1 tablespoon chili powder
4 tablespoons Italian salad dressing
2 garlic cloves, minced
1½ -2 pounds swordfish or red snapper, cut into 1-inch cubes
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks

Homemade Salsa:

Juice from half of a lime
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
½ red onion, chopped
1 large tomato, chopped
2 tablespoons fresh cilantro, minced
1 avocado, diced
Salt and pepper, to taste

Directions
Combine chili powder, salad dressing, and 2 garlic cloves. Place fish in a shallow dish, and pour marinade over, making sure fish is coated thoroughly. Cover and refrigerate. Allow fish to marinate while cutting bell peppers and making salsa.

To make salsa, in a medium sized mixing bowl, combine lime juice, 1 garlic clove, jalapeno pepper, onion, avocado, tomato, and cilantro. Season to taste with salt and pepper.

To make kabobs, arrange fish and bell peppers alternately on skewers.

Grill or broil until fish is opaque and flakes easily, about 5 minutes, turning once to ensure even cooking. Serve over bed of Thyme Rice. Top with Homemade Salsa.

Thyme Rice
1½ cups organic long grain rice, rinsed
2 cups chicken broth
½ teaspoon salt
½ teaspoon thyme

In a medium saucepan combine all ingredients, and bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.

Ingredients

1 1/4 pounds sushi-grade ahi tuna
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh cilantro
1 large chopped avocado
1 medium mango, peeled, pitted, and diced
3/4 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnish with micro-basil

Directions

Dice tuna into 1/3-inch cubes and place in a glass bowl. Toss tuna gently with olive oil and the rest of the ingredients. Cover and refrigerate up to 2 hours.
Just before serving, add garnish. Season to taste with salt and pepper. Arrange in martini glasses. Serve immediately.

Halibut:

1/4 c panko
2 T grated parmesan
minced zest 1/2 lemon
S&P
4 tsp purchased pesto
2 halibut filets, 4 oz each 1″ thick

Crazy Water

1/4 red onion, minced
1 t minced garlic
1/4 t red pepper flakes
2 t olive oil
1/4 dry white wine
2 c water (orig recipe calls for 2.5 – I’d go less in the future)
1/2 c halved grape tomatoes
1/4 dry orzo pasta
1 t sugar
2 sprigs fresh thyme (I used lemon thyme from the garden)
1/2 c coarsely chopped zucchini (I shredded about half of one on a box grater)
1/3 c jarred roasted red pepper, cut in strips
1/4 c halved kalamata olives
2 T chopped fresh parsley
juice 1/2 lemon
Lemon Wedges

Preheat 450. Coat baking sheet with nonstick spray.

Combine panko, parmesan, lemon zest, S&P in bowl. Spread pesto on each halibut filet and arrange on prepared baking sheet. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerated til ready to roast.

Saute onion, garlic, and pepper flakes in saucepan over med high for the crazy water. Cook til soft, then deglaze with wine. Simmer til nearly evaporated then stir in water, tomatoes, pasta, sugar and thyme. Cook til orzo is tender, about 9 min.

Roast fish in the meantime. Cook til crumbs are golden and flesh flakes easily w/fork, 10-12 minutes depending on thickness.

Add zucchini, red pepper, and olives to crazy water. Simmer til heated through. Off heat add parsley, lemon and season to taste w/S&P.

To serve, divide broth between 2 bowls, top each with fish and garnish with lemon wedges.

RECIPE INGREDIENTS
2 – 8 oz blocks of cream cheese
2 cans minced clams
Dash lemon juice
Dash Worcestershire

RECIPE DIRECTIONS
Set cream cheese out to allow it to soften. In a mixing bowl add the cream cheese and clams and blend on medium. Add Lemon juice and Worcestershire and slowly add some of the clam juice from the can until the consistency is smooth and creamy.

RECIPE INGREDIENTS
2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing
Compound Butter:
4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

RECIPE DIRECTIONS
On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.
Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.
For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
Preheat your broiler and place the oven rack 6-inches from the heating element.
Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
Serve with 1 slice of compound butter on each fish roll.