Egg Roll Wrappers
Small Can Diced Green Chiles or Jalapeno Peppers
8 Ozs Cream Cheese

Mix together cream cheese and green chilis.  Put small slice of cooked Halibut on the wrapper.  Put 1 T cream cheese mixture on top of Halibut. 

Roll up wrappers.  Deep fry until golden brown.

Asian Soy Sauce

1 C Mayonnaise
1/4  C Apricot Pineapple Jam
1 T Soy Sauce
1 T Spicy Mustard
1/8 t Ginger
1 t Minced Garlic

Mix together and use as a dipping sauce for Halibut Poppers or as a brush on for Shrimp before grilling.

3 c Brown Sugar
1 1/2 c Plain Salt
2 t Teriyaki or Soy Sauce (or both)
Fresh Ground Pepper

Mix sugar, salt and Teriyaki or Soy Sauce together.  Place fish in a cookie pan.  Pat mixture over fish.  Let sit in the fridge overnight.  Rinse and pat dry.  Sprinkle on fresh ground pepper and place in smoker.

Mix together in a large bowl:

1-2 lbs poached Halibut (do not overcook)
1-2 cans diced Green Chilis
1-2 C shredded Cheddar/Jack Cheese
1/2 - 1 C Sour Cream
1/2 - 1 C Mayonnaise

Adjust any of the above ingredients so that your mix is not too runny.

1 package uncooked Tortilla Shells
1 large can Enchilada Sauce (green or red)
Shredded cheese

Take 1 tortilla and brown lightly on both sides in either a fry pan or on a flat griddle.  Fill with 1/2 - 1 cup halibut mixture.  Drizzle some enchilada sauce over the mix.  Roll tortilla tightly and place in a 9X13 pan. Continue to follow the same procedure until the pan is full.  Drizzle the rest of the enchilada sauce over the top of the enchiladas and then cover with more shredded cheese.  Garnish with black olives or scallions.

Bake in a 425 degree oven for 20-30 minutes.  The edges of the tortillas will brown and the sauce will bubble when done.

Ingredients for Fish

1lb of firm whit fish
1/4 cup of canola oil
juice of 1 lime
Salt and Pepper to taste
1 tsp cumin powder
2 cloves garlic
2-3 chipotle peppers for spicy version (1 for mild version)
1 package of grape tomatoes
1 sweet yellow pepper

Directions:

Put all ingredients (except for fish, tomatoes, and sweet pepper) into a food processor and puree until smooth. Pour marinade over fish and allow to marinate for 20 minutes in the fridge.  Slice up some grape tomatoes and sweet peppers and put them in the bottom of the baking dish. Top with marinated fish, and remaining marinade.  Bake at 450 degrees for 20 minutes or until fish is cooked and flaky.

Chipotle Cream Sauce

1/2 cup greek yogurt
1-2 chipotle peppers
2 Tbls Mayo
Salt and Pepper to taste
Pinch of sugar
small squeeze of lime juice

Puree altogether.

Put some broiled fish, tomatoes, and peppers into warm tortilla. Top with chipotle sauce.

2 lbs. salmon fillets

1/2 c. sour cream

1/8 t. white pepper

1/8 t. dried dill weed (I actually used a lot more because I love dill!)

1/3 c. chardonnay wine (or vegetable broth)

1 shallot, finely chopped

1 c. half and half (I used fat free half and half and it worked out just fine.)

1/4 c. all purpose flour

1 T. Dijon mustard (I added a bit more, but it depends on how "mustardie" you like your sauce.)

Preheat oven to 375. Lightly grease medium baking dish. Arrange salmon in baking dish and coat with sour cream. Season with white pepper and dill. Bake in oven for 30 min. or until fish can be flaked off with a fork (I baked uncovered, but it might turn out more moist if you cover it. The important part of this recipe is really the sauce!!)

