Garlic Butter Tilapia Scampi

Succulent, moist, tender, flaky, Tilapia fillets baked and ready in less than 30 minutes.

This melt-in-your-mouth recipe is one of those speedy meals you can prepare for your family on busy nights or when you are not well enough to cook for them.   It’s simple, fast,very easy to prepare, and it’s great paired with your favorite side dishes.  I came up with this when I wanted something different to flavor the fish.


Preheat oven to 400 degrees


  • 2 Tilapia fillets
  • 1 pouch of McCormick Garlic Butter Shrimp Scampi seasoning mix (available at your local grocer)
  • 2 Tablespoons olive oil
  • grated or shaved BelGioioso Parmesan cheese
  • lime or lemon wedges (optional)


  1. Place the fillets in the rectangular glass baking dish.
  2. Empty the pouch in a small bowl and mix with olive oil.
  3. Using a serving spoon, scoop the seasoning mixture and drizzle on the fillets until all fillets are all coated with the sauce mixture. Cover the baking dish with aluminum foil.  This will prevent the fillets from drying out while cooking.
  4. Bake for 12-15 minutes.*  On the 12 minutes mark, remove the baking dish from the oven and topped the fillets with shaved Parmesan cheese. (see note)
  5. Replace it in the oven and bake just until the cheese melts about 30 seconds. Remove from the oven immediately.
  6. Squeeze the lemon over the fillets.
  7. Serve warm with your favorite side dishes.


  • Cooking time in all ovens varies; adjust accordingly. 

That is all for now. Until next time. Thanks for visiting.  Your support is greatly appreciated.  Have a great week.


© (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Saffron Flower Sauce

Hi!  Do you like saffron spice or is it too expensive for your budget?  Here’s an inexpensive alternative:  Saffron flowers.

If you can’t find or afford high quality saffron threads to make a sauce for your seafood dish, you can use the flowers.  It costs $3 per 20 oz. and it’s available at Asian grocers.  The taste and aroma may not be as pungent as the high-quality saffron threads and the color differentiate itself when it is placed in liquid, but you can make it  as tasty and colorful.  Here’s a super easy sauce recipe using the saffron flowers that I have been making for seafood dishes when high-quality saffron threads are not available.

Recipe Yields:  2 servings


  • 1 tablespoon Extra Virgin Olive oil or butter
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chopped onions
  • 1 tablespoon plus 1/2 teaspoon organic unbromated, unbleached all-purpose flour
  • 1 cup water (see notes)
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoonful saffron flowers


  1. In a skillet over medium heat, add the oil or butter when hot.
  2. Add the minced garlic and saute until lightly brown then add the onions and saute until translucent.
  3. Add the chicken bouillon and flour and immediately stir using a whisk to form a roux then slowly add the water while stirring; mix well until free of lumps.*
  4. Add the saffron flowers and let it come to a boil. Stir constantly until the sauce thickens about 3-5 minutes. (see notes)
  5. Pour over seafood such as fish, shrimp, scallops, and even lobster.  Enjoy!

Oven-baked panko crusted tilapia over couscous with saffron flower sauce.


  • You can use chicken stock as substitute for water and chicken bouillon if you prefer.  Adjust seasoning to taste.
  • Stirring constantly when adding the flour and water and/or until the sauce thickens is important to achieve smooth sauce.
  • The longer you boil the sauce, the better.  You are extracting the flavor out of the saffron flowers this way. I let mine boiled for at least 5 minutes.
  • If you want a thicker consistency, add another 1/2 teaspoon of flour.

That is all for today.  Until next time.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please  link back to source if you use or share any of my recipes.  Thank you and have a blessed day!


Zesty Seafood Quinoa Pasta

Quinoa pasta with poached salmon flakes, garlic bay shrimp, and kale garnished with grated lemon zest, shaved parmesan cheese and fresh squeezed lemon juice.


Hello!  It’s been an extremely busy week for me, especially this weekend.  So, I’ll leave you with this recipe until I can post more next time.  I promise to visit your blog and answer all your comments then.  Thank you.  🙂

A visit to a doctor gave an answer to my question to why  I rapidly gained back the weight I lost despite eating healthy foods – vitamin and mineral deficiency.   My doctor told me a healthy diet doesn’t mean I’m getting all the nutrients my body needs.  It all depends on how my body absorbs the nutrients.  So, besides taking supplements that the doctor prescribed, I decided to create a recipe combined with all the crucial nutrients for dinner.

