Preparation

Using a sharp knife, make 2 to 3 diagonal slits on each side of fish. Place fish in glass dish. Combine oil, garlic, oregano, onion, juice, bay leaves and pepper and rub over fish. Marinate in refrigerator 1 hour or longer if time allows.

Preheat oven to 350°F. Drain fish, reserving marinade. Place fish in greased baking dish, cover, and bake until fish is opaque and beginning to flake when tested, about 30 minutes, basting often with reserved marinade. Serve immediately.

Preparation

Preheat oven to 350°

Melt butter in frying pan over medium heat. Add vegetables and cook just until tender crisp.

Spread vegetables in greased baking dish. Using a sharp knife, make 2 or 3 diagonal slits on each side of fish. Place on top of vegetables and season well with salt and pepper. Combine madeira, stock, and cream and pour over fish. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, 20 to 25 minutes.

To serve, place fish on four plates. Remove vegetables with slotted spoon and divide equally among fish. Pour pan juices over or, if they require thickening, pour pan juices into small saucepan and place over high heat. Add cornstarch mixture and bring to boil, stirring constantly until sauce thickens. Pour sauce over vegetables and serve.

Preparation

Preparation

If using dried beans, soak in plenty of water overnight. Drain. Place in large saucepan with plenty of fresh water and bring to boil. Simmer until beans are tender, 1 to 1 1/2 hours. Drain and cool.

Combine cooked or canned beans with onion, capers, oregano, oil and water and season with salt and pepper. Mix well.

Preheat barbecue, grill, or broiler and brush with oil to prevent fish from sticking. Brush fillets with oil. Season with salt and pepper. Cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve with the bean salad.

Preparation

Combine 1/4 cup oil, vinegar, garlic, mustard, and parsley in small saucepan, and stir over medium heat 1 to 2 minutes to infuse garlic flavor into oil.

Preheat barbecue, grill or broiler and brush with oil to prevent fish from sticking. Brush fish with oil and season with salt and pepper. Cook 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested. Place on plates and spoon dressing over. Serve at once.

Preparation

Place oil, onion, and garlic in frying pan over medium heat and garlic and cook until tender, about 5 minutes. Add peppers and season with salt and pepper. Cover and cook over low heat 30 - 40 minutes or until tender.

Preheat barbecue, grill, or broiler and brush with oil to prevent fish from sticking. Brush fish with oil and season with salt and pepper. Cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve with warm peppers.

Preparation

Preheat oven to 425°F. Brush eggplant with oil and place on baking sheet with whole head of garlic. Bake 30 minutes or until eggplant and garlic are soft to touch and eggplant skin is darkened and blistered. Cool.

Peel eggplant. Chop flesh and place in food processor blender. Cut top off garlic and squeeze flesh over eggplant. Process until smooth. Pour in oil, lemon juice, and salt and pepper and blend well.

Preheat barbecue, grill, or broiler and brush well with oil to prevent fish from sticking. Brush fillets with oil. Season with salt and pepper. Cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve with eggplant sauce.

Preparation

Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets.

Heat oil in iron frying pan over high heat until very hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve immediately.

Preparation

Turn on broiler and preheat broiler pan. In a small pan, heat butter together with lemon juice and garlic until butter is melted; set aside. Rinse steaks under water and pat dry with paper towel.

Remove broiler pan from broiler and grease well. Arrange fish on pan in single layer; baste well with garlic-butter mixture and broil about 4 inches from heat until lightly browned. Turn fish and sprinkle evenly with mustard and chopped anchovies. Continue broiling until second side is lightly browned and fish flakes readily when tested with a fork (about 4 more minutes). Serve fish immediately.

Preparation

Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and saute for 5 minutes, or until translucent but not brown. Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.

In a large skillet, melt 1 tablespoon of the remaining butter over high heat. Add the codfish and saute for 5 minutes on each side, or until nicely browned.

Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper. Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.

