Spoon Mahi and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

Portion about 1 1/2 cups into each bowl. Garnish with chips nl1/17

Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 17-23 minutes on a cookie sheet in oven.

and forth vigorously from time to time, until the seeds are lightly browned.
Turn on a food processor and drop in the garlic cloves one by one, followed by the sesame seeds, the salt, lemon juice and water.

Lightly oil an oven dish, arrange the Mahi fillets on the bottom and pour over the sesame mixture.

Cover and bake for 10 minutes.

sherry and water. Simmer one minute. Remove from heat, season with pepper. Keep warm until serving.
Brush skillet lightly with oil. Sauté trout flesh-side down for 2 minutes. Gently turn trout; cook two minutes more or until trout turns opaque. Serve immediately with warm mushroom sauce. nl5/1

Pour red and green peppers sauces onto a serving platter from opposite ends, so they meet in the middle. Place grilled Mahi over the sauce, and serve immediately.

Mix the sauce until it thickens. Add the heavy cream and pour the sauce over the fillets. Sit under a hot broiler for a few seconds to glaze the top. Serve at once. Nl 11-15

Spanish Baked Flounder

2 lbs. flounder fillets
1 clove garlic, minced
2 medium tomatoes, thinly sliced
2 tbs. parsley
1/2 small cucumber, thinly sliced
1 tbs. white wine
1/4 cup onion, chopped
2 tbs. lemon juice
1/4 cup green pepper, chopped
1/2 tsp. marjoram
2 tbs. butter or margarine

Place fish fillets in a non-stick or greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with wild rice.

Southern Italian Fish Stew

1 tbsp. olive oil
3 large garlic cloves (minced or pressed)
1 1/2 lbs. ripe fresh or canned tomatoes (with juice), peeled and chopped
1/2 tsp. hot pepper flakes (or to taste)
1/2 cup dry wine
4, 6 ounce thin grouper steaks (or other firm-fleshed fish)
Fresh ground pepper


Heat olive oil in a large heavy-bottomed casserole and sauté the garlic over medium-low heat until golden. Add the tomatoes, parsley, hot pepper flakes, and some salt. Bring to a simmer and cook, stirring, for ten minutes. Add the white wine, bring back to a simmer, add the fish steaks, and cook for five to ten minutes, until they are cooked through. Season to taste with more salt and pepper to taste. To serve, place a piece of fish on each plate and spoon the sauce over.

Braised Sea Bass with Saffron Stock

Ingredients

4, 8 oz. Seabass Fillets
2, oz. chopped plum tomatoes
1 1/2 oz. sliced shallots
1 oz. sliced Cremini mushrooms
1 oz. sliced shitake mushrooms
4 oz. saffron stock (see recipe)
1 oz. Chardonnay
1 oz. butter
1 oz fresh herb mix (basil, parsley, chives)
Grit cake (your favorite recipe)

Saffron Stock

Add saffron, cover, let steep.

Add all other ingredients into saffron stock (except Seabass, butter, herbs and grit cakes) and finish in the oven at 350 degrees. Sear Seabass in hot pan. Brown on both sides. Finish sauce with butter and fresh herbs. Plate fish on top of grit cakes, and pour sauce on top.

6 1/2 oz. Kosher salt
3 oz. brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. nutmeg
1/2 tsp. ground sage
1/8 tsp. ground thyme
Mix Ingredients thoroughly

Salmon

4-5 lbs. salmon fillets
Wasabi Cream
1 1/2 oz. Wasabi powder
1/2 cup heavy cream
1 1/4 oz. sour cream
1/4 cup rice vinegar
1/4 cup water (to thin if necessary)
Mix carefully so there are no lumps

This fabulous recipe is from The Boathouse restaurant in Charleston, S.C.
Place 1/4" of dry cure on salmon and let dry in cooler for 4 hours or overnight (leave uncovered). Some at 100 degrees for approximately 2 hours or until salmon is medium (140 degrees internal temperature). Serve with garnish plate with baby greens and fresh tomatoes and crackers.

Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator. nl 4/10

Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top.

Flounder with Couscous

4 Flounder Fillets
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 can (10 1/2 oz.) double strength chicken broth - divided
2 tbsp. melted butter or margarine
1 lemon, thinly sliced
2 tbsp. fresh parsley
4 sheets (12 x 18") of aluminum foil

Preheat oven to 450 or grill to medium high. Spray foil with nonstick cooking spray; set aside. Combine next 7 ingredients. Stir in half of chicken broth.

Center 1/4 of the mixture on each sheet of aluminum foil. Top with flounder fillet, butter and lemon slices. Bring up foil sides. Double fold top and one end of packet. Through open end, add 1/4 of remaining broth. Double fold remaining end to seal packet. Repeat to make four packets. nl 8/7

Turn on food processor and drop in the garlic cloves one by one, followed by the sesame seeds. the salt, lemon juice and water.

Lightly oil an oven dish, arrange the Mahi on the bottom and pour over the sesame mixture. Cover and bake for 10 minutes.

Break the butter into small pieces and dab over the surface of the flounder, then sprinkle an equal amount of grated ginger root over each fish. Fold over the other half of the aluminum foil, crimp the edges, and bake in a 375 degree oven for 20 minutes. If the flounder is baked skin-on, remove the cooked skin with a sharp knife. Sprinkle with chopped parsley and serve.

Warm tortillas, additional salsa and shredded Monterey Jack cheese

Preheat oven to 450 degrees or outdoor grill to medium-high. Cut salmon fillets crosswise into 1/2 inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa. Center one-fourth of pepper mixture on each sheet of aluminum foil. Top with salmon strips. Bring up foil on sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 25 to 30 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese. Makes 4 servings. nl 8/22

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven, or grill 14 to 18 minutes in covered grill. 11/4/02

Stir in honey and cook over medium heat until caramelized, about five minutes. remove from heat. Stir in butter and thyme; heat through. Keep warm until serving.

For each serving, heat 1/2 tbs. oil in non-stick skillet. Season one fillet with salt and pepper blend; sauté in oil until done. Serve with 1 cup onions. nl 3/20

Cilantro Butter: Wash cilantro thoroughly and remove thick stems. Combine with butter in food processor or blender with metal blade and mix for several seconds until light and fluffy. Blend in lime juice. Season with salt and cayenne pepper. Makes 2/3 cup.nl417

Note: Lime and cilantro add a Caribbean flavor to this easy, salt-free entree, Choose fillets of red snapper, Mahi, flounder, or orange roughy. You can even marinate the fish in the poaching liquid overnight before cooking.

Grilled Mahi Mahi with Ginger Glaze

4, 6 - 8 oz. Mahi Mahi fillets from Charleston Seafood
6 shallots, coarsely chopped
4 quarter-size slices fresh unpeeled ginger
1 clove garlic
3 tbs. unsalted butter
1/2 cup chicken broth
4 tsp. cornstarch
1/3 cup dry white wine
1 tbs. fresh lemon juice
2 tsp. grated lemon zest
1/2 tsp. freshly ground black pepper

Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.

In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat. Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine,

lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger glaze over them. Serve immediately.

Baked Whole Sea Bass with Potatoes

2 lbs. Sea Bass from Charleston Seafood
1/2 cup extra virgin olive oil
2 large potatoes, peeled, in 1/8-in. slices
2 garlic cloves, finely chopped.
1/2 tsp. finely chopped fresh thyme, or 1/4 tsp. dried
Salt and pepper to taste
3 tomatoes, peeled, seeded and coarsely chopped
15 brine-cured (not canned) black olive, pitted and coarsely chopped

Rinse fish in cold water. Preheat oven to 400 degrees F.
Coat bottom of an oval baking dish with olive oil and arrange in an overlapping layer of potatoes on top. Sprinkle with garlic, thyme, olive oil, salt and pepper. Continue in this way with layers of remaining potatoes.

