Redbone Alley Herb Crusted Tuna Steaks 2 (2-inch thick) yellowfin tuna steaks 1/2 cup each fresh basil, rosemary, thyme, oregano, and cilantro 11/2 tablespoons chopped garlic 2 lemons, juiced 1 tablespoon salt 1/2 tablespoon fresh black pepper 1/2 cup olive oil Steal This Recipe® step-by-step instructions: 1. Grind in a food processor the herbs, lemon juice, garlic, salt and pepper to make a rub. 2. Using your hands, press the herb rub into the tuna steaks well, being sure to coat all the sides of the fish. 3. Let them stand in the refrigerator for 4 to 6 hours so the flavors infuse into the steaks. 4. Prepare a hot charcoal grill. 5. Brush each side of the tuna steaks with olive oil and place them on the grill for 2-3 minutes on the first side. 6. Flip the steaks and grill them on the second side for 2-3 minutes for a good medium-rare. If you’d like to baste the steaks while grilling, simply add a little olive oil to the leftover herb mixture and brush this on the fish as it grills. 7. Be careful not to overcook the tuna, as it easily dries out. Enjoy!

Seafood Enchiladas I make this recipe with imitation crabmeat. This is processed from fish. It is a big recipe. I recommend that if you are going to make it for a group of people that you use the imitation. That takes care of people who are allergic to shellfish (just like you would not make cookies with nuts because a tiny bit of nut would set someone off if they had allergies). Nutrition Facts: 1 enchilada equals 243 calories, 11 g fat, (5 g saturated fat), 53 mg cholesterol, 662 mg sodium, 21 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 fat, 1 1/2 starch, 1 very lean meat. . SEAFOOD ENCHILADAS 1/2 cup chopped onion 1 garlic clove, minced 1 tablespoon butter 1 cup (8 ounces) reduced-fat sour cream 3 tablespoons all-purpose flour 1 cup reduced-sodium chicken broth 1 can (4 ounces) chopped green chilies 1 teaspoon ground coriander 1/4 teaspoon pepper 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided 2 cups coarsely chopped real or imitation crabmeat 8 flour tortilla (6 inches), warmed 1/2 cup chopped tomato 1/2 cup chopped green onions (well washed) 1/4 cup chopped ripe olives. In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; sitr in 1/2 cup cheese. Place crab in a bow; stir in 1/2 cup cheese sauce. spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in.x7-in.x2-in. baking dish coated with nonstick cooking spray. Top with remaining cheese sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives

Pan Seared Shrimp With a Cilantro Wine Sauce

Definately will have to try this one! Thanks!