Fish Sensations

Tilapia Moccorn Style with Mango Sauce
4 (5-ounce)
tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves

Directions

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Salmon & Citrus Asparagus ( YUM YUM YUM)
4
filets of salmon
1 lemon
1 orange
2 limes
1 stick of butter
1 bunch of asparagus
1 bowl of water and ice (shocking asparagus)

Prepare Salmon;

Season salmon with salt/pepper. In a sauce pan add 4 tablespoon of lime juice and 2 tablespoons of butter. Add Salmon to the indoor/outdoor grill. For a 1inch to 1inch and ½ cook for 2 to 3 mins on each side (depending on how you like it). Flip until done and transfer to your rice side.

Prepare Asparagus;

Drain asparagus. Add 1 tablespoon of lemon juice, 2 tablespoon of orange juice, 3 tablespoon of butter to pan. Let dissolve butter, add asparagus. Add 1 tablespoon of sesame seeds and cook for about 3 mins. Once the asparagus is cooked to your likening serve over salmon.