Bake potatoes for 20 min. Rub fish with olive oil and season with salt and pepper. Place fish on top of potatoes, arrange chopped tomatoes and olives around fish, and bake about 30 min., or 15 minutes per inch of thickness. The fish is done when the flesh is opaque and pulls away from the bone.

Red Pepper Swordfish

6 swordfish steaks (each about ½ lb. and 1 inch thick.)
1 large sweet red pepper
2 lemons
3 tbs. fresh oregano
1 cup olive oil
1 tsp. salt
½ tsp. fresh ground black pepper
dry white wine

Remove seeds and ribs from pepper and cut into ¼ inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes.

Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) Immediately transfer fish to a warmed serving dish. You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more. Pour sauce over fish and serve. Serves 6. nl 5/16

Oriental Tuna Steaks

1 cup Soy Sauce.
4, 6-8 oz. Tuna steaks from Charleston Seafood
3 tbs. of Hot Chinese Mustard.

Mix the Chinese mustard into the soy sauce. Marinate the tuna steaks for at least 30 minutes in this sauce. Baste tuna steaks while grilling, until tuna is done to your liking.

Provided by Henry's Restaurant.

Snapper: Combine first six ingredients and poach Red Snapper, about 15 minutes. Remove from water, drain well, place on serving platter. Cover with hollandaise sauce and parsley. Serves 2-4

Cedar-Planked BBQ Salmon

8 salmon fillets
2 cedar planks, soaked in water for 4 to 6 hours
1 tbsp. BBQ seasoning
sea salt
1 lg. lemon

Crust Mixture:

1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon

Preheat the grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness.

Check periodically to make sure the planks are not on fire. Use spray bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove planks from grill and transfer salmon to serving platter. nl 7/24

Mahi In Coconut-Ginger Beer Batter

4 Mahi fillets
10 tbsp. all-purpose flour
4 tbsp. cornmeal
1 tsp. ground ginger
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup flaked coconut
3/4 cup beer
1/2 cup vegetable oil
Ginger Mayonnaise Sauce:
1 cup mayonnaise
2 tbsp. lemon juice
1/2 tsp. ground ginger
1/8 tsp cayenne pepper

Combine the flour, cornmeal, ginger, cayenne, salt, baking powder, and coconut in a small mixing bowl. Pour the beer into the dry ingredients and mix until smooth.

Heat the oil in a skillet over medium-high heat. Dip both sides of the Mahi fillets in the batter and slide into the oil. Fry the fish for about 5 minutes or until golden on one side. Turn them over and fry the other side until golden. Whisk all the sauce ingredients together and serve as a dip with the Mahi. Serves 4.

You can stuff and wrap the fish up to 12 hours a head of time: refrigerate them until you are ready to bake. Add and additional 8 minutes to the baking time if the fish are chilled. Serves 4.

Arrange the fish on dinner plates. Slit the paper open down the center just as the fish are served.

You can stuff and wrap the fish up to 12 hours a head of time: refrigerate them until you are ready to bake. Add and additional 8 minutes to the baking time if the fish are chilled. Serves 4.

Marinade

1 tbsp. fresh ginger, chopped
2 tbsp. raspberry vinegar
1 tbsp. rice vinegar
1 tbsp. mirin (mild sake)
1 tbsp. honey
1 tbsp. soy sauce
2 tsp. fresh basil, chopped
1 tbsp. Thai curry paste
1/4 cup sesame oil
1/4 cup peanut oil

Blend together all ingredients for marinade except sesame oil and peanut oil. Marinate salmon in the mixture for 1 hour. Remove salmon from the marinade and blend the left over marinade with sesame oil and peanut oil to make vinaigrette. Pan fry salmon, presentation side first, to rich golden brown. Deglaze the pan with a touch of vinaigrette and sauté finely sliced vegetables. Arrange salmon and sautéed vegetables on plate and garnish with salad greens. Drizzle with warm vinaigrette. Nl 1129

Salmon En Tartare

Salmon Mixture

2 salmon fillets, chopped
2 tbsp. sashimi dressing or lemon juice
3 tbsp. chives, chopped
salt and pepper

Avocado Mixture

1 ripe avocado, pitted, peeled and diced
2 tbsp. lemon juice
salt and pepper
Mango Mixture
1 ripe mango, peeled, pitted and diced
1 tbsp. fresh coriander, chopped
salt and pepper
Tomato Mixture
2 plum tomatoes, seeded and chopped
1 tbsp. fresh coriander, chopped
salt and pepper

Using a 3" round cookie cutter, build a tower on the center of a dinner plate by packing first a quarter of the avocado mixture into the ring, followed by a quarter each of the mango, tomato and salmon mixtures. Pack gently and remove the ring. Garnish with salad greens. Towers can be made a few hours in advance. Keep them refrigerated, loosely covered.

Salmon Nicoise

2 salmon fillets
4 tbsp. olive oil
4 tsp. white wine
Salt and pepper to taste

Vinaigrette (mix well with the following, makes 1/4 cup):

2 tbsp. vinegar
6 tbsp. olive oil
Salt and pepper
1 tsp. parsley, chopped
1 tsp. tarragon, chopped
1 tsp. chives, chopped

Salad (toss together with the vinaigrette):

1 head Boston lettuce, torn
4 medium potatoes, cooked and sliced
1/2 lb. green beans, blanched and halved
1 yellow pepper, sliced
2 tomatoes, cut in wedges
1 small red onion, thinly sliced
1/4 cup pitted black olives
1 can anchovy fillets, chopped
4 hard-boiled eggs, quartered
juice of lemon

Place each salmon fillet on a piece of plastic wrap. Sprinkle with salt and pepper and drizzle with olive oil and white wine. Wrap fillet seam side up to keep in liquid. Carefully drop wrapped fillets seam side up into a pot of simmering water. Cover and simmer 8 to 9 minutes. Let cool in the wrap to infuse the flavor. Flake fillets to bite size pieces and place on top of Nicoise salad. Serves 4.

Sea Bass in Cashew Crust

Crust:

1/2 cup unsalted, roasted cashew nuts
3 tbsp. all-purpose flour
1 tsp. paprika
Salt and pepper to taste

Fish

2 Sea bass fillets
1 egg, slightly beaten

Sauce:

1/2 cup unsweetened all-fruit apricot jam
1/2 cup rice wine or white wine
2 tbsp. grated fresh ginger
1 tbsp. teriyaki sauce
1 tbsp. Dijon mustard

Combine the crust ingredients in a blender or food processor. Chop in pulses until the cashews are coarsely ground. Pour the mixture onto a plate. Lay the bass fillets in the beaten egg, coating both sides. Dredge the egg-dipped fish in the crust mixture, pressing the breading into the flesh of the fish. Coat a non-stick skillet with cooking spray and heat to medium-high on the stovetop. Lay the fillets in the pan. Spay the tops of the fillets with cooking spray, too. Brown the fillets for 7 minutes on one side. Turn them over and cover the skillet. Brown for another 7-10 minutes, depending on the thickness of the fish. Pull the center of the fish flesh apart to ensure that the fillet is opaque all the way though. While the fillets are browning, combine all the sauce ingredients in a small saucepan over medium heat, stirring until blended and hot. Serve the sauce over the fillets. Serves 2. nl125

1 clove garlic, crushed
1 cup white wine
Juice of 1 fresh lime
2 tsp. cornstarch
1/4 tsp. cayenne pepper
Salt and pepper to taste
1 tbsp. granulated sugar

Fish

4 whole trout, about 10-12 inches long, cleaned and scaled
1 lime

Stuffing:

1, 7 ounce can green chilies, diced
1 cup frozen sweet corn or fresh-cut corn from the cob
1/4 cup minced fresh cilantro leaves
3 scallions, diced, including tops
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 oregano
1/4 cup bread crumbs


Combine all the sauce ingredients in a small saucepan. Whisk over medium heat until smooth and thickened, about 5-8 minutes. Keep warm on low for later use.

Preheat oven to 375f.

