Fish and Seafood

Click on a Recipe to see it.  Chef's favorites are shown in Red.

Ahi Burgers with Red Onion

Ahi Tartare or Hawaiian Poke

Beach Sticks


Chilli Crusted Tuna Tacos

Coquilles Saint-Jacques A La Parisienne

Dill Gravlax with Mustard Sauce (Appetizer)

Goan Fish Curry

Crabmeat Imperial

Curried Fish and Rice

Deep Fried Scallops

Diana’s Gourmet Cioppino

Diana’s Grilled Quick-Cured, Smoked Salmon

Drunken Alaskan King Crab Legs

Dungeness Crab in Mango Coconut Red Curry Broth

Fish Kebabs

Fish Veracruz

Gourmet Shrimp Pad Thai

Great Western Crab Cakes

Harvest Seafood Chowder

Hawaiian Fish Marinade

Newport Crab Imperial

Oven Roasted Hot Orange-Dungeness Crab

Pancetta-Wrapped Roasted Halibut

Parmesan Halibut

Poached Salmon Served Hot or Cold

Prosciutto-Wrapped Sea Bass with Wine-Cream Sauce

Quick Shrimp Pad Thai

Salmon Steaks Escargots

Salmon with Lemon and Chive Cream Sauce

Salmon with Martini Sauce

San Diego Fish Tacos

Sautéed Scallops with Tomato-Onion Relish

Sautéed, Broiled or Grilled Fish

Sea Bass with Ginger

Seared Ahi Steaks with Wasabi-Green Onion Mayonnaise

Shrimp and Asparagus in Black Bean Sauce

Shrimp Fajitas

Shrimp Scampi

Shrimp Swiss Sandwiches

Shrimp Tempura with Dipping Sauce

Sicilian Tuna

Stir-Fried Scallops and Asparagus

Tandoori Fish with Mango and Baby Spinach Salad

Teriyaki Salmon

Tuna Cheddar Sandwiches

Volcano Charred Ahi

















Diana’s Gourmet Cioppino

Serves 2

olive oil

3 small white onions, finely chopped

1 green pepper, finely chopped

3 large garlic cloves, minced

1 14-ounce can Petit Ready Cut tomatoes

1 8-ounce can tomato sauce

½ teaspoon sugar 

1 teaspoon oregano

2 small red peppers, crushed

1 pound seafood and fish (reserve liquid), shells removed from shrimp

clam broth

salt, pepper

lemon juice

2 tablespoons cilantro, chopped

       Sauté onions, pepper and garlic in oil.  Add tomatoes, tomato sauce, sugar oregano, peppers and reserve fish liquid.  Simmer uncovered for 10 minutes or until thick.  Sauté seafood in olive oil; add to sauce.  Add clam broth to desired consistency. Add lemon juice, salt and pepper to taste.  Garnish with cilantro.



Deep Fried Scallops

Serves 4

1 1/2 pounds sea scallops, rinsed and dried, side muscle removed

3/4 cup milk

1 cup flour

1 teaspoon salt

1/8 teaspoon nutmeg

1/4 teaspoon pepper

2 eggs

4 tablespoons milk

1 1/2 cups seasoned crumbs

tartar sauce


       Dip scallops in the following order:

       1. Milk

       2. Flour, salt, nutmeg, pepper

       3. Eggs and milk, beaten together

       4. Seasoned crumbs


Let set for 20 minutes unrefrigerated.  Deep fry at 355-degrees in batches for 2 to 3minutes or until browned.  Drain on paper towels.  Serve with tartar sauce.



Shrimp Scampi

Serves 4


1 1/2 pounds shrimp, shelled and dried

4 tablespoon butter

1/4 cup olive oil

2 tablespoons shallots

2+ teaspoons garlic, mashed

salt and pepper

lemon juice

minced parsley

warm, crusty bread


       Sauté shrimp, garlic and onions in butter and oil for 3 minutes.  Season, garnish and serve with bread to soak up the sauce.



Beach Sticks

Serves 4                                                                                                Alton Brown


1 1/2 pounds cod or other thick, white fish, at room temperature, cut into 2x4- inch pieces, bones removed

1 quart of vegetable oil for deep frying

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

Optional: ¼ teaspoon cayenne pepper

dash Old Bay Seasoning

1 bottle brown beer or ale, cold

cornstarch for dredging

tartar sauce and malt vinegar


       In a bowl, whisk together flour, baking powder, salt, cayenne pepper and Old Bay seasoning. Whisk in beer until batter is completely smooth and free of any lumps.  Refrigerate for 15 minutes. (Batter can be made up to 1 hour ahead of time.)

       Heat oil to 350-degrees.  Lightly dredge fish in cornstarch. Shake off excess. Working in small batches, dip fish into batter and immerse into hot oil. When batter is set, turn pieces of fish over and cook until golden brown, about 2 minutes. Drain fish on roasting rack. Serve with tartar sauce and malt vinegar.




Serves 8-10 as a first course

1 cup bay scallops

1 cup halibut, cubed

1 cup fresh lime juice

1 cup diced peeled tomato

1/4 cup sliced green onion

1/4 cup olive oil

1 tablespoon dry white wine

1 tablespoon chili sauce

1 tablespoon white vinegar

1 cup tomato juice, optional

1/4 teaspoon oregano

8 pitted green olives, sliced

salt, pepper

1/2 cup small shrimp, cooked

1 1/2 tablespoons minced parsley

Optional: corn chips


       Place scallops and halibut in glass dish.  Add lime juice to cover.  Let stand at room temperature for 3 hours. 

       Mix tomato, green onion, oil, wine, vinegar, chili sauce, tomato juice, oregano, olives and salt and pepper to taste.  Drain fish and rinse in water, then drain well.  Add fish to sauce along with shrimp.  Chill.

       Serve in individual bowls topped with parsley.  Serve with corn chips.



Salmon Steaks Escargots

Serves 8

Garlic-Herb Butter

1/2 pound butter, softened

2 tablespoons finely chopped shallots

2 teaspoons finely chopped garlic

4 tablespoons finely chopped parsley

salt and pepper 


8 salmon steaks, cut 1" thick each weighing 8 ounces

1/2 cup butter, melted

salt and pepper


       Cream butter until fluffy.  Stir in the remaining garlic/herb butter ingredients, salt and pepper to taste. Preheat broiler for 15 minutes.  Dry salmon.  Brush both sides with melted butter.  Broil them with top surface 3 to 4-inches from heat for 4 to 5 minutes on each side; basting with remaining butter. Do not overcook or the salmon will taste strong.  Salt and pepper steaks to taste.

