I made this tasty dish tonight for my girlfriend’s birthday.  This dish is so simple yet packed with so many wonderful flavors.  Serve over pasta with a piece of garlic bread on the side.

My girlfriend and I love dining at tapas style restaurants.  Recently we ordered a wonderfully tasty Spanish shrimp dish and instantly I knew I needed to recreate this dish at home.  Simple yet loaded with flavor.  Serve this dish with a couple pieces of toasted crusty bread to dip into the sauce.

This delicious shrimp scampi dish comes together in just one pot for super easy cleanup.

This recipe also works well with tilapia.

4 3-5 ounce basa fish fillets
4 Tablespoons butter, melted
4 Tablespoons lemon juice
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
Dash paprika
Sea salt, to taste
black pepper, to taste
Lemon wedges

Preheat oven to 425 degrees F.

Pat fish fillets dry and place on a baking dish sprayed with olive oil.

Pour lemon juice and melted butter over fish.

Season the fish with the lemon-pepper, garlic powder, paprika, salt and pepper.

Bake uncovered for 10-12 minutes or until fish flakes with a fork.

Serve with lemon wedges.

Serves 4

2 tilapia filets
1 tablespoon olive oil
1 tablespoon fresh lemon juice
4 thin slices heirloom tomatoes
1/2 tablespoon Italian seasoning
salt & black pepper, to taste
2 lemon wedges for serving

Preheat oven to 350 degrees F.

Grease a baking pan with some olive oil.  Place the tilapia filets in the pan.  Drizzle with fresh lemon juice.  Season with salt and pepper, to taste.

Place 2 tomato slices on top of the filet.  Drizzle with some olive oil, then season both filets with Italian seasoning.

Bake for 15-20 minutes or until cooked through.

Serve with lemon wedges,

2 tilapia fillets
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons olive oil
Juice of 1/4 lemon
lemon wedges, for serving

Combine the chili powder, garlic powder and salt on a plate.

Dredge the tilapia fillets in the spice mixture and coat on both sides.

Heat olive oil in a large nonstick skillet over medium-high heat.

Cook the fillets in the pan for 4 minutes on one side and 3-4 minutes on the other side or until just opaque in the center.  Half way through cooking, drizzle the fillets with lemon juice.

Serve immediately.

Serves 2

Lemon Garlic Tilapia

1 (8oz) tilapia filet
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, chopped
salt, to taste
black pepper, to taste
lemon wedge, for serving

Preheat the oven to 400 degrees F.

In a bowl, combine the lemon juice, olive oil, garlic, salt and pepper.

Place the tilapia filet in the bowl and coat with the mixture.  Let marinate for about 10 minutes.

Spray olive oil on a baking pan, then place the tilapia filet on top.

Bake in the oven for 15-20 minutes or until cooked through.

Serves 1

Roasted Brussels Sprouts

1 lb. Brussels sprouts, trimmed
olive oil
salt
black pepper

Preheat the oven to 400 degrees F.

Place the Brussels sprouts in a baking dish and drizzle with olive oil.  Season with salt and pepper.  Toss to coat.

Bake in the oven for 30 minutes.

Serves 2-3

1 pound large (16-20 count) shrimp, peeled, de-veined, tail-on
3-4 garlic cloves, sliced thin
2 tablespoons olive oil
2-3 tablespoons butter
2 tablespoons finely chopped parsley
1/2 to 1 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper to taste
1 Tbsp lemon juice

Heat a sauté pan over high heat. Reduce to medium-high heat and add the olive oil and butter. Once the butter melts, add the garlic and red pepper flakes. Sauté for 30 seconds.

As soon as the garlic begins to brown, add the shrimp to the pan. Stir to combine and coat the shrimp with the butter and oil. Spread the shrimp out evenly in the pan. Cook for 2-3 minutes.

Turn the shrimp over, and cook for another minute or until the shrimps turn pink and are cooked through. Remove from the heat, add the parsley, lemon juice, salt and pepper.  Toss to combine.

Serve over angel hair pasta.

Serves 4

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Kosher salt and black pepper
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Preheat your broiler.  Broil tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.  If you prefer, this recipe can be grilled as well.

Serves 4