INGREDIENTS

• 2 lb. steelhead trout fillets
• ¼ cup butter; melted
• 2 Tbs. lemon juice
• ¼ tspn. paprika
• 1/8 tspn. cayenne pepper
• ¼ cup barbeque sauce

INSTRUCTIONS

Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

INGREDIENTS

• 2 tspn. Cajun Creole seasoning
• 1 tspn. garlic powder
• ¼ tspn. ground cumin
• ¼ tspn. paprika
• ¼ tspn. plus a pinch, salt
• ¼ tspn. black pepper
• Pinch of cayenne pepper
• 4, 4–5 oz. skinless salmon fillets
• 1½ Tbs. olive oil, plus more

INSTRUCTIONS

Prepare the dry-rub by combining the first seven ingredients in a small dish or ramekin; combine with a fork, and set aside for a moment. Place the salmon fillets onto a large plate or platter, and rub with 1 Tbs. of olive oil and the dry-rub ingredients; marinate the fillets for about 20 minutes. After marinating the salmon, turn the broiler on high and line a baking sheet with foil; drizzle a bit of olive oil onto the foil, and add the salmon fillets; broil the salmon for about 8–9 minutes, or until it is golden brown on top yet still moist in the middle.

INGREDIENTS

• 2, 1-inch halibut fillets
• Salt & pepper; to taste
• 1 tspn. melted butter or olive oil
• Lime slices; for serving

• 1 tspn. butter or olive oil
• 1 large garlic clove; minced
• ½ small onion; chopped
• 1 small zucchini; chopped
• ½ red bell pepper; chopped
• 3 mushrooms; chopped
• 1 ear of sweet corn; cut off the cob
• Salt & pepper; to taste
• 1 pinch of smoked paprika
• 2 tspn. fresh lime juice

INSTRUCTIONS

Preheat oven to 425°F. Place each fillet on the center of a piece of parchment paper, drizzle with butter/oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent. In a small baking pan (8″ x 8″), place 2 packets of fish and bake for 15 minutes or until the fish is cooked through and flakes easily. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/oil and let melt. Add onions and garlic and sauté for 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and sauté for another 2–3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and sauté for another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer sauté, drizzle with extra lime juice and more salt and pepper to taste.

INGREDIENTS

• 2 Tbs. olive oil
• 1 Tbs. smoked paprika
• 4-5 sprigs of fresh thyme
• 2 tspn. garlic powder
• 1 tspn. kosher salt
• 1 tspn. black pepper
• 4, 6 oz. halibut fillets

• 1⁄2 cup pecans
• 2/3 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 Tbs. unsalted butter; room temp.
• 1 Tbs. whiskey

INSTRUCTIONS

Preheat the oven to 375 ̊F. Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Coarsely chop the pecans, transfer to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whiskey until smooth. Use immediately. The sauce will thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Lay the sprigs of thyme across the top of the fish. Wrap the halibut in parchment paper and place on a cookie sheet. Bake for 15-20 minutes depending on the thickness of the fillet. Serve over rice and top with the warm praline sauce.