The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to your liking by adding more apricot preserves or rice vinegar - the sweet and sour parts.

• 4 servings
• 4 6 to 8 ounce salmon fillets
• 1 tablespoon peanut or vegetable oil
• 2 green onions, diced
• 1 teaspoon fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 medium carrot, peeled and thinly sliced
• 2 medium zucchini, split lengthwise in half and then cut into 1-inch pieces
• 1 red bell pepper, sliced into rings
• 2 tablespoons low-sodium soy sauce
• 1/4 cup fish or chicken broth
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons apricot preserves
• 1 teaspoon cornstarch mixed with equal part cold water
• 1 1/2 cups fresh pineapple, cut into 1-inch cubes
• 4 cups warm cooked rice

Heat oil in a wok or skillet over medium-high heat. Add green onions, ginger and garlic. Cook for 1 minute. Add salmon fillets and lightly brown on both sides, about 3 minutes per side. Add cut carrots, zucchini and bell pepper. Cook for 1 minute. Add soy sauce, fish or chicken broth, vinegar, apricot preserves and cornstarch mixture. Add pineapple and return fish to the pan to warm. To serve, place fish, vegetables and sauce over rice.

Bob Simms, host of KFBK’s, The Outdoor Show in Sacramento, California asked me for a recipe for those who are not really crazy about salmon. I fall into that category, unless the salmon is freshly caught Pacific Ocean salmon. The idea is not to disguise the flavor of the fish, but to add some additional flavors for a mild distraction. Inside the baked salmon are spicy shrimp and a little cream cheese. The recipe calls for medium shrimp, but you can use any size since they get chopped up into smaller pieces anyway. In a pinch, the cooked salad (bay) shrimp will work also. These fish have a bunch of stuffing. Don’t worry if the stuffing doesn’t quite fit inside the salmon. You can spread any of the extra stuffing over the top of the fish before baking and then crank up the oven to broil so that the top is nicely browned before serving. 4 servings.

• 4 6 ounce salmon fillets, skin removed
• 2 tablespoons olive oil
• *** salt and freshly ground pepper
• 3 tablespoons butter
• 2 garlic cloves, minced
• 1/4 yellow onion, minced
• 1 cup medium shrimp or prawns; peeled, deveined and roughly chopped
• pinch salt
• 1/2 teaspoon each cayenne pepper, black pepper, white pepper and oregano flakes
• dash Tabasco
• 2 tablespoons fresh parsley, minced
• 1/4 cup bread crumbs
• 1/2 cup cream cheese, softened
• 1 avocado; peeled, seeded and thinly sliced

Cut a pocket into the side of each salmon fillet. Place each fillet on a flat surface and slice into the side with a sharp knife. Be careful not to cut all of the way through the fish. When you insert the knife into the side, do so at an angle so that the pocket inside of the fish is wider than the opening where you inserted the knife. Make sense? The idea is to make a space for the stuffing to go into, but not run out of the fillet. Rub fillets with olive oil and then season with salt and pepper. Melt butter over medium-high heat in a large skillet. Add garlic and onion and sauté until onions are translucent. Add shrimp, salt, cayenne pepper, black pepper, white pepper, oregano flakes and Tabasco. Sauté until shrimp is barely pink. Transfer to bowl and allow to cool. When cooled, add parsley, bread crumbs and cream cheese to shrimp mixture and gently stir to blend ingredients. Place about 1/4 cup of the stuffing mixture inside the pocket of each salmon fillet. Spread the stuffing out evenly inside the pocket.

Place the stuffed fillets on a shallow baking dish or pan. Place in a preheated 375 degree oven for 15 minutes or until salmon is just cooked. Top each with sliced avocado before serving..

