Sumptuous - Date With a Dish

If you are like thousands of others who enjoy cooking and eating a variety of seafood, then the following recipes are just for you. From stews to sandwiches, there is a full range of easy-to-make dishes that will satisfy your appetite. The group of delectable delights includes Shrimp With Peach Salsa, Spicy Fishermen Stew, Smoked Salmon Spread and Seared Scallops With Cilantro Lime Butter.

Take a look to see which of these mouthwatering recipes appeal to you, your family and your friends.

Enjoy the fruits of the sea!

Shrimp With Peach
Salsa

2 cups diced fresh peaches
1/4 cup thinly sliced green onion
3 tablespoons orange juice
2 tablespoons fresh lime juice
1 teaspoon grated lime rind
2 tablespoons chopped, seeded
  jalapeno pepper
1 tablespoon chopped cilantro
1 tablespoon honey
1 teaspoon minced, fresh, peeled
  ginger
1 1/2 pre-cooked shrimp
  with tails on

Combine all ingredients except shrimp in a medium bowl. Cover and chill. To assemble plate: Spoon a small mound of Peach Salsa in center of each plate and arrange the shrimp around the mound. Garnish with lime and cilantro.

Yields 4 servings

CALORIES 236, TOTAL FAT 3.0G, CHOLESTEROL 259MG, CARBOHYDRATE 15.9G, PROTEIN 35.3G, SODIUM 254MG.

Easy Red Snapper
Vera Cruz

6 8-ounce red snapper fillets
  Salt and pepper to taste
2 tablespoons olive oil
1 small onion, sliced
1 medium green bell pepper, cut
  into strips
1 medium red bell pepper, cut
  into strips
1 medium yellow bell pepper, cut
  into strips
4 plum tomatoes, diced
1 teaspoon dried oregano
2 cloves garlic, minced
1 dried bay leaf
1/4 cup sliced pimento-stuffed
  green olives
2 tablespoons fresh lime juice
1/4 cup dry white wine
1 or 2 jalapeno peppers, minced
2 tablespoons chopped cilantro

Rinse snapper fillets, pat dry with paper towels. Place fillets in a large glass baking dish or pan. Season the fish with salt and pepper. Set aside. Heat olive oil in large skillet until hot over medium-high heat. Add the onion, green, red and yellow bell peppers, tomatoes, oregano and garlic. Cook and stir until vegetables are just tender. Add the bay leaf, olives, lime juice, white wine and jalapeno. Stir to combine vegetables. Pour vegetable mixture over fish and season with salt and pepper. Bake at 350 degrees until fish flakes easily, about 15 to 20 minutes. Sprinkle with cilantro. Serve with white or yellow rice.

Yields 6 servings

CALORIES 320, TOTAL 8.6G, CHOLESTEROL 84MG, CARBOHYDRATE 9.4G, PROTEIN 48.1G SODIUM 300MG.

Crab Tacos With Corn,
Pecans And Avocado

8 ounces crabmeat, with any
  pieces of shell removed
10 grape or cherry tomatoes,
  quartered
1/2 cup drained canned corn or
  fresh, cooked corn
1/4 cup thinly sliced red onion
1/2 green bell pepper, seeded and
  finely chopped
1/4 cup fresh lime juice
2 to 3 tablespoons chopped pickled
  jalapeno
2 tablespoons pickling liquid
  from jalapeno pepper
1 tablespoon finely chopped
  cilantro
2/3 cup pecan halves, toasted
1 ripe avocado
1/4 teaspoon salt
6 corn taco shells

Several hours or a day before serving, combine crabmeat, tomatoes, corn, red onion, bell pepper, lime juice, pickled jalapeno with its liquid, and the cilantro in medium bowl. Mix well, cover and refrigerate. Just before serving, stir pecans into crab mixture. Peel and pit avocado; mash with salt to form a paste. Spread a thin layer of avocado paste inside each taco shell. Fill shells with crab mixture and serve.

Yields 6 servings

CALORIES 243, TOTAL FAT 12.1c, CHOLESTEROL 29MC, CARBOHYDRATE 26.9G, PROTEIN ll.6G, SODIUM 270MG.

Spicy Fishermen Stew

2 tablespoons olive oil
4 large cloves garlic, minced
4 large shallots, chopped
1 14-ounce can crushed tomatoes
1 8-ounce bottle clam juice
1/2 teaspoon crushed red pepper
1/2 teaspoon saffron threads,
  crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano,
  crushed
1 large potato, peeled and diced
  medium carrot, diced
1 pound red snapper, cut into
  2-inch chunks
1/2 pound medium shrimp, shelled
  and deveined
1 dozen small mussels
  Salt and pepper to taste
2 tablespoons thinly sliced green
  onion

Over medium heat, heat the' olive oil in a large saucepan or Dutch oven until hot. Add the garlic and shallots; cook and stir until softened, about 5 minutes. Add the tomatoes, clam juice, crushed red pepper, saffron, thyme, oregano salt and pepper. Bring to a boil; add Cover and simmer are tender, about 10 minutes: Add snapper, shrimp and mussels. Cover and simmer until seafood is just cooked through, about 5 to 8 minutes. Season with salt and pepper. Serve in bowls at once with cooked rice. Garnish with green onions.

Yields 6 servings

CALORIES 240, TOTAL. FAT 7.0G, CHOLESTEROL 93 MG, CARBOHYDRATL 15.5G, PROTEIN 27.9G, SODIUM 824MG.

Smoked Salmon Spread

8 ounces smoked salmon,
  chopped
8-ounce package cream cheese,
  softened
3 tablespoons minced fresh chives
3 tablespoons minced shallots
2 tablespoons minced red bell
  pepper
1 tablespoon chopped fresh dill-weed
1 tablespoon fresh lemon juice
  Hot pepper sauce to taste