INGREDIENTS:

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

DIRECTIONS

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

HELPFUL HINTS:

• Serve with your favourite wine.

Submitted by: Todd C.

INGREDIENTS:

• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 teaspoon red pepper flakes
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoon sesame oil
• 4 (8-ounce) salmon steaks, 1-inch thick
• Salt and freshly ground black pepper
• Vegetable oil, for brushing
• 3 cups baby spinach

DIRECTIONS

1. Heat a medium size saucepan, over medium heat.
2. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
3. Preheat grill to medium-high heat.
4. Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
5. Divide the baby spinach among 4 plates.
6. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

HELPFUL HINTS:

• Serve with a good wine, baguette and cheese.

Submitted by: Duncan S.

CHILI-RUBBED TILAPIA with ASPARAGAS and LEMON

INGREDIENTS:

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice

DIRECTIONS

1. Bring 1 inch of water to a boil in a large saucepan.
2. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
3. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate.
4. Dredge fillets in the spice mixture to coat.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
7. Divide among 4 plates.
8. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
9. Serve the asparagus with the fish.

HELPFUL HINTS:

• Your choice of wine.

Submitted by: Howard N.

GRILLED TUNA STEAKS WITH BLACK SESAME SEEDS

INGREDIENTS:

• Cooking spray
• 4 (5-ounce) tuna steaks
• Salt and coarsely ground black pepper
• 1/4 cup honey mustard
• 2 tablespoons black sesame seeds or regular sesame seeds

DIRECTIONS:

1. Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high.
2. Season tuna steaks all over with salt and black pepper.
3. Brush honey mustard all over both sides of tuna steaks.
4. Press sesame seeds into both sides of tuna steaks.
5. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).

HELPFUL HINTS:

• Top with a spoonful of sour cream and diced chives.

Submitted by: Fred O.

FRESH HERB RUBBED SALMON

INGREDIENTS:

• 1/4 cup tightly packed parsley
• 1/4 cup tightly packed cilantro
• 1-1/2 teaspoons chilli powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground Mediterranean oregano
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 4 salmon fillets, about 4 to 5 ounces each
• 1/2 teaspoon salt

DIRECTIONS:

1. In food processor process all herb paste ingredients until smooth.
2. Season the salmon fillets with salt and spread about 1 tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.
3. Place marinated fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

HELPFUL HINTS:

• Makes 4 servings

Submitted by: Wayne E.

PAN ROASTED SCALLOPS WITH TOMATO AND HERB SALSA

INGREDIENTS:

• 4 tbsp Olive oil
• 200g cherry tomatoes
• 80g pitted, drained black olives
• Salt and freshly ground black pepper
• ½ bunch coriander, leaves only
• ½ bunch basil leaves
• 1 lemon, juiced
• 12 scallops

DIRECTIONS:

1. First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. Remove from the heat and set aside.
2. Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop. Add the coriander and basil to the salsa and stir to combine.
3. Roll the lemon on a chopping board to soften it and release the juices and then chop in half. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.
4. Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper.
5. Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking.
6. After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil.
7. To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.

HELPFUL HINTS:

• Top off with your favourite wine.

Submitted by: Brett T.

LEMON SALMON FISH CAKES

INGREDIENTS:

• 900g white potatoes, roughly diced
• 418g can Alaskan red salmon, drained and any bones discarded
• Grated zest and juice of 1 lemon, plus lemon wedges to serve
• 3 tbsp light mayonnaise, plus extra to serve
• Bunch of spring onions, chopped
• Flour, for dusting
• 2 tbsp vegetable oil

DIRECTIONS:

1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain, mash, and season.
2. Add the salmon, lemon zest and juice, mayonnaise and spring onions to the potato. Mix well. Using floured hands, shape into 8 chunky fishcakes. Cover and chill for 30 minutes, or overnight (or see freezing tip).
3. Heat the oil in a large frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4 minutes each side, until golden.
4. Serve with lemon wedges, extra mayonnaise and a green salad.