       Spread garlic-herb butter over steaks and serve remainder separately in sauceboat.



Fish Kebabs

Serves 4


1/2 pound large shrimp, shelled

1/2 pound salmon steak, cut into 1" pieces

1/4 pound sea scallops, side muscle removed

1/4 pound haddock, cut into 1" pieces

1/2 pound bacon

4 tablespoons butter, melted

1 teaspoon Beau Monde spice


Preheat grill for 10 minutes on high. Skewer fish with strips of bacon twisted among the pieces.   Mix Beau Monde into melted butter; baste the fish.  Grill on medium-high about 3 minutes per side.













Crabmeat Imperial

Serves 4

1 pound crabmeat

4 tablespoons butter

2 tablespoons flour

1 tablespoon parsley, minced

1-2 tablespoon s minced bell pepper, sautéed

1 to 2 tablespoons pimento

1/4 teaspoon dry mustard

1/2 teaspoon horseradish

1 teaspoon salt

1 cup half & half or cream

1 tablespoon sherry

1/8 teaspoon nutmeg

Parmesan cheese, shredded


       Melt butter, add flour and stir.  Add milk and heat to thicken, stirring constantly.  Off heat, add all remaining ingredients except Parmesan.  Pour into buttered casserole or individual shells.  Sprinkle with Parmesan cheese.

       Bake 400-degrees until sauce bubbles, about 10 to 20 minutes.



Teriyaki Salmon

Serves 4


1 ½ pounds fresh salmon fillets, at least 1-inch thick



1/2 cup soy sauce

1 tablespoon sugar

2 teaspoons minced ginger root

2 teaspoons lemon juice

1 garlic clove, minced

2 tablespoons sherry

olive oil


       Mix together all marinade ingredients.  Marinate the salmon covered at room temperature, for about 1 hour, occasionally turning the fish. 

       Preheat both sides of barbecue on high for 10 minutes.

       Prick holes in piece of heavy foil.  Oil the skin side of the salmon and put skin side down on the foil.  Turn off one side of the barbecue and turn the other side to low. Put the fish on the “off” side. Grill, lid down, for 9 to 10 minutes, without turning over, or until the flesh is still lightly dark pink in the center for medium rare.  Do not overcook or the salmon will taste strong.

       Boil marinade until reduced by ½ and thickened. Add Sugar to taste. Lightly brush over salmon and serve.



Coquilles Saint-Jacques A La Parisienne

                        (Scallops with Mushrooms in White Wine Sauce)


Serves 4                                             Serves 6            Serves 8


1 1/2 cups chicken stock                            2 1/4                 3

1 1/2 cups dry white wine                          2 1/4                 3

3 shallots, sliced                                        4 1/2                6

3 celery tops with leaves                           4 1/2                 6

4 2-inch parsley sprigs                               6                       8

1 bay leaf                                                    1 1/2                2

10 whole peppercorns                                15                     20

2 pounds sea scallops, sliced ½-inch thick  3                        4

3/4 pound mushrooms, sliced                    1 1/4                 1 1/2



                                                        Serves 6            Serves 8



4 tablespoons butter                                   6                      8

5 tablespoons flour                                    7 1/2                 10

3/4 cup milk                                               1 1/4-                1 1/2

2 egg yolks                                                 3                      4

¼ to ½ cup cream

                                                                 3/4                    1             drops lemon juice

 white pepper

imported Swiss, grated                          1/4 cup+2 tbsp        1/2 cup


       Remove the side muscle from the scallops. It they are very large, slice them ½ to ¾-inch thick.

       In heavy saucepan, bring stock, wine, shallots, celery, parsley, bay leaf and peppercorns to boil.  Simmer uncovered 20 minutes.  Strain bouillon through sieve into 12-inch enameled skillet.  Rinse and drain scallops. Add scallops and mushrooms; cover and simmer 5 minutes.  Transfer scallops and mushrooms to large bowl and cover.  Quickly boil remaining bouillon down to 1 cup, (1 1/2 cups, 2 cups). 

       Sauce:  In enameled saucepan, melt butter.  Off heat, stir in flour.  Return to low heat and cook, stirring, for 1-2 minutes.  Remove pan from heat and slowly pour in reduced bouillon and milk, whisking constantly.  Return to high heat and cook, stirring with whisk.  When it boils, reduce heat and let simmer slowly for 1 minute.  Mix yolks and cream together in small bowl and stir into it 2 tablespoons (3 tablespoons, 4 tablespoons). of hot sauce.  Add 2 tablespoon (3, 4 tablespoons) more, then whisk now heated egg yolk mixture into remaining sauce.  Over medium heat, bring sauce to boil, stirring constantly then simmer for 30 seconds.  Remove from heat and season with lemon juice, salt and pepper.  Sauce should coat spoon fairly thickly; if too thick, thin with more cream.

       With bulb baster, draw up and discard any juices that may have accumulated under scallops and mushrooms.  Pour in 2/3 sauce and stir together gently.  Butter scallop shells and set on baking sheet.  Spoon scallop mixture into shells.  Mask with remaining sauce and sprinkle with cheese.

       Bake in top third of oven for 10-15 minutes or until sauce bubbles.  Slide under broiler for 30 seconds to slightly brown the cheese.




Harvest Seafood Chowder

Serves 6

2-2/3 cups clam juice or fish stock

1 ½ cups white wine

1/4 teaspoon thyme

1/4 teaspoon salt

3 tablespoons parsley, plus extra for garnish

2 slices bacon

1 large garlic clove, minced

9 ounces onion, cut into 1-inch pieces

1 ½ stalks celery, cut into 1-inch pieces

2 large tomatoes, diced

3 medium red potatoes

1 ½ cups half-and-half

¾ tablespoon corn starch

3/4 pound cod

1 ½ ounces each: raw shrimp in the shell, sea scallops and raw clams


       Discard the side muscle from the scallops; set aside. Remove the shrimp shells and add them to a sauce pan along with clam juice, wine thyme and salt. Bring to a boil; then reduce heat to simmer while you prepare the vegetables.

