• 8 oz. boneless, skinless chicken breast
• 2 oz. bread crumbs
• 1 1/2 oz. clarified butter
• 1 oz. scallops
• 1 oz. shrimp
• 1 oz. crabmeat
• 2 oz. reduced heavy cream (basic white sauce)
• 1 oz. crushed garlic
• 1 oz. parmesan cheese
• 8 oz. cooked angel hair pasta
• 1 oz. sherry wine
• Salt and pepper to taste
• Sprinkle of paprika
• Parsley to garnish

Bread chicken breast in bread crumbs, season with paprika, and broil or pan fry in butter. In separate pan, saute shrimp and scallops in butter. When done, add garlic, sherry wine, crab meat, cheese and add cream sauce. Reduce. Serve on top of chicken over pasta. Garnish with parsley.
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• 8 oz. snapper filet
• 1/4 cup sliced onion
• 2 cloves chopped garlic
• 1/2 green pepper, chopped
• 1/2 tomato, chopped
• 4 oz. feta cheese
• Salt and pepper to taste
• Olive oil

Season fish filet with flour, salt and pepper. In a pan, mix onion, garlic, pepper, and tomato. Saute and then add feta cheese to mixture. In saute pan, add olive oil. When hot, add filet of fish and cook until golden brown. When done, put fish on plate, then put sauteed vegetables over fish and serve.
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• 8 oz. filet of grouper
• 2 oz. shrimp
• 1 oz. clarified butter
• 1 oz. sherry wine
• 2 oz. reduced heavy cream (basic white sauce)
• 1/2 oz. shredded cheddar cheese
• 1/2 oz. shredded parmesan cheese
• 1/2 oz. chopped green onion
• 1/4 oz. diced red pepper
• Pinch of garlic
• Salt and pepper to taste
• Sprinkle of paprika for color

Season grouper with salt and pepper and coat with olive oil. Broil or grill until done. Saute shrimp in butter, garlic and sherry. When done, add cheeses, onion, peppers and cream sauce. Bring back to boil and reduce. Put grouper on plate and pour sauce over top.
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