3 tablespoons chilled whipping cream

1 tablespoon egg white

4 ounces fresh crabmeat

1 green onion, chopped

1/2 celery stalk, finely diced

2 teaspoons chopped fresh cilantro

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

32 gyoza (potsticker) wrappers*

Vinaigrette

1 cup olive oil

1/4 cup white wine vinegar

1/4 cup fresh lemon juice

2 tomatoes, peeled, seeded, diced

3 ounces snow peas, cut into strips

1 celery stalk, cut into strips

3 tablespoons minced fresh chives

*Available at Asian markets and in the refrigerated section of many supermarkets.

Preparation

Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)

Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:

Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.

Preparation

Combine mayonnaise, chutney and 1 teaspoon curry powder in a small bowl and mix well.

Combine flour, remaining 2 teaspoons curry powder and salt in plastic bag and shake well to combine. Add fillets and shake bag to coat with flour. Remove fillets and dust off any excess flour.

Heat oil in frying pan over medium heat until hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and is beginning to flake when tested. Serve hot fish with mayonnaise.

Preparation

Dip fillets in egg, allowing excess to drain off. Combine bread crumbs and chives in shallow bowl and dip fish into mixture, pressing firmly. Chill 30 minutes.

Combine 2 tablespoons oil, spinach, vinegar, garlic and cream in food processor or blender and blend until smooth. Transfer to saucepan and heat through over low heat until just warm.

Heat 1/4 cup oil in frying pan over medium heat. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. To sever, place on plates and spoon dressing over.

Preparation

Place cornstarch, juice, sauces, sherry, garlic, egg white, and spice powder in a bowl and mix well. Add fish and marinate 1 hour, or longer if possible.

Heat oil in deep pan until hot; test temperature by dropping a small amount of batter into oil. If it sizzles immediately, the oil temperature is correct; if it burns immediately, turn down heat slightly and allow to cool a little. Drain excess marinade from fish and drop fish into oil, cooking until golden. Drain on paper towels. Serve with lemon wedges.

salt and freshly ground white pepper

Preparation

Melt butter in a large skillet over high heat. Add leeks, carrots and celeriac and saute until lightly browned. Reduce heat to medium, add the fish and wine and cook for 8 minutes. Strain the broth into a saucepan and set the fish and vegetables aside in a warm place.

Bring the broth to a boil; broil for 3 minutes. Add cream, whisk in egg yolks and cook until sauce is slightly thickened.

Add sorrel and stir until it liquefies, about 2 minutes. Season sauce with salt and pepper.

Spoon sauce over fish and vegetables. Serve hot.

Preparation

Melt 2 tablespoons butter in frying pan over medium heat. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and just beginning to flake when tested. Remove and keep warm.

Add remaining butter to frying pan and cook over medium heat until golden with a nutty aroma, about 4 to 5 minutes. Remove from heat and add juice, parsley, and capers; butter will sizzle and foam. Pour over fish while still foaming and serve.

Preparation

Melt butter in frying pan over medium heat. Add fillets and cook 2-3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add garlic to pan and cook 1 minute. Add cream, capers, salt and pepper, rind and parsley and bring to boil. Simmer until thickened. Add fillets and stir through to warm. Serve immediately.

Preparation

Melt 1 tablespoon butter in frying pan over medium heat. Add fish and cook 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Melt remaining butter in same frying pan over medium heat. Add juice, herbs, brandy, and pepper to taste and bring to boil. Pour over fish and serve.

Preparation

Dust fillets in flour, shaking off excess. Melt butter in frying pan over medium heat. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add pepper and scallions to frying pan, and cook until tender, about 2 minutes. Mix cornstarch with water. Add juice, rind, sugar, stock, turmeric, salt and pepper, and cornstarch mixture to pan and cook, stirring constantly, until sauce boils and thickens. Pour over fish and serve.

Preparation

Melt butter in frying pan over medium heat. Add fish and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add mushrooms and scallions to pan and cook over medium heat until tender, 2 to 3 minutes. Stir in flour and cook 1 minute. Stir in stock, vermouth, and cream and cook until sauce thickens and boils. Season with salt and pepper, pour over fish and serve.

Preparation

Melt butter in frying pan over medium heat. Add fennel in frying pan over medium heat. Add fish and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add flour to pan juices and cook 1 minute. Gradually add stock and pulp, and cook stirring constantly, until sauce boils and thickens. Add nuts, season with pepper, and pour over fish. Serve immediately.

