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

• 4 ears corn; shucked
• 1 serrano chili pepper
• 2 tspn. fresh lime juice
• Salt & pepper
• 2 tspn. tandoori spice mix*
• ¼ cup butter; softened
• 1½ lb. skin-on salmon fillet
• 1 cup Greek yogurt
• ¼ cup seedless cucumber; chopped
• 3 Tbs. fresh cilantro; chopped

INSTRUCTIONS

Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

INGREDIENTS

• ¾ cup orzo
• 2, 6-oz. grouper fillets
• 3 Tbs. butter; divided
• Sea salt
• Black pepper
• 1 tspn. flour
• 1 garlic clove; minced
• ¼ cup white wine
• 2 tspn. lemon juice
• 1 roma tomato; diced
• 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.

INGREDIENTS

• ½ blue marlin loins; cut into 1″ x 1″ x 3″ strips
• Salt and pepper; to taste
• ½ cup flour
• 2–3 cups vegetable oil
• 2 Tbs. hoisin sauce
• 2 Tbs. sesame seeds; toasted

INSTRUCTIONS

Toast the sesame seeds in a frying pan, without oil, and place over medium heat. Toss and shake the sesame seeds often for even browning. Transfer to a plate and set aside. Season the fish with salt and pepper. Coat marlin in flour and shake off excess. Heat the cooking oil in a fryer until smoking. Fry the fish strips over very high heat, in batches if necessary, until golden brown. This shouldn’t take more than a minute or two over very high heat. If it takes longer, the temperature of the oil is too low. Drain the fish on absorbent paper towels. Pour off the cooking oil and wipe off the inside of the fryer with paper towels. Set over medium heat. Add the hoisin sauce and stir gently until it thins a bit. Add the fish strips and toss to coat each piece evenly with the hoisin sauce. Turn off the heat, add the sesame seeds and toss a few more times to distribute evenly.

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 Tbs. honey
• 8 Tbs. soy sauce
• 1 cup orange juice
• 4 Tbs. saké
• 2 Tbs. fresh grated ginger
• 4 Tbs. olive oil
• 6 tuna filets
• 8 Tbs. sesame seeds

INSTRUCTIONS

To make the orange/soy sauce combine honey, soy sauce, orange juice, saké, ginger and olive oil in a large bowl. Toss gently. Arrange the tuna filets in the marinade and let rest for 30 minutes. In a soup plate, place the sesame seeds. Take a marinated tuna filet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides. Repeat the operation with all tuna filets. Store in the fridge. At the last minute, sear the filets in a hot skillet. As soon as the sesame seeds get golden, turn the filets. Remove the filets as soon as they are just seared on the outside but still pinky in the inside. Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat. On each plate, arrange one filet, cut into slices, and spoon some sauce on top.