I made quinoa pasta with seafood and kale.  This pasta recipe is low in fat and carbohydrates, gluten-free and it’s packed with protein, omega-fatty acids, fiber, Vitamin D, Vitamin Bs (B2, B3, B6, B9, B13), zinc and iodine.  I made two servings ( for M and I) and the kids had theirs without seafood ( because of allergy).

Here’s how to make it.


  • 4 oz. quinoa spaghetti noodles (half of the package)
  • 2-3 servings of salmon (12 oz.)
  • Weber Zesty lemon and garlic and herbs seasoning
  • 1/8 teaspoon Kosher salt
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1 lemon, cut in half, divided
  • 1 cup wild caught fully cooked bay shrimp
  • 3 large cloves of garlic, chopped
  • 1/4 cup chopped onions
  • 3  handfuls of baby Kale
  • salt and pepper to taste


  1. Prepare all ingredients.
  2. Cook quinoa pasta according to package directions.  Drain and set aside.
  3. In a large deep saute pan over medium-high heat, add 2 tablespoons of oil, water, salt, and juice of half lemon. Stir.
  4. Season salmon with zesty lemon and herbs seasoning and add to the pan with water mixture.
  5. Cover the pan and poached salmon until  opaque about 8-10 minutes.  Break off the salmon flesh using a spatula.  Throw away the skin.
  6. In a separate small skillet over medium heat, add the remaining oil when hot.
  7. Add the garlic and onions and saute until translucent.  Add the bay shrimp and stir-fry just until heated through.  Add the kale leaves and stir-fry until somewhat wilted. Remove from heat.
  8. Add the cooked pasta and kale leaves in the pan with salmon.   Carefully stir until well-combined.  Squeeze the remaining lemon over the top.  Season with more zesty lemon and herbs seasoning (to your taste). Garnish with shaved parmesan cheese and lemon zest.
  9. Enjoy with garlic bread or a glass of white wine.  🙂


Note: Quinoa is gluten free, so the pasta breaks off easily, so stir slowly and carefully.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Happy Friday! 🙂

© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Steamed Swordfish in Banana Leaves

Seasoned Swordfish with citrus, ginger, tomatoes and cilantro wrapped in banana leaves then steamed.  A cooking style I learned from my mother. 


Besides frying, my mother would sometimes steam or grill the fish.   She would wrap it in banana leaves and steam it on a wood stove. It was very satisfying to inhale the fragrant aroma of flavor before I sunk my fork into the moist, tender fish. tasty!

Swordfish is one of my husband’s favorite seafood.  He loves that I make it the same way.


Swordfish is dense, meaty, mildly sweet in flavor and an excellent source of protein.  Each serving contains at least 30 grams according to guidelines.  It’s also rich in potassium, Vitamin D & E, and selenium.  According to studies, protein is very beneficial for you.  Your body uses protein to produce enzymes, transport oxygen and maintain healthy tissues including your muscles, hair and nails.  Potassium acts as electrolyte, an essential process for the function of your muscles and nerves while selenium provides protection against cancer. 

However, we don’t eat it often (it’s been years since we had it last) because it’s expensive ($28 a pound) and high in mercury.  Women who are breastfeeding or pregnant or planning to get pregnant should avoid eating swordfish. You can substitute tilapia (or any fish) instead and use the cooking procedures in this post.  I tried it and it was just as good.


  • 1 (.51 lb) Swordfish steak (or tilapia or salmon)
  • 4 thinly cut firm butter (2 tablespoons)
  • 6 tricolor cherry tomatoes (or any tomatoes), halves
  • 6 slices of ginger (thickness of a nickel), divided
  • slices of lemon and lime
  • salt and pepper or soy sauce to taste or both ( I used salt and pepper)
  • a handful of fresh cilantro
  • 1 long green chili (optional) 
  • 4 large wilted banana leaves (large enough to fit all the ingredients), divided


