1 Lake trout

1/2 ts Salt

2 tb Butter

1/4 ts Lemon pepper

1 c Sour cream

1/2 ts Lemon juice

Cornmeal for dredging Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.

2 lg Swordfish, steaks,

– (about 8 oz each) ———————————-MARINADE———————————- 1/4 c Juice, lime, fresh

1 1/2 c Water

1 ts Salt

———————————–SAUCE———————————– 3/4 ts Oregano, toasted *

2 ea Bay leaves

2 ea Allspice, whole

1/3 ts Peppercorns, black

1/2 ts Cumin seeds

1 ea Clove

1 ea Cinnamon, stick

1 lg Garlic, clove, peeled

1/2 ts Sugar

1 ea Garlic clove, minced,

– toasted ** ———————————-ASSEMBLY———————————- 3/4 c Vinegar, red wine

1/4 c Oil, olive

1/2 md Onion, sweet, sliced into

– thin rings 2 ea Chilies, red, sliced into

– thin rings * Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until its slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.

Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

6 Peppercorns

3 Lemon grass, stalks

3 Ginger, siamese, slices

3 tb Lime juice

2 Chilies, red, minced

8 Coriander roots

4 c Fish stock

2 c Shrimp, uncooked

3 tb Fish sauce (nam pla)

2 tb Coriander, chopped

The red chilies are also known as “prik khee nu”. Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander.

1/2 lb Boneless pork butt, cut in

1 1/2″ cubes

8 md Fresh Pacific oysters (OR

1 10 oz. jar)

4 Green onions

1 1/2 c Warm water

1 tb Brown bean sauce

1 ts Dark soy sauce

1 ts Fresh ginger, minced

1 Piece dried orange peel

2 tb Medium sherry

Cornstarch paste 1/2 c Peanut oil

Chinese parsley for garnish ———————————-MARINADE———————————- 1/4 c Medium sherry

2 ts Thin soy sauce

2 Cloves garlic, minced

1 ts 5-spice powder

1 ts Lemon juice

Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2″ sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley.

8 oz Fusilli (curly) type spagh.

3 oz Cream cheese

1/2 c Parmesan cheese; grated

3/4 c Half and half

1/4 c Chives; chopped

2 cn Tuna, drained and flaked

Salt and pepper to taste 1/4 c Butter

Parsley; chopped Cook the spaghetti according to package directions. Meanwhile let cream cheese soften in small bowl at room temperature; blend in remaining ingredients, except butter and parsley. When the spaghetti is done, drain and butter it. Pile onto plates and top with cream cheese-tuna mixture. Sprinkle each serving liberally with parsley. From: The Tuna Cookbook

6 6-8 oz trouts

7 1/2 fl Greek strained yoghurt

2 1/2 fl Whipping cream

2 tb Fresh chopped parsley

2 tb Chopped chives

2 tb Chopped fennel

1 ts Fresh chopped thyme

1 ts Fresh chopped oregano

1 ts Fresh chopped tarragon

Clarified or unsalted butter Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.) About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. Source: Philippa Davenport in “Country Living” (British), June 1987. Typed for you by Karen Mintzias

4 tb Butter

Splash of dry white wine 2 Trout filleted

1/4 c Fish stock, OR half clam

Juice, half water Salt and fresh pepper 1/4 c Macadamia nuts, sliced

3 tb Heavy cream

Oil for deep frying 1/8 ts Tomato sauce

2 tb Capers

A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately.

3 lb Halibut, cut into 6 serving

-pieces, 3/4 inch thick Salt and pepper to taste 1 ts Paprika

2 Cloves Garlic, minced

1/4 c Minced fresh parsley

1/2 c Seasoned bread crumbs

2 Lemons, sliced, plus 2 more

-thinly sliced for garnish 1 tb Butter

Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93