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

Bring 3 quarts salted water to boil with the olive oil.

Add macaroni, return to the boil and cook for 9 minutes. Drain in a colander.

Heat a large skillet over medium heat, add butter and let it brown lightly. Add shallots and sauté until golden. Add scallops and mushrooms, increase heat to high and sauté for about 4 minutes or until scallops are opaque.

Remove scallops and mushrooms from skillet with a slotted spoon. Add sherry to the pan and scrape up browned bits with a spatula. Boil until only 2 tablespoons liquid remain. Add veal stock and cream and boil for 3 minutes.

Preheat broiler. Add pasta, scallops and mushrooms to the sauce and heat through. Divide among 4 soup bowls. Combine whipped cream and egg yolks and spoon over pasta mixture. Place under broiler for 15 seconds to glaze to a golden brown. Serve immediately.

Preparation

If using sesame seed, heat a frying pan over medium heat; add seed and toast until golden, stirring frequently to prevent scorching. Set seed aside

In a mixing bowl, combine lemon juice, oil, honey, soy, ginger, and garlic; add scallops and mix until well coated with marinade. Cover and chill for a least 3 (and up to 6 ) hours, stirring frequently.

Lift scallops from marinade (reserve marinade) and, dividing evenly, thread on 4 metal or wooden skewers. Broil about 3 inches from heat, turning occasionally, and basting with reserved marinade, just until opaque throughout (about 3 to 5 minutes).

If sesame seed is used, spread on a piece of wax paper; after broiling, turn each skewer over in seed to coat scallops evenly. Serve immediately.

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.

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

Combine carrots, onion, shallots, bouquet garni, wine, water, salt and pepper in a non-aluminum saucepan and boil for 20 minutes. Let cool.

Place fish fillets in cooled bouillon and bring to a gentle simmer. Poach for 8 minutes. Remove fish from liquid and keep warm. Bring liquid to a boil; continue to boil until reduced by half.

Add cream and oil for an additional 6 minutes. Strain through a fine sieve into another saucepan, pressing down on the solids to extract as much flavor as possible.

Whisk in butter and chives over low heat. Spoon sauce over fish and serve at once.

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

Steam, microwave or blanch asparagus until tender. Divide among warmed plates and sprinkle with egg. Melt 2 tablespoons butter in frying pan over medium heat. Add scallops and saute 1 to 2 minutes or until tender. Arrange over asparagus and egg.

Melt remaining 3 tablespoons butter in the same pan, add breadcrumbs, and stir until coated. Sprinkle crumbs over scallops. Sprinkle with parsley, chives, and pepper. Serve immediately.

Preparation

Place oil, garlic and ginger in frying pan or wok over medium heat and saute until fragrant, about 1 minute. Stir in snow peas and fry 1 minute or until tender but still crisp. Add scallops and saute 1 minute.

Combine oyster sauce, stock, soy sauce, and cornstarch. Add to pan and bring to boil. Simmer until thickened.

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.

1 teaspoon soy sauce
1/4 teaspoon sugar
1/2 pound scallops, thawed if frozen, sliced thickly across the grain
2 tablespoons butter or margarine
1 1/2 cups whole edible-pod peas, thawed if frozen
1/4 cup chopped green onion (including some tops)
Hot cooked rice

Preparation

In a bowl, combine oyster sauce, cornstarch, soy and sugar. Pat scallops dry with paper towels and stir into oyster sauce mixture; set aside.

In a wok or wide frying pan, melt butter over medium heat. Add peas and onion and stir-fry until vegetables are almost tender (about 3 to 4 minutes). Add scallop mixture; raise heat to high and stir-fry from about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened. Serve immediately, spooning over hot cooked rice.

Preparation

In a wide frying pan, melt butter over medium-high heat. Add tarragon, shallots and mushrooms,; cook, stirring frequently, until mushrooms are tender.

Pat scallops lightly with paper towels. Push mushroom mixture to one side of pan and add scallops. Cook scallops , turning with a wide spatula, for about 4 minutes or until scallops are just opaque throughout. Sprinkle wine over scallops and cook 1 minute longer.

Combine scallops and mushroom mixture; spoon into individual scallop shells or ramekins, if desired. Sprinkle each serving with chopped parsley and garnish with lemon wedges. Serve immediately.