Preparation

Combine cornmeal and pepper in above and mix well. Coat fillets in mixture, pressing firmly.

Place cucumbers and scallions in bowl. Combine half the oil, juice, mustard, and salt and pepper. Pour over vegetables, and mix well. Chill if desired.

Heat remaining oil in frying pan over medium heat. Add fillets and cook 2 to 3 minutes per side or until fish is golden and is beginning to flake when tested. Place on plates and serve with cucumber salad.

Preparation

Preheat barbecue, grill, or broiler to medium heat.
Cook whole peppers until skin blisters and blackens, about 15 to 20 minutes. Cook, then peel off skin, remove seeds, and cut flesh into strips. Place in bowl.

Cook eggplant 2 to 3 minutes per side, brushing well with oil. Cool slightly and cut into strips. Add to peppers withe extra virgin oil, garlic, and salt and pepper. Mix well.

Cook fillets 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve with room-temperature vegetables.

Preparation

Melt butter in frying pan over medium heat. Add fennel and cook until tender, about 5 minutes. Remove and keep warm.

Add fish to frying pan and cook over medium heat 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add cream, stock and salt and pepper to frying pan and bring to boil. Simmer 1 minute or until sauce thickens. Add fennel, Parmesan, fennel top, and fish. Heat through and serve.

Preparation

Melt butter in frying pan over medium heat. Add fish and fry 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Pour excess butter from pan. Add peppercorns, stock, wine, and cream to pan and bring to boil. Simmer until sauce thickens. Add chives, pour over fish, and serve.

Preparation

Combine bread crumbs, almond meal, Parmesan, and herbs and mix well. Place fillets in coating and press well to help coating adhere.

Heat oil in frying pan over medium heat. Add fish and cook 2 to 3 minutes per side or until crust is crisp and golden and fish is opaque and beginning to flake when tested. Serve hot.

Preparation

Combine oil and 2 tablespoons juice and pour over fish in a bowl. Marinate 30 minutes.

Combine pine nuts, 1/2 cup oil, breadcrumbs, garlic, remaining lemon juice, and salt and pepper in food processor or blender and process until nuts are finely chopped. Sauce should have a thick, flowing consistency; if too thick, thin with lemon juice and/or water.

Drain fish. Place frying pan over medium heat. Add fish and cook 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested. Serve with pine nut sauce.

Preparation

Combine wine, vinegar, and scallions in saucepan and bring to boil over high heat. Boil until reduced to 1/4 cup. Strain.

Combine reduction and yolks in food processor or blender and blend well. With motor running, gradually add melted butter, blending until all is incorporated. Add nuts, chives, parsley, and thyme and process just until combined. Keep warm over hot water.

Melt 2 tablespoons butter in frying pan over medium heat. Add fillets and season with salt and pepper. Cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested.

To serve, place fillets on plates and spoon sauce over.

Preparation

Combine flour, cashews, cardamom, nutmeg, garlic powder, and chili powder and mix well. Add fillets and coat with mixture, shaking off excess.

Melt butter in frying pan over medium heat. Add fillets and cook 2 to 3 minutes per side or until crust is crisp and golden and fish is opaque and beginning to flake when tested. Serve hot.

Preparation

Combine watercress, salt, pepper, stock and cream in food processor or blender and process until smooth.

Melt butter in frying pan over medium heat. Add fish, season with salt and pepper, and cook 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested.

To serve, place fish on plates and spoon sauce over.

Preparation

Heat 1 tablespoon oil in frying pan over medium heat. Add fish, season with salt and pepper and cook 3 to 4 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add 1/3 cup oil, arugula, garlic, and lemon juice to same frying pan. Season with salt and pepper and cook over medium heat until arugula has just wilted and is bright green.

To serve, place fish on plates and arrange arugula and juices over fish.

Preparation

Place peppers under preheated broiler (grill) and cook until skin blisters and becomes black, about 15 to 20 minutes, turning to blacken all sides. Cook, then peel, seed, and cut into quarters.

