Ingredients:

• 1 striper fillet
• orange juice
• 1 Vadalia onion
• 2 oranges
• 1 lemon

Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.

Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vadalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.

Bake at 400 degrees until fish flakes easily.

When done, remove the cooked orange slices and lemon slices.

Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.

Directions:

1. 1

Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.

1. 2

Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.

1. 3

Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

Serves 4 to 5

• 11/2 lbs. striped bass fillets
• Salt and pepper
• 2 tablespoons fresh lemon juice
• 21/2 tablespoons margarine
• 1/2 cup chopped onion
• 1/2 cup dry white wine
• 1/4 cup water
• 1/2 cup chopped fresh mushrooms
• 1 tablespoon chopped parsley
• 1 teaspoon minced garlic
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.

Lightly grease a baking dish or pan.

Place chopped onions and wine in pan.

Place fish on top and dot with small pats of remaining margarine.

Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.

Baste once or twice with pan juice.

While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.

Bring to a boil and reduce by half.

When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.

Pour over fish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 4 5 ounce cod fillets
• 1/4 cup thinly sliced scallions
• 1 slice reduced fat bacon or turkey bacon, snipped into tiny pieces
• 1/2 pint grape tomatoes, halved
• 2 tsp balsamic vinegar
• 2 tsp olive oil

Preparation:

Preheat oven to 450 degrees.

Place cod fillets on a baking sheet sprayed with nonstick cooking spray.

Divide thinly sliced scallions on top of cod, followed by bacon pieces.

Scatter grape tomato halves around fish.

Whisk vinegar and oil together, and drizzle over fish

Place in oven for 10 minutes, or until cod flakes easily with a fork.

Per fillet: Calories 151, Calories from Fat 32, Total Fat 3.5g (sat 0.6g), Cholesterol 54mg, Sodium 123mg, Carbohydrate 3.6g, Fiber 0.8g, Protein 26.2g

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 4 6-ounce pieces cod
• 1 tbsp olive oil
• Pinch salt and pepper
• ½ pound zucchini, halved lengthwise then sliced
• ½ pound grape tomatoes, halved lengthwise
• ¼ cup fresh mint, finely chopped
• 2 tbsp balsamic vinegar

Preparation:

Preheat oven to 450 degrees.

Spray rimmed baking sheet with nonstick cooking spray.

Lay cod pieces on tray. Brush each piece with olive oil.

Season with salt and pepper.

Cook fish for 8-10 minutes, until fish flakes easily with a fork. Meanwhile spray nonstick skillet with cooking spray. Sauté zucchini and tomato halves for 5 minutes. Add mint and vinegar and cook for one more minute.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients:

• 2 tsp olive oil
• 1 pound sea scallops, patted dry
• Pinch salt
• Freshly ground black pepper
• 1/3 cup minced shallots
• 1/2 cup dry white wine
• 10 ounce bag baby spinach
• 1 tablespoon fresh lemon juice

Preparation:

Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.

Remove scallops and keep warm.

Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.

5PM-7PM

LOTS OF IDEAS FOR HOLIDAY ENTERTAINING.  SAMPLES GALORE!

- 4 pieces ivory king salmon steaks (request center cut, 8 to 10 ounces each)
- ½ pound chanterelle mushrooms, sliced (substitute porcini if chanterelles are not available)
- 4 ounces extra virgin olive oil, divided
- 6 ounces white wine
- 16 ounces unsalted organic chicken stock
- ½ tablespoon fresh thyme leaves, chopped
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons whole butter, divided
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- Lemon wedges and parsley sprigs to garnish

1. Preheat grill to medium-low heat. Brush salmon filets with 1 ounce olive oil and season well with kosher salt and freshly ground black pepper. Grill fish to preferred doneness depending on thickness of filets.

2. Meanwhile, preheat large, heavy sauté pan over high heat and add the remaining 3 ounces of olive oil to pan and allow to heat. When oil is very hot, carefully add the mushrooms and season with salt and freshly ground black pepper. Sauté without agitating the pan until one side begins to caramelize, approximately 2 minutes. Remove pan from heat. Carefully turn the mushrooms onto the second side and season with more salt and pepper. When slightly brown on the second side, empty the mushrooms into a strainer with a pan underneath to catch the extra oil.

3. Return the sauté pan to the heat and add 1 tablespoon of butter to the pan. Add shallots and garlic and render until blonde. Add thyme. Remove from heat and deglaze with white wine. Return to heat and reduce liquid by half. When reduced, add chicken stock and reduce to sauce consistency.

4. Return mushrooms to pan and add the remainder of the whole butter. Gently swirl the pan until butter is completely melted. Adjust seasonings with salt and pepper, and finish with lemon juice. Remove the salmon from the grill and place on a large serving platter. Top the salmon filets with the chanterelle mushroom mixture, garnish with lemons and parsley and serve.

*Taken from a 2004 Seattle Time’s article on White King Salmon

GOURMET BUTTERS CHILI LIME BUTTER

SALT AND PEPPER

1 TBLSP CHILI POWDER

8 FLOUR OR CORN TORTILLAS

SHREDDED CABBAGE

HOT SAUCE (I LIKE TAPATIO, WHICH WE HAVE AT GEMINI)

SOUR CREAM

THINLY SLICED RED ONION

LIME WEDGES

PICO DE GAYO

(DICED TOMATO WITH CHOPPED CILANTRO, MINCED JALAPENO, AND YELLOW ONION)

DIRECTIONS:

HAVE ALL OF YOUR GARNISH CONDIMENTS PLACED IN SMALL BOWLS READY TO GO.  ALSO HAVE YOUR TORTILLAS WARMED UP IN THE OVEN BEFORE SERVING.

PREHEAT A LARGE SAUTE’ PAN TO MEDIUM HIGH HEAT. 

SEASON FISH WITH SALT, PEPPER, AND CHILI POWDER.

ADD 3 TABLESPOONS CHILI LIME BUTTER TO PAN.

ADD FISH FILLETS AND COOK APPROXIMATELY 4-5 MINUTES PER SIDE DEPENDING UPON THICKNESS.

PUT TOGETHER YOUR TACOS AND EAT UNTIL YOU’RE FAT AND FULL AND CAN’T EAT ANYMORE!

 Seared Weathervane Ecstasy

Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron – Tarragon Sauce.

Ken A Dalgleish

Saffron Risotto

Scallops (coarse salt & pepper)

 (Large Alaskan Weathervane Scallops – from Gemini)

2Tbs finely minced Shallot

¼ tsp saffron threads

¼ C White Wine (Chardonnay or Champagne)

2 Tbs chopped fresh tarragon

2 Tbs butter

Sear scallops in butter and olive oil (do not overcook)

Remove scallops from the pan

Deglaze the pan with wine

Add minced shallot and reduce the liquid

Add 2 Tbs of butter and tarragon

Incorporate the butter into the liquid

 Plate

Saffron Risotto, top with seared scallops, drizzled with saffron – tarragon sauce. 

Arugula Salad

Baby arugula, shaved parmesan, croutons, drizzle with lemon juice and a good olive oil, cracked black pepper on top