       To the bowl of a food processor, add the parsley, garlic, celery and onions; pulse-chop 4 to 6 times.  Cut bacon crosswise into ½-inch pieces.  Sauté bacon until crisp.  Remove bacon from pan with a slotted spoon; set aside.  Sauté onion mixture in bacon oil. 

       Peel potatoes; cut half crosswise, then into quarters lengthwise.  Stand upright in feed tube of the food processor and slice with medium pressure.

       Wisk cornstarch with half-and-half. Add onion-bacon mixture, potatoes and half-and-half to stock.  Boil, then simmer, covered, until potatoes are very tender, stirring occasionally, about 5 minutes.  In a blender, puree ½ of the potato mixture with the half-and-half.  Stir the mixture back into pot and continue simmering.

       Cut the cod into 1-inch pieces; cut shrimp in half, cut scallops into 3/4 -inch pieces.  Add the fish to soup with the diced tomatoes and simmer gently for 5 minutes.  Serve hot garnished with additional parsley.



Shrimp Swiss Sandwiches

Serves 4


1 pound cooked shrimp, well drained and chopped

1 - 8 ounce can crushed pineapple, drained

2 large green onions, finely sliced

2-3 stalks celery, minced

6 to 8 tablespoon mayonnaise

juice of 1/2 lemon

1/4 teaspoon curry powder

8 slices Jarlsberg Swiss cheese

4 English muffins, halved


       Press excess liquid from the crushed pineapple. Mix together, shrimp, pineapple, green onions and celery.

       Mix together mayonnaise, lemon juice and curry powder.  Add shrimp to the mayonnaise mixture and mix well.

       Scoop mixture onto English muffin halves.  Top each with a slice of cheese.  Broil until cheese is melted and slightly brown.  Turn off oven and close oven door.  Let warm another 5 minutes or until hot throughout.



Tuna Cheddar Sandwiches

Serves 4


2 large cans tuna in water, well drained and flaked

1 - 8 ounce can crushed pineapple, drained

2 large green onions, finely sliced

6 to 8 tablespoon mayonnaise

juice of 1/2 lemon

8 slices cheddar cheese

4 English muffins, halved


       Mix together, tuna, pineapple, and green onions.

       Mix together mayonnaise and lemon juice; add to tuna mixture and mix well.

       Scoop mixture onto English muffin halves.  Top each with a slice of cheese.  Broil until cheese is melted and slightly brown, about 5 minutes.  Turn off oven and close oven door.  Let warm another 5 minutes or until hot throughout.



Hawaiian Fish Marinade

Serves 4


1 large garlic clove

1-inch fresh ginger, peeled and coarsely chopped

1/3 cup light soy sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons sherry

1/4 teaspoon sesame oil

4 fish steaks


       Puree all the ingredients except the fish in a blender or food processor.  Place fish in plastic bag; pour in mthe  marinade.


Note: Fish will stick to the barbecue grate unless it is well oiled.



Sautéed, Broiled or Grilled Fish


Cook fish 5 minutes per side per 1-inch thickness of fish.

Poached Salmon Served Hot or Cold

Serves 2


1/4 cup lemon-flavored low-fat yogurt

2 tablespoons sour cream

2 teaspoons minced green onion or fresh dill

1/8 teaspoon salt 


2 salmon fillets  

Poaching Liquid:

1 can chicken broth or enough to just cover salmon in the baking dish

1/4 cup sliced green onions

Optional: 1 carrot, peeled and thinly sliced

1 lemon, sliced ¼-inch thick

1/4 teaspoon pepper


       Sauce: Combine sauce ingredients; mix well and set aside.

       Poaching Liquid: Combine all poaching liquid ingredients in microwave casserole dish. Cover and microwave on High for 8 to 11 minutes or until mixture begins to boil.

       Fish: Meanwhile, remove salmon skin and discard.  Remove bones from spine of salmon with pliers or tweezers.  Remove the lemon slices from the hot poaching liquid. Place salmon in the hot liquid.  If one end is thinner than other, fold it under until salmon has a uniform thickness. Put lemon slices on top of the salmon. Cover and microwave on High for 3 to 4 minutes, rotating dish if necessary.  Let stand for 2 to3 minutes before serving. 

       To Serve Hot (winter): Remove salmon from dish with slotted spatula and put on serving plate.  Top with sauce.  Suggestions: Serve salmon on bed of wilted and drained fresh, baby spinach or steamed shredded cabbage.

       To Serve Cold (summer): Remove the salmon from the poaching liquid. When the liquid has cooled, return the salmon to the poaching liquid and refrigerate for at least 4 hours or overnight. Serve as above. Suggestion: Serve salmon on bed of thinly sliced, uncooked, fresh, baby spinach.



Curried Fish and Rice

Serves 4

2 tablespoons salad oil

1 cup sliced green onions including tops

1 large red bell pepper, finely chopped

1 tablespoon minced ginger

2 teaspoons curry powder

1 ½ cup plain yogurt or light coconut milk

1 ½ pounds cod, snapper or rock fish; rinsed and patted dry

salt & pepper

cooked rice


       Sauté onions and pepper in 1 tablespoon oil for about 8 to 10 minutes. Add ginger and curry powder and cook, stirring, for 1 more minute. Transfer vegetables to a large bowl and stir in yogurt.

       Heat 1 tablespoon oil in sauté pan over medium-high heat. Add fish and sauté, turning once, until the fish just begins to flake.  Remove from heat; flake the fish and stir in the yogurt mixture. Add salt and pepper to taste. Serve over rice.



Sea Bass with Ginger

Serves 2

¾ to1 pound sea bass fillets

2 tablespoons orange juice

4 tablespoons low salt soy sauce

2 tablespoons finely shredded ginger

1 teaspoon grated orange peel

orange wedges


Cut each fillet in half horizontally almost all the way through; lay flat. On both sides of each fillet, make crosswise cuts all the way through at 1-inch intervals, cutting toward center and leaving about a 1-inch-wide strip uncut at center. Rinse and pat dry. 

Arrange fish in 9 x 13-inch glass dish. Drizzle with orange juice and soy sauce, and sprinkle with ginger and orange peel. Cover loosely with plastic wrap and microwave on high for 2 minutes. Let stand, covered, for 3 minutes. Test for doneness. Serve with orange wedges.