This sauce is great with shrimp and even better with freshly steamed crabmeat. I know you east coast types are pretty proud of your blue crab, but nothing beats a fresh Pacific Dungeness crab for flavor, sweetness and texture. The sauce is great on moist, flaky fish like halibut.
1 1/2 cups sauce

• 1/2 cup dry white wine
• 1 lemon, juice only
• 1 green onion, white part only – minced
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 1/2 teaspoon Dijon mustard
• dash Tabasco sauce
• 1 cup uncooked shrimp; peeled, deveined and chopped (OR cooked crab meat)
• 1 tablespoon fresh parsley
• *** salt and ground white pepper to taste

Heat wine, lemon juice and green onion in an uncovered saucepan over medium heat. Reduce liquid to just about 1 tablespoon. Stir in cream, butter and mustard. Heat and simmer over low heat for 15 minutes or until sauce is slightly thickened. Increase heat to medium. Add Tabasco and shrimp and heat until shrimp is just cooked, about 5 minutes. Stir in parsley. Season with salt and pepper and serve over cooked fish.

I stole this idea from The Colony House Restaurant in Charleston, South Carolina many years ago. It’s one of America’s all-time favorite sandwiches made even better with the addition of freshly caught salmon. I like to serve this with cool summer melons and a glass of crisp dry white wine. 4 servings

• 4 4 ounce skinless salmon fillets, sliced about 1/4 to 1/2 inches thick
• *** salt and freshly ground black pepper
• 1 tablespoon olive oil
• 4 tablespoon mayonnaise
• 2 tablespoons fresh basil, minced
• 1 tablespoon freshly squeezed lemon juice
• 8 slices sourdough bread, toasted
• 12 strips bacon; cooked, drained and cooled
• 4 pieces romaine or iceberg lettuce
• 4 slices vine-ripened tomatoes

Season fillets with salt and pepper. Heat oil in a large skillet over medium heat. Place fillets in skillet, cover skillet and cook for about 4 minutes or until fish are cooked throughout without flipping over. Combine mayonnaise with basil and lemon juice and spread mixture evenly on each slice of bread. Build sandwich as you would a traditional BLT, starting with warm cooked salmon fillet.

Because halibut is so incredibly clean-tasting, moist and versatile, I don’t really like to screw around with overpowering marinades or sauces. A little of this, a pinch of that and the fish is perfect when cooked properly. Since the fish are so simple to fillet, I cannot see why anyone would ever hack them into steaks, although enough people certainly do. When given the choice, my preference is for a fish without bones rather than one with bones. Some types of fish are a bit more forgiving when cooking if the bones are left intact. This allows the cook to keep flipping them over…a nervous habit. Season your fish with a little salt and pepper and place it on the grill or in a pan or oven. Flip it once and don’t play with it until it is done. 4 servings

• 4 6 to 8 ounce halibut fillets
• 2 cups red potato, skin-on; grated
• *** salt and pepper
• 1 large egg
• 3 tablespoons vegetable oil
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 2 green onions, minced
• 1 lemon, juice only
• 3 tablespoons chilled butter

Season potatoes and fish with salt and pepper. Add some salt and pepper and the egg to the shredded potatoes and blend well.. Press a 1/2-inch layer of potatoes onto the top of each fillet. Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato side down, into the hot oil. Cook for 3 to 4 minutes or until medium-brown. Carefully flip fillets over and add remaining ingredients except butter to pan. Cook for another 3 to 4 minutes or until fish is just cooked. Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan by one-third, remove pan from heat and whisk in chilled butter until melted. To serve, drizzle sauce over fish.

This is a terrific way to prepare flaky, light-fleshed fish like halibut, lingcod and sea bass. It’s also great with whole dressed sand dabs. 4 servings

• 2 tablespoons olive oil
• 4 1-inch thick fish fillets, skin on or off
• salt and pepper
• 4 sprigs rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons dry vermouth
• seasonal vegetables, sliced 1/4 inch thick and 2 inches long – enough for 4 servings
• salt and pepper
• 3 tablespoons freshly grated Parmesan cheese
• fresh tomato, peeled and diced

1. Heat oil in pan.
2. Season fish with salt and pepper
3. Add fish to pan with rosemary. Brown on one side, flip. Cook for 2 minutes more.
4. Add butter, vermouth and vegetables to pan. Season vegetables with salt and pepper.
5. Place in a 400 degree oven for 5 – 6 minutes.
6. Arrange vegetables on plate. Top with fish. Top fish with parmesan and tomato.

