Simple Stuffed Tilapia

1 lb. (approx 3 to 4) Tilapia fillets (or other thin white fish fillets)
1/2 C Plain Bread Crumbs
3-4 T Citrus Dill Blend
3/4 C Shredded Cheese, a mild variety (Havarti, Gouda, Muenster, Jack, etc.)
TSG All Natural Sea Salt and Tricolore Peppercorns to taste

Preheat oven to 375 degrees. If fillets are thick and hard to roll, place one fillet in between two sheets of plastic wrap and flatten, by using the bottom of a frying pan (careful not to make too thin!)

Sprinkle each fillet with bread crumbs, Citrus Dill Blend and Cheese. Season with Salt and Pepper. Roll the fillet and place, seam side down in a glass baking dish. Repeat until all fillets are rolled. Sprinkle remaining bread crumbs, Citrus Dill and Cheese on top of rolled fillets. Bake, uncovered for 20 minutes, until fish is opaque and flaky. Enjoy!

TSG's Famous Citrus Dill Tuna Salad

2 Cans (6oz ea) Tuna, any style, drained
2 T Citrus Dill Blend
3 T Mayonnaise (any style)
TSG All Natural Sea Salt and Tricolore Peppercorns to taste

Place all ingredients in a small bowl and mix together. Set aside for 15-30 minutes to let flavors blend together. Serve your favorite way!

Potato Pancake with Smoked Salmon & Dill Appetizer

Pancake:
4 Large White Potatoes, washed, NOT peeled and shredded (food processor works best)
1 Large Onion, shredded (food processor works best)
1/3 C Flour
2 Eggs, beaten
TSG All Natural Sea Salt and Tricolore Peppercorns to taste

Place shredded potatoes and onions in a large bowl. Add flour, eggs, salt and pepper to taste. Toss to coat.

Heat 2 T of TSG Lemon Oil in a large (18"), nonstick frying pan. Put potato mixture into the pan, flatten it with the back of a wooden spoon or spatula and cover the pan. Cook on medium high heat for 4-5 minutes (or until potatoes on top are cooked.) The bottom of the pancake should be crisp and brown. Remove the pan from the heat and place a large skillet or plate over the frying pan. Carefully flip the pancake upside-down on to the plate (CAREFUL- it's HOT!) Let it cool to room temp, but don't let it get cold. (If you're making this for later, simply reheat in a microwave before putting the sauce on it.

For Citrus Dill Sauce & Salmon:
3/4 C Sour Cream (regular or light)
2 T Citrus Dill Blend
4 oz. Smoked Salmon

Herb Roasted Salmon with Lemon Sauce

1 lb. salmon fillet
1 T Lemon Flavored Oil
1 t Lemon Juice
1 T Citrus Dill Blend
1 T Butter
1/3 C White Wine (or water)
TSG All Natural Sea Salt and Tricolore Peppercorns to taste

Preheat oven to 400 degrees. Place salmon, skin side down in a shallow baking dish. Mix Lemon Flavored Oil, Lemon Juice, Citrus Dill Blend and liquid. Pour over fish. When finished, sprinkle one additional Tablespoon of Citrus Dill Blend over fish only. Cover the dish with foil and bake for about 15-20 minutes, or until fish is opaque and flaky.

Remove dish from oven and pour off liquid into small sauce pan. Put fish back into oven, uncovered to brown slightly. Take sauce, add butter and put over high heat. Stir until slightly thick. Slice salmon and put on dinner plate. Drizzle with sauce and enjoy! Serves 3-4 people.

Succulent Grilled Salmon

Perfect Poached Fish (Fabulous for salmon or any firm white fish)

Dill Roasted Potatoes

1 lb. Potatoes, any style
1/4 C TSG Lemon Oil
2 T Citrus Dill Blend
TSG Natural Sea Salt and Tricolore Peppercorns

Heat oven to 350 degrees. Wash and dry potatoes. Do NOT peel them (unless you feel you really need to!) Cut potatoes into bite-sized pieces (about 3/4" square.) Combine oil, seasoning, salt and pepper in a large plastic container with a lid. Put potatoes in container, put lid on and shake to coat. Dump potaotes onto a baking sheet (cookie sheet) and put in the oven. Bake for 25-35 minutes, less for soft potatoes, more for crispy potatoes. Turn potatoes 1-2 times while they are baking to crisp evenly.

Citrus Dill Mashed Potatoes

1 lb. Potatoes, any style, washed, peeled & cut into 1/2" chunks
1-2 T TSG Lemon Oil
2 T Citrus Dill Blend
1/3 - 1/2 C Milk
TSG Natural Sea Salt and Tricolore Peppercorns

Place potatoes in a large pot, cover with water and boil on high heat until soft. Drain. With a potato masher, fork or use an electric mixer to make whipped potatoes, add seasoining, milk, salt and pepper to taste and oil. Serve warm and enjoy!

Flavorful Beans

1 can (approx 16 oz) Beans, any style (white, black, chick peas, etc.)
1 T Citrus Dill Blend
TSG Natural Sea Salt and Tricolore Peppercorns

Open and almost completely beans, making sure to leave just a little liquid Add seasoning Toss seasoning with beans, being careful not to crush beans. Set aside for at least 15 minutes to let flavors blend together. Can be served at room temp or to serve warm,

Low fat Citrus Dill Potato Topping

Dilly Devilled Eggs

• Boil, cool and peel 6 eggs. Slice eggs in ½ and remove yolks, putting them in another bowl. Set whites aside.
• To yolks, add 2-4 Tablespoons Light Mayonnaise (depending on how “wet” you like the mixture), ½ teaspoon of Dijon Mustard and 1 Tablespoon of Citrus Dill. Mix well and let sit for 5 minutes or so.
• With a spoon, take yolk mixture and divide equally among egg whites. Garnish with a little sprinkle of dry Citrus Dill Seasoning. Enjoy!