Shrimp Fajitas

Makes 4 servings

1 pound shrimp, shelled and cut into thirds

1 cup lightly packed chopped cilantro leaves

1 clove garlic, minced

1 jalapeno pepper, seeded & finely chopped

1/3 cup lime juice

4 flour tortillas

1 tablespoon salad oil

2 large green bell peppers, thinly sliced

1 large onion, thinly sliced

1/2 cup plain nonfat yogurt

Garnish: salsa, sour cream, cilantro


       Stir together shrimp, cilantro, garlic, jalapeno and lime juice. Let stand at room temperature for 20 minutes.

       Sauté in oil: bell peppers and onion until limp, about 8 to 10 minutes. Remove vegetables and keep warm. Add shrimp mixture to pan; Sauté for 3 minutes. Mix the vegetables with the shrimp and reheat.  Drain and reserve 1 tablespoon of the liquid and mix with the yogurt.  Heat the tortillas individually in the microwave, for about 25 seconds on High or covered for 15 minutes in 350- degree oven. Spoon shrimp mixture onto centers of the hot tortillas, top with about 1 tablespoon of the yogurt sauce and roll up.  Serve with salsa, sour cream and cilantro.















Great Western Crab Cakes

Makes 4 servings

Lemon Sauce:

¾ cup each dry white wine and chicken broth

¼ cup fresh lemon juice

2 teaspoons cornstarch

1 teaspoon sugar

about 2 tablespoons butter 

Crab Cakes:

1/3 cup mayonnaise

2 large eggs

½ cup thinly sliced green onions¼ cup each minced red bell pepper and thinly sliced celery

2 tablespoons Dijon mustard

1 clove garlic, minced

1/8 teaspoon cayenne

1 pound fresh cooked crab meat

4 to 6 tablespoons seasoned breadcrumbs or Panko crumbs

olive oil


4 cups mixed salad greens

lemon wedges


       Lemon Sauce. Bring wine and broth to boil over high heat; reduce to ¾ cup, about 6 minutes. Mix together juice, cornstarch and sugar; slowly stir into broth mixture. Continue to stir until sauce boils, about 10 seconds. Stir in 2 teaspoons butter; keep sauce warm until used.

       Crab Cakes. In large bowl combine mayonnaise, eggs, green onions, bell pepper, celery, mustard, garlic and cayenne; stir until well combined. Pat crab dry on paper towels, then gently fold into mayonnaise mixture.  Fold in breadcrumbs; or mold crab cake mixture and pat Panko crumbs on top, bottom and sides of cakes.

       Melt 2 teaspoons butter and 2 tablespoons olive oil in nonstick frying pan over medium-high heat. Cook the cakes in two batches. For each batch, spoon 4 mounds of crab mixture (about 2 rounded tablespoons each) in the pan; gently spread with back of spoon into 2 ½-inch-diameter cakes. Cook until bottoms are lightly browned, about 4 minutes. With a wide spatula, carefully turn cakes over; cook to brown other sides, about 4 minutes more. Transfer cakes to a warm plate or oven. Mix greens with 1/3 cup lemon sauce, and place a generous serving next to cakes on each plate. Spoon remaining sauce abound cakes. Garnish with lemon.












Prosciutto-Wrapped Sea Bass with Wine-Cream Sauce

4 Servings

1 cup whipping cream

1 cup bottled clam juice

1 cup dry white wine

1 tablespoon chopped fresh thyme

4 sea bass fillets

8 teaspoon whole grained Dijon mustard

4 thin slices prosciutto

2 tablespoon butter

fresh thyme sprigs


       Combine cream, clam juice, wine and chopped thyme in heavy med. Saucepan over med-high heat. Boil until reduced to 1 cup, about 20 minutes. Remove saucepan from heat.

       Sprinkle fish fillets lightly with salt and pepper. Spread 2 teaspoons mustard over each fillet. Wrap 1 slice prosciutto around each fillet. (Sauce and fish can be prepared 1 day ahead. Cover separately and refrigerate.)

       Preheat oven to 375-degrees. Melt butter in heavy large ovenproof skillet over high heat. Add fish to skillet and sauté until prosciutto is golden, about 2 minutes per side. Transfer skillet to oven and cook until fish is opaque in center, about 8 to10 minutes. Transfer fish to platter (do not clean skillet). Tent fish lightly with foil.

       Add sauce to same skillet and boil until reduced to sauce consistency, scraping up any browned bits, about 3 minutes. Spoon sauce over fish. Garnish with thyme springs and serve.

¾ cup bottled clam juice

1/3 cup dry white wine

¼ cup finely chopped shallots

1 tablespoon dry vermouth

½ cup whipping cream

1 tablespoon fresh lemon juice

1 tablespoon chopped chives

4 center-cut skinless salmon fillets.

ground nutmeg

2 tablespoons butter

whole chives


       Combine clam juice, wine, shallots and vermouth in sm. Saucepan. Boil until liquid is reduced to 1/3 cup. Add cream; boil until sauce coat spoon, about 2 minutes. Add lemon juice. Strain sauce; return to saucepan. Add chopped chives. Season with salt and pepper.

       Place salmon on work surface. Using sharp knife, cut salmon in half lengthwise. Then cut each strip on deep diagonal (almost parallel to work surface) into ½ inch-thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg.

       Melt butter in large nonstick skillet over med.-high heat. Working in batches, add salmon to skillet; cook until just opaque in center, about 1 minute per side.

Bring sauce to boil. Spoon sauce in center of dinner plates. Place salmon scallops atop sauce. Garnish with whole chives.



Stir-Fried Scallops and Asparagus

Serves 4

1 pound bay scallops, rinsed and patted dry 

½ cup white wine vinegar

1 tablespoon sugar

1 teaspoon hot oil

1 tablespoon low-salt soy sauce

1 tablespoon sesame oil

1 pound asparagus, remove tough ends, cut diagonally into 1-inch pieces

1 clove garlic, minced

1 tablespoon fresh ginger, minced

9 ounces thin spaghetti, cooked


       Boil asparagus until just tender. Immediately submerse in cold water. Drain on paper toweling.

       Stir together wine vinegar, sugar, hot oil and soy. Set aside.

       Heat sesame oil in large skillet over high heat. Add garlic, ginger and scallops. Cook, stirring 2-3 minutes. Add asparagus and wine mixture, stirring just until sugar is dissolved. Remove from heat. Serve on top of spaghetti.