HELPFUL HINTS:

• To freeze: at the end of step 2, cover the fishcakes and freeze until solid. Put in a container and freeze for up to 1 month. Thaw at room temperature until defrosted.

Submitted by: Brad C.

INGREDIENTS:

• 2 tuna fillets, about 8 ounces each and 1 inch thick
• Extra-virgin olive oil
• 1 teaspoon ground fennel seeds
• Salt
• Freshly ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup finely diced cucumber
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped black olives
• 1 tablespoon capers, drained
• 1 tablespoon fresh lemon juice
• 1 loaf Italian or French bread
• Sliced tomatoes (optional)
• Lettuce leaves (optional)

DIRECTIONS:

1. Lightly brush or spray both sides of the tuna fillets with olive oil. Sprinkle both sides with the fennel and season with salt and pepper to taste. Grill the tuna fillets over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once halfway through grilling time.
2. Transfer the tuna fillets to a cutting board and chop them into 1/4-inch pieces. Place the tuna in medium bowl and add the remaining topping ingredients. Gently stir to combine. Taste the mixture and season with salt and pepper if necessary.
3. Cut the bread on the bias into 1/3-inch slices. Lightly brush or spray both sides of the slices with olive oil. Grill the slices over Direct Medium heat until toasted, 1 to 2 minutes, turning once halfway through grilling time.
4. Spoon the topping on the toasted slices of bread, along with sliced tomatoes and lettuce, if desired. Serve at room temperature.

HELPFUL HINTS:

• Makes 15 to 20 pieces.

Submitted by: Tania L.

PESTO ENCRUSTED SALMON

INGREDIENTS:

• 4 (6-7 oz.) salmon fillets
• 4 tablespoon pesto
• 1 cup rice
• 1 cup diced butternut squash
• 1 diced onion
• 1 tbsp. butter
• 1 cup chicken or fish stock, salt and pepper to taste
• grated Parmesan cheese

DIRECTIONS:

1. Season the salmon filets with salt and pepper and place them on a baking pan over parchment paper.
2. Spread the pesto over each fillet and place them in a preheated oven for 12 minutes at 400 F.
3. Meanwhile boil the rice and add the diced squash 5 minutes before the rice is ready.
4. Strain and wash the boiled rice. (Make sure it is not overcooked.)
5. In a frying pan, heat the butter and sauté the diced onion.
6. Add the boiled rice with the squash and stir.
7. Add the stock and Parmesan cheese, season to taste and cook until the stock is absorbed into the rice.
8. Serve the pesto encrusted salmon fillets over the butternut squash risotto with a lemon wedge.

HELPFUL HINTS:

• To get the best results, use a good quality pesto with a lot of nuts and cheese in it.

Submitted by: Cindy L.

SEARED AHI TUNA

INGREDIENTS:

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juicE

DIRECTIONS:

1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

4. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

HELPFUL HINTS:

• Can be seared with peppercorns also.

Submitted by: Blake S.

PROSCIUTTO WRAPPED SCALLOPS

Ingredients:

• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped pitted black olives (about 10 olives)
• 1/4 cup extra-virgin olive oil
• 12 medium scallops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices prosciutto
• 2 cups arugula
• 1 1/2 tablespoons balsamic vinegar

Directions:

1. Preheat the oven to 350 degrees F.
2. In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
3. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture.
4. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto.
5. Place wrapped scallops in a buttered baking dish, seam side down.
6. Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

Submitted by: Hester C.

CANADIAN CEDAR PLANKED SALMON

• 24x8x1 inch untreated cedar plank
• 6 (4 ounce) fillets salmon
• 1/2 cup extra virgin olive oil
• 1 large red onion, chopped
• 1 lemon, sliced
• 1/2 tablespoon black peppercorns, crushed

1. Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
3. Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
4. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Submitted by: Arthur W.