  1. On low heat, wilt the banana leaves over your stove.  Be careful not to burn yourself or the leaves.
  2. Drizzle the wilted leaves with small amount of oil then gently wipe with a paper towel.  The oil makes it easy to wipe the banana leaves and  prevent them from tearing. 
  3. Layer three banana leaves and arrange in order the cilantro, 3 ginger slices, swordfish, the remaining 3 slices of ginger, butter, lemon & lime slices, tomatoes, and more cilantro.  Season with the seasoning of your choice (salt and pepper, soy sauce or both)
  4. Wrap the fish by gathering the banana leaves and tuck the sides down or fold them up (the latter is best).
  5. Pull three strands from the remaining banana leaf  and use them to tie to secure the wrap.
  6. Place in a steamer.  Bring water to a rapid boil and steamed the fish for 30-35 minutes.  
  7. Remove from the pan and cut the tie with scissors.  Unfold the banana leaves and  enjoy.

Note: You can go ahead and heat the water over low heat while you prepare the fish to save time.  Then increase the heat when it’s time to steam the fish. You can also garnish it with chopped fresh cilantro.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

My Grandparents Farm and My Mother’s Steamed Clams


One of my childhood favorites.


Growing up I, was surrounded by rice, corn, peanuts, vegetables, sugar cane fields, coconut trees, and tropical fruits.  The best environment for a child to grow up in.  My grandparents farm was mainly my playground growing up. During the last weekend of the month, I would always get excited because my mother would take us to visit my grandparents farm.  She either took me or my sister with her.   On the way to the farm, my mother and I would stop by the market to buy some fish and pastries.  It became a family tradition.

Continue reading

Tilapia with Fiery Shrimp and Orange Pineapple Sauce

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit  Thank you!

I know some of you have been waiting for the recipe.  So without further a do, here it is as promised. 🙂


Prepare the ingredients.



  • 2-3 Tilapia fillets, seasoned with salt and pepper
  • 1 cup cocktail shrimps
  • mini bell peppers
  • 1 can (8 oz.) pineapple tidbits
  • 1/2 cup of orange pineapple juice
  • sweet chili sauce
  • orange zest of 1 orange
  • 2-3 tablespoons all-purpose flour
  • olive oil
  • salt and pepper to taste

Preparation Methods:

Roast the bell peppers  by placing them on the burner stove with low heat.  You will hear a cracking sound while roasting.  Don’t panic.  It’s just the peppers’ skin popping.    I roasted the peppers only until they are somewhat soft.  Place them on a platter.  Set aside.

Coat a heated skillet with olive oil and add the seasoned tilapia.  Cover and cook until brown. Turn over to the other side and cook until brown.  Remove from the pan and put them on the plate with the roasted bell peppers.

Cook the sauce.  On the same skillet, add about 1 tablespoon of olive oil or butter.  Add the shrimp and cook for 1-2 minutes.  Add in the flour and stir until a paste is formed.  Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux.   Add the orange zest and sweet chili sauce and pineapple tidbits.  Season with salt and pepper to your taste.  Remove from heat and pour over the cooked Tilapia fillets.

Serve warm with your favorite starch.  Bon Appetit! 🙂


Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂


I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂


  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.


Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.


I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.


Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!


Zesty and Tangy Shrimp Appetizer

No, this is not the common appetizer, shrimp cocktail, but it’s fast, simple, succulent and mouth-watering shrimp dish with minimal ingredients.  This amazing dish is ready in a jiffy.  My husband loved it!


Besides the oil, roasted garlic and herb seasoning and the honey-mustard dipping sauce, which are not in the picture, below are the other three ingredients you’ll need to cook the shrimp.  It’s so easy!  I bought the shrimp already peeled and deveined to save time.


  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning
  • juice of 1 lemon
  • 8 pieces of jumbo shrimp; peeled and deveined
  • Honey Mustard dressing (for dipping) or any dipping sauce you prefer
  • 2 tablespoons olive oil or butter

Preparation Methods:

  • Generously sprinkle the shrimp with the seasoning.  Heat a skillet over medium-high heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes.*


Flip and cook on the other side until opaque.


Turn heat to low and squeeze the lemon over the shrimp.  Don’t touch the shrimp.  Let the shrimp cook and absorb the lemon juice about 1 minute or so.*


Serve as is or with your favorite sides and dipping sauce.  My husband had this last night with pesto soba.  He was a happy camper. 🙂

Image*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Baked Salmon with Mango and Raspberry Salsa

When you are on vacation, you eat whatever is available and sometimes indulge with some unhealthy snacks.  Well, when we went to explore downtown Chicago, I bought a scoop of Haagen Daz Sea Salt Caramel Gelato.  Oh, my…it was so delicious!  I almost did not want to share it with my husband. 🙂 Then, we had Chicago’s famous and authentic pizza for dinner.

