Ready in 20 minutes
Yield: 4 portions

In a large mixing bowl, combine the following:

2 cans (6 ounces each) tuna flakes, drained
1 medium-sized ripe tomato, cut into 1/2 inch slices
1 tablespoon fresh tarragon, coarsly-chopped
1 tablespoon scallion, sliced into 1/2 cm. long
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili flakes

Mix and then add:

1/2 cup lite mayonnaise

Properly incorporate the mayonnaise. Adjust the seasoning if necessary. Slightly toast:

8 slices of rye bread

Arrange tuna filling on one slice of bread. Top with:

romaine lettuce

Top again with another slice of bread. Continue with the rest of the rye bread. Serve with potato chips.

Ready in 20 minutes
Yield: 4 portions

Preheat oven to 329 degrees F. or 165 degrees C.

Brush a poaching pan with olive oil. Sprinkle with:

1 shallot, peeled and chopped
1 clove garlic, peeled and chopped

Arragne on the shallot and garlic:

4 halibut fillets, each cut into 2 pieces

Season with:

fine salt
ground white pepper

Drizzle fish with:
juice of 1 lemon

Brush fish fillets with:

olive oil

Pour over the fillets:

1/4 cup fish stock or vegetable stock
3 tablespoons dry white wine

Bring to a quick boil on the stove. Immediately cover
with greased parchment paper. Transfer into the oven
and poach for 10 minutes. Remove from heat. Transfer
fish into a platter and cover to keep warm. Put its
liquid in a small saucepan. Simmer for a minute. Add
in:

2 tablespoons capers, rinsed and drained
1 tablepoon fresh tarragon, coarsely-chopped
1 tablespoon fresh Italian parsley, coarsely-chopped
1 tablespoon fresh chives, coarsely-chopped

Check the seasonings. Pour over the fish.

Ready in 25 minutes
Yield: 4 servomgs

In a large stainless-steel saute pan, heat:

2 tablespoons chicken broth

Saute over medium heat:

1 medium-sized white onion, sliced into strips

Add:
6 cloves garlic, crushed

Continuously stir, cooking until they are soft.

Put in:

1 pound snapper fillet, cut into 1-inch pieces

Saute for 1 minute, and then add:

2 cups zucchini, sliced into 1/2 cm. cubes
2 teaspoons jalapeÒo pepper, deseeded & chopped

Continue cooking, stirring frequently for another 2 minutes
before adding:

1 can (15 ounces) diced tomatoes

Simmer for 2 minutes. Add:

2 tablespoons fresh cilantro, coarsely-chopped
1 tablespoon fresh oregano, coarsely-chopped
3 tablespoons fresh lemon juice

Season to taste with:

fine salt
ground black pepper

Cook over low heat for another minute. Remove from heat.
Add:
1 ripe avocado, sliced into 1-inch cubes

and previously drizzled with lemon juice to avoid oxidation.

What You Need:

6 TBSP olive oil
Juice of a fresh lemon
Zest of a fresh lemon, grated
1 TBSP fennel seed, crushed
2 TBSP fennel, chopped
2 cloves of garlic, minced
1 tsp salt
1/4 tsp pepper
2 (2 lbs each) bass
2 fennel bulbs, sliced
1 TBSP brandy, optional

How to Make It:

Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic.
Place the fish in a shallow container that has a lid.
Score the fish four times on both sides.
Pour the lemon mixture over the top of the fish.
Cover and refrigerate at least 4 hours or overnight.
Remove the fish from the marinade and discard the marinade.
Mix the salt and pepper together in a small bowl.
Sprinkle each piece of fish with the salt and pepper mixture.
Place a slice of fennel bulb in each scored area on the fish.
Heat the grill to high.
Grill the fish 12 minutes turning after 7 minutes.
Remove the fish and place on a heatproof dish.
Pour the brandy over the fish.
Light the brandy and allow it burn out.
Serve with fresh lemon slices.

This dish not only tastes good but is fun to cook. Lighting the brandy removes the alcohol content and gives your dish a flare.

What You Need:

8 TBSP unsalted butter, melted
Juice from 1 whole fresh lemon
2 tsp rosemary
2 tsp thyme
2 tsp marjoram
2 tsp pepper
4 garlic cloves, minced
20 jumbo shrimp, peeled and deveined
Fresh lemon slices

How to Make It:

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic.
Pour the mixture into a large zip lock bag.
Place the shrimp in the bag and seal tightly.
Turn the bag over a few times to make sure the shrimp are covered well with the marinade.
Allow the shrimp to marinate at room temperature for 1 hour.
Remove the shrimp and discard the marinade.
Run the shrimp on a wooden skewer.
Heat the grill to medium high.
Cook the shrimp about 6 minutes turning over after 4 minutes.
Serve with a fresh slice of lemon.

Grilling with a skewer can make for faster grilling and tasty meats. Bamboo skewers are great for grilling seafood but should be soaked in water for 30 minutes to keep them from burning on the grill.