In a medium sauce pan, bring shallots and white wine to a boil. Simmer until you have reduced this by about 2 T. In a small bowl, mix together the flour and the half and half with a wisk to make sure there are no lumps. Add the half and half mixture to the reduced wine mixture slowly while stirring constantly. Bring to a boil and then let simmer until thick, then remove from heat (this won't take very long!) If sauce needs to be thinned out add a little more wine. 

Pour over Salmon and serve!!

3/4 c diced Tomatoes
1/3 c diced Celery
1 t Salt
2 T diced Onion
1/4 c Water

Simmer above ingredients until tender, about 10 minutes.  Whis cooks, make a white sauce of:

2 T Margarine
2 c Milk
2 T Flour

Add the cooked vegetable mixture to white sauce.  Add 8 oz cooked salmon broken into small pieces.  Add 1 can corn with liquid and one piece of chopped bacon.  Stir in 1/2 c tomato juice.  Salt and pepper to taste. Bring to a boil.  Serve

3/4 lb Sea Scallops
12 uncooked large shrimp in shells, thaw if frozen
8 medium whole Button Mushrooms
8 cherry Tomatoes
1 medium zucchini cut into 1 inch slices

Prepare Lemon Thyme Marinade
Brush brtill rach with vegetable oil.  Heat coals or gas grill for direct heat. 

Cut scallopsin half if over 1 inch in diameter.  Thread scallops, shrimp and vegetables alternately on each of 4 10-12 inch skewers, leaving space in betgween each.  Brush with marinade. 

Grill kabobs uncovered 4 inches frtom medium heat 10-15 minutes, brushing frequently with marinade and turning once, until sclalops are white and shrimp are pink and firm.  discard any remaining marinade.

from Allrecipes.com

12 hardboiled eggs
5 ounces, or more diced smoked salmon
1 c. mayonnaise
3 Tbsp. chopped fresh dill
salt and pepper to taste
optional: red onion, celery, fresh basil, crushed red pepper flakes

Combine eggs, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

1 8 oz can Oysters with juice
2 Potatoes, chopped
1 Stalk Celery sliced
1 slice of 1" thick Onion
3/4 can Corn with juice
1 8 oz can mushrooms with juice
Salt & Pepper to taste

1 square butter
1 c Flour
Milk

Melt butter in small pan.  Add flour until thick.  Stir in enough milk to make a thick sauce.  Add to crockpot.  Add remaining ingredients to crock pot.  Cook on low at least 6 hours.

Salmon chunks
White Vinegar
Bay leaves
Salt
Lemon Pepper

Cut Salmon into chunks, fill pint jars.  Add one bay leaf per jar, 1 T Vinegar, 1 t salt and 1 t Lemon Pepper.  Fill jar with boiling water.

Seal jars and pressure for 110 minutes.

3 ozs Soba or Rice Noodles3 C Fish Stock
1 T Slivered Ginger
1 T Soy Sauce
1 T Thai Fish Sauce
1/4 lb Fresh Oyster Mushrooms, sliced
Stalk of celery, chopped
12 Mussels, scrubbed and debearded
1/2 lb raw shrimp
1 T lime juice, plus 1 lime quartered
2 T chopped Cilantro
4 Scallions, trimmed, halved lengthwise and slant cut
2 baby Bok Choy, Sliced lengthwise
Chili flakes or Japanses sansho pepper to taste

Bring 2 quarts of water to a boil, add rice noodles and cook until tender, about 5 minutes.  Drain and rinse briefly under cold water, set aside, covered.

Gently heat fish stock in a large saucepan.  Add ginger, soy sauce, fish sauce and mushrooms, celery and simmer 10 minutes.  Add clams and mussels.  When they open, add shrimp.  When shrimp turn pink, stir in lime juice, parsley, scallions and bok choy.  Stir in noodles (and bamboo shoots if desired).

Return soup to a simmer, then transfer to a deep serving bowl and dish portions into individual bowls, first serving noodles with tongs, then using a ladle for remaining ingredients.

Salt and Pepper Filets

Mix equal parts of Mayonnaise, Parmesan Cheese and Sour Cream (1/4 to 1/2 cup each)

Spread over fish

Bake at 350 for 30 min

Sprinkle crushed Ritz crackers over fish.  Drizzle melted butter over top of crackers.  Bake 10 more minutes.

