Recipes

Ingredients

Preparation

1. Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
2. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
3. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
4. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

Yields 4 servings.

Ingredients

Preparation

1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
2. Place fish on prepared baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.
3. Meanwhile, in a large bowl, combine bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized “cakes.”
4. In a large skillet over medium heat, heat oil until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.

Ingredients: Catfish

Preparation: Catfish

1. Dredge each filet in 4 ounces of melted butter. Coat with blackened seasoning to taste.
2. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes. Serve with crawfish étouffée on top.

Ingredients: Crawfish Étouffée

Preparation: Crawfish Étouffée

1. In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear. Add the flour, and stir until the roux has a blonde color.
2. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails.
3. Simmer for about 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.

Ingredients

Preparation

1. Mix salt, pepper, and flour. Heat butter and oil in a skillet. Dredge fish fillets in seasoned flour and fry until golden brown about 3 minutes.
2. Turn fish over and brown the second side. Mix the melted butter, capers, Worcestershire sauce, and lemon juice. Drizzle sauce over the fish.

Ingredients

Preparation

1. Heat oven to 450˚. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 tsp salt and 1/8 tsp pepper.
2. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes.
3. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper; stir. Flake fish into big pieces; unwrap tortillas.
4. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

Ingredients

Preparation

1. In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally.
2. Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Serves 4.

Ingredients

Preparation

1. Rinse the catfish in cool water and pat dry. Season the fish generously with salt and cayenne. Combine the flour and cornmeal in a shallow bowl and season with salt and cayenne. Pour the milk into another shallow dish.
2. Heat the oil in a large, heavy skillet to about 360ºF. Dip the catfish, 2 to 3 at a time, into the milk, then dredge in the cornmeal mixture, tapping off any excess.
3. Let sit for about 1 minute, then fry (2 to 3 pieces at a time) in the hot oil. Cook for about 3 minutes on each side or until golden brown. Drain on paper towels. Scatter several onion rings over the fish as they cook and squeeze lemon juice over them.
4. Repeat the process until all the fish is cooked. Serve warm with tartar sauce.

Ingredients

Preparation

1. Fill a large pot three-fourths full of salted water, and bring to a boil. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, about 11 minutes.
2. Meanwhile, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the shallots and stir until beginning to soften, about 1 minute. Add the asparagus and season with salt and pepper. Sauté 1 minute to heat through. Add the wine and clam juice and boil 2 minutes to partially cook the asparagus. Add the clams and half the parsley and chives. Cover the pan and cook until the clams just open, about 4 minutes. Add the lemon juice. Season to taste with salt and pepper.
3. Drain the pasta and transfer to a large warmed bowl. Toss with 2 tablespoons extra-virgin olive oil. Spoon the clams and sauce over, discarding any clams that don’t open. Sprinkle with the remaining parsley and chives and serve.

Ingredients

Preparation

1. Preheat oven to 350˚F. Cook the pasta to al dente, drain, and stir in the  butter. Spray a baking dish with nonstick spray and add the pasta. Mix in the cheese, sugar, eggs, milk, and crawfish tails.
2. Bake for 40 to 45 minutes, until the macaroni is bubbly and the top is golden brown.

Ingredients: Oysters

Preparation: Oysters

1. Drain oysters and toss in seasoned flour. Fry until golden. Barbecue Oyster sauce should be kept in a warm place until needed. Toss oysters with sauce and chopped parsley and place in shells.
2. Place shells on dinner plate lined with rock salt with the small end of the oyster facing the middle of the plate. Put blue cheese dressing in bullet and garnish with chopped parsley and place in the center of the place.

Ingredients: Dipping Sauce

Preparation: Dipping Sauce

1. Combine margarine and honey and warm to 100 degrees.
2. Using a bermixer, add hot sauce in a steady stream. Sauce will emulsify. For service, sauce should be warmed but not heated or sauce will break.

Ingredients

Preparation

1. In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic, and cook 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme, and cayenne.
2. Bring to boil; reduce heat, and simmer about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.
3. Stir in half-and-half and sherry, and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.

