Ingredients:

8 oz. fresh fish fillets (fresh grouper does best)
4 cloves of garlic
1 cup sour cream
key lime juice to marinate
1 Tbs chili ketchup
8 oz cream cheese, room temp
2 TBS minced fresh onion
1 tsp black pepper
1 tsp. dried oregano
1 Tbs Dijon mustard
fresh minced garlic to taste (1 tsp recommended)
1 Tbs caraway seed
1 tsp Worcestershire sauce

Methods:

Marinate fish anywhere from 1 hour to 4 hours with key lime juice and garlic. Then place fish in a shallow pan and cover with sour cream. Dot fillets with chili ketchup. Bake in a 350°F oven for 20 minutes, cover with foil and refrigerate overnight as soon as the pan has cooled off.Mixed the remaining ingredients.Put cream cheese into a med bowl. Just dump the rest of the ingredients including the fish into the bowl and mix well. Chill overnight. Serve thick as a spread, or thinned out as a dip.

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Ingredients:

1lb Fish Fillets, fresh or frozen, thawed
2 cups Special K cereal
1/4 cup finely-chopped fresh Parsley
1/2 tsp grated Orange Rind
1/2 tsp Salt
1/4 tsp dried Tarragon leaves, crushed
1/8 tsp Pepper
2 tbsp soft (tub) Margarine
2 Oranges, thinly sliced

Methods:

Pat fish dry with paper towel, set aside.Place cereal in a shallow dish or pan, crush to crumbs (about 3/4 cups). Stir in parsley, orange rind, salt tarragon and pepper.

Melt margarine in a shallow microwavable dish.Dip fillets in margarine then coat with cereal mixture. Place in a single layer on a lightly greased baking pan.Bake at 375°F for 20 mins or until fish is flaky. Serve with Orange slices.

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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:

2 centre-cut salmon fillets, 6″ long x 1″ thick (2lbs total)
1/4 cup herbed cream cheese
2 Tbsp. butter, softened
1/4 tsp. each salt and pepper

Spinach mushroom filling:
2 1/2 cups oyster mushrooms or button mushrooms
2 tsp vegetable oil
1 Tbsp balsamic vinegar
1 pkg fresh baby spinach
1/4 tsp each salt and pepper

Methods:

Slice mushrooms. In large skillet, heat oil over medium heat cook mushrooms, stirring occasionally, until golden and no liquid remains, about 10 minutes.Sprinkle with vinegar toss to coat.Transfer to bowl.

Meanwhile, rinse spinach shake off excess water. In large saucepan, cover and cook spinach over medium heat with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve press out moisture. Chop and add to mushroom mixture along with salt and pepper (Make ahead Cover and refrigerate for up to 24 hours).

Place each salmon fillet, skin side down, on cutting board. At one end, cut between flesh and skin just enough to grip skin.Holding skin with paper towel and knife flat but without moving pull skin back and forth to remove.Discard skin.

In small bowl, mash cream cheese to soften; spread over skinned side of fillets. Spread filling over 1 of the fillets, leaving 1/2″ border. Top with remaining fillet, cheese side down.

With kitchen string, tie together at 1″ intervals. Place on greased rimmed baking sheet. Spread butter over top; sprinkle with salt and pepper (Make ahead: Cover and refrigerate for up to 24 hours).

Roast in 400°F oven until gold and fish flakes easily when tested, about 40 minutes. Transfer to cutting board; let stand for 5 minutes. Using serrated knife and sawing motion, cut crosswise into 1″ thick portions.

Option – Dilled crab and Red Pepper Filling

Combine 7oz frozen crab meat, thawed and pressed to remove moisture; 1/4 cup each finely chopped green onion, chopped roasted sweet red pepper and mayonnaise; 2 Tbsp chopped fresh dill; and 1/4 tsp each salt and pepper.

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Ingredients:

1lb fillet of salmon, boned
1/2 lb shelled washed pecans
3 cups brown sugar
1 stick butter
2 TBS of whole black peppercorns
1 lemon

Methods:

Cut lemon in circles, drop them in boiling water with peppercorns, cut up salmon in nice chunks, big enough to serve whole for a serving. Drop salmon in water, let it boil. Melt butter, add sugar, make a sticky coating. Drop the pecans in, coat thoroughly, put on plate. Take out salmon, top with pecans and serve.

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