6 T Butter
1 Chopped Onion
1 clove Garlic
1/2 bunch Fresh Parsley
1 can Stewed Tomatoes
1 can Chicken Broth
1 Bay Leaf
1 1/2 t Dried Basil
1/4 t Dried Thyme
1/4 t Dried Oregano
1/2 c Water
3/4 c White Wine
3/4 lb Shrimp
3/4 lb Scallops
9 Small Clams
3/4 c Crab Meat
3/4 lb Cod Filet cubed
2 small Lobster Tails

Melt butter in stock pot, add onions, garlic and parsley.  Cook until soft.  Add all liquids and spices.  Cover and simmer 30 minutes.  Stir in seafood, bring to a boil.  Simmer 5-7 minutes. 

1 lb cooked Salmon - flaked
2 c Bread Crumbs
1/2 c Green Oinons Minced
1/2 c Chopped Cilantro
4 Eggs
3 T Lime Juice
3 T Soy Sauce
2 T Rice Vinegar
2 T Fresh Ginger
2 T Jalapenos, seeded and minced
1T Sugar
1 t Salt
1 C Bread Crumbs
1/4 c Sesame Seeds
Olive Oil

Combing Salmon, 2 c bread crumbs, oinons and cilantro.  Stir together eggs, juice, soy, ginger, vinegar, jalapeno and salt.  Mix with salmon mixture.  Form into patties.  Press into bread crumbs and sesame seeds and refrigerate 2 hours.  Fry  in oil until brown and crispy.

1 lb Crab Meat
1/3 c Ritz
3 Green Onions Chopped
1/2 c Finely Chopped Bell Pepper
1/4 c Sour Cream
1 Egg
1 t Worcestershire Sauce
1 t Dry Mustard
1/2 Lemon Juiced
1/4 t Garlic Powder
1 t Salt
Dash Cayenne Pepper
Flour

In large bowl mix all ingredients except flour. Shape into patties.  Dust with flour.  heat oil in a large skillett over medium heat.  When oil is hot, place cakes in the pan and fry 4-5 minutes or until browned.  Turn to cook 4-5 more minutes or until browned. 

1 c Mayonnaise
1 c Sour Cream
2 Bunches Green Onions
5 lbs Halibut, cut into bite sized pieces
3 cans small Shrimp
Grated Cheese (Cheddar and Pepper Jack)
Lemon Juice and Salt and Pepper

1n 13X9 pan, put in cut up halibut.  Sprinkle with salt, pepper and lemon.  In a bowl, mix mayonnaise, sour cream and part of the cheese.  Spread over halibut.  Top with onions, shrimp and cover with remaining cheese.  Bake at 350 degrees for 20-25 minutes.

2 c Sour Cream
2 c Mayonnaise
2 c Small Curd Cottage Cheese
1 7 oz can Chopped Green Chilis
1/2 large Onion
1/2 pkg Lasagne Noodles
5 c cooked Halibut
Lemon Pepper, Seasoned Salt and Garlic powder to taste
Shredded Mozzarella, Pepper Jack and or Monterey Jack Cheese

Mix sour cream, mayonnaise, cottage cheese chilis, onions, seasonings and cooked halibut in a bowl.  in a 13X9 pan, spoon some sauce on the bottom.  Layer 1/3 noodles, 1/3 cheese and 1/3 sauce.  Repeat 2 more times.  Bake at 400 degrees for 50 minutes.  If it starts to brown, cover with foil.  Let stand 10 minutes.

1 Thin Halibut Filet

Bisquick

Olive Oil

Seasoned Salt

Pepper

Take Halibut filet and rinse well.  Shake off excess water and coat with bisquick.  Heat oil in pan and brown filet quickly on both sides.  Turn off heat but leave pan on burner.  Sprinkle liberally with seasoned salt & pepper.  Put lid on pan and leave 5-10 minutes or until filet is cooked through.  Make sure you don't cook it too long or else it will be dry