San Diego Fish Tacos


blackened cod, mahi mahi, or catfish, sautéed and flaked

thin corn tortillas (2 per taco), moistened and heated in microwave for 15 to 20 seconds on High

cabbage, very thinly shredded


green onion, chopped

Tartar sauce

Cholula Mexican hot sauce

garnish: lime wedges, sour cream



Volcano Charred Ahi

Serves 4

1 pound ahi steaks, about 1 ½-inch thick

4 tablespoons butter

Paul Prudhomme’s Blackened Redfish Magic 

Soy Lime Dipping Sauce: Mix all together and adjust seasoning. 

½ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 teaspoon wasabi 


Mango Relish: Mix all together 

1 ripe mango coarsely diced

3 tablespoons green bell pepper diced fine

3 tablespoons red bell pepper, diced fine

3 tablespoons cilantro, chopped

1 ½ tablespoons rice vinegar

salt and pepper to taste


Dip ahi in butter. Sprinkle with blackening spice. Char all sides in very hot cast-iron pan, about 1 minute per side.  Slice against the grain and serve with dipping sauce and Papaya Relish.



Ahi Tartare or Hawaiian Poke

Serves 4

1 pound ahi steaks 

Soy Lime Dipping Sauce: Mix all together and adjust seasoning.

½ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 teaspoon wasabi 

2 tablespoons green onion, thinly sliced

1 English cucumber, thinly sliced

garnish: chopped cilantro


Dice ahi into ½-inch pieces; stir in Soy Lime Sauce and green onion.  Refrigerate at least 2 hours or overnight. Refrigerate 4 small wine glasses. Remove ahi mixture and glasses from the refrigerator. Line glasses with cucumber slices.  Spoon in the ahi mixture. Line the top edge of the glass with thinly sliced cucumber to create a decorative edge. Garnish with cilantro.


Quick Shrimp Pad Thai

Serves 2

2 tablespoons vegetable oil, divided

1 teaspoon hot oil

1 egg, beaten

½ pound raw shrimp (peeled) or diced pork cubes

4 ounces wide, dried rice noodles

1/3 cup coarsely chopped Spanish, roasted peanuts

4 scallions, chopped

1 large clove garlic, minced

1 recipe Pad Thai Sauce

2 cup bean sprouts, rinsed

garnish: cilantro, lime wedges and chopped peanuts


Pad Thai Sauce:

2 tablespoons fish sauce

1 tablespoon sugar

2 tablespoons white vinegar

½ teaspoon paprika

¾ teaspoon salt

pepper to taste

cayenne to taste

            Soak noodles in hot water for 30 minutes; drain.  Mix all sauce ingredients.

            Heat a 12-inch, non-stick fry pan (with high sides) with 1 tablespoon vegetable oil. Add egg; scramble lightly, about 20 seconds. Add shrimp or pork.  Stir fry until cooked thorough.  Add 1tablespoon vegetable oil and 1 teaspoon hot oil. Add rice noodles; stir-fry 2 to 4 minutes, until tender but firm. Add scallions, garlic, peanuts and sauce; stir-fry about 1 minute. Stir in bean sprouts. Add salt, pepper and cayenne to taste

Serve with lime wedges, cilantro and chopped peanuts.



Gourmet Shrimp Pad Thai

Serves 4                                                                                       Cook’s Magazine

2 tablespoons tamarind paste

¾ cup boiling water

3 tablespoons fish sauce

1 tablespoon rice vinegar

3 tablespoons sugar

¾ teaspoon cayenne pepper

¼ cup peanut oil

8 ounces wide rice noodles

2 large eggs

¼ teaspoon salt

1 pound + shrimp, peeled

3 cloves garlic, minced

1 medium shallot, minced (3 T

2 tablespoons dried shrimp, chopped fine

2 tablespoons chopped Thai salted preserved radish

6 tablespoons chopped roasted unsalted peanuts

3 cups bean sprouts

5 medium scallions, green parts only, sliced thin on a sharp diagonal

¼ cup loosely packed cilantro leaves

lime wedges


1. Soften tamarind paste in boiling water.  Press through sieve. Stir in fish sauce, rice vinegar, sugar, cayenne and 2 tablespoons oil into tamarind liquid and set aside. 

2. Cover rice noodles with hot tap water in large bowl; soak about 20 minutes. Drain and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside. 

3. Heat 1 tablespoon oil in large nonstick skillet over high heat until just beginning to smoke. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to a plate and set aside. 

4.Off heat, add remaining 1 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1 ½ minutes. Add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles and dried shrimp and salted radish to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high and cook tossing constantly, until noodles are evenly coated. Scatter ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp over the noodles. Continue to cook, tossing constantly, until the noodles are tender, about 1 ½ minutes. 

5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoon peanuts, and cilantro.  Serve immediately, passing lime wedges separately.














Shrimp and Asparagus in Black Bean Sauce

Serves 2                                                                                       Choy of Cooking

½ pound fresh asparagus, broccoli or Chinese peas

1 tablespoon fermented black beans, soaked in water and drained

2 tablespoon minced green onion

2 garlic cloves

½ teaspoon fresh ginger, sliced

1 tablespoon soy sauce

½ teaspoon sesame oil 

1 tablespoon brown sugar

2 teaspoon cornstarch

2 teaspoon cold water

1 tablespoon peanut oil

8 ounces peeled shrimp

½ cup chicken stock

salt and pepper

steamed rice or cooked noodles


Trim asparagus and cut stalks in ½-inch diagonal slices. Mash beans, garlic and ginger. Stir in green onion, soy sauce, sesame oil and sugar. Mix cornstarch and cold water; set aside. 

In a large nonstick skillet, heat 2 teaspoon oil and stir-fry shrimp 2 minutes until pink; remove to plate. Heat remaining 1 teaspoon oil and stir-fry asparagus. Stir in bean mixture and shrimp. Add stock and heat quickly. Stir in cornstarch paste a little at a time to thicken. Adjust seasonings. Serve over steamed rice or noodles.