SEARED SEA SCALLOPS IN BEURRE BLANC WITH BABY SPRING VEGETABLES IN PUFF PASTERY

• 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
• 1 egg, lightly beaten
• Sea salt
• 1 cup sweet baby peas, frozen or fresh
• 2 bunches baby carrots, trimmed and peeled with a little stem left on
• 1 pound sea scallops
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
• 1/2 bunch fresh flat-leaf parsley, for garnish
• Buerre Blanc:
  • 2 shallots, sliced
  • 2 cups dry white wine
  • 1 cup white wine vinegar
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream
  • 2 sticks unsalted butter, cut into cubes and chilled
  • 2 tablespoons freshly chopped chives

1. Preheat oven to 350 degrees F.
2. Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.
3. While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
4. Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
5. Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
6. Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
7. To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley.
8. Serve immediately.

Submitted by: Justin P.

ROUT NAVARRA-STYLE (Spain)

INGREDIENTS:

• 2 tablespoons olive oil
• 4 slices ham
• 4 ounces thick-cut apple smoked bacon, diced
• 3 cloves garlic, thinly sliced
• 4 (4-ounce) trout fillets
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon instant flour (recommended: Wondra)
• 1 tablespoon chopped fresh parsley leaves

DIRECTIONS:

1. Set a 12-inch saute pan over medium heat and add the olive oil. Once the oil is hot, place the ham into the pan and sear until crispy, about 1 minute per side. Remove the ham from the pan and set aside until ready to use. Place the bacon into the pan and cook, stirring occasionally, until lightly caramelized, about 3 minutes. Add the garlic to the pan and cook for 1 minute. Remove the bacon and garlic from the pan and set aside on a plate. Raise the heat to medium-high leaving about 2 tablespoons of the bacon fat in the pan and discarding the rest.
2. Season the trout with the salt and pepper, and dredge in the flour, shaking off any excess. Place the floured fish into the saute pan and cook for 2 minutes on the first side then turn over. Return the bacon and garlic to the pan and continue to cook the fish until done, about 2 minutes longer. Add the parsley to the pan and stir to combine. Serve the trout by placing a slice of the crispy ham on a warmed plate and a piece of fish on top of the ham. Divide the bacon and garlic evenly between the fish. Serve immediately.

Submitted by: Capt. Ted

FIRECRACKER GRILLED SALMON

INGREDIENTS:

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Submitted by: Ted M.

SEA SCALLOPS WITH VERMOUTH

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• 2 (14 ounce) cans quartered artichoke hearts in water, drained
• Salt and pepper
• 1/4 cup parsley leaves, chopped
• 2 tablespoons capers, drained
• 16 sea scallops
• 1/2 cup dry vermouth

1. Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
2. Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

MUSSEL AND POTATOE STEW

INGREDIENTS

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 pound broccoli rabe, thick stems peeled
• 1/2 cup olive oil
• 4 anchovy filets, rinsed and chopped
• 4 cloves garlic, minced
• 2 1/2 pounds mussels, cleaned and debearded
• 2 tablespoons chopped fresh parsley
• 1/2 cup water
• salt to taste

DIRECTIONS

1. In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
2. Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
3. Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

Submitted by: Erin S.

AMAZING TUNA SUSHI

INGREDIENTs

• 1 cup almonds
• 1 clove garlic
• 1 tablespoon sunflower oil
• 1 dash cayenne (or as much as you want)
• 1½ tablespoons lemon juice (or juice of 1/2 a lemon)
• ⅛ cup nori shreds, soak in the lemon juice
• 1 slice large sheet of nori
• 1 cup buckwheat sprouts, soaked, sprouted and allowed to dry
• ¾ cup cauliflower
• 1 teaspoon nama shoyu (i used tamari)
• ⅛ cup dates (i used about 3 dates)
• 1 teaspoon apple cider vinegar
• 2 pinches salt
• 6 slices avocado (about 1/4 avo)
• ⅛ cup rocket salad/rucola/arugula

PREPARATION

1. So, for the ‘rice’, you need to first blitz in the food processor or blender the buckwheat sprouts. Make sure they’re dry so that it turns into a chunky buckwheat flour. Put that into a bowl. Then do the same with the cauliflower. Put that in the same bowl. Now put the dates, vinegar, salt and soy sauce in the blender and try to blend it to a paste. Mine stayed quite chunky but it’s fine. Add the date mixture to the buckwheat and cauliflower and mix well. It should be quite sticky. If not, add more vinegar or soy. That’s your rice.

