Ingredients for 4 servings

¼ cup reduced-salt soy sauce
1/3 cup honey
1 teaspoon sesame oil
2 cm piece of ginger, peeled, grated
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve

Directions

Ingredients for 6 servings

¼ cup grated Parmesan cheese
½ cup mayonnaise
1 can (14 oz.) artichoke hearts, drained and chopped
2 tablespoons fresh parsley leaves
2 teaspoons lemon juice
6 tilapia fillets (about 2 lbs.)

Directions

Ingredients

½ cup breadcrumbs
½ cup of fresh spinach leaves
1 clove of garlic minced
1 lb. of salmon fillets
1 tsp lemon zest
1 tsp of dried oregano
2 T craisins chopped
1 T Dijon Mustard
2 T nuts chopped (pecans, walnuts or almonds are recommended)
3 - 4 fresh basil leaves chopped

Directions

Ingredients for 4 servings

¼ cup white wine
½ cup shallots chopped
½ cup skim milk
1 x (170g) can crabmeat drained
1 cup 25% reduced-fat grated tasty cheese
1 heaped tablespoon plain flour
1 tablespoon fresh parsley chopped
1 tablespoon (15g) margarine
4 x 120g boneless fish fillets
cooking spray
pepper to taste

Directions

Ingredients for 6-8 servings

4 6-ounce skinless salmon fillets, cut into small cubes
1 cup fresh orange juice (from about 2 large oranges)
1/2 cup fresh lemon juice (from about 3 lemons)
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup soy sauce
1/2 cup mirin
1 red onion, halved and thinly sliced
1 mango, peeled, fruit cut off of the seed and diced
2 to 3 jalapeños (depending on how spicy you like your ceviche), sliced into rings, seeds removed
3/4 cup fresh cilantro leaves
Tortilla chips, plantain chips, or canchita, for serving

Directions

Place the salmon in a medium bowl and mix with the orange, lemon, and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the salmon, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
Just before serving, stir the soy sauce, mirin, onion, mango, jalapeños, and cilantro into the salmon. Toss to coat and serve immediately with the tortilla chips, plantain chips, or canchita.

Ingredients for 6 servings

Beurre Blanc Sauce:
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoon finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
1 cup unsalted butter, cut into tablespoon-size pieces and chilled (2 sticks)
1 tablespoon small capers

For the Fish:
3 pounds fresh rockfish cut into 1/2 pound portions - see tips
6 eggs, beaten
1 cup flour for dusting + or -
12 ounces Shiitake mushrooms, thinly sliced - optional
3 tablespoon olive oil for sauteing - divided

Directions

Pre-heat oven to 350 degrees F. (only if the fish is 1 inch or more thick)
If the fish is less than 1 inch thick, finishing in the oven is not necessary.

Prepare the Sauce:
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, add capers, and then season to taste with salt and pepper. Keep warm until ready to assemble the dish.

Prepare the Mushrooms:
Remove the stems and thinly slice the mushrooms (into 1/4 inch slices). Sauté in a medium sauté pan with 1/3 of the olive oil over medium heat until just tender. Keep warm until assembling the dish.

Prepare the fish:
Dust each piece of fish in flour and shake off the excess. Lightly beat the eggs and dip each piece of fish into the egg wash until completely covered. Heat 2/3rds of the olive oil in large sauté or frying pan over medium high heat. Sauté the fish on each side until golden brown adding additional olive oil if the pan becomes too dry. Work in batches to avoid over crowding the pan. When the fish is golden brown on each side, remove from heat and check the center to be certain it is just opaque. If the fish is thick (more than 1 inch), it may be necessary to finish cooking in a pre-heated 350 degree oven for a few minutes. Simply place the frying pan in the oven. Do not over cook! Three to five minutes in the oven should be sufficient!

Assemble the dish:
Arrange the fish on a serving platter. Divide the mushrooms placing equal portions on each serving. Spoon the Beurre Blanc sauce over the fish. Garnish with fresh parsley, if desired, and serve.