3 tablespoons corn oil, divided 1 tablespoon and 2 tablespoons
1/2 teaspoon salt
1 cup onion, chopped
1/4 cup dry white wine
3/4 lb. Flounder Fillets (4 small)
3 medium carrots, cut matchstick
3 ribs celery, cut matchstick
1 garlic clove, minced

In medium skillet, heat 1 tablespoon corn oil over medium heat. Add onion and garlic and cook, while stirring for 5 minutes.

Place onion mixture, wine and salt in blender. Cover, blend on high for 15 seconds until smooth.

With tail end, roll each fillet lengthwise; place in 10 x 6 x 2 inch shallow pan or dish. Spoon onion mix over fish and bake uncovered at 375°F for 20 minutes.

Meanwhile, heat 2 tablespoons corn oil in skillet over medium heat. Add carrots and celery and cook for 5 minutes; spoon over fish. Bake 5-7 minutes more.

Serves 4.

1 lb 2 oz wild Alaska salmon fillet
2 zucchini, thickly sliced
16 cherry tomatoes
1 lemon, cut into wedges
4 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

Remove any skin from the salmon fillets with a sharp knife. Cut the salmon into large chunks.

Thread the salmon onto skewers or wooden kebab sticks with the zucchini slices, cherry tomatoes and lemon wedges.

Mix together the olive oil and lemon juice. Season with salt and pepper. Brush over the skewers, then cover and keep chilled until ready to cook.

Cook over hot barbecue coals or under a pre-heated grill for 4-5 minutes, turning often and basting with any remaining olive oil and lemon juice mixture. Serve at once.

Cook’s tips: Soak wooden kebab sticks in hot water for a few minutes to help prevent them from burning. Add 2 teaspoons finely chopped fresh rosemary or thyme leaves to the olive oil baste for extra flavor.

8 lbs. fresh shrimp
1 1/2 lbs. butter
2 lg. onions, chopped
2 teaspoons garlic powder
1 teaspoon oregano
2 tablespoons black pepper
2 lg. garlic cloves, chopped
Juice of 2 lemons
1/2 teaspoon Lea & Perrin Sauce
1/2 teaspoon Tabasco sauce
1/2 cup parsley, chopped
1/2 cup shallots (green onions), chopped
French bread

Put shrimp in a large pan. Combine all the above ingredients. Pour mixture over shrimp and marinate for 1/2 hour.

Bake 10 to 15 minutes at 450°, then place under broiler for 5 minutes.

Serve with hot French bread for dipping.

Serves 6-8.

3 tablespoons yellow cornmeal
1 tablespoon dried bread crumbs, unseasoned
1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
Dash cayenne pepper
Low-fat mayonnaise or French salad dressing
12 ounces fish fillet, about 1/2-inch thick, cut into 4 serving pieces

Preheat oven to 450°F.

Mix all coating ingredients on wax paper. Blot fillets with a paper towel to absorb excess moisture. Spread a thin layer of mayonnaise or other dressing onto fish. Dip into coating mixture and coat on all sides.

Place on a baking sheetcoated with nonstick cooing spray. Bake for 15 minutes or until fish flakes easily with a fork. Drizzle with lime or lemon juice and dot with butter if desired.

1 large tomato, cored and diced
1 pint(s) (1 1/2 cups) yellow cherry tomatoes, diced
2 tablespoon(s) cilantro, chopped
1 tablespoon(s) ginger preserves, chopped
3/4 teaspoon(s) salt, divided
1 jalapeño pepper, seeded and minced
1/4 cup(s) olive oil
Juice and grated rind of 1 lime
1/2 cup(s) red onion, chopped
1 clove(s) garlic, minced
2 pound(s) (3/4 inch thick) salmon fillets or swordfish steaks
Lime wedges, for garnish

Mix tomato, cherry tomatoes, cilantro, ginger preserves, 1/2 teaspoon salt, and jalapeño pepper in medium bowl.

In a small measuring cup, combine olive oil, lime juice and rind, onion, and garlic. Place fish in 9″ square glass baking dish. Pour half of the oil mixture over the fish, turning to coat; marinate 1 to 2 hours. Stir remaining mixture into tomatoes.

Sprinkle fish with 1/4 teaspoon salt. Broil or grill fish 3 to 5 minutes per side until cooked through. Serve with salsa and lime wedges.

Serves 4

Mango Pico de Gallo:
1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground pepper

Red Chili Horseradish:
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt

20 oysters, scrubbed well

Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.

Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.

Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

1/4 cup lime juice
4 teaspoons reduced sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 bell peppers, small, very thinly sliced (red or orange)
1/4 cup rice flour or cornstarch
1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon five-spice powder
1 1/3 lbs raw shrimp, peeled and deveined (21-25 per pound)
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved.

Add cabbage and bell peppers; toss to combine.

Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more.

Serve the slaw topped with the shrimp.

4 tablespoons fish sauce (or soy sauce)
4 tablespoons lime juice
2 teaspoons brown sugar (or 1 teaspoon splenda brown sugar sub)
4 Thai chiles, or any other hot pepper
1 1/2 pounds salmon fillet
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, chopped
1 cup fresh basil, copped
1 lettuce head

Preheat oven to 400°.

Prepare the dressing by combining the fish sauce, lime juice, brown sugar/sub, and chopped chilies in a small bowl; set aside.

Place the salmon on a baking sheet, and rub olive oil over it. Bake for 20 minutes, or until it flakes easily with a fork. Let it cool for at least 15 minutes.

Place the salmon into a big bowl; use a fork to break the fish into big chunks. Add the onion, tomato, and basil. Pour the dressing over, and toss lightly until well mixed. Place a serving of salmon on each lettuce leaf, and serve.

Serves 6

4 bunches scallions, cleaned
3/4 cup mayonnaise
2 tablespoons chili flavored oil
2 pounds medium shrimp, cooked, chopped, chilled
24 large bibb, romaine, or endive lettuce leaves, cleaned

Chop scallions thinly on the diagonal. Separate the white and green parts. Place white scallions in a small bowl with just enough warm salted water to cover. Let sit for 30 minutes then discard water and pat scallions dry. This removes any odor from the scallions. It also softens them to retain the flavor.

Blend together mayonnaise, chili flavored oil blend, white scallions and shrimp. Place 3 lettuce leaves on each plate with the large cured tips facing outward. Place 1/8 of the shrimp in the center of each plate, forming a mound. Sprinkle shrimp mounds with remaining green scallions. Serve cold or at room temperature.

Serves 8

4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons anchovy oil (from can of anchovies) or olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Preheat oven to 450°F. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chef’s knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.

Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.

Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

Serves 4.