RECIPES

1/3 cup grated Parmesan Cheese

3 Tablespoons flour

4 (4-6 oz. each) Alaska halibut steaks, thawed if necessary

3 Tablespoons olive oil

2 Tablespoons parsley, chopped

Lemon wedges, for garnish

Combine cheese and flour. Dip the halibut in cheese mixture to coat evenly. Saute fish in olive oil, 10 minutes per inch of thickness, measured at thickest part, until fish flakes when tested with a fork. Remove halibut from frying pan and place on platter. Sprinkle with parsley and garnish with lemon wedges. Makes 4 servings.

Nutrients Per Serving:

Calories: 329

Fat-Total:16.1 g

1 tablespoon olive oil

4 tablespoons butter, divided

1 1/2 pounds halibut, cut into 4 pieces

salt

freshly ground black pepper

1/4 cup all-purpose flour

3/4 cup dry white wine

2 cloves garlic, minced

3 tablespoons drained capers

Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Season pieces of halibut with salt and pepper and dredge in flour. Fry the halibut until golden brown on both sides and fish flakes easily with a fork, about 6 to 7 minutes total. Remove pan from heat; transfer fish to 4 dinner plates and keep warm. Return pan to heat; pour the wine into the hot empty skillet and use a spatula to scrape any browned bits from the bottom. Let the wine reduce by half, then stir in the garlic, remaining butter and capers. Let sauce simmer for a minute to blend the flavors. Pour sauce over fish and serve.

2-3 black cod fillets (about 1 lb)

For the marinate:

1/4 cup sake

1/4 cup mirin

4 tablespoons white miso paste

3 tablespoons sugar

Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours. Preheat oven to 400 degree F. Preheat an indoor grill at the same time. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven and bake for 10-15 minutes. Add a few extra drops of the marinate on the plate and serve hot.

1 10-ounce mango, peeled, pitted, diced

1/4 cup chopped fresh cilantro

1/4 cup chopped red onion

1 tablespoon fresh lime juice

2 teaspoons minced seeded serrano chili

1 teaspoon grated lime peel

1 garlic clove, finely chopped

2 tablespoons olive oil

2 6-ounce salmon fillets

Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.

6 garlic cloves

3/4 cup chopped white onion

2 to 3 tablespoons chopped fresh jalapeño, including seeds

1/3 cup fresh lemon juice

3 medium xuxu (chayote; about 1 3/4 pound total)

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup olive oil, divided

1 (14-ounces) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces

1/3 cup chopped cilantro

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With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeño (to taste), lemon juice, and 1/4 teaspoon salt, then pulse until finely chopped. Let stand at room temperature 30 minutes for flavors to develop. Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks. Toss shrimp with 1 teaspoon salt. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté shrimp until just cooked through, 3 to 5 minutes. Transfer to a plate. Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes. Return shrimp to skillet, then add hearts of palm and sauté until just heated through. Remove from heat and stir in chile-lemon sauce and cilantro.

Serve with:

steamed rice

For mignonnette

2 teaspoons Champagne vinegar

1 1/2 teaspoons finely chopped shallot

Pinch of coarsely ground black pepper

Pinch of sugar

1 teaspoon finely chopped fresh flat-leaf parsley

For oysters

1 1/2 cups kosher or other coarse salt

1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments

1/2 tablespoon unsalted butter, cut into 6 pieces

1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

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Make mignonnette:

Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.

Prepare oysters:

Preheat broiler. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes. Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

1/4 cup (1/2 stick) butter, room temperature

4 teaspoons minced shallot

1 tablespoon minced fresh parsley

1 tablespoon fresh lemon juice

1/2 teaspoon minced peeled fresh ginger

1/2 teaspoon finely grated lemon peel

6 1/2-inch-thick diagonal baguette slices

2 pounds Manila clams, scrubbed

13x9x2-inch disposable aluminum baking pan

Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

1 tablespoon butter or olive oil

3/4 cup finely chopped onions

2 cloves garlic, minced

2 cups arborio or medium-grain white rice

1 3/4 cups fat-skimmed chicken broth

1/2 cup dry white wine

3/4 pound shelled cooked Dungeness crab

1/2 cup finely shredded parmesan cheese

1 tablespoon minced fresh sage leaves

Salt

In a 6-quart pressure cooker over high heat, frequently stir butter, onions, and garlic until onions are limp, about 3 minutes. Add rice and stir often until it is opaque, about 3 minutes longer. Add broth, wine, and 2 cups water. Stir occasionally until mixture boils, about 4 minutes.

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Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 6 minutes. Release pressure quickly, running cold water over pan.

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Open pan. Stir in crab, parmesan cheese, and sage. Add salt to taste.