For those who love the flavor, but not the fat content of fried fish, this dish is sure to please. It also can be prepared as an appetizer using small strips of fresh fillets. Practically any firm fish with medium to low oil content can be used. I prefer fresh grouper, largemouth bass or lingcod. 4 servings

• 4 6 ounce fish fillets, about 1/2 inch thick
• 1 cup flour
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 eggs
• 1 cup flat beer
• 1 1/2 cups seasoned breadcrumbs
• 1/2 cup cornmeal
• *** pan coating spray
• 6 lemon wedges

Preheat oven to 425 degrees. Combine flour with next 4 ingredients. In a medium bowl, beat eggs well with beer. Combine breadcrumbs and cornmeal and spread out on a plate. For each fillet, first dredge the fish with the seasoned flour. Dip the fillet into the egg mixture and then roll in the breadcrumbs. Spray fillets lightly with pan coating spray. Place each fillet on a lightly oiled baking pan and bake uncovered for 7 to 8 minutes or until golden brown.

• 3 tablespoons dijon mustard
• 1 tablespoon white wine vinegar
• *** juice of 1 lemon
• 2 teaspoons brown sugar
• 1/3 cup fresh dill, chopped
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1/3 cup sour cream (low-fat or non-fat works fine)

In a blender or food processor, add the first 6 ingredients and process for 30 seconds. While motor is running, add oil in a thin stream until emulsified. Transfer contents to a bowl and stir in sour cream.

This recipe works with just about any type of fish, although I prefer a light, flaky fish like halibut, sea bass or catfish. If you don’t feel like heating up the kitchen, season the fish with some salt and pepper and toss it on the grill. Combine all of the other ingredients in a bowl and let stand at room temperature for 30 minutes. When the fish is cooked, spoon the mixture over the fish. 4 servings.

• 4 6 to 8 ounce fish fillets
• *** Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 lemons, juice only
• 2 garlic cloves, minced
• 1 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1 cup canned artichoke hearts, quartered
• 1 tablespoon fresh oregano, chopped
• 3 tablespoons fresh parsley, chopped
• 3/4 cup fresh tomato, seeded and diced (or halved cherry tomatoes)
• 1/4 cup feta cheese, crumbled

Season fish with salt and pepper. Heat oil in a large skillet over medium heat. Add fish and lightly brown on one side. Flip over and cook for 2 minutes more. Add remaining ingredients except tomato and feta cheese. Remove fish when just cooked. To serve, place fish on plates and spoon pan mixture over each. Top with fresh tomato and feta cheese.

It’s hard to believe that this fish is a member of the mackerel family. The meat is relatively firm, light and tasty. I like a well-seasoned fillet or steak cooked over smoky wood coals, but wahoo can be sautéed, broiled, baked or pan-seared as well.
To roast the bell peppers, place them on a hot grill and blacken on all sides. Place the blackened peppers in a paper bag, close the top and let them rest for fifteen minutes. Open the bag carefully (they may still be pretty hot) and remove the blackened skin with your fingers and paper towels. Open up the peppers and remove the stem and seeds, then dice. You can also blacken the peppers under a broiler or over a gas burner. If you don’t feel like roasting your own bell peppers, you can substitute the ones in the jar that have been roasted for you, but they don’t taste quite as good. 4 servings

• 4 6 ounce wahoo fillets or steaks
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Roasted Red Pepper and Black Olive Salsa
• 1 cup roasted red bell pepper (see above), diced
• 1/4 cup chopped kalamata olives
• 1/4 cup red onion, finely diced
• 3 tablespoons almonds, lightly toasted in a 325 degree oven and chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• *** salt and pepper to taste

To prepare salsa, combine all ingredients and let stand at room temperature for 1 hour.
Rub fish with olive oil and then season with salt and pepper. Grill over white-hot coals until just done and not overcooked. Place fish on plates and spoon salsa over one-half of each piece of fish.