Sprinkle gelatin over water in cup and let stand briefly until water is absorbed. Combine fish, creme fraiche, and yogurt in food processor or blender and puree. Transfer to bowl. Fold in basil, salt and pepper to taste, and softened gelatin and mix well. Rinse out 8 in. x 4 in. size loaf pan with water; drain but do not dry. Pour half of mixture into pan, lay peppers on top in single layer, then pour in remaining fish mixture. Cover and refrigerate several hours or overnight. Turn out of pan and slice. Serve chilled with toast.

Preparation

Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan. Mix madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper; cover tightly and bake until fish flakes readily when tested.

Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup. Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock base, and mustard; cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.

Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole; arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).

Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish. Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly; then broil briefly, if necessary, to brown top.

Preparation

Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cook in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and saute until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon, and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Puree the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and saute until browned, about 3 minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.

Preparation

Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.

Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon. Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise. After all the oil is incorporated, season to taste with salt and pepper.

Arrange on a serving platter or in individual bowls and decorate with olives.

Preparation

Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels. Combine wine and mustard and brush fish with this mixture. Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.

Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.

Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.

Preparation

Prepare barbecue grill: When coal is glowing, place fish on grill rack and sprinkle with salt. Cook for 10 minutes without touching the fish.

In a saucepan, bring water and aquavit to a boil. Whisk in the butter a tablespoon at a time; continue whisking until thick. Season to taste with salt and pepper and add the chopped dill. Place each fillet in the center of a heated plate and decorate with a sprig of dill. Serve sauce in a sauceboat.

Preparation

Prepare barbecue grill or preheat oven to 400° F. Plunge tomatoes into boiling water for 20 seconds. Rinse under cold water, then peel and slice. Slice the cucumber. Cut 4 squares of aluminum foil large enough to accommodate each portion of fish and vegetables.

Arrange the fish and vegetables in horizontal rows, one alongside the other, as follows: fish, mushrooms, tomatoes, cucumbers. Salt and pepper to tasted. Place a sprig of dill on to and sprinkle 3/4 teaspoon water over contents of each package. Bring edges of foil up and close packages very tightly with double folds. Place on baking sheet or in covered barbecue and cook 14 minutes. Present in package. Serve with rice and tomato sauce.

Preparation

Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside.

Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons Whisk in the creme fraiche, then remove from heat and whisk in the butter. Set aside.

Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently and season to taste with salt and pepper.

To serve: Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe.

Preparation

Combine green onions parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.

In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 tablespoons of the drippings in pan and reserve remaining drippings.

Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan.  Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a for. For a 1 inch thick fish, allow 10 minutes total - 5 minutes on each side

Preparation

Combine herbs, rind, juice, oil and garlic in food processor or blender and process until smooth.
With sharp knife, make 2 to 3 diagonal cuts on either side of the fish. Place in glass bowl, pour in marinade and rub all over fish. Marinate in refrigerator 1 hour or longer if time permits. Drain.

Preheat oven to 350° F. Place fish in greased baking dish and cover with foil. Bake until fish is opaque and beginning to flake when tested, about 30 minutes. Serve hot.

1/2 pound butter, softened

3/4 tablespoon lemon juice

Grated rind of 1/4 lemon

Preparation

1. Beat the butter until creamy, gradually beating in the lemon juice and rind. Serve with meat and fish.

Preparation

Dust skate with flour until well coated, shaking off excess. Heat enough oil to cover base of frying pan over medium heat. Add skate and fry 2 to 3 minutes per side. Transfer to glass dish.

Heat olive oil in saucepan over medium heat. Add garlic and chili and saute until fragrant. Add vinegar and nuts and bring to boil. Remove from heat and immediately pour over skate. Cover and marinate 10 to 15 minutes. Serve hot, or let cook and serve at room temperature.

Preparation

Wash trout well and pat dry with paper towel. Place flour in plastic bag. Add trout and shake until fish is well coated. Remove from bag and shake off excess.

Heat oil in frying pan over high heat. Add trout and cook 4 to 5 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.

Add garlic to pan juices and cook over medium heat until fragrant, about 1 minute. Add vinegar, water, and oregano and bring to boil. Remove from heat, pour over trout, and serve.

Preparation

Place fish in glass dish. Combine sake, mirin, soy sauce, sugar, garlic and peppercorns. Pour mixture over fish to coat thoroughly. Marinate 1 hour or longer if time permits in refrigerator.

