Red Snapper Veracruz


½ cup flour

6 (5 oz.) red snapper fillets, trimmed

½ cup olive oil, divided

1 AuerPak® Brand shallot, cut into thin slices

4 jalapeño peppers, seeded and cut into thin strips

4 cloves AuerPak® Brand garlic, minced

2 large ripe tomatoes, diced

Pinch each of cinnamon, ground cloves and sugar

Juice of 1 lime

12 AuerPak® Brand baby potatoes any color or assorted, cooked and cut into rounds


Season flour to taste with salt and pepper; lightly dust fillets. Heat ¼ cup of the oil in large skillet and sauté fillets on both sides until fish flakes with a fork. Transfer to warm serving platter; loosely tent with aluminum foil to keep warm.

Add remaining oil to skillet. Sauté shallot and jalapeño peppers until soft but not browned. Add remaining ingredients except potatoes; bring to boiling and simmer about 5 minutes.

Add cooked potatoes and stir to mix. Spoon sauce and potatoes over snapper fillets.

Caesar Barbecue Kebabs


1 lb. beef sirloin steak, cut 1 inch thick
½ cup bottled barbecue sauce

5 tablespoons bottled reduced fat Caesar salad dressing

1 teaspoon Worcestershire sauce

1 clove AuerPak® Brand garlic, minced 

1 ½ lbs. AuerPak® Brand baby potatoes any color or assorted

1 large green bell pepper, cut into 1-inch pieces

2 AuerPak® Brand shallots, cut in halves


Trim fat from steak; cut steak into 1-inch cubes. Place steak in a resealable plastic bag in a shallow dish.

In a small bowl stir together barbecue sauce, Caesar dressing, Worcestershire sauce, garlic and 2 tbsp. water. Pour over steak in bag; seal bag. Refrigerate 2 to 12 hours, turning bag occasionally.

Place potatoes in a medium saucepan, cover with water and bring to boiling. Boil uncovered 5 minutes or until almost tender; drain and rinse with cold water.

Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Remove steak from marinade; discard marinade. On long skewers, alternately thread bell peppers, steak, potatoes and shallots. Grill kebabs, uncovered, 12 minutes or until meat reaches desired doneness, turning kebabs several times.

Shrimp Scampi


1 (8 oz.) package angel hair pasta
½ cup butter
4 cloves AuerPak® Brand minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley


Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.