Simple method of preparation for just about any whole fish that has been cleaned, gutted, scaled and with the head and tail removed. - Allow about one pound of cleaned whole fish per person.

1. Place fish on a large piece of foil (large enough to wrap fish) and coat inside cavity with butter.
2. Season cavity with pepper, salt and a little ground coriander.
3. Alternately lay slices of lime, lemon and orange inside the cavity (sometimes I'll throw some red onion, garlic or some ginger in there, too!)
4. Press fish together and wrap tightly with foil, leaving a seam at the top that can be easily opened to check doneness. Place in a baking dish and bake at 350 degrees for 25 to 30 minutes or until just done.
5. You can also do this one on a barbecue or at a campfire.
6. To test for doneness, pierce with a toothpick. If done, the toothpick will be removed easily with no resistance.

Paul Prudhomme, the rotund New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a decade ago, blackened food is moist and spicy. The key is to use an extremely hot skillet, preferably well-seasoned cast iron and to cook the fish outdoors. Blackening, when done properly, cause a great deal of smoke and may set off your smoke alarm. If you have a high BTU portable burner, set it outside, fire it up and heat the cast iron skillet until it is hot, really hot. Use firm fish fillets with a medium to high oil content. Salmon, yellowtail and tuna work very well.

4 servings

• 4 6 to 8 ounce fish fillets
• 3 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon each dried thyme, cayenne pepper, black pepper, white pepper
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 4 sandwich rolls
• 4 tablespoons mayonnaise
• *** sliced tomato
• *** shredded lettuce

Coat fillets with melted butter. Combine seasonings and dust fish in seasonings. When skillet is very hot, carefully add fillets to pan. Cook for about 2 minutes, depending on the thickness of the fillets, or until charred. Flip fish over and char other side. Spread mayonnaise on sandwich rolls, add sliced tomato, lettuce and blackened fish.

Here's a great versatile marinade that works equally well on fish and upland game.

• 2 cups marinade
• 3 green onions, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, peeled and minced
• 1/2 cup low sodium soy sauce 2/3 cup sake or dry sherry
• 1/4 cup brown sugar
• 3 tablespoons sesame oil
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons sesame seeds

Combine all ingredients well. Coat fish for 1 - 2 hours. Grill, broil or pan-sear fish until done.

This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a sauté pan with some butter and white wine. The recipe calls for fillets, but smaller whole or halved fish work well also. To roast the garlic, place the whole garlic cloves in a pan, uncovered, and bake in a 325-degree oven until evenly golden browned, but not burnt. If you get distracted and burn the garlic, start over. Burnt garlic tastes bitter, not better. 4 servings

• 4 6 to 8 ounce fish fillets
• *** salt and pepper
• 1/4 cup white wine vinegar
• 1/4 cup whole garlic cloves, roasted (see above)
• 1 lemon, juice only
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon granulated sugar
• 1/3 cup olive oil

Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source until lightly browned. To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or blender until well blended. While motor is running, add oil in a thin stream until emulsified. Season to taste with additional salt and pepper. To serve, drizzle room temperature sauce over warm fish.

When I make my yearly visit to South Carolina, I can't seem to get enough grouper or local oysters. I coaxed this recipe from a seasoned home chef while sitting in an inland tavern after a successful day of black bass fishing. I've adjusted this recipe a few times to suit my own taste.

6 servings

• 2 1/2 pounds fresh grouper fillet, cut into 36 equal pieces
• 1 medium Vidalia onion, quartered and broken into pieces (you may substitute another variety of sweet onion)
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon cayenne pepper
• pinch salt
• 12 wooden skewers soaked in water for 30 minutes

Skewer onion and slide to end of skewer. Skewer piece of grouper, stopping at onion. Repeat procedure so that there is 3 pieces each of onion and grouper on each skewer. Season skewers with remaining ingredients. Grill each of 4 sides of skewers over a medium temperature bed of coals for 2 minutes per side until charred, but not overcooked. Remove onion and grouper from skewers and arrange on each plate. Top with warm sauce.
Bourbon Pecan Sauce

• 1/4 cup unsalted butter
• 2/3 cup pecan pieces
• juice of 1 lemon
• 1 tablespoon bourbon whiskey
• 2 teaspoons fresh parsley, minced
• *** salt and freshly ground pepper

Melt butter a small skillet over medium heat. Add pecan pieces and sauté until lightly browned. Add lemon juice and bourbon. Cook 2 to 3 minutes. Remove from heat, stir in parsley and season with salt and pepper.