Heat oil in frying pan or wok over medium heat. Drain fish and cook 3 to 4 minutes per side, or just until fish is beginning to flake when tested. Serve with lemon wedges, if desired.

Preparation

Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm.

Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.

Preparation

Combine fish, potatoes, salt and pepper, parsley, scallions, mayonnaise, and gherkin in large bowl and mix well. Using wet hands, shape into 12 patties.

Coat patties with bread crumbs, pressing firmly. Chill 30 minutes.

Heat 1/4 inch depth of oil in frying pan over medium heat. Add patties and cook 2 to 3 minutes per side. Drain on paper towels and serve hot or cold.

Preparation

Preheat oven to 400° F. Blanch the fennel in a large saucepan of boiling water for 1 minute. Add the celery and blanch for 1 minute longer. Drain.

In a small bowl, mix the olive oil, paprika and cayenne pepper to taste. Spoon 3 1/2 tablespoons of the seasoned olive oil into the bottom of an 8 - 12 inch baking dish; add the fennel, celery, tomato, olives and parsley.

Season the snapper fillets with salt and black pepper and arrange on top of the vegetables in the baking dish. Brush the fillets with the remaining seasoned olive oil. Sprinkle the vermouth and white wine over the fish. Bake for 15 minutes.

To serve: Place a snapper fillet on each of 4 plates and surround with vegetables. Sprinkle fillets with dill.

Preparation

Preheat oven to 325° F. Spread sorrel in a large non-aluminum baking pan. Arrange fish on the sorrel and add wine, cream, salt and pepper. Bake for 25 minutes or until fish is opaque. Transfer sorrel and fish to a heated platter and keep warm.

Pour sauce into saucepan and whisk in egg yolks. Continue to whisk over medium heat until sauce thickens, about 5 minutes; do not boil. Remove from heat and stir in butter. Spoon sauce over fish and serve immediately.

Preparation

Melt butter in frying pan over high heat. Add tuna and cook 2 to 3 minutes per side, turning only once. Place on serving plates.

Combine tomatoes, beans, anchovy fillets, olives and radicchio in large bowl.

Mix oil, vinegar, mustard and salt and pepper. Pour over salad and toss well. Pile salad and egg beside tuna.

Preparation

Preheat oven to 400°F. Sprinkle a baking sheet with water and place the puff pastry on it. Prick the pastry well with a fork. Place a heatproof cup or tin, about 2 inches high, on each corner of the baking sheet; rest a wire rack on top of them (this will prevent the puff pastry from rising unevenly). Bake for 15 minutes. Reduce oven temperature to 350°F and bake until pastry is golden - about 12 minutes more. Cool on a rack. Cut the cooled pastry into 4 equal rectangles.

Melt 1 tablespoon butter in a small non-aluminum saucepan over medium-high heat. Add shallot and cook until soft and yellow but not brown. Add wine and boil until reduced to 2-3 tablespoons liquid. Add cream, salt and cayenne pepper and boil for 4 minutes, stirring constantly. Keep sauce warm.

Melt 1 teaspoon butter in a large skillet over high heat. Add salmon and cook for about 2 seconds on each side.

Split each rectangle of puff pastry open as though cutting a roll for a sandwich. Place the bottom halves on 4 separate plates. Divide about half of the salmon over the pastry; top with the upper half of the pastry and finish with another layer of salmon. Spoon sauce over and around the pastry. Sprinkle with chopped sage and serve.

Preparation

Preheat oven to 350°

Cut eggplants in half lengthwise and drizzle some of the oil over the cut sides. Place in a pan and bake for 20 minutes, or until soft.

Scoop meat out of eggplant and place in food processor with garlic, thyme, olives and anchovies. Process for 1 minute. Add sale and white pepper to taste and process tapenade for 1 more minute.

Heat remaining oil in a skillet over medium heat. Add fish and saute for about 4 minutes on each side, or until opaque.

Place the tapenade on a platter. Arrange fish on top, sprinkle with lemon juice and serve.

Preparation

Preheat oven 450°. Butter a large, shallow baking pan; arrange fish in single layer in pan, overlapping thin edges. Distribute onion slices over fish; sprinkle evenly with carrot.