2. Now for the tuna. This recipe is basically the tuna recipe created by James the raw (http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-) You blitz up the almonds till they’re quite fine. Then add the garlic (chopped), the nori shreds with lemon juice, salt, cayenne, and…that’s it. Whizz it all up. You will probably have to use a spatula to get it all in and mixed around. So, that’s the tuna.

3. Now, assembly. I’ve never rolled sushi b4 so this is just how I did it and can surely be done better. I first put the rice onto the large nori sheet and spread it over the whole sheet, not right to the edges though. Then layer on the rocket salad and also the avocado. Add a dash of soy sauce also. Then sblodge on the tuna. Roll up the nori roll and dab the edges with soy sauce so that it sticks. Turn the big fat nori roll so that the edges are underneath and slice ‘bite size’ chunks with a sharp knife. I say bite size in quotes because they don’t fit into MY mouth. It may be better to halve the nori sheet and spread the rice and tuna only half as thick. But, I’m just telling y’all how I did it. Anyway, they come out looking like California Rolls.

   I had no ginger nor wasabi, but when I get some, this recipe will be PERFECT. Oh, and chopsticks.

Submitted by: Ralph G.

RAINBOW TROUT WITH YOGURT SAUCE

• 1 cup plain yogurt
• 1 cucumber, shredded
• 2 tablespoons chopped fresh dill weed
• 1 teaspoon lemon zest
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste
• 4 (6 ounce) fillets rainbow trout
• 1 pinch lemon pepper

1. In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
2. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Submitted by: Randy T.

BARLOW'S BLACKENED CATFISH

Ingredients:

• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 pound catfish fillets
• 2 tablespoons butter
• 1 cup Italian-style salad dressing

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

AMAZING MUSSELS

Ingredients

• 2 tablespoons butter
• 3 tablespoons minced garlic
• 4 shallots, chopped
• 4 cups beef broth
• 1 jalapeno pepper, minced
• 1 red chili pepper, minced
• 4 fresh tomatoes, coarsely chopped
• 20 fresh basil leaves, torn
• 2 cups white wine
• 1 tablespoon cornstarch
• 1/2 cup light cream
• 5 pounds fresh mussels, scrubbed and debearded

1. Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
2. Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Submitted by: Joan T.

TILAPIA WITH CREAMY SAUCE

"This dish is quick, easy, and even better, it's healthy! Served on a bed of rice with the sauce arranged artistically around the plate, it looks absolutely stunning."

INGREDIENTS #1

• 4 (4 ounce) fillets tilapia
• butter flavored cooking spray
• 4 teaspoons margarine, melted
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill weed
• 1 tablespoon lemon-pepper seasoning

 INGREDIENTS #2

• 4 teaspoons cream cheese
• 5 tablespoons lemon juice, or to taste
• 2 tablespoons chopped fresh dill weed

1. Preheat the oven to 375 degrees F (175 degrees C).
2. Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
3. Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
4. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
5. Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Submitted by: Diane D.

