Ingredients:

Salsa
1/2 Cup Smucker’s Cherry Preserves
1/2 Cup coarsely chopped onions
1 Cup coarsely chopped red bell peppers
1 Cup coarsely chopped green bell peppers
2 Cups coarsely chopped fresh tomatoes
1/4 Cup minced jalapeno or other hot chili peppers
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt

Swordfish
3-4 Tablespoons vegetable oil
1-1/2 Pounds fresh swordfish, cut into 6 portions about 1″ thick
Salt & pepper to taste

Methods:

Combine all salsa ingredients in food processor blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and/or additional salt, if desired.Heat oil in heavy cast iron or nonstick skillet over medium-high heat.Lightly season swordfish with salt and pepper place in skillet.

Cook on one side for 5-7 minutes turn and cook 8 minutes longer, or until done.Swordfish is done when slightly firm to the touch.Place swordfish on 7 individual serving plates top each with a few tablespoons of salsa.Garnish with fresh lemon slices, if desired.

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Ingredients:

1/2 pound fresh pasta, any style (I prefer angel hair, and once you make your own pasta from scratch, you’ll never go back to store bought!)
6 ounces salmon, 1/2″ cubes
1 tblsp fresh dill
6 ounces heavy cream
2 ounces ounces olive oil
2 cloves of garlic
kosher salt
fresh black pepper
1 tsp capers
3 roma tomatoes, diced
flour as needed

Methods

Heat oil in pan. Add garlics. Season salmon with salt and pepper, dusting with flour. Cook salmon in oil with garlic for 3-4 minutes. Add chopped tomatoes and capers. Saute 2-3 minutes. Add cream, bring to light boil, cook 3-4 minutes. Add fresh dill. Season sauce with salt/pepper. Add hot cooked pasta, toss and serve.

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Ingredients:

1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) snapper fillets
1 tablespoon olive oil
1 tablespoon butter
1 small lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley

Methods:

1. In a small bowl, combine paprika, thyme, salt, pepper and cayenne pepper.Pat mixture evenly onto fish.
2. Heat a large skillet over medium-high heat.Add oil and butter and when hot, but not smoking, sauté fish on both sides until crisp and golden, about 8 minutes.Fish should flake easily with a fork. Serve immediately garnished with lemon juice and parsley.

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Ingredients:

1/2 cup California Walnuts, chopped
1 1/2 pound skinless sea bass fillets, cut into 1-inch cubes
2 tablespoons cornstarch
2 large garlic cloves
3 cups asparagus, sliced
1/2 cup canned, fat free, reduced sodium chicken broth
3 tablespoons lemon juice
Salt and pepper to taste
2 cups cooked brown rice

Methods:

1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
2. In medium bowl, coat sea bass with cornstarch.Coat non-stick skillet with cooking spray add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass set aside.
3. Add garlic to skillet sauté 10 seconds.Stir in asparagus, broth and lemon juice.Cover and cook 3 minutes. Return sea bass to skillet cover and cook 1 minute.Remove from heat stir in walnuts and season with salt and pepper.
4. Spoon rice into serving bowls top with sea bass mixture.

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Ingredients:

1 pound halibut, thawed if necessary
1/8 teaspoon salt and pepper
3 tablespoons vegetable oil, divided use
1 cup each sliced carrots, sliced celery, sliced green onions and broccoli flowerets
1/4 teaspoon grated ginger root
1/4 cup chicken stock or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

Methods:

1. Remove bones and skin from halibut cut into 1-inch cubes.Season halibut with salt and pepper. Saute in 2 tablespoons oil until barely cooked remove halibut from skillet.
2. Saute vegetables in remaining oil until crisp-tender.Return halibut to skillet.Add 1/4 teaspoon salt and ginger.
3. Combine stock, cornstarch and lemon peel add to fish mixture.Cook and stir until thickened and halibut flakes when tested with a fork.

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