as a dipping sauce for your crab meat.

Honey Lime Tilapia

I found this recipe from a friend who had pinned it on Pinterest. I love lime, honey and fish so I knew this would turn into a yummy dinner. The girl who posted this on her website adapted it from another website which you can trace the link back from her site One Lovely Life if you want to decide which variation to use. I loved the ingredients as listed below and didn't think anything needed to be changed. Enjoy!

INGREDIENTS
For the fish and marinade:
4 (4-5oz) Tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

For dredging and cooking:
1/2c flour
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil

DIRECTIONS
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.

When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Serve with lime wedges or peach salsa.

Serves 4.

*If you want to plan this meal in advance, you can prepare the fish and marinade in a large freezer bag and keep it in the freezer. Move frozen fish and marinade to the refrigerator the morning you plan to serve the fish and allow it to thaw in the refrigerator. It will marinate while it thaws!

Grilled Salmon

INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

*I always make a foil packet for the fillet and close it up, leaving a little room for air to circulate inside.