Grouper Fillets with Parmesan

• 3/4 Cup - Fresh Parmesan cheese, grated
• 1/2 cut - Butter, softened
• 3 Tbs - Mayonnaise
• 3 Tbs - Green onions, chopped
• 2 Tsp - Fresh Garlic chives, chopped
• 6 Fresh Grouper Steaks or (about 8 oz. each, one inch thick)
• 1/3 Cup - Fresh lemon juice
• 1/4 Tsp - Fresh Ground pepper

1. Combine cheese, margarine, mayonnaise, green onions, and chives in a small bowl; stir well, and set aside.
2. Place fillets on a lightly greased rack in a broiler pan.
3. Drizzle lemon juice over fillets; sprinkle with pepper.
4. Broil 6 inches from heat 8 to 10 minutes or until fish flakes easily when tested with a fork.
5. Remove from oven; spread tops of fillets with cheese mixture.
6. Broil an additional 2 minutes or until cheese is lightly browned or bubbly.
7. Remove fillets to a serving platter.
8. If desire, garnish with lemon slice and fresh chives.

Submitted by: Donna M.

Seafood Salmon Roulade

Stuffed with shrimp an scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish for holiday entertaining.

• 2 lb. centre cut salmon fillets
• 1/4 tsp each salt and pepper

Seafood Stuffing:

• 1 egg white
• 250g raw Black Tiger Shrimp, peeled and de-veined
• 250g bay scallops
• 175ml cut fresh bread crumbs
• 75ml chopped fresh chives
• 50ml chopped fresh parsley
• 5ml grated lemon rind
• 5ml each salt and pepper

Lemon Tarragon Beurre Blank:

• 2 shallots, minced
• 75ml white wine vinegar
• 50ml dry vermouth
• 175ml unsalted butter, cubed
• 15ml chopped fresh tarragon
• 5ml lemon juice
• Pinch salt

1. Seafood Stuffing: In bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2inch (1cm) cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt and pepper; toss to combine. Refrigerate.
2. Place salmon fillet, skin side down, on cutting board. At one end corner, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and angling knife slightly toward skin but without moving, slowly pull skin back and forth to remove. Discard skin. Trim and silver skin remaining.
3. At the thinnest long side and starting where salmon starts to thicken, but in through; open like book. Sprinkle with half each of the salt and pepper. Leaving 1-inch (2.5cm) border on both long and 1 short side, spread stuffing over salmon.
4. Starting at side with stuffing, roll up. With kitchen string, tie at 1-inch (2.5cm) intervals. Place, what was skin side down, on parchment paper-lined rimmed baking sheet. Sprinkle with remaining salt and pepper. (Make ahead: Cover and refrigerate for up to 2 hours) Roast in 375 Degree (190 C ) oven until thermometer inserted into stuffing through end of roll registers 160F (70 c), about 50 minutes. Transfer to cutting board: tent with foil and let stand for 10 minutes.
5. Lemon Tarragon Beurre Blank: Meanwhile, in small saucepan, broil shallots, vinegar and vermouth until reduced to 2 tbsp (25ml), about 3 minutes. Reduce heat to low; whisk in butter, piece by piece, whisking until smooth. Add tarragon, lemon juice and salt. Using chef's knife and gentle sawing motion, cut salmon crosswise into 1-inch (2.5 cm) thick portions, removing string.
6. Serve with beurre blanc sauce.
7. Serves 8.

Submitted by: Tim C.

FLAMING PERCH

• 1 to 2 lb. of perch
• 2 tsp. salt
• 3 tbsp. melted butter
• 2 sm. bunches fennel greens
• 1/3 c. brandy, heated

1. Wash the perch and dry thoroughly.
2. Rub with salt inside and out.
3. Dip the fish in the melted butter and grill over a BBQ or an open fire for about 10 minutes basting often with melted butter.
4. The fish are done when they flake easily.
5. Place the fish in a shallow baking dish and cover it with the fennel greens which have been washed and thoroughly dried.
6. Pour brandy over the greens and set aflame.
7. 4 servings.

Submitted by: Irene P.