Salmon with Martini Sauce

Serves 4                                                                                               Bon Appetit

2 cups dry vermouth

¼ cup minced shallots

2 teaspoons coarsely crushed juniper berries

1 teaspoon coarsely crushed green peppercorns

1 8-ounce bottle clam juice

¾ cup heavy whipping cream

3 tablespoons butter

2 teaspoons olive oil

4 6-ounce skinless boneless salmon scallops, cut ½-inch thick

¼ cup sliced pimiento-stuffed green olives

2 tablespoons dry gin

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

4 scallop shells, if you have them

1 tablespoon chopped fresh chives


Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid in reduced to ¼ cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to ¾ cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan (Can be made 2 hours ahead and kept at room temperature.) (Note: If the sauce is too thin, then add the cornstarch as follows otherwise omit it.) Whisk cornstarch with gin and lemon juice. Whisk gin mixture into the sauce; stir in the olives. Re warm the sauce and season with salt and pepper to taste.

            Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and sauté about 1 minute per side.

            Place salmon in scallop shells. Drizzle with sauce. Garnish with chives.




Parmesan Halibut

Serves 2


½ to ¾ pound fresh halibut, about 1-inch thick

¼ cup flour

¼ cup parmesan, finely grated

2 tablespoons cornmeal

½ teaspoon salt


vegetable oil


Rinse fish and pat dry with paper towels.  Mix together flour, Parmesan, cornmeal and salt.  Dip fish in buttermilk.  Press flour mixture onto fish. 

In large non-stick fry pan, heat oil on medium heat. Fry fish 5 minutes on each side (or 5 minutes per side per inch thickness of fish.)



Seared Ahi Steaks with Wasabi-Green Onion Mayonnaise

Serves 2                                                                              Bon Appetit, July 2004

 ¼ cup mayonnaise

1 tablespoon minced green onions (white and green parts)

½ teaspoon wasabi paste

2 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 ahi steaks, about 1 to 1 ½ -inch thick

vegetable oil


        Wisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desire; set aside.

        Wisk teriyaki sauce, soy sauce and rice vinegar in small bowl to blend. Marinate tuna steaks at room temperature for 30 minutes, turning occasionally.

        Rub a cast iron pan with a little oil and heat on high for 5 to 10 minutes. Drain tuna steaks and pat dry. Sear steaks about 1 minute per side. Top each with a dab of wasabi mayonnaise and serve.



Oven Roasted Hot Orange-Dungeness Crab


Serves 2                                                                    Bon Appetit, February 2005

Note:  This dish is yummy but very messy.  You probably don’t want to serve it to company.


¼ cup butter

¼ cup olive oil

2 tablespoons minced garlic

1 tablespoon minced shallot

1 teaspoons dried crushed red pepper

2 large Dungeness crabs, cooked, cleaned, and cracked , about 4 ½ pounds

1 tablespoon chopped fresh oregano, divided

1 tablespoon fresh parsley, divided 

1 cup blood orange juice or regular orange juice, divided

1 ½ teaspoon finely grated blood orange peel or regular orange peel 


Preheat oven to 500-degrees. 

Prepare the Crab: For each crab, remove legs. Crack middle section into two pieces.  

Melt butter with oil in heavy large oven proof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs, sprinkle with salt and pepper. Sprinkle ½ tablespoon chopped oregano and ½ tablespoon chopped parsley over crabs. Stir to combine; add ½ cup orange juice. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. 

     Using tongs, transfer crabs to platter. Add ½ cup orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Pour sauce into individual serving dishes. Sprinkle with remaining oregano and parsley and serve.  

Serving Suggestions: Serve with crusty sourdough bread, slaw or green salad.



Diana’s Grilled Quick-Cured, Smoked Salmon

Serves 2


1 pound fresh, wild salmon, about

1 to 1 1/2-inch thick, skin on

3 medium garlic cloves peeled and pressed

onion powder, kosher salt, brown sugar, olive oil

1 cup wood chips      

Remove bones from salmon.  Oil the skin side. Spread garlic on the flesh side; lightly sprinkle with onion powder, salt and brown sugar.  Let cure at room temperature for 1 hour. Meanwhile, soak 1 cup wood chips in water for 1 hour.  Drain and put them in a metal pie plate or cast iron container. Place the container on one side of the grill. Oil the other side of the grill.

       Preheat both sides to 400-degrees.  Add the salmon to the oiled grill side and close the lid.  Turn off the burner on the salmon side and turn the other burner to its lowest setting. Cook 9 to 10 minutes or until the center of the flesh is still somewhat dark pink for medium rare. Do not turn the fish.  Do not overcook or the salmon will taste strong. Serve immediately.




Pancetta-Wrapped Roasted Halibut

Serves 2                                                                                            Matthew Card


1 pound halibut fillets, 1-inch thick, skinned and cut into 2-equal pieces

Kosher salt and pepper

1 ½ teaspoons minced fresh thyme

½ pound thinly sliced pancetta

2 lemon wedges


      Adjust oven rack to middle position Place a cast-iron skillet in the open and preheat (convection-broil) to 475-degrees. 

      Season each fillet liberally with salt, pepper and thyme.  Wrap fillets with slices of pancetta.

      Remove roasting pan from oven and place fish fillets, at least 2 inches apart. Roast until pancetta has crisped and fish is opaque and beginning to flake, about 10 to 15 minutes. Serve immediately accompanied by lemon wedge.



Ahi Burgers with Red Onion

Makes 2 burgers


2 ahi steaks, cut into 1-inch cubes

2 tablespoons pickled ginger, minced

2 medium garlic cloves, minced

1 tablespoon soy sauce

1 tablespoon olive oil

salt and pepper 

2 good quality hamburger buns

2 leafs of lettuce

¼ cup mayonnaise

wasabi to taste

1 large red onion, cut into ½-inch slices, brushed with olive oil and salted


      Preheat cast iron skillet on high for 5 to 10 minutes.  Mix wasabi and mayonnaise to taste. Lightly toast buns and spread with mayonnaise mixture.  Top one side with lettuce leaf.  Set aside.

      In a non-stick pan, sauté onion slices for about 7 minutes per side, until somewhat softened.  Add onion slices on top of lettuce leaves. Set aside.

      To food processor bowl add ahi cubes, ginger, garlic, soy sauce and olive oil. Mix using about 8 to 10 on-off pulses until ahi is coarsely ground.  Taste and adjust seasonings as desired.  Roll mixture into 2 balls and flatten into thick patties; baste both sides with olive oil.  Sear patties in cast iron pan 1 minute per side.  (The patties should be raw in the middle.) Serve on the prepared buns.