In a bowl, stir together soup, wine, lemon juice, marjoram, and garlic powder. Pour mixture evenly over fish and vegetables. Sprinkle with Parmesan cheese and lightly dust with nutmeg.

Bake uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick piece of fish, allow 10 minutes; add 5 to 10 more minutes because of sauce.

Preparation

Season the fish with salt and pepper. Put the oil in a heated wok or nonstick skillet and saute the seasoned fish until medium-rare, about 6 minutes.

. . . . . . . . . . . . . . .

Vegetable Relish

2 Japanese eggplants
2 medium tomatoes, peeled, seeded and cubed
1/2 medium avocado, diced
1/2 red bell pepper, cut in julienne strips
1 teaspoon chopped garlic
2/3 cup Annatto Vinaigrette

Preparation

Cut the eggplant into 1/2 inch dice and stir-fry in wok over medium-high heat until soft.

In a bowl, mix the tomatoes, avocado, red pepper and garlic. Add the eggplant and dressing. Set aside for at least 5 minutes, until ready to serve.

. . . . . . . . . . . . . . .

Annatto Vinaigrette

3 tablespoons red wine vinegar
Sale and pepper
3 teaspoons ground annatto
2 teaspoons minced ginger
1 teaspoon minced garlic
Juice of 1 lime
1/2 cup vegetable oil

Preparation

In a blender at medium speed, combine the vinegar, salt and pepper, and annatto. Blend for about 10 seconds, then add the ginger, garlic and lime juice. Slowly add the oil in a thin stream. Reserve until ready to use.

To Serve

Place a large spoonful of Vegetable Relish in the middle of each plate and top with a fillet.

Preparation

About 30-45 minutes before you begin cooking, ignite coals (you'll need about 25 long-burning briquets)

Rinse fish with water and dry with paper towel; cut into 1 1/2 inch cubes. In a bowl, combine lemon juice, oil, parsley, mustard, garlic, salt and pepper; stir until blended. Pour 2/3 of lemon marinade over fish cubes; turn fish to coat with marinade, then cover and chill for 30 minutes. Pour remaining marinade into serving bowl and reserve to serve as lemon sauce for the cooked kebabs.

When coals are covered with gray ash, arrange in a single layer to underlie entire area to be used on grill. Knock ash off coals and let burn down until moderately hot (about 5-10 minutes longer). Adjust grill height to 6 inches above coals and grease grill.

With slotted spoon, lift fish from lemon marinade and drain briefly; reserve marinade for basting purposes. Thread fish on skewers, alternating every piece with a bay leaf. Arrange on grill to fit over coals and baste generously with marinade. Cook, turning once and basting frequently with marinade, until fish is browned and flakes readily when tested.

When done, serve immediately with reserved lemon sauce to spoon over individual servings.

Preparation

Heat 4 plates in a warm oven.

Bring a large pot of salted water to boil. Plunge asparagus into the boiling water and cook for 12 minutes. Drain, rinse in cold water and pat dry.

In a mixing bowl, beat eggs with salt and pepper, melt 2 tablespoons butter in a saucepan over medium-lo heat. When the butter has melted, add the eggs and whisk until they are scrambled. Add 2 tablespoons cold butter to the eggs to stop the cooking.

To serve: Place scrambled eggs in center of each warmed plate. Place smoked salmon on one side, asparagus on the other side. Spoon on hollandaise sauce and trim the rim of the plate with julienned vegetables.

Preparation

Combine ginger, cumin, turmeric, coriander, garlic, sauces, and juice in large bowl and mix well. Add fish and marinate 30 minutes, or longer if time permits. Drain fish on paper towels.

Combine flour and water in bowl, mixing well to form smooth batter. Fold in egg white. Drop pieces of fish into batter. Heat oil in deep pan; test temperature by dropping a small amount of batter into oil. If it sizzles immediately the oil temperature is correct; if it burns immediately, turn down heat slightly and allow to cool a little. Fry fish 1 to 2 minutes or until crisp and golden. Drain on paper towels. Serve hot with lemon wedges.

