Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place
fish in a glass dish, and pour marinade over all. Then Add Backyard Asian Fire Pepper Jam on Top Cover with plastic wrap, and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill.
Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of
thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking
Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic
bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and
once near the head.
Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center,
6 to 8 minutes.
2 pounds fish fillets (deboned and cut into serving pieces)
oil (for cooking)
1 cup mayonnaise
1/4 cup sweet pickle relish
1/2 lemon juice (optional)
salt & Pepper, to taste
Measure ½ cup of flour into a pie plate and set aside.
In a medium bowl, stir together 1 ¾ cup of flour, Andy Roo’s Cajun Garlic Seasoning.
Slowly add in the beer to the flour mixture, whisking to incorporate well. Add in a little water if the mixture is too thick, extra flour if
it gets too watery. The mixture should not be too thick but should easily coat the fish when it gets dipped into the mixture.
Set the batter aside and heat the oil.
I use a deep fryer but if you can also use a large frying pan with a few inches of oil in it. Heat the oil to 370 degrees F.
When the oil is hot enough, coat the fish fillets with flour before dipping them into the batter.
Carefully lower the fish pieces into the oil and cook until golden brown on both sides. If you are using a frying pan you will need to turn the
fish to cook the other side. Transfer the cooked fish to a paper towel lined plate and keep in a warm oven until all the fish are cooked and
ready to serve.