INGREDIENTS

12 oz Rockfish fillets (2 oz pp), diced

1/4 cup Onion, diced

1/4 cup Celery, diced

1/4 cup Carrots, diced

1/4 cup Zucchini, diced

1/4 cup Leeks, diced

1/4 cup Turnips, diced

1/2 tsp Garlic, finely chopped

Pinch turmeric

1 T. Olive oil

2 qt Water or fish stock

salt and pepper to taste

2 T. Mint chiffonade (which is simply mint leaves very finely sliced)

METHOD

In a large soup pot over high heat, sauté the vegetables in olive oil until golden brown. Add the turmeric and garlic. Cook for a few minutes. Add the rockfish and water or fish stock to cover. Simmer for a minute, then season with salt, pepper and lemon juice. Just before serving, add mint chiffonade.

Serve with crusty French bread and a buttery Chardonnay.

INGREDIENTS

4ct. Salmon collars

1 T. Sesame oil

¼ cup soy sauce

½ cup mirin or rice vinegar mixed with 2 tsp sugar

For ponzu

1/3 cup lemon juice

1/3 cup lime juice

1/3 cup orange juice

1 cup soy sauce

¼ cup rice vinegar

¼ cup mirin

METHOD

Put the sesame oil, soy and mirin in a container and toss with the salmon collars. Cover and marinate for at least 20 min. (best from 2 hours to overnight max.)

Mix all ingredients for ponzu sauce and set aside.

Get grill going (wood is best, but charcoal or gas are fine too). Medium heat for fatty fish like salmon and hotter heat for lean fish like ling cod. Make sure grill grates are hot and spotlessly clean. Drain fish collars from marinade and drip any excess away (prevents flareups). Right before setting fish on the grill, ball up a paper towel and with tongs, dip in vegetable oil and wipe down grill grates.

Lay fish on grill skin side down. Cover grill and cook until the skin sides get a little charred and a lot crispy (at least 3 minutes, or 5-6 min. on nice medium heat). Carefully flip the collars with large metal spatula and cook another 4-6 minutes on meat side.

INREDIENTS

For Grav lox

4 lbs side of salmon, with skin on, de-boning pin bones

¾ cup salt

½ cup sugar

1 bunch dill, coarsely chopped

¼ cup celery, coarsely chopped

¼ cup carrots, coarsely chopped

¼ cup parsley, coarsely chopped

¼ cup onion, coarsely chopped

For dill sauce

1 bunch dill, finely chopped

½ cup dijon mustard

¼ cup white vinegar

¼ cup canola oil

2 T. sugar

Salt & pepper to taste

METHOD

For lox

First, mix sugar, salt, dill, celery, carrots, parsley and onion together

Second, place salmon in large plastic bag and put onto a hotel pan and sprinkle the skin side with about 1/4 cup of the salt/sugar mixture.

Sprinkle the rest of the salt/sugar mixture evenly over the flesh side (heavier on the thick end of the salmon, less so on the thin end).

Lastly, seal the plastic bag and press down with another hotel pan on top. Place 3-4 lbs. of weight on the pan and put into the refrigerator. Let cure for 3 days.

For dill sauce

In a bowl, whisk the Dijon mustard with half of the vinegar, followed with half of the oil; then the rest of the vinegar; then the rest of the oil.

Add the chopped dill, sugar and salt and pepper.

PRESENTATION

Slice salmon very thinly. Arrange nicely on a plate and garnish with a little onion and dill mustard sauce. Serve with crusty bread.

INGREDIENTS

4 x 3oz. Ling cod filets

1cup flour

1tsp. curry

4oz. seasonal greens

For the vinaigrette

½ cup cucumber puree (using English cucumbers. If you use American cucumbers, remove skin and seeds)

1 T. onions, finely diced

2 T. white wine vinegar

Salt & fresh ground pepper to taste

METHOD

Dice cucumber and season with vinegar, salt, pepper and diced onions. Toss seasonal greens with a dressing of olive oil, red wine vinegar, salt and pepper and distribute the greens on the middle of the plates.

Dust fish filets in the flour-curry mixture and sear over medium-high heat for 2-3 minutes on each side depending on the thickness of the filet. When finished, place each filet on top of the salad and garnish with the cucumber vinaigrette on top.

Serve immediately.

INGREDIENTS

½ cup cilantro

½ cup parsley

½ ct. green pepper

3 ct. tomatillos

1 ct. jalapeño

¼ cup onion, diced

Vinegar, to taste

Salt & pepper to taste

4x 3 oz. halibut filets

8 slices green tomatoes

½ cup flour

1 cup panko or bread crumbs

2 ct. eggs

Oil, for frying

METHOD

For salsa verde, put cilantro, parsley, green pepper, tomatillos, jalapeño, onion and vinegar in a blender. Add salt and pepper to taste.

To bread green tomatoes, season each slice with salt and pepper. Dust with flour, dip in beaten eggs and coat with bread crumbs. Fry in oil over medium high heat until brown on both sides.

In a pan on high heat, sear halibut to medium rare (a 1 inch thick piece will take about 45 seconds on each side). Place fried tomatoes in center of plate. Place halibut on top. Drizzle sauce around and on top of fish.

Enjoy!

INGREDIENTS

1 lb. salmon

½ T. salt

½ T. sugar

1 ct. Granny Smith apple, peeled, cored and diced

2 cup apple juice

1 cup heavy cream

Salt and pepper to taste

METHOD

For smoked salmon

Mix the salt and sugar together and sprinkle it over the flesh side of the salmon. Refrigerate overnight.

Smoke the salmon in a preheated 175-200° F oven for about one hour (the amount of time needed to smoke the salmon depends on the size of the fish. It’s done when moist on the inside and medium firm to the touch).

For apple cider sauce

Put apple juice in a saucepan and reduce by half over medium high heat. Add heavy cream and let simmer until slightly thickened. Incorporate diced apples to the mixture and boil until they are just soft. Season with salt and pepper.

Serve with roasted red potatoes, bacon mashed potatoes or rice.