GRILLED SALMON WITH CABERNET SAUVIGNON SAUCE

FOR THE SAUCE:

• 1/4 tsp. fresh squeezed lemon juice
• 2 tbsp. olive oil
• 1/2 c. Cabernet sauvignon wine
• 1/2 c. beef stock
• 1/2 c. chicken stock
• 2 shallots
• 2 tbsp. butter
• Salt & pepper to taste
• 6 portions of salmon fillet, 8 oz. each

1. Chop shallots and place in a saucepan with the wine.
2. Reduce by about 2/3.
3. Add beef and chicken stock and reduce by 1/2; set aside.
4. Brush the salmon fillets with olive oil and season with salt and pepper.
5. Place on a grill for about 2 minutes on each side.
6. Return sauce to the stove and incorporate butter; strain and add the lemon juice.
7. Place salmon fillets on plates and nap with the sauce.

Serves 6.

Submitted by: Terry C.

FILLETS OF SOLE QUEEN VICTORIA

• 8 fillets of sole or flounder (2 1/2 lbs.)
• 1 egg white
• 3/4 c. heavy cream
• 1/2 tsp. salt
• 2 tbsp. chopped parsley
• 3 drops Tabasco
• 1 c. dry white wine
• 1 sm. onion, thinly sliced
• 3 slices lemon
• 1 bay leaf
• 3 whole black peppercorns
• 1 tsp. salt
• 1/4 tsp. dried tarragon leaves

NEWBURG SAUCE:

• 3 tbsp. butter
• 2 tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. paprika
• 3/4 c. light cream
• 1/2 c. fish stock
• 2 egg yolks
• 2 tbsp. dry sherry

1. Rinse fillets under cold water, pat dry with paper towels. Select six fillets and set aside. Cut the remaining two fillets into 1-inch pieces. Place in blender or processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco. Blend at high speed 1 minute until mixture is smooth and light green color.
2. Place the six reserved fillets, dark side up, on a cutting board. Spoon fish mixture onto each, dividing evenly (about 2 rounded tablespoons each). Spread evenly, leaving 1/2 inch edge all around.
3. Starting at narrow end, roll up fillets. Fasten with toothpicks. Lightly butter a medium-sized deep skillet. To keep upright, stand fillets up straight on their more even end, so that they barely touch side of pan.
4. Add wine, 1/2 cup water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, tarragon. Bring to boil; cover. Reduce heat to low; simmer 10 minutes until center is just firm. Do not overcook. Lift out with slotted spatula. Drain well. (Reserve stock). Place on heated platter; keep warm.
5. Make sauce. Melt butter in saucepan. Remove from heat; stir in flour, salt and paprika until blended. Cook, stirring several minutes. Gradually stir in cream and 1/2 cup stock. Cook over medium heat, until mixture thickens and boils; about 1 minute. In bowl beat egg yolks. Stir in 1/3 cup hot sauce, then stir back into saucepan. Add sherry. Stir over low heat. Spoon some sauce over fish; pass rest.
6. Serves 6.

Submitted by: Irene P.

BUTTERY-CRUSTED BAKED TILAPIA

• Four 6-oz boneless tilapia filets
• 6-8 Ritz crackers, crushed
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon adobo seasoning
• 2 tablespoons unsalted butter, cold

1. Arrange fish on a lined baking sheet. In a mixing bowl, combine crushed Ritz crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix).
2. Cut butter into 6 equal pats.
3. Place one pat a piece directly on the center of the tilapia.
4. Cut remaining 2 pats into pea-sized pieces and mix by hand into cracker mixture.
5. Sprinkle crumbs equally over each tilapia filet.
6. Bake in a preheated oven at 425°F for 15-20 minutes, or desired doneness.
7. Serve hot on a nice platter.

Submitted by: Terry P.

TANGY ALASKA HALIBUT BAKE

• 2 lb halibut fillet
• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup chopped green onions
• 3 tablespoons freshly squeezed lemon juice
• 2 cups crushed Ritz crackers
• 1 large yellow onion, sliced
• 1/4 cup butter

1. Melt butter in a large frying pan.
2. Add sliced onion and sauté until onion is translucent then spread evenly over bottom of baking pan; set aside.
3. In a bowl mix together sour cream, mayonnaise, green onions and lemon juice.
4. Arrange halibut over top of onions.
5. Spread sour cream and mayonnaise mixture over the top of the halibut.
6. Sprinkle with crushed Ritz crackers.