Combine the stuffing ingredients in a mixing bowl and stir well. Divide the stuffing between the 4 fish, pressing it firmly into the fish cavities until it forms a smooth mound on the outside. Wrap the fish individually in foil or place them on a baking sheet and cover with foil. Bake for 20 minutes. Uncover the fish, squeeze lime juice over them, and bake for an additional 8 minutes to brown.

Spoon sauce into 4 dinner plates and lay a stuffed fish in the middle of each. Serves 4.

* fruits have a bland citrus or banana-like flavor. The flesh of the ripe interior is lime green and jelly-like, with large seeds. Available at specialty stores. Kiwi fruit can be substituted if Kiwano is not available.

Skipjack oyster dressing:

Finely chop celery and onions. Sauté in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters begin to curl. Remove from heat and gently mix bread cubes. Adjust moisture with water, if desired. Makes 4 cups.

*Tofu lees: may need to be thinned with water to achieve a mayonnaise-like consistency. Alternative to Kasu lees for marinade: light mayonnaise and lemon pepper.

** Available at Asian markets

Coat each fillet with Kasu lees and allow to marinate for 24 hours. Broil or cook fish until cooked.

To prepare Rice Noodle Salad: soak noodles in hot water until softened (about 30 minutes); drain well. Toss noodles with ginger, sesame seeds, chives, vinegar and oil. Cover and set aside until ready to serve.

2/3 cup flour
2 small eggs, beaten
1/2 cup skim milk
1 tbsp. oil
Pinch salt
1 1/2 tsp. oil for frying

Filling

4 Trout fillets
1/2 cup parsley, chopped
1 cup fresh mushrooms, sliced
1/4 cup black olives, sliced
1/2 tbsp. margarine
2 tbsp. white wine
3 tbsp. low calorie mayonnaise
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. beau monde

Sauce

1 can cream of mushroom soup
1/2 can water
1/4 cup fresh mushrooms
Pinch white pepper
Paprika for sprinkling

Preheat oven to 350. Combine batter ingredients in a small bowl, mix well and set aside. In a shallow casserole dish, combine fillets, parsley, mushrooms, olive, margarine and wine. Cover and bake for 10-15 minutes. In a bowl, combine mayonnaise mixture, stirring gently. Place in warm oven until ready to use.

Brush a 6" skillet with oil. Pour 1 1/2 tbsp. of batter in skillet, swirl around until it covers the skillet and fry until golden, turning once. Place crepe between paper towels in a warm oven. Prepare sauce by combining ingredients in a saucepan and heat until boiling. Spoon about 2 tbsp. filling on crepe shell, roll up, and pour sauce over each. Sprinkle with paprika. Serves 5. nl 2/12

Fishes with Fregola


5 tbsp. olive oil
4 garlic cloves, chopped
1/2 small fresh red chili, seeded and chopped
1 large handful of fresh Italian parsley, chopped
1 lb. of red snapper
1 lb. Mahi
1 can, 14 oz, chopped Italian tomatoes
1 1/2 cups fregola (pasta)
Salt and pepper

Heat 2 tbsp. of the olive oil in a large casserole. Add the chopped garlic and chile, with about half the chopped fresh parsley. Fry over medium heat, stirring occasionally, for about 5 minutes.

Cut all the fish into large chunks - including the skin and add the pieces to the casserole as you cut them. Sprinkle the pieces with another 2 tbsp. of the olive oil and fry for a few minutes more.

Add the tomatoes, then fill the empty can with water and pour this into the pan. Bring to boil. Stir in salt and pepper to taste, lower the heat and cook for 10 minutes, stirring occasionally.

Add the fregola and simmer for 5 minutes, then add 1 cup water and the remaining oil. Simmer for 15 minutes, until the fregola is al dente. If the sauce becomes too thick, add more water, then taste for seasoning. Serve hot, in warmed bowls, sprinkled with the remaining parsley.

Place fillets in boiling, salted water. Cover and simmer for about 10 minutes, or until fish flakes easily when tested with a fork. Drain. Remove skin and bones from fish; flake. Combine salad dressing, onion, relish, lemon juice, salt and flaked dish. Chill for at least 1 hour to blend flavors. Add shredded cabbage and sliced celery: toss lightly. Serve in lettuce cups, and garnish with lemon wedges. Makes 6 servings, approximately 120 calories in each serving.

6 cloves garlic
1 tsp salt
12 large basil leaves
1/3 cup chopped pimiento
1/3 cup bread crumbs
1 egg yolk
1 cup olive oil
hot pepper sauce

Court Bouillon

8–10 cups water
2 cups dry white wine
1 onion (coarsely chopped)
1 large carrot (cut into large pieces)
1 leek (white section only, cut into large pieces)
1 stalk
5 lb fish trimmings (fish frames, heads, tails)

Bouillabaisse

2 small live lobsters (each about 1¼ lb)
3 dozen mussels
3 dozen small hard-shelled clams
2 lb medium shrimp
3 lb firm-fleshed fish (sea bass, red snapper, Mahi, etc.)
½ cup olive oil
2 cloves garlic, minced
1 leek (white part only, julienned)
1 cup grated carrot
1 cup onion finely chopped
1 cup fennel, roughly chopped
1 tsp sage
1 strip orange peel (1×3 inches)
1 pinch saffron
1 bay leaf
1 cup parsley, roughly chopped
1 cup dry white wine
salt and pepper to taste

First

(1) In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced.
(2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
(3) Add hot pepper sauce to taste. The rouille should be very spicy.

Second

(1) Bring water to boil and add all ingredients.
(2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
(3) Simmer for 30 minutes.
(4) Remove all solids and strain through double layer of cheesecloth.

Third

(1) Cook lobsters in boiling water for 15 minutes, until bright red.
(2) Remove all meat from tail and claws. Cut into chunks and set aside.
(3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell.
(4) Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open.
(5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell.
(6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups.
(7) Shell the shrimp.
(8) In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden.
(9) In a large pot, bring to a boil 8–10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine.
(10) Add sautéed vegetables, bay leaf, parsley and wine and bring to simmer.
(11) Add salt and pepper to taste
(12) Cut fish into large chunks. Add fish and shrimp and simmer 8–10 minutes.
(13) Add lobster, mussels and clams and simmer 2 minutes.
(14) Serve in soup plates over garlic toast.

Note:

Pass the rouille as a condiment. Usually 1 tbsp per serving is sufficient—this is the essence of garlic and hot pepper. If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells.

Halibut Steaks with Rosemary & Tomato Basil Sauce


4 Halibut steaks
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. dried crushed rosemary
Salt and pepper

Tomato-Basil Sauce

1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 tbsp. finely chopped green onions
1 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. grated orange rind
Salt and pepper

Place Halibut steaks in a large shallow dish. Combine lemon juice, oil and rosemary; season with salt and pepper to taste.

Pour marinade over Halibut and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Place fish on a greased broiler pan or greased grill 4 inches from heat; cook for about 10 minutes per inch of thickness, turning once, or until opaque throughout. Spoon tomato-basil sauce over each steak.

Tomato-basil sauce: In a small bowl and using a whisk, blend together tomatoes, basil, onions, vinegar, oil and orange rind. Season with salt and pepper to taste. Makes 3/4 cup sauce. Serves 4. nl 9/4

Place the sautéed fish on a heated platter. Distribute the toasted almonds over the fish. Garnish the platter with lemon wedges.

Trout Cakes with Rosehip Citrus Mayonnaise


Rosehip Citrus Mayonnaise

2 lbs. boneless and skinless trout filets, baked, cooled, and separated into flakes
1 tbsp. orange juice concentrate
2 tbsp. lemon juice
1 tsp. Louisiana-style hot sauce
2 eggs, slightly beaten
1/2 cup fine dry bread crumbs
1/2 tsp. thyme
salt and pepper to taste
1/2 cup cornmeal
non-stick cooking spray
1 tbsp. anchovy paste
2 garlic cloves, crushed
3 tbsp. lemon juice
1/4 cup minced red onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1 clove garlic, crushed


To make the sauce, combine the orange juice concentrate, rosehip powder, white wine, and hot sauce in a small saucepan over medium heat. Whisk until bubbly and smooth. Remove from heat and let cool for 10 minutes.

