QUEEN RITA'S GRILLED TILAPIA

4 tilapia fillets

Marinade:

1/3 cup olive oil

¼ cup low-sodium soy sauce

4 cloves garlic, minced

2 tablespoons rice-wine vinegar

2 tablespoons sesame seeds

1 tablespoon sesame oil

1 teaspoon freshly ground black pepper

¼ teaspoon pepper flakes

Place tilapia in a resealable plastic bag. Combine remaining ingredients in a small bowl and pour over fish.

Seal bag and place into refrigerator for 1-2 hours.

Preheat grill for medium high heat. Remove fish from bag and discard marinade. Place fillets on grill and cook for approximately 3 to 4 minutes per side, turning once.

Once fish flakes easily with fork, remove from heat and serve. Serves 4.

3 pounds jumbo raw shrimp in shell

(7 or 8 per pound)

4 large garlic cloves

¾ teaspoon salt

5 tablespoons fresh lemon juice

1 teaspoon chili powder

1 teaspoon black pepper

2 teaspoons Worcestershire sauce

¾ cup olive oil

¼ cup finely chopped fresh oregano

3 lemons, each cut into 6 wedges

Unless the shrimp has already been prepared for you at your fish market, snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. De-vein shrimp, leaving shells in place.

Place the garlic in a blender along with the salt, lemon juice, chili powder, black pepper and Worcestershire sauce, and blend until smooth.

With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

Toss shrimp with a quarter-cup of the dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.) Skewer shrimp for easy turning.

Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.

Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, about 5 to 7 minutes total. Transfer to platter garnished with the grilled lemons, and serve with remaining dressing.

Makes 6 servings.

Two 8-ounce tilapia fillets

Rind and juice of one lemon

Rind and juice of one lime

2 tablespoons Cajun Seasoning Mix

(see recipe)

Place fillets in a resealable bag with juice and rind of lemon and lime. Refrigerate for 30 minutes.

Preheat grill. Remove fish from bag and season with Cajun Seasoning Mix. Grill over medium heat for about 6 to 8 minutes, turning once.

Serves 2.

2 teaspoons kosher salt

1 teaspoon cayenne pepper

4 teaspoons paprika

2 teaspoons granulated garlic

1 teaspoon granulated onion

1 teaspoon black pepper

1 teaspoon white pepper

2 teaspoons dried thyme

Put all ingredients in a spice grinder and mix thoroughly. Store in a jar with lid.