Ingredients:

32 ounces fresh salmon fillets — 8-oz. portions
1 medium onion — chopped
1 carrot — chopped
1/2 bunch parsley sprigs
3 stalks celery — chopped
2 oranges — quartered
1 whole lemon — quartered
1 whole lime — quartered
1 bay leaf
1 1/4 gallons water
12 egg yolks
1 pound clarified butter — at 120°F
1 pinch salt — to taste
1 pinch black pepper — to taste
1/8 cup fresh orange juice
2 tablespoons orange zest

Methods:

Prepare the Citrus Court Stock– In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon fillets. Keep liquid simmering.

Prepare the Orange Hollandaise– Whip the egg yolks with orange juice until light and frothy.

Slowly add butter while constantly whipping egg mixture. Add salt and pepper to taste.

Poaching the Salmon– Place the 4 salmon fillets in the simmering Citrus Court Stock.Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise.

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Ingredients:

* 4 (4 ounce) fillets tilapia
* 1/4 cup fresh lemon juice
* 2 1/2 teaspoons ground coriander
* 1 1/2 teaspoons dried parsley
* 1 roma (plum) tomato, diced

Methods:

1. Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).Lightly grease a baking dish.
3. Arrange the fillets in the bottom of the prepared baking dish top each with tomato.Drizzle remaining marinade over the fillets.Cover with aluminum foil.
4. Bake in preheated oven 15 minutes.Remove foil and bake uncovered another 5 minutes.

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Ingredients:

* 1/4 cup finely chopped onion
* 1 garlic clove, minced
* 2 tablespoons butter or margarine
* 1 1/2 cups water
* 3/4 cup chicken broth
* 1/2 teaspoon dill weed
* 1/2 teaspoon lemon-pepper seasoning
* 1/2 teaspoon dried parsley flakes
* 1/2 teaspoon dried tarragon
* 4 salmon steaks (1 inch thick)

Sauce:
* 1/2 cup finely chopped zucchini
* 1/4 cup mayonnaise
* 1/4 cup plain yogurt
* 2 tablespoons chopped green onions

Methods:

1. In a large skillet, saute onion and garlic in butter.Add the water, broth and seasonings.Add salmon bring to a boil. Reduce heat cover and simmer for 20-25 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a small bowl, combine sauce ingredients.Serve with the salmon.

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Ingredients:

3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout fillet
1 lemon, sliced

Methods:

1. Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.
Remove fish set aside and keep warm.Strain poaching liquid and return to pot bring to boil and reduce by half.
2. Serve fish with reduced poaching liquid and sliced lemon.

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Ingredients:

1 tablespoon vegetable oil
4 green onions, chopped
1/4 pound mushrooms, cleaned and chopped
2 cloves garlic, peeled and minced
1/2 cup white wine
3 tablespoons lemon juice
2 tomatoes, chopped
3 tablespoons chopped fresh flat-leaf parsley
4 pounds sole fillets

Methods:

1. Preheat oven to 400°F.
2. Heat oil in a skillet and sauté green onions and mushrooms until tender.Add garlic, white wine and lemon juice bring to a boil. Simmer until almost all liquid is evaporated.Lower heat, stir in tomatoes and parsley.Cook for a few minutes to warm.
3. Place each fillet on a separate piece of aluminum foil and cover with a portion of the tomato/mushroom mixture. Seal the foil tightly, place on a baking sheet, and bake for 15 to 20 minutes, or until fish is opaque and flakes when tested with fork.

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