Whisk the mustard and mayonnaise into the rosehip mixture. Refrigerate until cool.

In a large mixing bowl, use your hands to gently combine all the ingredients for the trout cakes except the cornmeal. Mix until everything is well incorporated. Pat the mixture into 8 patties, each about an inch thick. Cover well and refrigerate for at least 2 hours but not more than 12 hours.

Spray a skillet with non-stick spray and heat it to medium-high temperature. Place the cornmeal on a plate and rub both sides of each trout cake in the cornmeal. Brown the trout cakes in the skillet for about 5 minutes on each side. Serve warm with a dollop of Rosehip Citrus Mayonnaise on each cake. Makes 8 trout cakes.

Simmer on low heat for 15 - 20 minutes, until the sauce is smooth and thickened. Preheat the oven to 425f.

Dip the fish filets in the sauce and place them on a rack over a baking sheet. Bake for about 15 - 20 minutes. Or, grill the fish on an outdoor grill for about 15-20 minutes, turning halfway through cooking. Test the center of one filet for doneness. Serve over rice with additional sauce for dipping. Serves 6.

Lay the moist corn husks on a flat surface (reserve 1 for later use) and arrange 2 strips of salmon filet (1 on top of the other) down the center of each. Use the 6 largest corn husks - ones that will enclose the fish, or use 12 smaller ones, placing 2 husks side-by-side and overlapping the edges.

Stir the butter, lime rind, lime juice, chilies, garlic, cilantro, salt and pepper together in a small mixing bowl. Spoon this mixture over the top filets, spreading the seasoning around. Fold the sides of the husks completely over the salmon and use 1/2 inch wide strips cut from the extra husk to tie off both ends of each husk, so they look like firecrackers.

Cook the husks for about 15 minutes, either in a steamer, in a 375 f. oven, or over coals. Serve on individual plates, allowing the guests to unwrap their own salmon. Serves. 6.

Halibut in Creamy Caesar Sauce


Fish

1 cup white wine
2 tbsp. lemon juice
1 clove garlic, crushed
1/4 tsp. thyme
4 filets of Halibut

Sauce

1 tbsp. extra virgin olive oil
1 tbsp. anchovy paste
2 garlic cloves, crushed
3 tbsp. lemon juice
1 cup white wine
2 egg yolks at room temperature, slightly beaten in a small bowl
1/2 cup grated fresh Parmesan cheese
1/4 tsp. black pepper
1/2 tsp. salt
2 scallions, finely diced
1/2 cup heavy cream
chopped parsley and grated Parmesan for garnish

Measure the wine and lemon juice into a large skillet over medium heat. Add the garlic and thyme and bring to a slow boil. Lay the Halibut filets in the liquid in the skillet and cook them for 6 to 8 minutes. Turn over and braise for a few more minutes. Cover the skillet and remove from the heat while preparing the Caesar sauce.

Heat the olive oil in a small saucepan over medium heat. Stir in the anchovy paste and the garlic and cook for 1 -2 minutes to combine the flavors. Whisk in the lemon juice and white wine and simmer for about 3 minutes.

Whisk 1/4 cup of the anchovy-wine mixture into the egg yolks, beating until they turn lemon colored and the mixture is smooth. Slowly pour the egg yolk mixture into the saucepan, whisking constantly. Continue whisking until the sauce is thickened and smooth. Stir in the Parmesan cheese, black pepper, salt, scallions, and cream. Simmer for another 3 - 5 minutes and remove from the heat. Using a slotted spatula, lift the filets from the braising liquid to the dinner plates.

Spoon the creamy Caesar sauce on top and garnish with additional grated Parmesan and parsley. Serves 4.

Mid East Fish & Vegetable Stew


1/2 lb. Mahi, tilefish or other firm fish
1, 16 ounce can stewed tomatoes
1 cup vegetable juice
1 cup water
1 cup onion, thinly sliced
1 cup pepper, cubed
1 garlic clove, minced
1 small baby eggplant, cubed
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 cup snap peas or peas
1/4 tsp. each: basil, thyme, oregano
1/2 cup chicken broth
1/2 cup white wine
1/2 cup mushrooms, sliced
salt & pepper to taste


Combine all ingredients except fish and mushrooms in a large stewpot. Cover and simmer for 20 to 25 minutes. Add the cubed fish and mushrooms. Simmer for 5 minutes until fish is lightly cooked. Serve immediately.

Grilled Mahi

6 fillets of Mahi
1/4 cup olive oil
1/4 cup chopped basil
1/4 tsp. garlic, minced
1/4 tbsp. salt
1/4 tsp. pepper

Mix in a large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside. Cook pasta according to product directions; drain well. Toss hot pasta with tomato/cheese mixture. Brush on fillets and grill or broil until cooked. Serve 1 cup pasta with Mahi. Serves 6.

Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.

Barbequed Halibut Pizza


1 Halibut, Grilled, flaked
1 tbsp. olive oil
2 sweet onions, peeled, chopped
5 garlic cloves, minced
1/3 cup salsa
2/3 cup BBQ sauce
3/4 cup walnuts, toasted
1 1/2 cup mozzarella cheese
1 16" pizza crust


Place a sheet of heavy aluminum foil over direct heat on grill. Pour olive oil onto foil. Grill onions on foil for approximately 15 to 20 minutes until caramelized. Grill one side of pizza crust over indirect heat for approximately 2 minutes. Transfer the crust to a cookie sheet with the grill marks up.

Spread garlic, salsa, and barbecue sauce on crust. Layer onions and grilled halibut over sauce. Sprinkle walnut and cheese over pizza. Transfer pizza to grill over indirect heat. Close grill lid or cover pizza loosely with aluminum foil. Grill for approximately 3 to 4 minutes or until cheese is melted. NL 10/15

Grilled Tilapia with Thyme & Red Pepper


1 whole Tilapia
2 tsp. fresh thyme
1 tsp. dry red pepper
1 tsp. sesame oil
1 tsp soy sauce
Salt

Vegetables

1 carrot
1 celery stalk
1/2 tsp. bean sprouts
1/2 tsp pea pods
1/2 tsp. chopped leaks
1 tsp. sesame oil
Salt
juice of 1 lemon

Clean the Tilapia and season with the fresh thyme, dry red pepper, oil, soy sauce and the salt. Frill over high heat on both sides until fully cooked, about 4 minutes per side. Julienne the vegetables and quickly sauté in the sesame oil, season with salt and lemon. Serve the fish on sautéed vegetables. NL 9/10

Strawberry Salsa

1/4 cup fresh chopped strawberries
1/4 cup fresh blueberries
1/2 cup avocado, chopped
2 tbsp. fresh cilantro, minced
1 tbsp. canned green chilies, chopped
1 tbsp. orange juice
2 tsp. sweet onion, minced
1 tsp. jalapeno pepper, seeded, chopped
1/4 tsp. sugar
1/8 tsp. salt

Mix all strawberry salsa ingredients in a medium glass bowl. Refrigerate. Using basting brush, coat grouper with olive oil. Sprinkle seasonings over fish.

Place grouper on grill for 4 minutes until internal temperature reaches 145f. Serve with strawberry salsa.

4 strips of citrus peel (lemon, lime or orange)
1 1/4 cups extra-virgin olive oil


Sift the flour and salt into a bowl. Stir in the yeast. Gradually beat in the milk until smooth. Cover and leave in a warm place for 30 minutes until frothy. Beat the eggs and beat into the yeast mixture with the olive oil. Cover and set aside for 30 minutes. Gently pound the chives and stir in tot he lime oil Set aside.