Drunken Alaskan King Crab Legs

Serves 6


4 pounds Alaskan king crab legs, cut into lengths to fit the steaming pan.

3 bottles premium light ale

3 lemons, cut in quarters

1 head garlic, split in half

melted butter for serving


With sharp, heavy-duty kitchen scissors, cut up the side of each crab shell section.  This will make it easy to remove the shell at the table. 

In large roasting pan add ale, lemons and garlic.  Make a steamer by inserting a rack.  Cover the pan and bring the liquid to a boil. Add crab legs and cover. Steam for 5 minutes (these crabs are always sold pre-cooked).  Serve with melted butter.



Sautéed Scallops with Tomato-Onion Relish

Serves 4 as main course                                                                            Gourmet


½ cup finely chopped red onion

¾ teaspoon salt

2 large Roma tomatoes, seeded and chopped

4 teaspoons red-wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh dill

1 ½ pounds sea scallops, remove side muscle

vegetable oil


      Soak onion in 1 cup water with ½ teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar and remaining ¼ teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid. Stir in dill.

      Pat scallops dry and season with salt and pepper. Sauté, turning once, until just cooked through, 2 to 3 minutes per side, depending on their thickness.

      Serve scallops with relish to the side.













Dungeness Crab in Mango Coconut Red Curry Broth

Serves 3, (See History following recipe)                          Chef Enrique Sanchez


Vegetable oil

3 ½ ounces rice stick noodles

2 cups water

1 ¾ teaspoons sugar

1 tablespoon clam base or chicken base

2 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon lemon juice

3 teaspoons red curry paste

1 ½-inch knob, fresh ginger, peeled and thinly sliced

1 stalk lemon grass, peeled and cut into ½-inch pieces

½ teaspoon fish sauce

1 can coconut milk

4 ounces peeled and diced fresh ripe mangoes

8 ounces Dungeness crab meat

3 tablespoons fresh basil cut in chiffonade

3 tablespoons green onions, sliced on the bias

Line a large plate with paper towels and set aside. Add 2 inches of oil to a deep-sided stock pot. Heat oil to 400-degrees. Break up the rice stick noodles and drop a handful at a time into hot oil, and as soon as they puff up, pull them out with slotted spoon and place into paper toweling. 

In a large saucepan whisk together 2 cups hot water with sugar and chicken base. Then whisk in the rice vinegar, lime juice, lemon juice and red curry paste, ginger, lemon grass and fish sauce. Bring mixture to a boil and then reduce heat to a simmer. Add coconut milk; when it returns to a simmer, remove the lemon grass and ginger. Simmer for 20 minutes. 

In serving bowls, place equal amounts of mangoes and rice stick noodles. Ladle soup over the top and garnish with crab, basil and green onion. 

History: This recipe, created by Chef Enrique Sanchez at Local Ocean Café in Newport, Oregon, was the winner in the 2009 Great Newport Seafood Cook-off in the professional chef category.



Shrimp Tempura with Dipping Sauce

Serves 3 to 4


Dipping Sauce:

1 cup soy sauce

¼ cup sake

1 tablespoon mirin

1 tablespoon minced fresh ginger

1 tablespoon chopped cilantro leaves or green onion


1 pound large shrimp, peeled, deveined

1 cup rice flour, plus 1 cup for dusting

1 cup cold seltzer water

1 egg

1 teaspoon sesame oil (optional)

1 quart vegetable oil for deep frying

Kosher salt


      Heat oil to 385-degreeswhile preparing batter and the shrimp, about 15 minutes..

      Dipping Sauce: Combine all ingredients in a bowl and set aside.

      Tempura: Put 1 cup rice flour in a bowl and pour in seltzer. Stir with a whisk to get out all the lumps. Add egg and blend it in well. If desired, stir in sesame oil. The batter should be the consistency of heavy cream.

      Preheat oven to 300-degrees. Dry the shrimp well. With a sharp knife, make ¼-inch cuts ½-inch apart on the underside of each shrimp.  This will prevent them from curling. Dust the shrimp in flour to soak up any remaining moisture, shake off excel. Dip the shrimp into the batter one at a time. Drop 4 to 5 pieces into the hot oil. Do not overcrowd. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the shrimp from the oil and drain on cookie sheet covered with paper towels; season with salt. Keep them heated in a 300-degree oven. Serve immediately with individual bowls of dipping sauce.



Newport Crab Imperial

Serves 4                                                                            The Oregonian

1 pound Dungeness crab meat

2 tablespoons finely chopped celery

2 tablespoons finely chopped green onion

4 tablespoons finely chopped red pepper

4 tablespoons mayonnaise

3 to 4 tablespoons lemon juice

2 teaspoons Worcestershire

1 ½ tablespoons finely chopped parsley

2 tablespoons unsalted butter melted

4 tablespoons Panko (seasoned)

Few drops Tabasco


Preheat oven to 400-degrees. Combine all ingredients except butter and Panko. Butter scallop shells and fill with mixture. Combine Panko and melted butter; sprinkle over top. Bake about 10 minutes.



Tandoori Fish with Mango and Baby Spinach Salad

Serves 4                                                                          The Oregonian


1 ½ pounds cod, about 1-inch thick

4 tablespoons fresh lime juice, divided

1 ½ teaspoons paprika

1 ½ teaspoons cayenne pepper

Kosher salt

½ teaspoon turmeric or curry powder

1 ½ teaspoons minced garlic

1 ½ teaspoons finely chopped fresh ginger

2 tablespoons plain Greek-style yogurt

2 tablespoons vegetable oil

2 tablespoons chopped fresh mint leaves

1 ripe mango, peeled and cut into ½-inch dice

4 cups baby spinach leaves

4 teaspoons chopped fresh cilantro

assortment of Indian condiments such as tamarind and mango chutney

nan (Indian bread)


      Cut out the fish bones and cut remaining fish into 4 pieces. In a medium bowl, whisk 3 tablespoons lime juice, paprika, cayenne, 1 teaspoon salt, turmeric or curry powder, garlic ginger and yogurt. Gently stir the fish in yogurt marinade and pour all into a zip-lock, plastic bag; refrigerate at least 45 minutes or up to 2 hours.

