Fettuccine and Yellowfin
This pasta dish is lovely served anytime.

3/4 pound yellowfin fillets, cut in 1-inch cubes
1/2 cup Lawry's Herb & Garlic Marinade with Lemon Juice
1/3 cup red bell pepper, chopped 
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons flour 
1 1/2 cups milk
1 teaspoon Lawry's Garlic Powder with Parsley
1 teaspoon Lawry's Seasoned Salt
1/2 cup grated Parmesan cheese
8 ounces fettuccine noodles, cooked and drained.

In resealable plastic bag, combine yellowfin and Herb & Garlic Marinade with Lemon Juice; seal bag. Marinate in refrigerator 1 hour. Remove fish from marinade. In large skillet, heat oil over medium-high heat. Add yellowfin and red bell pepper; sauté 3 minutes; set aside. In medium saucepan, melt butter over low heat; stir in flour. Whisk until smooth. Gradually add milk; stir with wire whisk until sauce is thickened. To sauce, add Garlic Powder with Parsley, Seasoned Salt and Parmesan cheese. Pour sauce over noodles; add yellowfin and red bell pepper, tossing to blend well. Serve immediately.

Makes 4 servings

Prep time: 10 minutes Marinate time: 1 hour
Cook time: 30 minutes 

Fish Burgers
A variety of fish may be used for this recipe. Shark and tuna are perfect. 

1 pound fish fillet, boned
1/2 cup onion, finely chopped
1 egg white
1/4 cup bread crumbs
2 teaspoons Lawry's Lemon Pepper Marinade with Lemon Juice
1 1/2 teaspoons Lawry's Seasoned Salt
1/2 teaspoon Lawry's Seasoned Pepper
3 tablespoons vegetable oil
4 onion buns
Green leaf lettuce
1 tomato, sliced
Lemon Pepper Tarter Sauce

In food processor, process fish until shredded. Add egg white, bread crumbs, Lemon Pepper Marinade with Lemon Juice, Seasoned Salt and Seasoned Pepper. Process until well blended. Form into 4 1/2-inch-thick patties. Brush each side of patty with oil. Brush grill with oil or grill patties on foil. Grill fish patties over medium-high heat 4 to 5 minutes each side. Remove from grill and top each fish burger with Lemon Pepper Tartar Sauce, green leaf lettuce and tomato. 

Makes 4 servings

Prep time: 10 minutes
Cook time: 10 minutes

Mediterranean Yellowfin Sauté
A colorful presentation of a simple meal.

2 tablespoons olive oil, divided
1 onion, chopped
4 fresh mushrooms, sliced 
1 green bell pepper, sliced 
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Lemon Pepper
1/4 teaspoon Lawry's Garlic Powder with Parsley
1 1/2 pounds yellowfin, cut in 4 1-inch steaks 

In large skillet, heat 1 tablespoon oil over medium-high heat until hot. Add onion, mushrooms and green pepper. Sauté 3 minutes. Add Seasoned Salt, Lemon Pepper and Garlic Powder with Parsley. Transfer vegetables to bowl; keep warm. In same skillet, heat 1 tablespoon oil and cook fish over medium- high heat 5 minutes each side or until fish just begins to flake. Arrange vegetables over fish. 

Makes 4 servings

HINT: Fish may be seasoned with Lawry's Lemon Pepper and Lawry's Seasoned Salt.

Prep time: 15 minutes
Cook time: 12 minutes

Teriyaki Jerky
Great for yellowfin, shark and yellowtail.

1 pound firm-fleshed fish, cut in 1/4-inch strips
3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice

In resealable plastic bag, combine fish and Teriyaki Marinade with Pine apple Juice; seal bag. Marinate in refrigerator 1 hour. Spray a metal cooling rack with nonstick cooking spray. Place rack in a shallow baking pan. Remove fish from marinade and lay on cooling rack. Bake in oven at lowest temperature setting about 6 hours. Jerky should be dry but pliable. Cool; store in airtight container or plastic bag in refrigerator up to 2 weeks. May be frozen up to 2 months.

Makes 8 snack servings

Prep time: 1 hour
Cook time: 6 hours

Teriyaki Stir-Fry with Yellowfin
Fish brings a new twist to stir-fry.

3/4 pound yellowfin fillets, cut in thin strips
1/3 cup Lawry's Teriyaki Marinade with Pineapple Juice
2 tablespoons peanut oil
1 teaspoon minced fresh ginger
1/2 teaspoon Lawry's Garlic Powder with Parsley
2 cups broccoli flowerettes
2 green onions, cut in 1-inch pieces
1 large carrot, cut in 1/2-inch julienne pieces 
1 tablespoon water

In resealable plastic bag, combine yellowfin and Teriyaki Marinade with Pineapple Juice; seal bag. Marinate in refrigerator 20 minutes. In large wok or skillet, heat peanut oil over medium-high heat until hot. Add yellowfin, ginger and Garlic Powder with Parsley; stir-fry about 3 minutes. Add remaining ingredients; stir-fry 5 minutes or until cooked. 

Makes 4 servings

Prep time: 25 minutes Marinate time: 20 minutes
Cook time: 10 minutes

Yellowfin Salad Classic Caesar Dressing
A robust entrée salad.

6 cups romaine lettuce, torn in pieces
3/4 pound yellowfin, cooked and cut in 1-inch cubes
1 can (15 ounces) black olives, drained
1 can (15 ounces) garbanzo beans, drained
1 cup garlic-flavored croutons
1/4 cup Parmesan cheese, grated
2/3 cup Lawry's Classic Caesar with Imported 
Anchovies Salad Dressing
Lawry's Seasoned Salt, to taste
Lawry's Seasoned Pepper, to taste

In large bowl, combine all ingredients. Toss salad to distribute dressing.

Makes 4 servings

Prep time: 25 minutes