Bake at 375°F for 40-50 minutes (depending on thickness of fish). Enjoy!

Submitted by: Laura P.

WONDERFUL PICKEREL

• 1 bottle Caesar dressing
• Soda cracker crumbs
• Parmesan cheese
• Walleye fillets

1. Marinate walleye fillets in Caesar dressing 30 minutes or longer.
2. Mix equal parts of cracker crumbs and Parmesan.
3. Coat fillets with cracker mixture.
4. Bake on greased pan 12 to 15 minutes at 500 degrees.

Submitted by: Paul S.

SEA SCALLOPS WITH BURGUNDY WINE SAUCE

• 2 1/2 lbs. sea scallops
• 3 tbsp. butter
• 1/4 c. flour
• 2 tbsp. chopped shallots
• 1 tbsp. chopped garlic
• 3/4 c. red wine
• Juice of 1 lemon
• 1/2 c. fish stock
• 1/2 c. cream
• Salt and pepper to taste

1. Lightly flour the sea scallops. In a large skillet, melt the butter and add the scallops, garlic and shallots. Let cook for a few seconds. Deglaze with the red wine and lemon juice. Add salt and pepper.
2. Bring to a boil and remove the scallops with a slotted spoon onto a platter. Add fish stock and cream. Reduce the sauce to the right consistency and adjust seasoning again. Put the scallops back into the sauce to warm up.
3. Serve immediately

Submitted by: T. Foster

RANCH TILAPIA

• 1(one) 5 oz. tilapia fillet
• 1/2 cup Ranch dressing
• 1 cup Parmesan cheese
• 2 cups corn flakes
• 1 pinch salt
• 1 pinch black pepper

1. Preheat oven at 350 degrees.
2. Grind up corn flakes into crumbs.
3. Mix Parmesan cheese, salt, pepper in with the corn flake crumbs.
4. Baste the tilapia fillet (both sides) with Ranch dressing.
5. Coat fish with the crumb mix evenly.
6. Bake for 17 mins.

Submitted by: J.P.

TARRAGON LEMON SALMON FILLETS

• 2 salmon fillets
• tarragon
• salt
• lemon slices
• butter
• garlic powder

1. Place salmon skin side down on tin foil in baking sheet; cover with butter, then put seasoning on to taste.
2. Cover fish with lemon slices and tent the fish in tin foil, and bake at 375°F degrees for 20-30 minutes.

Submitted by: Jessica

Red Snapper Baked with Tomatoes

Ingredients

• 4 red snapper filets
• 1 tsp.salt
• 1/4 cup lemon juice
• 2 tbsp. olive oil
• 1 1/2 tsp. finely chopped garlic
• 1 tsp. oregano
• 2 ripe tomatoes sliced 1/4 inch thick
• 1 tbsp.chopped fresh parsley

1. Preheat oven to 400 deg.F.
2. Pat red snapper filets dry and salt & pepper to taste.
3. Mix lemon juice, olive oil, garlic, & oregano in a small mixing bowl.
4. Pour half into a shallow baking dish and lay red snapper filets in mix sides touching, then pour rest of mix over the red snapper filets.
5. Place the tomato slices over the red snapper filets and place the dish in the oven for 12 minutes to cook. serve at once.

Delicious! Excellent complemented with new potatos smothered in a bernaese sauce, fresh carrots, and a lite white wine!

