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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.

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.