Ingredients

Preparation

1. Preheat oven to 400 degrees. Heat broth and oil in a skillet over medium heat. Add shallots, breadcrumbs, and garlic, stirring as they cook for 3 minutes. Add parsley.
2. Arrange oysters on the half shells on a jelly roll pan (you can use a layer of rock salt to keep the shells upright). Top each oyster with the breadcrumb mixture and sprinkle with Parmesan cheese. Bake 10 minutes or until the top has browned.

Ingredients

Preparation

1. Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)
2. In a small bowl, combine raspberry purée with vinegar, shallots, pepper, and salt. Pour into a small container (a 2-cup Tupperware container works great) and freeze for at least 8 hours, stirring once or twice with a fork.
3. When the granité is completely frozen and the guests are due to arrive soon, use an oyster knife to open the oysters. Loosen them from their shells, but leave them sitting in the bottom “cupped” side of the shell. Set them on a bed of ice to keep them cold and upright.
4. Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.

Ingredients

Preparation

1. Preheat oven to 350º. Cut French bread into 1/4-inch slices. Toast bread on baking sheets until crisp, about 5 minutes. Remove bread slices from oven, and increase heat to Broil.
2. While bread toasts, in a large sauté pan over medium heat, melt 1/4 cup Oyster Butter. Add oysters and cook until plump, 3 to 4 minutes. Remove oysters from heat, and reserve. In a medium bowl, combine Parmesan cheese and bacon.
3. Spread remaining Oyster Butter on bread slices, Top each slice with 1 cooked oyster, and sprinkle with bacon mixture.
4. Broil oyster-topped bread in oven until cheese is melted and golden brown. Garnish with green onion, and serve immediately.

Yields 12.

Ingredients: Oyster Butter

Preparation: Oyster Butter

1. In a blender, combine all ingredients except butter, and process until smooth. In a small bowl, stir together butter and onion-herb mixture until well blended.

Ingredients

Ingredients: Vinaigrette

Preparation

1. In the bowl of a food processor, beat the egg, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.
2. Whip the egg whites in a bowl until foamy. Mix the cornmeal, flour, salt, and pepper. Dip the oysters in the egg whites, then into the flour mixture.
3. Deep fry in peanut or grapeseed oil at 375ºF for about 1 minute or until crispy.
4. Toss the frisée and spinach with the vinaigrette. Top with the fried oysters, bacon, and remaining blue cheese.

Ingredients: Polenta

Ingredients: Scallops

Preparation: Polenta

1. Mix 2 cups water, polenta, oil, salt, paprika and a generous amount of pepper in a medium microwave-proof bowl. Place in the microwave and cook on high for 5 minutes.
2. Stir thoroughly. Return to the microwave and cook on high for 5 more minutes. Stir well. Mix in the cheese. Taste and adjust the seasoning.

Preparation: Scallops

1. Pat the scallops dry and sprinkle with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until brown on the outside but still translucent in the center, about 3 minutes each side. Transfer to a plate.
2. Add the remaining 1/2 of tablespoon oil to the same skillet over medium-high heat. Add the green onions and cayenne and cook until the onions begin to soften, about 1 minute. Add the corn and tomatoes and stir until the corn is just tender, about 1 1/2 minutes. Mix in the coriander and paprika. Season to taste with salt and pepper.
3. Return the scallops to the skillet with any juices on the plate and stir until heated and cooked through (they will feel springy to the touch and will be slightly translucent when cut with a small sharp knife, about 30 seconds).
4. Spoon the polenta onto 2 warmed plates, spreading in a circle. Spoon the scallops and vegetables over. Sprinkle with cilantro and serve.

Serves 2.

Ingredients

Preparation

1. Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.
2. Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
   Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.
3. Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
4. When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
5. Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.
6. This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.

Ingredients

Preparation

1. Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
2. Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
3. Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for six to eight minutes, until fish is firm, then place pan under broiler to glaze. Broil one to two minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
4. Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless-steel skillet. Add mustard greens and cook until wilted, about one minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Serves 4.