When we arrived in Virginia, I wanted to have seafood and salad for dinner after indulging foods that were high in carbohydrates.

This recipe is great when you don’t have that much time to prepare a meal for more than 30 minutes.*  It’s fast, simple, easy, and delicious.


Preheat oven to 350 degrees.  Prepare the ingredients.



  • 6 or 8 oz. salmon fillets
  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning (not in the picture)
  • juice of 1/2 lime
  • 1/2 cup diced fresh mango
  • cilantro, chopped
  • 10 pieces of raspberries, halves
  • salt and pepper
  • olive oil


Lightly coat the baking dish with cooking spray and arrange the salmon fillets.   Season the fillets with lemon and roasted garlic and herbs seasonings.  Lightly drizzle with olive oil.


Cover with foil and bake for 25-30 minutes.  Prepare the salad or a side dish you prefer at this time.  Set aside.


Meanwhile, prepare the salsa.  Combine the mango, raspberries, cilantro, lime juice,  a pinch of salt and dash of ground black pepper in a small bowl.  Mix until well combined.  Set aside.  Remove salmon from the oven.  DSCN7273

Arrange the cooked salmon on a plate.  Add any of your favorite starch or side dish.  Garnish the cooked salmon with mango and raspberry salsa.  Serve immediately.

You can create scrumptious meals like this one.  This dish is presentable enough to serve at a wedding in my opinion.  Don’t you think?  Bon Appetit!

DSC_0010*Note:  Due to variations in ALL ovens, cooking time may require adjustment.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Skillet Grilled Shrimp with Tropical Couscous

My husband took me out to dinner to celebrate our wedding anniversary.  I wanted to go to Bone Fish Grill because their snapper was excellent.   I didn’t want to go someplace else because the food might not be as good and I didn’t want to be disappointed, especially on a special day.  Well, my husband told me that someone recommended this place in Tyson’s Corner.  He convinced me that their food was great and that they were highly recommended by many, so I said okay.  Well, I was very disappointed to say the least.  Let me just say, I will never go back there again.  I conclude good food is not define by how  “upscale” a restaurant is.  It really depends.

When I couldn’t eat what I want, I can’t sleep.  I know I’m weird that way.   So,  the following night, I made my husband and I skillet grilled shrimp on skewers with tropical  couscous for dinner.  I also added some toasted garlic on top of the couscous and shrimp.  It was very delicious and so satisfying.

Ingredients for the shrimp:

  • 16 pieces large shrimp, peeled and deveined, tail on
  • Weber N’ Orleans Cajun Seasoning
  • Weber Gourmet Burger Seasoning
  • Weber Roasted Garlic and Herb Seasoning
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup diced garlic
  • 4- size 8 Bamboo skewers


  1. Skewer the shrimp.
  2. Sprinkle the shrimp with these three seasonings. Set aside.
  3. Heat a flat, square skillet (pancake skillet) over medium heat.
  4. Coat with olive oil and butter.
  5. Add the garlic and saute until lightly brown.  Set aside on the edge of the skillet to prevent it from burning.
  6. Turn the heat to medium-low at this point and grill the shrimp until opaque, about 5 minutes each side.
  7. Meanwhile cook the couscous.

Ingredients for the couscous:

  • 1 box(5.08 oz.) Near East Couscous with roasted garlic and olive oil plus the ingredients written on the box
  • 1/2 cup of diced mango
  • 1/2 cup pineapple tidbits
  • 1/2 cup of finely chopped cilantro
  • 1/4 cup plum tomatoes; seeded and diced
  • 1/4 cup of diced red onions
  • black pepper to taste
  • juice of 1 lime plus more for garnish
  • Toasted garlic (from above recipe)


  • Follow the cooking directions on the box to cook the couscous.
  • Combine the mango, pineapple, cilantro, tomatoes, red onions, lime, and black pepper in a bowl.
  • Add the tropical fruit mixture to the cooked couscous.
  • Mix until all ingredients are well combined.
  • Arrange shrimp and couscous on a plate. Garnish with lime and toasted  garlic.

Bon Appetite!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.