Brush a large nonstick skillet with oil and place over medium heat. When hot, pour 4 spoonfuls of the yeast mixture into the pan to form small pancakes. Cook for 2-3 minutes until the undersides are golden and holes appear on the tops, then flip over with a spatula or pancake turner and cook for 1 minute longer until

browned on each side. Keep warm and repeat to make 16 blinis. Top with smoked salmon and crème fraiche. Drizzle with chive oil and serve immediately. Serves 8.

Citrus oil:

Place the peel in a clear jar and pour the oil over. Store in a cool, dark place for up to 2 weeks. Strain into a clean jar.

Marinade

1/2 cup light soy
1/3 cup honey
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
3 dashes hot sauce

Mix all ingredients in a glass dish. Add salmon to marinade. Cover and refrigerate for 15 minutes. Fill chip box with mesquite chips. Place fine wire mesh rack over top of grill rack.

Remove salmon from marinade. Lightly coat with vegetable oil. Lay nuggets over wire mesh rack for 2 minutes. Turn Grill for approximately 2 to 3 more minutes until the internal temperature reaches 145f.

Recipe from Seafood Twice a Week by Evie Hansen

Sauce

2 tbsp. rice vinegar
1 1/2 tbsp. light soy sauce
1 tsp. sesame oil
1/2 tsp. dried red pepper flakes

Cut halibut into 1 inch boneless cubes. Combine sauce ingredients in bowl. Add halibut to bowl to marinate. Heat oil in wok or deep frypan over medium heat.

Jamaican Rub

2 tbsp. dried minced garlic
2 tbsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tbsp. ground cinnamon
1 tsp. salt
1/8 tsp. cayenne pepper
vegetable cooking spray

Mix ingredients until blended. Cover tightly until ready to use. Rub 1 tbsp. of seasoning blend on both sides of swordfish. Spray swordfish with vegetable cooking spray. Grill fish over hot coals for 3 minutes. Turn. Grill 4-5 minutes. Serves 4.

Recipe from Seafood Twice a Week by Evie Hansen

1/3 cup tomato sauce
1/3 cup vinegar
1 tsp. sugar
1/2 tsp. Worcestershire sauce
1/2 tsp. oil
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. paprika

Combine sauce ingredients in a small bowl. Stir well. Coat rack of broiler pan with vegetable cooking spray. Place fillets on rack. Brush half of sauce over one side of fish. Broil 4-5 inches from heat source for 5 minutes. Turn fish over. Brush with remaining sauce. Broil an additional 3 minutes or until fish flakes easily when tested with a fork. Serves 4

Recipe from Seafood Twice a Week by Evie Hansen

Mediterranean Grilled Swordfish


4 swordfish steaks
3 cups vegetables, e.g. bell peppers, carrots, eggplant, potatoes, or zucchini
vegetable oil

Sauce

5 garlic cloves, minced
1/2 cup vinegar
1/2 cup fresh lemon juice
1 tbsp. olive oil
1 tbsp. dried oregano
1 tsp. sugar
1/8 tsp. red pepper flakes
1/8 tsp. each salt and pepper

Combine all sauce ingredients in a saucepan. Simmer for 10 minutes, stirring occasionally. Lightly coat vegetables with vegetable oil. Place on fine wire mesh rack over grill. Grill for approximately 8 minutes. Lightly coat swordfish with vegetable oil. Place on grill for 4 minutes. Turn. Grill swordfish and vegetables for approximately 6 more minutes until internal temperature reaches 145 f. Arrange swordfish and vegetables on serving plate. Pour sauce over top.

Recipe courtesy of Seafood Grilling 2x per week.

1 medium red onion, finely diced (about 1-1/2 cups)
1 1/2 cups diced raw salmon
2 tablespoons chopped canned chilies
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Tamales

1-1/2 cups masa harina flour (about 1/2 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup warm water
2 tablespoons corn oil
1 tablespoon light sour cream

To make filling, sweat onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside.

To make tamales, combine all dry ingredients and mix well. Combine water and oil and add to dry ingredients. Blend until smooth. Blend in sour cream and knead as you would bread dough.

Divide dough into 6 (1/3-cup) balls, about 3 ounces each. Press each ball flat between two pieces of waxed paper and smooth out into a circle 7 inches in diameter with your fingers.

Remove the piece of waxed paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough. Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling. Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling.

Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage. Steam the tamales over rapidly boiling water for 15 minutes.

While fish is cooking, cook spinach in boiling water for 1 minute. Drain in colander or a strainer and place under cold, running water to preserve color. Press spinach with the back of a spoon to extract all the liquid. Line the bottom of an 8 x 12-inch glass baking dish with spinach. Place cooked fish on top of spinach and pour juices from fish over the top of all.

In a saucepan over low heat combine white sauce, mozzarella, nutmeg and pepper and beat until cheese is completely melted. Pour cheese mixture evenly over fish. Sprinkle Parmesan evenly over all. Bake fish for 10 more minutes, then place under the broiler until top is lightly browned.

Add fish and shellfish and cook until they turn from translucent to opaque, 2 to 5 minutes. Serve in four individual casseroles, garnished with sprigs of thyme or fennel.

Salmon & Parmesan Pie


1 (15-1/2-ounce) can salmon or mackerel, drained
1 large onion, diced (about 2 cups)
1 garlic clove, minced
1 (16-ounce) carton non-fat plain yogurt
1 cup liquid egg substitute
4 ounces reduced-fat Swiss cheese (about 1 cup), shredded
1 teaspoon dill weed, crumbled
1/2 tsp hot sauce
1/4 teaspoon salt

Parmesan Crust

1-1/2 cups unbleached flour
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/3 cup canola oil
1/4 cup non-fat milk
1/4 tsp. salt


Combine all ingredients and pour into Parmesan crust. Bake at 375° F for 65 to 70 minutes. Cool 15 minutes in pan.

Parmesan Crust
Combine flour and cheese. In a separate bowl mix oil and milk until creamy. Pour liquid mixture over flour mixture and stir lightly with a fork until blended.

Pat the dough with your fingers or spoon in a 9-inch deep-dish pie or quiche pan, pressing into bottom and up sides of pan. Bake at 375° F for 10 minutes.

Ginger Peppered Salmon


4 ounces fresh ginger root, peeled and diced
2 cups dry red wine
3 shallots, minced (about 1/3 cup)

2 tablespoons corn oil margarine
1/8 teaspoon salt
1 pound fresh salmon fillets
4 teaspoons cracked black peppercorns
2 tablespoons olive oil

Put diced ginger in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and repeat two times. Drain thoroughly and puree ginger in a food processor until smooth and paste like; set aside.

Combine wine and shallots in a heavy saucepan and bring to a boil. Simmer until only 1/2 cup wine remains. Add margarine, a little at a time, stirring constantly. Add salt, mix well, and cover to keep warm.

Remove skin from salmon and remove any little vertical bones with tweezers; cut into 4 equal portions. Spread a thin layer of the ginger puree on top of each portion and sprinkle evenly with cracked peppercorns.

Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot, sauté the salmon, ginger-side down, for 2 minutes. Turn fish and sear other side just to seal; do not overcook. Remove fish from pan and place on paper towel, ginger-side up.

To serve, spoon 2 tablespoons of the red wine sauce on each of four plates and top with the salmon.

Rub the trout both inside and out with the lemon juice. Sprinkle pepper evenly over each one, both inside and out. Place the trout in a flat baking dish. Divide the cooked onion mixture evenly among them, stuffing the inside cavity of each trout with the onion mixture. Spread any remaining onion mixture over the top of the trout.

Cover the dish tightly with a lid or foil and place in the center of the preheated 500° F oven. Cook, timing carefully, for exactly 3 minutes, then turn the oven off. Do not open the oven for at least 20 minutes.
Remove the trout from the oven and transfer to individual plates or a serving platter. Garnish with tarragon sprigs, if desired.

