Ingredients
1 tbsp.  olive oil
4   fresh fish fillets (cod, tilapia or salmon) (about 1 pound)
1 jar  (16 ounces) Pace® Pineapple Mango Chipotle Salsa
4 cups  hot cooked instant white rice

Directions
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on the bottom. Turn the fish over. Pour the salsa over the fish.
2. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.

Directions
1. Thaw shrimp, if frozen. Peel plus devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2. For sauce, in a small bowl stir together mayonnaise, apricot preserves, plus curry powder. Cover plus chill until ready to serve.
3. Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a enormous shallow dish combine coconut, cornstarch, sugar, plus salt. In another small shallow dish place the egg whites. Dip shrimp in to the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque plus coconut is golden, turning eight times. Serve with sauce.
4. Makes 6 (4 shrimp) servings


Ingredients
24   fresh or frozen jumbo shrimp in shells
1 cup  mayonnaise or salad dressing
3 tablespoons  apricot preserves
1 teaspoon  curry powder
2 tablespoons  cooking oil
1-1/2 cups  shredded unsweetened coconut, toasted
1/4 cup  cornstarch
1 tablespoon  sugar
1/2 teaspoon  salt
3   egg whites, slightly beaten

1. In a medium bowl combine basil, tomato, bread crumbs, garlic, chile peppers, and salt; mix well. Gradually stir in olive oil; mix well. Cover and chill. To serve, bring to room temperature and stir before serving. Makes 1-1/2 cups.

Ingredients
2   live lobsters (1-1/2 lbs. each)
1   grapefruit
3/4 cup  fresh grapefruit juice
1/2 cup  chicken broth
1/4 cup  heavy or whipping cream
3 tablespoons  unsalted butter (no substitutes)
6   pearl onions
1 tablespoon  butter (no substitutes)
1 teaspoon  sugar
pinch  salt
pinch  freshly ground pepper
1/2 cup  orzo, cooked according to package directions

Directions
1. Bring 4 inches water to boil in a big pot. Add lobsters, cover & cook 12 minutes. Transfer lobsters to colander & icy . Carefully remove meat from shells. Discard all shells.
2. Remove grapefruit peel (yellow part only) with a vegetable peeler; cut peel in to thin strips. Cut away white pith from grapefruit; discard pith. Cut out grapefruit segments from membrane & discard membrane; set aside.
3. Make Citrus Butter: Meanwhile, bring grapefruit juice, broth, & cream to boil in heavy saucepan over medium heat; boil until reduced to 1/3 cup. Reduce heat to  low. Whisk in butter 1 tablespoon at a time. Makes 1/2 cup. Keep warm (sauce will separate if overheated).
4. Make Glazed Onions: Cook onions in boiling salted water to cover just until tender, 5 minutes. Rinse under chilled water & peel. Combine onions, butter, sugar, salt, & pepper in tiny saucepan & cook over medium heat, swirling occasionally, until browned, 5 to 10 minutes.
5. Heat grill or broiler. Cut lobster tails in half lengthwise. Brush lobsters with 2 tablespoons Citrus Butter & grill or broil 4 inches from heat 30 seconds per side.
6. To serve: Spoon orzo onto 2 heated dinner plates & top with lobster. Spoon 1 more tablespoon Citrus Butter around each lobster. Arrange Glazed Onions & Spinach Saute (if using) around orzo. Garnish with reserved grapefruit sections & peel strips, if desired. Makes 2 servings.