Hey guys, want an easy-to-make recipe sure to impress your favorite gal? And gals, how about making something you would only expect to find in a fancy restaurant, that will make your man think you spent all day preparing his dinner?  Well, here's an easy recipe that will impress all of your guests!

The ingredients are fresh and readily available at any market.  It's quick and easy to make. On a scale of 1 to 5 (1 being easiest - 5 being most difficult), I give it a 2. This is one of those recipes everyone should make at least once. It really is "off the hook!"

Ingredients:

• 8 small snapper fillets (or any other small fresh local fish fillets)
• Captain Rapps' Everglades City All Y'all Seasoning
• 1/4 cup olive oil
• 1 ripe mango
• 1 ripe kiwi
• 1/2 sweet yellow pepper
• 1/2 sweet green pepper
• 1/2 sweet Vidalia onion
• 1/4 cup fresh chopped cilantro
• 1/2 fresh diced jalapeño pepper (seeds and ribs removed)
• 1/2 tsp sea salt (or to taste)
• 1 tsp ground pepper
• 1 Tbs sugar
• 1 lemon

Instructions:

Prepare Fruit Salsa first:

Dice the mango, kiwi, sweet pepper, onion, cilantro and jalapeño pepper, and mix together in a medium stainless or glass bowl. Add the salt, pepper, sugar and juice from one lemon and stir. Cover and put in fridge for about one hour.

Heat the olive oil in a pan on medium heat.

Coat the snapper fillets completely with Captain Rapps' Everglades City All Y'all Seasoning. Cook fillets in olive oil, on medium heat, for about 4 or 5 minutes per side, or just until they begin to flake with a fork.

Serve the hot snapper on plates and serve the cold fruit salsa in separate bowls. Put the amount of fruit salsa you desire on your snapper... and eat it up!

This recipe makes a sweet and fresh Thai/American dish that is sure to impress! This version is not authentic Thai because I use simple ingredients that can be purchased at just about any major grocery store. A true Thai recipe would require you to shop at an Asian market. You can substitute the mangrove snapper with any fish or shellfish of your preference. I love to make it with shrimp, too!

Ingredients:

- 1 lb of snapper fillets

- One each: green, red, and yellow peppers

- 1 large sweet onion

- 1 cup sugar snap peas

- 1/2 cup chopped scallions

- 2 Tbs olive oil

- 2 cups panko bread crumbs

- 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning

- 2 eggs

- 2 13oz cans coconut milk

- 2 Tbs fish sauce

- 1/2 cup brown sugar

- 1 to 4 tsp green curry (depending on what heat level you desire)

- 2 Tbs corn starch mixed into 1/2 cup cold water

- 1 Tbs peanut butter

- Sushi rice

Instructions:

Cook the peppers, onion, sugar snap peas, and scallions with 2 Tbs of olive oil in a large pot for 5 to 10 minutes on medium-high, or just until the veggies begin to soften a little. Now add the coconut milk, fish sauce, brown sugar, curry paste (to desired heat level), corn starch/water mix, and peanut butter. Cook on medium heat for about 10 more minutes.

In a small bowl, combine panko bread crumbs with 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning. In another small bowl, scramble 2 eggs.  Dip the fillets in the eggs, then coat with the bread crumb mix. Transfer the fillets to your oiled grill and cook on medium heat for about 10 minutes per side, or just until the fish flakes.

Serve in soup bowls over sushi rice. Garnish with fresh avocado slices for an extra perk! This dish is OFF THE HOOK!