Add fish to liquid in pot. Reduce heat to medium. Cover; simmer until fish is just cooked through, turning once, about 6 minutes. Using slotted spatula, transfer fish to plate; tent with foil. Boil liquid until reduced to 3/4 cup sauce, about 3 minutes. Add cream; simmer until slightly thickened, about 4 minutes. Mix in dill and lemon juice. Season with salt and pepper.

Meanwhile, melt 2 tablespoons of butter in another large pot over medium-high heat. Add spinach; cook until just wilted, tossing occasionally, about 3 minutes. Season with salt and pepper. Divide spinach among 4 plates.

Top spinach with fish. Spoon sauce over. Surround with mussels and serve.

Lemon-Dill Sauce

3/4 cup dry white wine
3 tbsp. chopped shallot
2 tbsp. fresh lemon juice
1/2 cup chilled, unsalted butter, cut into 8 pieces
1 1/2 tbsp. chopped fresh dill

Preheat oven to 350 F. Butter 13 x 9 x 2 inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley.

Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes. Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with lemon-Dill sauce.

Lemon-Dill Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

Asian Salmon Steaks


3 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon ground ginger
2 cloves garlic, pressed
4 salmon steaks

Combine the first 5 ingredients in a jar; cover and shake well. Place salmon steaks in a glass dish; spoon about 1 tablespoon marinade over each. Refrigerate 10 to 30 minutes.

To cook, remove salmon from marinade; discard marinade from dish. Place salmon on a lightly greased broiler pan. Brush fish with some of the remaining marinade.

Broil 10 minutes per inch thickness of fish; turning once and basting. Serve garnished with minced cilantro

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

To make vinaigrette, combine oil and next 5 ingredients in a small bowl; whisk until blended. Place potatoes in a large bowl; add 2 tablespoons vinaigrette and toss until coated. Arrange potatoes in a single layer on a 15x10x1-inch baking pan coated with cooking spray. Bake at 425°F for 20 minutes.

Arrange potatoes to the sides of pan. Spread Salmon fillets with about 2 tablespoons vinaigrette and arrange in center of pan. Bake 13 to 15 minutes or until fish flakes easily and potatoes are fully cooked. Transfer salmon and potatoes to a serving dish. Drizzle with remaining vinaigrette.

Seared Yellow-Fin Tuna


4 Yellow-Fin Tuna steaks (8 oz. each)
4 oz. Virginia goats' cheese
1 oz. sundried tomatoes
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
1 1/2 oz. olive oil

In a hot sauté pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof sauté pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

Remove shrimp from marinade, reserving marinade, and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes; set aside. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over rice; spoon some of the marinade over each serving. Garnish with lime slices

Swordfish w/Mushrooms & Artichokes


4 fish Swordfish steaks, 1-inch thick
1 tablespoon plus ½ teaspoon lemon juice
1 1/2 cups fresh mushrooms, sliced
1/2 cup canned artichoke hearts, chopped
2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon paprika
1/4 teaspoon salt

Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, sauté mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt.

Arrange steaks on a platter and top with sauce. Sprinkle with paprika.

Honey Balsamic Glaze

2 cups Balsamic Vinegar
1 cup Honey
Salt and Pepper to taste
Portabella Relish
3 large Portabellas, stem and underbelly removed
1 Tomato, julienned
24 leaves Whole Fresh Parsley (leaf only)
1 tsp salt and pepper

Marinade for Grilling Portabellas

1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1 tsp Fresh Chopped Parsley
1 tsp Fresh Chopped Thyme
1 tsp Salt and Pepper

Sundried Tomato Pesto

2 cups Sundried Tomatoes, rough chop by hand
1 large Shallot, minced
2 Scallions, bias cut
3 Tbsp Red Wine Vinegar
1 1/2 cup Olive Oil
Salt and Pepper to taste

To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.

In preparing the Portabella Relish first marinate portabellas in balsamic, olive oil and fresh herbs for 10 minutes. Remove from marinade and grill on both sides until done. Remove from grill and cool. Cut portabellas in half and julienne, must be thin. Toss cut portabellas, tomatoes, parsley and reserved liquids together and hold for service.

To prepare the Honey Balsamic Glaze place vinegar and honey in saucepan. Reduce by 1/2 until it has a glaze consistency. Season with salt and pepper. Cool and reserve for service.

Cut eggplant in 3/8" discs and lay out flat on a sheet tray. Sprinkle liberally with kosher salt and let rest for 10 minutes (this draws the bitterness out of the eggplant). Rinse the eggplant under cold water and place in a mixing bowl. Season with olive oil, parsley and salt and pepper. Over a medium high grill, grill eggplant on one side only, turning once to create nice grill marks. Remove from grill and brush heavily with balsamic glaze. Must be glazed immediately and heavily before the eggplant cools. Cool down and reserve for service.

To prepare the grilled vegetables cut zucchini on a 3/8" bias and place in a mixing bowl. Cut peppers in half, remove the seeds and white pith, then cut in quarters. Cut the quartered bell peppers in half diagonally and place in mixing bowl. Season with olive oil, parsley and salt and pepper. Grill on medium high grill, one side only, making nice grill marks. Cool and reserve for service as well.

Arrange vegetables on cedar plank. Shingle eggplant and zucchini on bottom and top with peppers. Season salmon with olive oil and salt and pepper. Then place on cedar plank and bake to desired doneness. Once cooked, top veggies with sundried tomato pesto, portabella relish and honey balsamic glaze. Brush salmon with butter. Top veggies with salmon. Place portabella relish on top of salmon. Place asparagus behind the plank on the platter. Garnish with goat cheese and parsley.

Sauce:

6 Tablespoons margarine
3 cups minced onion
6 Red bell peppers; cut into thin strips
3 (1 Pound) cans of tomatoes, undrained, cut up
1 1/2 teaspoons salt
1 teaspoon red pepper

Preparing Fish: Preheat broiler. Sprinkle steaks with salt and pepper; brush with margarine. Broil an additional 5 to 8 minutes or until fish is firm, turns translucent to opaque. Preparing Sauce: In a saucepan, melt margarine, add onions and peppers and cook just until tender, about 5 minutes. Add remaining ingredients, simmer, stirring occasionally for 10 minutes.

Arrange steaks on a platter and top with sauce. Sprinkle with paprika.

Tropical Chutney

1 Tbsp. light olive oil
1 medium onion, chopped
1 mango, chopped
1/2 papaya, chopped
1/2 tsp. fresh grated ginger
1/4 cup cider vinegar
1/4 tsp. lemon zest
Juice of 1 lime
1 dash of coriander
1 dash of mace
1/4 cup grated coconut

In a heavy skillet, heat the oil until fragrant. Mix the cracker crumbs, Cajun spice, pepper and nuts. Dip each shark finger in the egg, then in the crumb mixture, then place in the oil and fry on all sides until golden brown and flaky inside. Serve with the tropical chutney (recipe following).

Put the olive oil and onion in a heavy saucepan. Cook until the onion gets a little tender, but not transparent. Add the other ingredients (except the coconut) and bring to a boil. Turn down the heat and simmer for about 20 to 30 minutes, or until the mixture looks like chunky preserves, but is a little more liquid.

Take off the heat and stir in the coconut. Can be served warm or cold.

Tip: Cucumbers, mustard mixture and toasted bread can all be prepared ahead. Chill cucumbers and mustard mixture. Assemble crostini just before serving.

Broil 3-4 inches from the heat, without turning, for 5 minutes or longer, depending on the thickness of the fish.. When the fish flakes easily when tested with the fork, it is done.

In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.

Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry Vinaigrette as a sauce.

Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon

Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof sauté pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes,

or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings

In pie plate, beat egg slightly. On wax paper, combine bread crumbs and dill. Dip fish in egg; coat with bread crumb mixture. In same skillet, over medium heat, heat 1/3 cup oil. Place breaded fish portions in hot oil and cook for 6 minutes. Turn and cook for additional 4-5 minutes, or until fish flakes easily when

tested with a fork. Transfer fish to warm serving platter; keep warm. Return vegetables to skillet. Sprinkle 1/4 tsp dill weed over tomatoes. Add to vegetable mixture in skillet. Cook over medium heat, stirring frequently, until tomatoes are heated through. Transfer vegetables to same platter as fish.

In a 9" pie pan: Scramble the eggs and add 1/2 the bottle of Guinness, add the Vanilla Extract, add the Orange Extract, blend the batter completely, Drink the other half of the Guinness.

Slice the Wahoo loin completely through in 1 1/4" steaks. Slice each of the Wahoo steaks in the middle, BUT DON'T GO ALL THE WAY THROUGH. Leave at least a 3/8" thick section. Unfold the Wahoo steak . . . VIOLA!! Butterflied Wahoo!

Dredge butterflied Wahoo in Egg/Beer batter. Coat completely. Dredge in Mix. Coat completely. Dip back into Egg/Beer batter. Dip back into Mix. Place the battered and breaded meat into a damn hot and lightly oiled pan. Turn frequently. Cooking time is dependent on heat. Cook until the coating is a deep golden brown.

Shrimp & Scallop Fajitas


12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.
1 large red bell pepper, stemmed, seeded and cut into 20 squares
1 large sweet onion, quartered and each quarter cut into half pieces separated
12 sea scallops, about 3/4 lb.
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon pepper
1/8 teaspoon salt
8 (7 to 9-inch) flour tortillas, warmed


Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.

Red and Green Salsa

2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 teaspoons lime juice
1-1/2 cups prepared salsa

To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.

Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.

To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.

Makes 2 servings

Lemon herb seasoning

For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.

Tortellini, Tomato & Alaska Salmon Salad


1 package (16 to 19 oz.) refrigerated or frozen cheese-filled tortellini
2 cups fresh or frozen broccoli
1 lb Alaska salmon, cooked and cubed
1 small tomato, seeded and diced*
3/4 cup (3 oz.) shredded parmesan cheese
8 oz. regular or reduced-calorie Italian dressing with cheese

Cook tortellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing. *Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor. Yield: Makes 2 quarts, about 4 to 6 servings

Smoked Salmon Pinwheels


4 ounces smoked salmon, flaked
1 container (4 oz) spreadable cheese with garlic and herbs
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
1 package (8 oz) refrigerated crescent rolls
2 tablespoons capers, drained

Heat oven to 375 F. Combine salmon, cheese and dill in small bowl; stir until well mixed. Remove rolls from package; place on lightly floured surface. Unroll dough; pat out to 14 x 9-inch rectangle, pinching perforations closed. Spread salmon mixture over pastry; sprinkle with capers. Carefully roll up pastry lengthwise; pinch seam to seal. Cut into slices about 1/2-inch thick. Place on lightly greased baking sheet. Bake for 11-13 minutes or until golden brown. Serve warm.

Grilled Tuna with Fruit Salsa


1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint

Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.

Trout with Herbs & Feta


4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning

Seafood Alternatives: salmon, catfish, Mahi, Pollock, orange roughy, mahi-mahi
For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

Fry, turning, until the fish is browned on both sides, about 3 minutes. Drain on paper towels and repeat with remaining strips of fish.

Makes 2 servings

Trout with Herbs and Feta


4 trout fillets
8 slices Roma tomatoes
1/4 cup crumbled feta cheese
4 (1 to 2-inch) sprigs fresh basil
4 (1 to 2-inch) sprigs fresh oregano
4 teaspoons olive oil
lemon herb seasoning


For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1-1/2 minutes.
Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

Makes 4 servings

Tuna Steak Fry


2 tablespoons vegetable oil
1 tablespoon ginger root, grated
8 scallions, finely chopped
1 clove garlic, chopped
1/4 teaspoon tabasco sauce
1/4 cup water
4 tuna steaks, 3/4" thick
1/2 cup flour
1 tablespoon curry powder
Salt and pepper

Mix first 6 ingredients together and marinate steaks for at least 1 hour. Mix flour, curry powder, salt and pepper and dredge steaks in mixture. Place steaks in skillet with a little hot oil. Cook 3 to 4 minutes, turn them over and cook for another few minutes.

Catfish & Shrimp Soup


2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
One 28 oz can tomatoes
3 tablespoons tomato paste
1 bay leaf
4 cups water
1 cup dry white wine
One 8 oz bottle clam juice
½ pound shelled medium shrimp
2 catfish fillets cut into 1 inch cubes
½ teaspoon salt
¼ teaspoon pepper
coriander (or parsley)
lemon slices

In large soup pan, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer 25 minutes. Add water, wine, and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon wedges.

Cucumber Stars with Smoked Salmon Cream


2 to 3 large cucumbers
1/4 lb. smoked salmon
1/2 lb. cream cheese
1/2 tbsp lemon juice
1/2 tsp freshly ground pepper
Salmon roe for garnish
Sprigs of dill for garnish

Cut the cucumbers into ½ inch thick slices. Using a star-shaped cookie cutter small enough to fit inside the cucumber rounds, cut each slice into a star shape.

Scoop out a well in each cucumber star, using a melon baller or small spoon. (Be careful not to break through the bottom of the cucumber slice.) Place the slices upside-down on paper towels to drain. Meanwhile, prepare the salmon cream.

Combine the smoked salmon, cream cheese, lemon juice, and pepper in a food processor. Process until smooth. Adjust the seasoning. Fit a pastry bag with a ½ inch round tip. Spoon the salmon cream into the bag. Fill the scooped-out cucumber slices with salmon cream, and garnish each one with salmon roe and a tiny sprig of dill.

1 cup white wine
2 cups chicken stock
2 cups heavy cream
3 oz hard garlic butter
salt & freshly ground black pepper

Cook the linguine in lots of salted, boiling water for 8-10 minutes and drain.
For the Sauce: Bring the white wine to a boil and reduce by half. Add the chicken stock and reduce a further five minutes. Add the cream and stir in the garlic butter. Season with salt and pepper and reduce to a syrupy consistency.

Add the linguine and toss in the smoked salmon. Place the pasta in 4 bowls and sprinkle with parmesan, parsley, chives and tomato sauce.

Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with 1 tablespoon cheese. Cover and vent; microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake easily when tested with a fork. Repeat with remaining fillets.

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture.

Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.

6 Pounds Mahi Mahi steaks
(can use Haddock, Grouper, Red Snapper fillets, or Halibut)
1 teaspoon salt
1 teaspoon pepper
6 tablespoons margarine; melted

Sauce:

6 Tablespoons margarine
3 cups minced onion
6 Red bell peppers, cut into thin strips
3 (1 Pound) cans of tomatoes, undrained, cut up
1 1/2 teaspoons salt
1 teaspoon red pepper

Preparing Steaks: Preheat broiler. Sprinkle steaks with salt and pepper; brush with margarine. Broil an additional 5 to 8 minutes or until fish is firm, turns translucent to opaque. Preparing Sauce: In a saucepan, melt margarine, add onions and peppers and cook just until tender, about 5 minutes. Add remaining ingredients, simmer, stirring occasionally for 10 minutes. Place Mahi steaks on a serving platter and spoon Red Pepper Sauce over them.

Add flounder fillets. Spoon roasted pepper mixture over fillets. Cover and cook 10 minutes or until the fish flakes easily when tested with a fork.

Pompano El Salsa Verde


2 Whole Pompano (1 1/4 to 1 1/2 lb -ea), scaled and gutted, with heads and tails left on
5 Peppercorns
1 Tbsp. Cumin seeds
1/2 Tsp Salt
Juice of a large lime

Salsa Verde

2 Garlic cloves, sliced
1/2 Green pepper, stemmed, seeded, and coarsely, Chopped
1 Serrano chile, stemmed, seeded, and coarsely, Chopped
1/2 Small Cilantro, leaves only,-coarsely chopped
1/2 Small Flat-leaf parsley, leaves only, coarsely chopped
6 Green onions, trimmed, and coarsely, Chopped
1 pinch Oregano
1 Tbsp Mild white vinegar
1 LB Green (unripe) tomatoes, cored, and coarsely, Chopped
1/3 cup Water
1/2 Tsp Salt
4 Tbsp Extra-virgin olive oil

In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about 1 hour, loosely covered. Preheat the oven to 300 degrees. In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each one. Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more.