Ingredients

Preparation

1. Adjust the oven shelf to the middle position and preheat the oven to 450 degrees.
2. Tear 4 sheets of aluminum foil, each large enough to fold over and comfortably enclose a sea bass fillet along with some sauce and vegetables. Lightly season each fillet on both sides with salt and pepper. Lightly spray one side of each foil sheet with nonstick cooking spray and center a fillet on one half of each sheet.
3. Spoon 6 tablespoons of arrabbiata sauce over each fillet. Dot each fillet evenly with sun-dried tomatoes, capers, and olives. Arrange the fennel shavings over the fish and place 2 basil leaves on top.
4. Fold the foil over each fillet. Double-pleat the edges of the foil tightly to create airtight seals on the packets. Carefully transfer the packets to a baking sheet, place the baking sheet in the preheated oven, and bake for about 15 minutes.
5. Carefully transfer each foil packet to a dinner plate. Warn your guests in advance to watch out for and keep clear of the steam inside. Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and toppings.

Serves 4.

Ingredients

Preparation

1. Combine the fennel, mustard and cardamom seeds in a spice grinder and grind finely. Transfer to a small bowl. Tear the chiles into small pieces. Place chiles and their seeds in a mortar or between sheets of plastic wrap. Pound with a pestle or rolling pin to break into smaller pieces. Add to the small bowl. Mix in the garlic and salt. Press the rub into the fish fillets. Cover and refrigerate at least 30 minutes or overnight.
2. Heat the oil in a heavy, large skillet over medium-high heat. Add the fish, skin-side down, and cook until beginning to brown, about 2 minutes per side. Turn over and cook 2 minutes. Add the coconut milk, lifting the fish to allow the milk to flow under. Reduce the heat to medium-low, cover and simmer until the fish feels springy to the touch and is just opaque in the center when cut into with a small sharp knife, about 2 minutes longer. Divide the fish and sauce among 4 warmed plates. Sprinkle with cilantro and serve.

Serves 4.

Ingredients

Preparation

1. Preheat oven to 450. Place the pan that you are going to cook the fish on in the oven — it should be a nice roasting pan that will hold the entire fish comfortably.  Preheating the pan sears the fish nicely and it won’t stick to the pan when you remove it after cooking.
2. Stuff the fish with the fennel fronds, three or four slices of the lemon and the bay leaves and thyme. Score the fish four times on each side and slide the garlic pieces into the slits. This step imparts wonderful aromatics into the meat.
3. Drizzle olive oil over the fish and season with salt. If you want to prep this in advance, go up to this point and then store it in the fridge on a parchment lined cookie sheet until 30 minutes before you want to eat your meal. Bake for 23- 25 minutes (checking for doneness at about 20 minutes).
4. For serving: Place the fish on a large serving platter, reserving all of the juices from the roasting pan, pour them into a small pitcher. Cut gently along the backbone, separating the meat from the bone (use your fingers to lift the fish — you’ll feel a natural separation) and then run your knife behind the gill and under the belly – use the skeleton as your guide.  Remove the skin — it will be flaccid.
5. Using a fish spatula to help you remove the meat from the bones, portion out two fillets and scoop them off the bones and onto a serving dish.  Flip the fish over and repeat (the second side is a piece of cake). Drizzle the leftover juices reserved from the pan on the fillets. Also drizzle with extra-virgin olive oil and sprinkle with sea salt. Garnish with leftover fresh lemon slices and chopped parsley.

Serves 2 to 3.

Ingredients

Preparation

1. If baking pan is large enough, cook the fish whole. If not, remove the tail and head. Slice or chop seasonal veggies in fairly large chunks and arrange in the bottom of a deep roasting pan.
2. Stuff whole dill into the fish cavity. Place fish on top of the vegetables.
3. Lance the fish. Rub the skin with olive oil, drizzling some on the veggies. Sprinkle salt, pepper and seasoning mix over everything.
4. Bake at 350 degrees for 45 minutes to an hour, or until the flesh is firm to the touch and all one color.

