Tuna with Avocado, Soy, Ginger, and Lime

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 t. grated fresh ginger
1 garlic clove, minced
2 limes, juiced
2 T. soy sauce or coconut aminos
pinch sugar
sea salt and freshly ground pepper
1/4 cup EVOO
2 (6 ounce) tuna steaks
1 ripe avocado, halved, peeled, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 T. of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium high heat and coat with the remaining 2 T. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture in the pan to coat the fish. Serve the tuna with the avocado and the remaining sauce drizzled over the whole plate.

Dill Cream

1-1/2 c. sour cream
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper

Combine all until creamy. Use for salmon or halibut.

Salmon with Mustard Tarragon Sauce

1/3 c. mayo
1/4 c. spicy brown mustard
1 T. tarragon
1 T. chives
1 T. brown sugar
1 T. lemon juice
1 t. lemon zest
1-1/2 pounds whole side of salmon with skin

Preheat oven to 450 degrees. Line baking sheet with parchment paper. Mix all but salmon. Place salmon, skin side down, on parchment and season with a little salt and generously with pepper. Spread mustard sauce generously over salmon. Roast just until done, about 15 minutes.

Barefoot Contessa's Fish Salad

2-1/2 lbs. halibut
olive oil
kosher salt
fresh ground pepper
1/2 c. small diced celery
3/4 c. small diced red onion
1/2 c. chopped fresh dill
1/4 c. fresh squeezed lemon juice (2 lemons)
1/4 c. white wine vinegar
1/4 c. capers, drained
3/4 c. good mayo

Preheat oven to 400 degrees. Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes or until cooked through. Cool at room temp for 30 minutes. Remove any skin and bones.

When fish is cool, flake meat into large pieces. Add remaining ingredients including 1 t. salt and 1/2 t. pepper. Mix gently and refrigerate for 30 minutes. Taste and serve at room temp.

I eat this with crackers.

Halibut with Clementine Gremolata

Gremolata Ingredients

3 clementines

1/3 cup chopped fresh Italian parsley

2 garlic cloves, peeled and minced

1 tsp. sea salt

1/4 cup extra virgin olive oil

Fish Ingredients

1 clementine

4- 6 oz halibut filets

extra virgin olive oil

Gremolata Directions

Using a vegetable peeler, remove the orange part only of the clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in a small bowl. add olive oil and set aside. Gremolata can be made 4 hours in advance and refrigerated.

Fish Directions

Preheat oven to 350. Using a vegetable peeler, remove the peel of the clementine in four 2 inch long strips. Cut four 12 inch squares of parchment paper. Place halibut filet in the center of each parchment square. Sprinkle with salt and fresh ground black pepper. Drizzle lighly with olive oil. place 1 clementine strip, cut side up, on each filet. Top each fish with a 1/4 of the gremolata. Fold the packets up and place on a rimmed baking sheet.

Bake until just opaque in the center, about 12-18 minutes, depending on the thickness of the fish.

Remove the long strip of clementine peel before eating.