Preparation

Preheat oven to 350°F. Place each filet on small sheet of greased oil. Combine butter, lemon juice, mustard, herbs, and salt and pepper in small bowl and mix well. Divide among fillets. Wrap up fish parcels, double-folding edges for a tight seal. Arrange parcels on baking sheet. Bake 15 to 20 minutes or until fish is opaque and beginning to flake when tested. Serve hot.

Preparation

Preheat oven to 350° F.

Place each salmon steak on piece of foil or baking paper and fold edges upwards to hold liquid. Season with salt and pepper. Sprinkle with herbs, then pour 1 tablespoon each wine and butter over each steak. Wrap fish in foil, double-folding edges for a tight seal. Arrange on baking sheet. Bake 10 to 15 minutes or until fish is tender and beginning to flake when tested. Serve hot.

Preparation

Heat oil in large frying pan over medium heat. Add onion and cook 4 minutes or until tender. Add garlic and saute until fragrant, about 1 minute. Pour in tomatoes, tomato paste, and paprika, cover, and simmer 15 minutes.

Add olives, nuts, capers, and fish, cover, and simmer 20 minutes or until fish is opaque and beginning to flake when tested. Serve hot.

Preparation

Blanch bacon in boiling water for 10 minutes. Drain and rinse. Cut a horizontal pocket in each piece of fish. Season fish with salt and pepper. Stuff each fillet with several pieces of julienned bacon and 3 basil leaves. Top with additional bacon julienne and 2 basil leaves. Arrange in baking dish and cover with foil

Preheat oven to 450°F. In a large saucepan, heat oil, add onions and prosciutto and saute over medium-high heat for 10 minutes or until golden. Add garlic and green peppers and cook until peppers are soft. Add tomatoes and zucchini, cover and simmer for 10 minutes. Bake bass until it is no longer transparent and it flakes easily, about 10 minutes. Serve on very hot plates, surrounding each fillet with the tomato and zucchini mixture.

Preparation

Wash rice until water runs clear. Place in colander and drain for 30 minutes. Place rice and water in saucepan over high heat and bring to boil. Boil uncovered until tunnels begin to appear on surface. Turn heat as low as possible, cover, and cook 10 minutes without stirring or lifting lid. Combine vinegar, sugar, and salt. Stir into rice and mix well. Spread out on tray, cover with wet cloth, and let cool.

Spread layer of rice about 1/2 in. thick over seaweed. Using tip of knife, spread small line of wasabi over rice at one end of sheet, lay tuna and cucumber over the wasabi.

Staring at end closest to tuna, begin rolling seaweed tightly. Using sharp knife, cut the roll into slices at 1 in. intervals. Arrange on plates and serve with soy sauce.

Preparation

Rinse fish and pat dry with paper towel; cut into serving-sized pieces (about 3 by 5 inches), if desired. Combine, lemon juice, salt, garlic, and oregano. Pour over fish and chill 30 minutes, turning fish occasionally to marinate all sides.

Remove fish from marinade and drain briefly. Combine cornmeal and flour on wax paper or in shallow pan. Roll each fish piece in cornmeal mixture to coat all sides evenly; shake off excess.

In an wide frying pan, heat butter and oil until in foams but doesn't brown.  Promptly add as many fish pieces as will fit without crowding. Cook, turning once - over medium-high heat if piece are 5/8 inch thick or less; over medium heat if pieces are thicker than 5/8 inch - until lightly browned. Fish is cooked if it flakes readily when tested in thickest portion with a fork.

Remove each piece as it is done; arrange on a warm serving platter and keep warm while you cook remaining fish. Add more butter and oil to pan if necessary.

When all fish is cooked, serve immediately. Makes 4-6 servings.

Preparation

In a wide frying pan, melt butter oven medium-high heat; add mushrooms, and saute, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside.

Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter.

Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish.

After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings, Spoon immediately over fish and mushrooms, and serve.

Preparation

Heat oil in frying pan over medium heat. Add onion, fennel, carrot, and pepper and cook until tender, about 5 minutes.

Preheat oven to 350° F. Spread vegetables on greased baking dish. Arrange trout on top. Combine wine and stock and pour over. Cover with foil and bake until fish is opaque and beginning to flake when tested, about 20 minutes.

