Hula Hut's Fish Tacos

1 pound Firm fleshed fish, cooked however you like (preferably grilled)
1/2 small Head red cabbage finely shredded
1 bunch fresh cilentro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1 1/2 cup Ranch dressing
2 Limes
12 Flour tortillas


Directions:
Sauce: Put the jalapenos in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy!

Hooters Buffalo Shrimp

Ingredients:

***Buffalo Sauce***
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 dash black pepper
1 dash garlic powder
***Shrimp***
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour


Directions:
Buffalo Sauce: Combine in a small saucepan over medium heat until butter is mixed through. Cover, and keep warm over low heat.

Shrimp: Combine egg and milk in a small bowl. Place flour in a large zip-type bag. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat. Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour. Refrigerate about 5 minutes while the deep fryer heats up to 375 F.

Deep fry for 8 to 10 minutes, until shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.

Acapulco-Style Fish Fillets

Ingredients:
4 firm-fleshed fish filets, 1" thick (grouper, sea bass, swordfish)
1/3 cup tequila
1/3 cup fresh lime juice
2 cloves garlic, peeled and finely minced
1 teaspoon salt
4 tablespoons olive oil
4 tomatoes, seeded and diced
1/2 onion, finely chopped
1 jalapeno, seeded and finely chopped
4 tablespoons finely chopped cilantro


Directions:
Place the fillets in a shallow, non-reactive bowl. Combine the tequila, lime juice, garlic, salt and olive oil. Pour mixture over fish and marinate for 1/2 hour, turning once after 15 minutes. Longer marinating is inadvisable, since the lime juice will begin to "cook" the fish.

Combine the tomatoes, onion, jalapeno and cilantro and set aside. Heat 2 Tbs of olive oil in a pan. Remove fish from the marinade, reserving extra marinade.

Saute for 3-4 minutes on each side. Boil the remaining marinade. Serve the fish with some of the marinade spooned over each piece and topped with the fresh salsa.

Seared Salmon With Indian-Inspired Cream Sauce

Ingredients:

4 fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 slices lemon for garnish
2 tablespoons thinly sliced green onion for garnish


Directions:
Season each fillet with salt and pepper; set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes.

Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.

Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.

15-Minute Busy Day Beef Delight

Ingredients:

1 tablespoon oil
1 pound lean beef, cut into strips
1 green pepper, sliced into strips
1 cup fresh mushrooms, cleaned and sliced
3 tablespoons soy sauce
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon cornstarch
1 can cream of mushroom soup
4 cups cooked rice


Directions:
Heat oil in heavy skillet. Stir in beef and brown, about 5 minutes. Add green peppers and mushrooms; cook and stir until liquid evaporates. Remove from heat.

In a saucepan, combine soy sauce, beef broth, brown sugar, cornstarch and mushroom soup. Heat to boiling, stirring constantly.

Add sauce to beef. Cover and simmer 4 to 5 minutes. Serve over hot cooked rice.