Serve warm. This recipe yields 6 to 8 servings.

Salmon

1/2 cup thyme leaves dried, soaked 5 mins in water, drained
24 ounces salmon steaks cut into servings
4 each bread white, slices, toasted on grill just before serving


Spray grill rack and place it on ground over ashen-hot coals. Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs. All sides of peppers should be charred and blistered. Working quickly, put peppers into plastic bag, and close securely with twister seal. Let peppers stand 10 to 12 minutes.

bell pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels. Discard seeds. Slice peppers and puree in processor or blender. Add remaining sauce ingredients and puree.
Refrigerate sauce until needed, but serve at room temperature.

Salmon: Sprinkle drained thyme over hot coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack. Coals should be

ashen hot. Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak).

Serve salmon on individual dishes over toast, with sauce topping.

1 tb Olive oil
1 Clove garlic, pressed or Minced
2 cups Finely diced vegetables
(such as yellow squash, Zucchini, onion, red bell Pepper)
1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary Leaves
1 11.5 oz can V-8 juice
1/4 c Fat-free chicken stock
1/4 ts White pepper

HERBED COUSCOUS:

1 1/2 cup Fat-free chicken stock
1/4 ts Freshly ground black pepper
1 Bay leaf
1 ts Chopped fresh thyme leaves
1/2 ts Chopped fresh rosemary leaves
1 ts Olive oil
1 cup Couscous

SWORDFISH:

1 1/2 lb Fresh swordfish (4 6-oz Pieces)
Sprigs of fresh thyme or Rosemary, for garnish (opt.)

To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and pepper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.

To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.

To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.)

Heat oil in heavy large saucepan to 350 degrees. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 10 minutes. Remove steaks from marinade and broil or grill. Cook 5 to 8 minutes on each side, turning once, and basting with marinade. Serve hot.

Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce.

Tilapia with Whole Spices


2 ts peanut or other vegetable oil
1 med carrot, peeled and cut into 4-inch sticks
4 green onions, cut into 3-inch sections
8 quarter-size slices ginger (no need to peel)
1 ts whole allspice
3 star anise pods, broken up
1/2 ts whole peppercorns
2 sm dried chiles, any loose seeds removed
2 Tilapia, cleaned and scaled (2 1/2 to 3 pounds in all) Salt
3 tb white wine
1/2 fish or poultry stock
1 tb butter (optional)

Preheat oven to 400 degrees F. Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.

Arrange in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven. Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes. If you have an instant-reading thermometer, it should read 145 degrees F. to 150 degrees F. in the center near the bone. Transfer the fish to a warm serving platter. Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter.

Dust tuna medallions with flour and shake off excess. Heat oil over medium flame in a saute pan large enough to hold the medallions. Fry for 2 minutes on each side, until browned. Remove to a holding pan and keep warm in the oven. Pour off and wipe out any excess oil from the pan and return to the heat. Combine all remaining ingredients except the butter and boil to reduce by half. Remove sauce from heat and swirl in the butter until just melted and blended in the sauce.

Place tuna medallions on dinner plates and pour sauce over them. Serves 2.

In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat. Add remaining garlic, stir fry 30 seconds. Add sprouts, peas, green onions and red pepper. Stir-fry two minutes or until tender-crisp. Stir in the remaining one tablespoon of oyster sauce, sesame oil, sugar and pepper. Remove from skillet and set aside.

Drain fish, discarding marinade. Heat remaining oil in same skillet. Add fish and stir-fry about four minutes or until done. Add vegetables. Gently toss. Heat through and serve immediately.

In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt.

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve.

2 red bell peppers
2 tablespoons lemon juice fresh
1/2 teaspoon tarragon
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup yogurt, plain

Salmon

1/2 cup thyme leaves dried, soaked 5 mins in water, drained
24 ounces salmon steaks cut into servings
4 each bread white, slices, toasted on grill just before serving

Spray grill rack and place it on and over ashen-hot coals. Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs. All sides of peppers should be charred and blistered. Working quickly, put peppers into plastic bag, and close securely with twister seal. Let peppers stand 10 to 12 minutes.

Bell Pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels. Discard seeds. Slice peppers and puree in processor or blender. Add remaining sauce ingredients and puree. Refrigerate sauce until needed, but serve at room temperature. Salmon: Sprinkle drained thyme over hot

coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack. Coals should be ashen hot. Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak). Serve salmon on individual dishes over toast, with sauce topping.

Season the fillets on both sides with salt and pepper.

Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter. Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediately. Makes 4 servings.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Wrap the salmon lightly with the noodle and set to rest in the cooler. Wash, pick and chop the cilantro leaves. Reserve the cilantro stalks. Peel the tomato and dice the flesh. Keep all trimmings and seeds.

Now make the sauce. Chop the shallot and place in a small pan to cook a little without color. Add the basil stalks and the same amount of cilantro stalks, then the white wine. Reduce the wine by two thirds. Add the tomato trimmings, juice of two of the lemons and add to the reduction; continue to simmer. Dice the butter and gradually whisk it in to the liquid. When all the butter is incorporated, taste, adjust and strain the sauce. Hold the sauce in a warm spot.

Peel the pineapple, remove the core and cut into quarter inch dice. Slice the mushrooms, shred the cabbage reserving ten of the large outer leaves. Julienne the jicima and green papaya. Juice the remaining lemon and whisk together with the olive oil and sweet chili. Season to taste.

Blanch and cool the outer leaves of the cabbage. Sauté the cabbage, mushrooms and pineapple with the remaining chives. Season and chill the mixture.Wrap the sautéed mixture with the outer leaves making cabbage parcels, press in to a disk shape.

Sear the wrapped salmon and warm the cabbage disks. Finish the sauce with the chopped cilantro and dice of tomatoes. Toss the papaya and jicima in the lemon dressing.

Once the salmon is cooked medium rare, cut diagonally to form two triangles. Place the warmed cabbage disk in the center of the plate, place the jicima, papaya mix on top and stand the cut salmon leaning against the mix. Sauce around and garnish.

Rub marinade into fillets and set aside for 1 hour. Cook fillets on a lightly greased BBQ plate, 1-2 minutes each side. Serve Mahi fillets with a salad made by combining equal quantities of fresh pineapple, cucumber, and red onion.

NOTE: Tuna may be broiled on a well-greased broiler pan 4-6 inches from source of heat. Follow grilling times and directions.

Grilled Swordfish Steaks


6 swordfish steaks about 1 inch thick
1/2 cup vegetable oil
1/4 cup lemon juice
2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
dash Tabasco sauce
1/4 teaspoon sweet paprika

Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside. Place fish in a on well-greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.

Check for doneness by pressing the teaks with your finger. They should be slightly pink in the middle and supple and soft to the touch.

Be careful not to overcook or the tuna will be as dry as cotton. Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator.

In medium mixing bowl, combine 1 tablespoon margarine, bread crumbs, ground almonds, peel, juice, salt and pepper. Set Aside.

Brush fillets with 1 tablespoon remaining margarine. Pat crumb mixture evenly on fillets. Drizzle with 1 tablespoon remaining margarine. Sprinkle almond slices evenly over crumb mixture. Bake, uncovered, for 10 minutes. Drizzle with remaining 1 tablespoon margarine. Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown.

Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings. NL 2/20

Bring to a boil, cover, reduce heat, and simmer for I hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

Add, in order given, rock Mahi, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.

*Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce. **Six mini bagels, split, can be substituted.

Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.