Submitted by Marg M

White Wine Poached Salmon

• 2 med. salmon fillets (pickerel can be substituted)
• 1 lg. onion
• 1/2 cup white wine
• 1/4 green pepper
• 1/4 lb. butter
• 1/2 tsp dill weed
• 1/2 tsp lemon pepper spice
• 1 tbsp chives or parsley
• 1/4 cup water

1. Remove fillet skin and dark meat on skin side of fillet.
2. Remove lateral bone line if present by cutting carefully down both sides of bone line and discard.
3. Rinse well.
4. Cut off tail section at end of bone line cut (produces 3 pieces of boneless meat).
5. Spray 8-1/2 x 11 roil pan with cooking spray.
6. Slice onion and green pepper and spread evenly over bottom of pan.
7. Slice butter and disburse over vegetables.
8. Place fillet pieces on top.
9. Pour wine over.
10. Sprinkle spices and top with chives/parsley.
11. Cover with foil and bake at 350 degrees for 30 min.
12. 1/2 can of diced/stewed tomatoes may be added if desired.

Recipe by: Dave Green

Salmon with Mustard Glaze

For The Salmon:

• 6 pieces of salmon fillets with skin on ( 6 to 8 ounces each; ask us to cut them for you )
• 1 tablespoon olive oil or melted butter
• Coarse salt and black pepper

For The Glaze:

• 4 teaspoons toasted yellow mustard seeds
• 3/4 cup mayonnaise
• 1/3 cup grainy mustard
• 1 tablespoon chopped fresh dill
• 1 teaspoon brown sugar (optional)
• Coarse alt and black pepper

1. Run your fingers over the meat side of the salmon pieces, feeling for bones: Pull out any you find with needle hose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Brush the skin side of the fish with the oil and season both sides with salt and pepper.
2. Prepare the glaze: In a nonreactive mixing bowl whisk together 2 teaspoons mustard seeds and the mayonnaise. mustard, dill, and brown sugar. Add salt and pepper to taste.
3. Place salmon pieces skin side down on the grate. Spoon the glaze evenly over the tops of the fish pieces and sprinkle with the remaining mustard seeds. Cover the grill. Grill Salmon pieces until cooked through, 12 to 1 minutes. The skin will become dark and crisp. If it starts to burn, slide folded rectangles of aluminum foil beneath.
4. The top of the fish should be lightly browned.
5. Transfer the salmon to plates or a platter and serve at once.

Corn Meal Crusted Rainbow Trout with Wild Mushrooms & Sage

• 1 FPI Rainbow Trout
• 1 - 2 oz. package wild mushroom mix
• 1/2 cup (125ml) diced portobello mushrooms
• 2 tbsp (30ml) salad oil
• 6 fresh sage leaves
• 1 oz. (50g) dry sherry
• 1/2 cup (125ml) diced white onion
• 1/4 cup (50ml) butter
• Dredge Trout Fillet in Corn Meal
  • Heat salad oil in skillet.
  • Place flesh side down and cook 4 minutes on each side.
  • Cover with wild mushroom mix.
  • Serve with fiddle head ferns & home fried potatoes
• Wild Mushroom Mix
  • Reconstitute dry mushrooms in boiling water for 5 minutes. Chop.
  • Sauté the onions in butter until soft
  • Add mushrooms, sage and sherry. Simmer 5 minutes.
  • Season with salt and pepper.

Salmon with Olive-Capre Tapenade

• 4 - 4 oz. salmon portions
• 1 lemon, halved, plus 1 whole lemon
• 3 tbsp (45ml) olive oil
• 1 shallot, minced
• 3 tbsp (45ml) capers, drained
• 2 garlic cloves, minced
• 10 kalamata olives, pitted and chopped (or green and black olives combined
• chopped parsley for garnish
• salt & pepper to taste
• In a baking dish, arrange the salmon portions in a single layer. Squeeze the juice of 1/2 lemon over them and rub it into both sides of the fillets. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Bake the fillets for 12 - 15 minutes in a 400F oven
• To prepare the Tapenade: In a small saucepan, heat the remaining 2 tablespoons of olive oil and sauté the minced shallot, stirring for 2 minutes. Add the 3 tablespoons of capers, 2 minced garlic cloves, 3 tablespoons of lemon juice (from the remaining lemons), and chopped olives.
• Cook, stiffing for an additional 2 minutes.
• Season with salt and pepper and serve Tapenade over salmon. [ Top ]