How you cook the fish or the type of fish you use is up to you. This spirited vinaigrette is great on just about anything. I like it with grilled fish and warm flour tortillas. Either warm the vinaigrette slightly or serve at room temperature. When the fish is cooked, spoon some of the vinaigrette over, but don’t drown it.

Green Chile Vinaigrette
Serve some extra on the side or save for another time. Also makes a tasty marinade for fish, poultry, pork or upland game.

4 appetizer servings

• 1 4 ounce can roasted green chilies
• 1/4 cup cider vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 garlic cloves, minced
• 1/4 cup fresh cilantro leaves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried basil
• pinch dried oregano
• dash Tabasco sauce
• 1/2 teaspoon light brown sugar
• 1/2 cup olive oil
• *** salt and freshly ground black pepper

Combine all ingredients except oil in a blender or food processor. Process until smooth. While motor is running, add oil in a thin stream until emulsified. Season with salt and pepper.

This is an incredibly delicious appetizer, although I imagine you could make a meal out of them if you made a pig of yourself and ate a few handfuls. How hot and spicy your poppers are will depend on the type of peppers used and the preparation of the pepper before stuffing. Your basic green jalapeno pepper works great, but you may wish to experiment with other varieties. After roasting, leave a few seeds in the pepper for some extra heat. The inside ribs of the peppers are also a major source of heat, so scrape them out if you want a milder version.

4 appetizer servings

• 20 jalapeno peppers
• 1 cup cooked fish fillets, broken into small chunks
• 1/3 cup tomato, seeded and finely diced
• 1/4 cup red onion, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup black olives, finely chopped
• 1/2 cup jack cheese
• 1/3 cup seasoned breadcrumbs

Place peppers on a baking sheet and place under broiler until skin is blackened and charred. Remove pan from oven and turn peppers over to char another side. Repeat process until all peppers are thoroughly blackened. Place charred peppers in a paper bag, fold top of bag over and allow peppers to steam in bag for 10 minutes. Remove peppers and allow to cool. To remove charred skin, use a paper towel and gently rub skin off. Leaving a few bits of skin is fine. Cut a slit in each pepper and remove seeds with a small knife. Combine remaining ingredients and stuff into peppers. Place stuffed peppers, seam side up, onto baking sheet and place into a preheated 350 degree oven for about 15 minutes or until cheese is melted.

The sweet flavors of freshly squeezed orange juice and honey are balanced with just enough vinegar and jalapeno pepper so that the marinade doesn’t overpower the fish. Trout has a delicate flavor so you don’t want to bury it in strong flavors. The marinade is great chicken, pork and shellfish as well.
4 servings

• 4 1 pound trout (weight after cleaning)
  *** salt and freshly ground black pepper
• 1/2 cup orange juice

Marinade

• 2 teaspoons honey
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup red onion, minced
• 1 tablespoon Italian seasoning

Season trout evenly with salt and pepper. Place trout in a plastic, ceramic or glass container and pour marinade over. Cover and refrigerate for 2 – 4 hours, turning occasionally.

Place marinated trout over medium-hot coals. Cook for 6 – 8 minutes per side or until skin is crispy and trout is just cooked.

Tender bay shrimp and freshly snipped chives contribute to this delectable treat featuring fresh-caught cold water halibut. If you are preparing this dish "up north" after a memorable day of halibut fishing, you may be unable to procure a fresh avocado and chives. If this is the case, substitute with prepared guacamole and green onions.