Ingredients

Preparation

1. Mix the oil, green onions, chopped cilantro, lime juice and chile in a medium bowl. Season to taste with salt and pepper. Transfer 2 tablespoons of the sauce to a small bowl and gently fold the avocado into the remaining sauce.
2. Arrange a rack 6 inches below the broiler and preheat the broiler. Line a rimmed baking sheet with foil. Make 4 diagonal slices on each side of the fish, cutting to the bone, and place the fish on the foil. Sprinkle inside and out with salt and pepper. Place the cilantro sprigs and lime slices in the cavity. Spread the 2 tablespoons of sauce in the small bowl over both sides of the fish, rubbing into the cuts.
3. Broil the fish, turning once, until the skin is crisp and the flesh is opaque when cut into with a small knife, about 4 minutes per side. Remove the top fillet from each fish by cutting along the top edge of the backbone and along the belly. Carefully slide a spatula between the bone and the fillets and invert onto plates. Starting from the tail, gently pull out the backbone and discard. Transfer the bottom fillets to plates. Spoon the sauce over and serve.

Serves 4.

Ingredients: Sturgeon

Ingredients:Avocado Salsa Verde

Preparation

1. Bring out your food processor. Begin by combining fried onion, breadcrumb, and spices in processor.
2. Process until smooth (but not superfine).Pour mixture out into shallow dish and coat sturgeon on both sides. Place coated fish on a lined baking sheet and cook under broiler for 3-4 minutes on each side.
3. Meanwhile, add all ingredients for salsa in food processor, and blend. Taste and add spices or extra lime as necessary. The salsa will have a slightly thicker
4. consistency due to the avocado.When fish is ready, carefully cut into cubes and serve in tortillas with the fresh salsa and any desired toppings.

Ingredients: Vinaigrette

Preparation: Vinaigrette

1. Spoon the curry paste into a small bowl. Mix in the vinegar and then the oil, cilantro, fish sauce and lime juice.

Ingredients: Jicama Slaw

Preparation: Vinaigrette

1. Combine the lime juice, sugar, fish sauce and lemongrass in a small bowl and mix. Cut the jicama in half, cut crosswise into thin slices, then stack a few slices and cut into thin strips. Repeat with the remaining jicama and transfer to a large bowl. Add the lime mixture and toss to coat. Season to taste with salt and pepper. Mix in the arugula.
2. Preheat the oven to 400º F. Heat 1 1/2 tablespoons vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Sprinkle the sturgeon with salt and pepper on both sides. Add to the skillet and cook until brown, about 3 minutes each side. Transfer the skillet to the oven and roast until the fish is cooked through, about 8 minutes. It will feel springy to the touch and be opaque in the center when cut with a small sharp knife.
3. Place one fish fillet on each of 4 plates. Spoon the sauce over. Arrange the slaw alongside and serve.

Serves 4.

Ingredients

1. Preheat oven to 425º. Grate one teaspoon of lemon peel and squeeze 1 Tablespoon of juice. Cut second lemon into wedges. Mix lemon peel, lemon juice, olive oil, salt, and pepper.
2. Spray a 13X9 glass baking dish with non-stick spray. Lay tilapia on dish and drizzle with lemon mixture. Press almonds on top of fish. Bake for 15 minutes or until tilapia becomes opaque.

Ingredients

1. Line a baking pan with baking paper, or grease the pan well. Place the fillets on it. Lightly salt and pepper them.Bake at 375 F – 190 C for 25 minutes.In the meantime, blend tahini, water, lemon juice and garlic. Season with salt and pepper to taste.
2. Heat the olive oil in a skillet until just warm. Add the pine nuts. Stir and fry until the pine nuts are toasted and a light brown.
3. Remove the baked fish to a platter. Dribble tahini over each fillet.
4. Scatter pine nuts over the fish. Garnish with chopped parsley, and serve.

Serves 4.

Ingredients

1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Ingredients

1. Place a rack in top third of oven. Heat the oven to 425 degrees. Set a wire rack on a baking sheet and coat it with cooking spray.
2. In a bowl, whisk together the buttermilk, salt and pepper. Add fish fillets and turn to coat evenly. In a shallow bowl or pie plate, combine the panko, parsley, basil, oregano and garlic powder.
3. One at a time, dredge each piece of fish through the breadcrumb mixture, coating both sides evenly. Arrange the fish on the prepared rack. Coat evenly with cooking spray on all sides. Bake for 12 to 15 minutes, or until the panko coating is golden brown and crisp, and the fish is opaque at the center. Serve with lemon wedges.

Serves 4.

