Preheat oven to 450°F. Mix 1 tsp Old Bay, 1/2 tsp dill weed, 1/2 tsp onion powder in small bowl. Place 1 pound salmon fillets in lightly greased baking pan. Lightly brush fish with oil. Sprinkle seasoning mixture evenly over fish. Bake 8 to 10 minutes or until fish flakes easily with a fork.
Arrange 3 medium red bell peppers, halved and seeded in single layer on foil-lined large baking sheet. Broil 3 minutes per side or until slightly charred. Cut peppers into 1/2-inch cubes. Set aside. Mix 1/4 c. flour and 2 tsp of the McCormick Gourmet™ Moroccan Seasoning Ras El Hanout in shallow dish. Lightly beat 2 eggs in separate shallow dish. Place 3/4 c. sliced almonds toasted and coarsely chopped in third shallow dish. Coat fish with flour mixture, shaking off excess. Di
Cook 8 ounces fettuccine as directed on package. Drain well. Meanwhile, toss 1 lb scallops with 1 tsp ground cumin, 1 tsp paprika and 1 tsp sea salt. Let stand 10 minutes. Heat 1 tbsp of olive oil in large skillet on high heat. Add 1/2 of the scallops; cook 1 minute per side or until golden brown. Remove from skillet; keep warm. Repeat with remaining scallops, adding 1 tbsp of oil if needed. Return all scallops to skillet. Add 1/2 c. tequila; cook on medium-high heat 4 minute
Place 2 tbsp McCormick® Mixed Pickling Spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with long piece of string. Cook and stir 1 pound smoked sausage or andouille sausage, cut into 1/2-inch pieces, 1/2 cup chopped celery, 1/2 cup chopped onion and 1/2 cup chopped green pepper in large heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add 1/2 tsp crushed red pepper, 1/2 tsp thyme leaves, 1 c. long grain rice and pi
Citrus Baked Salmon with Orange Salsa: Preheat oven to 400°F. Mix 1 tsp paprika, 1 tsp thyme leaves, 1 tsp minced garlic, 1/2 tsp ground ginger, 1/2 tsp sea salt in small bowl. Set aside. Mix 1/4 cup orange juice, 2 tbsp olive oil and 1 1/2 tsp of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes. For the Orange Salsa, mix 2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces, 2 tbsp chop
Heat 2 tbsp butter and 2 tbsp oil in large skillet on medium heat until butter is melted. Add 1 pound large shrimp peeled and deveined, 1 tbps McCormick® Perfect Pinch® Mexican Seasoning and 1 tsp garlic powder; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in 2 tbsp fresh lime juice. Sprinkle with 2 tbsp chopped fresh cilantro. Serve over cooked rice, if desired.
Mix 1/4 cup (1/2 stick) melted, 1 1/2 tsp Old Bay and 1/2 tsp parsley leaves in a small bowl. Thread 1 lb scallops onto skewers. Place skewers on foil-lined shallow baking pan. Brush scallops with seasoned butter. Broil 6 to 8 minutes or until scallops are opaque turning occasionally and brushing with seasoned butter.