Remove fish and keep warm. Place baking dish over medium heat on stove and bring pan juices to boil. Blend flour and butter to paste and add to pan. Cook, stirring, until sauce thickens. Add more stock if sauce becomes too thick.

To serve, place fish on plates and spoon vegetable sauce over.

Preparation

Preheat oven to 350° F

Melt butter in frying pan over medium head. Add onion and celery and cook until tender, about 5 minutes. Stir in almonds and cook until crisp and golden, about 1 minute.

Transfer onion mixture to large bowl. Add rind, bread crumbs, 1/4 cup juice, and pepper and mix well. Stuff trout with mixture, packing firmly. Arrange in greased baking dish. Combine butter and remaining juice and brush over trout. Season with pepper. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, about 20 minutes. Serve immediately.

3/4 cup boiling water
1 tablespoon vegetable oil
1 onion chopped
1 clove garlic, chopped
1/2 cup grated carrot
1/2 cup chopped pecans
Salt and freshly ground pepper
4 whole fish such as trout, about 8 oz. each, cleaned
3 tablespoons melted butter

Preparation

Place couscous in bowl and add water. Cover and let stand until all water is absorbed, about 5 minutes. (quantities and time may vary depending on brand.)

Heat oil in frying pan over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Add to couscous with carrot, nuts, and salt and pepper and mix well.

Preheat oven to 350°. Pack stuffing into trout cavities, packing firmly. Arrange trout in greased baking dish and brush with butter. Bake until fish is opaque and beginning to flake when tested, about 20 minutes. Serve immediately.

Preparation

Combine oil, juice, yoke, Parmesan, and parsley in food processor or blender and process until thick and creamy.

Preheat barbecue, grill, or broiler and brush with oil to prevent sticking. Brush tuna with oil and season with salt and pepper. Cook fish 2 to 3 minutes per side or until tender and beginning to flake when tested.

To serve, place tuna on plate and spoon dressing over.

Preparation

Place the julienned vegetables into a large bowl of ice water for 1 hour. Cut tuna into very thin slices. Combine the olive oil, lime juice and rosemary in a non-aluminum bowl. Add tuna and marinate for 1 hour. Remove tuna from marinade and season with salt and pepper. Place on a cold platter and refrigerate.

Whip the cream to soft peaks. Add vinegar and chives and season with salt and pepper.

Place a spoonful of sauce in the center of 4 chilled plates. Arrange the tuna on top of the sauce. Drain the julienned vegetables and arrange around the tuna.

Preparation

2 hours before you intend to serve dinner, arrange fillets in a single layer in a large frying pan; add 1/2 cup water and the lemon slices. Bring to a boil; reduce heat, cover, and simmer gently until fish flakes readily when tested.

Trim tough ends from broccoli and discard. Cut flower ends lengthwise into pieces of uniform size. Drop into boiling salted water to cover; return to a boil and cook, uncovered, for about 3 minutes or just until stems are tender when pierced. Drain at once and immerse broccoli in ice water to cool quickly. When cold, drain well, cover, and chill until serving time.

Just before serving time, arrange lettuce (large, outer leaves) around edge of a large platter. Shred remaining lettuce and arrange to cover center portion of platter evenly. Drain fish, discarding liquid. Flake fish with a fork into segments approximately same size as crabmeat. Arrange turbot on shredded lettuce and top with crab.

Cluster artichokes in one corner of platter; arrange eggs in another. Pour about half the Louis-style dressing over fish; pour remainder into a bowl to pass at table with fish. Garnish tray with cherry tomatoes and cucumber slices; season salad with salt and pepper to taste.

Louis style dressing:

Stir together 3/4 cup sour cream, 1/3 cup each mayonnaise and tomato-based chili sauce, and 3 tablespoons minced green onions (including some tops). Cover and chill until serving time.

Preparation

Heat oil in frying pan over medium heat. Add eggplant and saute 5 minutes or until tender. Add garlic, tomatoes, wine, salt, pepper, oregano, and bay leaves and bring to boil. Simmer uncovered 20 minutes, adding a little water if sauce becomes too thick.

Add fish to sauce and simmer, covered 15 to 20 minutes or until fish is opaque and beginning to flake when tested with a knife at the thickest part.