Ingredients

1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
3. Heat grill on high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Ingredients

1. Combine the soy sauce, sesame oil and vinegar in a small bowl.
2. Sprinkle the fish pieces with salt and pepper. Place the flour on a medium plate. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Dip half the fish pieces in flour to coat on both sides and add to the pan. Cook for 1 minute on each side (the fish will be opaque on the outside but not cooked through). Transfer to a large plate and repeat with the remaining fish. Don’t wipe the pan.
3. Add the remaining 1 1/2 tablespoons oil to the same pan over medium-high heat. Add the green onions, ginger and red pepper and stir until fragrant, about 30 seconds. Add the sugar snaps and stir to coat with oil and seasonings. Add the broth. Cover and simmer until the sugar snaps are almost crisp-tender, about 3 minutes.
4. Carefully add the fish to the skillet. Simmer uncovered until the sauce thickens slightly and the fish is cooked through, stirring gently and spooning the sauce over the fish, about 2 minutes. (The fish will feel resilient to the touch and be opaque in the center when cut with a small knife.)
5. Remove the pan from the heat and mix in the soy sauce mixture. Divide among four warmed plates and serve immediately.

Serves 4.

Ingredients: Vinaigrette

Ingredients: Fish and Kale

1. Combine the lemon juice, shallots and zest in a small bowl. Gradually whisk in the oil. Add the sugar and season to taste with salt and pepper.

Preparation: Fish

1. Preheat the oven to 200ºF. If the tilapia fillets have two lobes, cut them apart. Sprinkle the fish with salt and pepper on both sides. Heat a large cast iron or non-stick skillet over medium-high heat and pour in enough oil to cover the bottom.
2. Working in batches, add the fish to the skillet without crowding, and cook until just cooked through. (The fish will feel resilient to the touch and be opaque in the center when cut with a small knife.) This will require 2 to 3 minutes per side, depending on thickness.
3. Transfer the cooked fish to a large, rimmed baking sheet and squeeze lemon juice on top. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining fish.

Preparation: Kale

1. Add 2 tablespoons of oil to the same skillet, over medium heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the kale and stir to coat with the oil. Add the oregano and sprinkle with salt and pepper. Cook until the kale has wilted and softened slightly, stirring constantly, about 3 minutes. Remove the skillet from the heat. Add the goat cheese and stir until incorporated. Whisk the vinaigrette to blend, then spoon 2 tablespoons over the kale and toss to blend. Season to taste with salt and pepper.
2. Divide the kale mixture among four warmed plates. Divide the fish among the plates, arranging atop the kale. Drizzle the fish with vinaigrette, sprinkle with additional fresh oregano and serve immediately.

Serves 4.

Ingredients

Preparation

1. Pat fillets dry; arrange skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt; brush some of the sauce onto fillets.
2. Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.

Ingredients: Smoked Trout Salad (Optional)

Preparation: Smoked Trout Salad (Optional)

1. Cut the smoked trout into small dice and place in a medium bowl. Combine the sour cream, onion, lemon juice, lemon zest, capers, chives and horseradish in a small bowl.
2. Gently fold the dressing into the trout, taking care not to break up the fish. Season to taste with salt and pepper. Refrigerate the salad while preparing the sautéed trout.

Ingredients:Pan-Seared Trout

Preparation:Pan-Seared Trout

1. Preheat the oven to 200ºF. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
2. Combine 1/2 cup of the pecans, breadcrumbs, 2 tablespoons of the parsley and a light sprinkling of salt and pepper on a large plate. Season the trout on both sides with salt and pepper. Press the flesh side of each filet into the pecan mixture.
3. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Place 2 trout fillets in the pan, pecan-side down. Cook until golden brown, about 3 minutes. Turn and cook the fish until just firm to the touch and opaque in the center when cut into with a small, sharp knife, about 3 minutes longer.
4. Transfer the trout to the prepared baking sheet and spoon any remaining pecan mixture from the skillet over the fish. Return the baking sheet to the oven to keep the fish warm.
5. Wipe the skillet clean with paper towels and repeat the cooking process with the remaining trout fillets. Transfer cooked trout to the baking sheet and keep warm in the oven.
6. Wipe the skillet clean with paper towels. Add the remaining 2 tablespoons butter and cook over medium heat until melted, foamy and medium brown, swirling the pan occasionally, about 1 minute. Remove pan from heat, add the lemon juice and zest, remaining 1/4 cup pecans and 1/4 cup parsley. Season the topping with salt and pepper. Place one trout fillet on each of 4 warmed plates and spoon the pecan topping over. Top each with a small spoonful of the trout salad if desired, and serve immediately.