• 4 6 to 8 ounce halibut fillets, skin removed
• *** salt and freshly ground pepper
• 1/3 cup flour
• 4 tablespoons butter
• 2 tablespoons oil
• 3 tablespoons yellow onion, minced
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1 cup bay shrimp
• 3 tablespoons fresh chives, chopped
• 1 ripe but firm avocado, peeled and diced into 1/2 inch cubes
• *** juice of 1 lemon

Season fillets with salt and pepper and then dust with four. Heat 2 tablespoons of the butter and all of the oil in a large skillet over medium heat. Sauté fillets on each side for 3 to 4 minutes or until just firm. Remove fillets and place on a warmed plate or platter. Add remaining butter and onions to skillet and sauté for 2 minutes. Increase heat to medium-high and add wine. Scrape the bottom of the pan to loosen any bits. Reduce liquid to 1 tablespoon. Add cream and cook until sauce thickens. Season with salt and pepper. Stir in shrimp and chives and return fish to skillet to warm.

Gently toss diced avocado with lemon. Place one warmed fillet on each plate and drizzle shrimp and chive sauce over fish. Top with diced avocado.

I think I've been spending way too much time in the South. I want to fry everything and add three cups of sugar to my iced tea. I begin every sentence with "I tell you what…"
My therapist says it will take a few more sessions to work it out. This salad combines the flavors of southern fried catfish with the seasonings of a spicy southwestern dressing. I've thrown in some orange segments to take the edge off of the heat. You could also add some grapefruit, mango or avocado. Grilling the corn really brings out the flavor and natural sugars. If you don't feel like firing up the grill just to brown the corn, remove the corn kernels from the cob and brown them in a hot dry skillet.

• 1 1/2 pounds catfish fillets, cut into long 1/2 inch thick strips
• 1 1/2 cups all-purpose flour
• 3 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 3 tablespoons chile powder
• 1 teaspoon ground cayenne pepper
• *** oil for frying
• 2 medium corn tortillas, sliced into thin strips
• 1 cup orange segments
• 1 red bell pepper, thinly sliced into 3 - 4 inch long strips
• 2 romaine lettuce hearts, torn into 4 - 5 inch pieces
• 2 cups mixed spring greens or substitute any colorful lettuces
• 1/4 red onion, thinly sliced into rings
• 2 ears fresh corn, shucke

Dressing

• 1/4 cup red wine vinegar
• 2 tablespoons ground ancho or New Mexico chile powder
• 1 jalapeno pepper, seeded and diced
• 1 garlic clove, chopped
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil

Prepare dressing. Add first 7 ingredients to processor and blend. Add oil in a thin stream until emulsified. Adjust seasonings. Grill corn until browned. Allow to cool and remove kernels. Combine flour with next four ingredients in a bowl or plastic bag. Add fish and coat evenly. Heat oil and fry fish until golden brown. Drain on paper towels..

Here’s a great versatile marinade that works well on just about any type of fish. Combine fish and/or shellfish with marinade and refrigerate for at least one hour.

• 2 cups marinade
• 3 green onions, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, peeled and minced
• 1/2 cup low sodium soy sauce
• 2/3 cup sake or dry sherry
• 1/4 cup brown sugar
• 3 tablespoons sesame oil
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons sesame seeds

Combine all ingredients well.

This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a sautÈ pan with some butter and white wine. The recipe calls for fillets, but smaller whole or halved fish work well also. To roast the garlic, place the whole garlic cloves in a pan, uncovered, and bake in a 325-degree oven until evenly golden browned, but not burnt. If you get distracted and burn the garlic, start over. Burnt garlic tastes bitter, not better.

• 4 6 to 8 ounce fish fillets
• *** salt and pepper
• 1/4 cup white wine vinegar
• 1/4 cup whole garlic cloves, roasted (see above)
• 1 lemon, juice only
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon granulated sugar
• 1/3 cup olive oil

Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source until lightly browned. To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or blender until well blended. While motor is running, add oil in a thin stream until emulsified. Season to taste with additional salt and pepper. To serve, drizzle room temperature sauce over warm fish.