      Up to 1 hour ahead, add into a small mixing bowl the remaining tablespoon of lime juice, the oil, ¼ teaspoon salt and the mint; whisk well. Add the diced mango and toss to coat well. Leave sit at room temperature.

      When ready to cook fish, arrange an oven rack at center position and preheat oven to 425-degrees. Remove fish from marinade and arrange in a lightly oiled shallow baking dish. Bake until fish is opaque and flakes easily, about 10 to 12 minutes. Remove from the oven.

      To finish the salad, add spinach to a large bowl, pour in mango dressing and toss. Serve fish garnished with cilantro with the salad to the side. Serve fish garnished with cilantro with the salad to the side. Serve a selection of Indian condiments such as tamarind chutney and mango chutney and naan.
















Chile-Crusted Tuna Tacos  


  • 1 cup fresh orange juice
  • 1 tablespoon minced canned chipotles in adobo (including sauce)
  • 1 tablespoon distilled white vinegar
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cracked black pepper
  • 1 1/2 teaspoons kosher salt
  • 3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
  • 2 tablespoons olive oil
  • 4 (9- to 10-inch) flour tortillas
  • 1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 firm-ripe California avocado
  • 1 cup loosely packed arugula, coarse stems discarded


Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.













Fish Veracruz

Serves 4 

1 pound thick fish fillets: red snapper, cod, rock cod (add ½ pound for leftover tacos)

2 tablespoons lime juice

2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, mashed

1 ½ pounds canned diced tomatoes, drained

1 bay leaf

½ teaspoon dried oregano

2 tablespoons large capers

16 pitted green olives, halved

2 jalapeno peppers, seeded and diced 

     Preheat oven to 325-degrees.

     Arrange the fish fillets in a single layer in a shallow baking dish. Season with salt and pepper, drizzle with lime juice and set aside.

     Heat oil in a large, non-stick fry pan and sauté onion until soft. Add garlic and sauté 30 seconds or until fragrant. Add the tomatoes and cook for about 10 minutes until the mixture is thick and flavorful. Stir the mixture from time to time.

     Stir in the bay leaf, oregano, capers, olives and chilies; pour over the fish. Bake until fish is done, about 10 to 20 minutes depending on the thickness of the fish..











Goan Fish Curry

Serves 4 

2 tablespoons vegetable oil, divided

1 teaspoon mustard seeds

1 small onion, chopped

1 1-inch piece of cinnamon stick

1 ¾-inch knob fresh ginger, peeled and mashed

7 large gloves garlic, pressed

1 to 3 red chiles, soaked for 20 minutes\

3 tablespoons plus 1 cup water, divided

1 teaspoon ground cumin

2 teaspoons ground coriander

½ teaspoon turmeric

½ teaspoon garam masala

2 medium tomatoes, pureed

1 2/3 cups coconut milk

1 pound firm white fish fillets, cut into large cubes

salt and black pepper 

           Heat 1 tablespoon vegetable oil in a large nonstick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Sauté until golden, about 8 minutes.

           Meanwhile, make a fine paste of the ginger, garlic and chiles with 3 tablespoons water. Add this to the cooked onions along with the cumin, coriander, turmeric and garam masala. Cook until reduced, about 2 minutes. Add the tomato and ½ cup water; cook until completely reduced, about 10 minutes. Stir in the coconut milk and remaining ½ cup water, bring to a gently simmer and cook about 5 minutes. 

Meanwhile, Heat 1 tablespoon vegetable oil in a large nonstick skillet. Sauté the fish until it begins to flake, about 5 minutes. Add the fish to the coconut milk. Taste and adjust the seasoning. Serve.













Sicilian Tuna

Serves 4 


2 tablespoons olive oil

2 tablespoons fresh lemon juice

3 anchovy fillets, mashed

1 garlic clove, pressed

2 teaspoons fresh oregano, finely chopped

4 (6-ounces) albacore steaks, 1-inch thick 


2 tablespoons olive oil

2 celery ribs, ¼-inch diced

3 celery leaves, coarsely chopped

2 ripe tomatoes, ¼-inch diced

¼ cup Kalamata olives, pitted and coarsely chopped

3 tablespoons mall capers, drained

3 tablespoons basil chiffonade

1 tablespoon fresh lemon juice 

Equipment: 2 cast iron skillets or comparable 

Marinade: Whisk together all marinade ingredients and combine with tuna in a sealable bag. Let stand at room temperature, turning occasionally, 30 minutes to 1 hour. 

Sauce: Heat oil in a non-stick skillet over medium-high heat. Add diced celery (not celery leaves) and cook stirring, until tender, about 5 minutes. Stir in tomatoes, olives and capers and cook until sauce is slightly thickened, about 5 minutes. Mash lightly with a potato masher.  Add some water or broth if sauce appears too thick. Remove from heat and stir in basil, lemon juice and salt and pepper to taste.  

Remove tuna from marinade and shake off any excess. Lightly oil skillets and heat over medium-high heat until smoking. Sear tuna, turning once for a total of 3 to 4 minutes. Spoon sauce over tuna, sprinkle with celery leaves and serve.












Dill Gravlax with Mustard Sauce (Appetizer)

Makes 4 servings

Note: Start Gravlax at least 2 days in advance. Serve with sparkling wine. 


1 teaspoon whole white peppercorns

1 teaspoon whole black peppercorns

1 teaspoon coriander seeds

2 teaspoons sea salt

2 teaspoons sugar

1 pound salmon fillet, skin on

1 cup chopped fresh dill, divided 


2 tablespoons honey mustard

1 tablespoon white vinegar

3 tablespoons grapeseed oil or canola oil

2 tablespoons chopped fresh dill

¼ teaspoon salt


mini pumpernickel or brioche toasts

dill sprigs 

Gravlax: Heat all peppercorns and coriander seeds in skillet until fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices with mallet; transfer to small bowl. Mix in salt and sugar.

     With a small knife, poke 12 small holes into the skin. Rub 1/3 spice mixture onto skin. Sprinkle 1/3 cup chopped dill in bottom of 8 by8-inch glass baking dish. Place salmon, skin side down atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly into fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 3 to 4 days. 

Sauce: Whisk together all ingredients. 

To Serve: Scrape spices and dill off both sides of salmon. Using knife with long thin blade, thinly slice salmon diagonally from top toward skin. Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.