Serves 4.

Ingredients

Preparation

1. Position one rack in the upper third and one rack in the lower third of the oven and preheat to 425°F. Brush 2 large baking sheets with oil. Open the trout and arrange skin -side down on the baking sheets.
2. Cook the bacon in a heavy, large skillet over medium-high heat until brown and crisp. Using a slotted spoon, transfer the bacon to paper towels and drain.
3. Remove the skillet from the heat and brush some of the bacon fat over the flesh side of the trout. Sprinkle each trout with 1 teaspoon of the sage, and salt and pepper.
4. Place the skillet with the remaining bacon fat over medium heat and add the onion and remaining 1 teaspoon of sage. Sauté until the onion begins to soften, about 3 minutes. Add the cabbage and sprinkle with salt and pepper. Sauté until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and stir until evaporated, about 30 seconds. Mix in half of the bacon pieces, taste, and add more salt if desired.
5. Meanwhile, place the baking sheets in the oven and roast the trout until it feels firm to the touch and is opaque in the center when cut with a small, sharp knife, about 8 minutes.
6. Using a spatula, transfer the trout, with or without the skin, to 4 warmed plates. Sprinkle with the remaining bacon pieces and add a squeeze of lemon. Spoon cabbage alongside the trout and serve.

Serves 4.

Ingredients

Preparation

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.

Serves 4.

Ingredients: Fish

Ingredients: Yogurt Tartare

1. To make the yogurt tartare, place the yogurt, cornichons, capers, dill and vinegar in a bowl and mix to combine. Set aside.
2. Place the breadcrumbs, lemon rind and parsley in a bowl, add salt and pepper to taste and mix to combine. Place the fish on a metal baking tray lined with non-stick baking paper and top with the breadcrumb mixture. Combine the lemon juice and oil and drizzle over the breadcrumbs.
3. Cook under a preheated hot grill for 5-7 minutes, or until the breadcrumbs are crisp and the fish is cooked.
4. Serve with the yogurt tartare, crispy potato fries and lemon cheeks.

Serves 4.

Ingredients: Crispy Potato Fries

1. Preheat the oven to 200C/gas mark 6. Cut the potatoes into thin fries.
2. Place on absorbent paper and pat dry. Place in a large bowl with the oil and rosemary, sprinkle with sea salt and toss well.
3. Divide the potatoes in a single layer between two baking trays lined with non-stick baking paper and bake for 20 minutes.
4. Turn the fries and bake for a further 10 minutes, or until crisp and golden.

Ingredients

1. Heat up the curry paste with a little coconut milk in a medium pot.
2. Add the rest of the coconut milk and all the vegetables except the green beans. Bring to the boil, then reduce to a simmer for 15 minutes, covered.
3. Add the green beans and cook for a further 3 minutes.
4. Lift all the vegetables out of the pot with a slotted spoon. Keep warm in a serving dish.
5. Add the lime juice and fish sauce and stir.
6. Place the fish in the sauce and poach gently for 5 minutes until just cooked. Lift the fish out and serve on top of the vegetables. Pour over the sauce.
7. Garnish with fresh coriander and serve with brown basmati rice.

Ingredients

1. Preheat a baking sheet in the oven at 450°F.
2. Lay out a piece of aluminum foil, lightly spray your fish with olive oil, and season with salt and pepper on one side, then repeat on the other side.
3. Remove the hot pan from the oven, keep the prepared fish on the sheet of aluminum foil, and place it on top of the pan. Return it to the oven, and cook for 8 to 10 minutes.
4. Meanwhile, steam broccoli in a basket or in the microwave, and plate. Then add the quinoa, scallions, and avocado to your plate.
5. Remove fish from the oven, and let it rest for 1 minute before plating. Grab your lemon, and give your whole plate a good squeeze of fresh lemon juice before enjoying.

Ingredients

1. In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
2. Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
3. Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Yields 3 to 4 servings.