Cut the cod in servings and leave it in a bowl with water for 12 ? 24 hours until unsalted. It is best if the cod is elevated so that it does not touch the salt on the bottom of the bowl. When it is unsalted, saut? the onion with a little olive oil, add the saffron and the cod, extinguish with t

Marinate halibut steaks in basil, paprika and butter. Heat the butter and saut? the onion until light brown. Add the rest of the ingredients, except the lemon and parsley, simmer for 10 minutes over a medium heat, stirring occasionally. Meanwhile, heat another fry pan with no oil. Wh

In a small bowl, combine all ingredients except halibut until well blended. Line a baking sheet with aluminum foil. Paint the apple butter mixture on both sides of the steaks and place on prepared baking sheet. Broil 4-6 inches from heat source for 10 minutes per inch of thickness, measure

Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thi

Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic. In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8

Preheat the broiler. Pour the milk in a baking dish large enough to hold the mackerel in one layer. Season the fillets with salt and pepper. Lay them in the dish and broil about 6 inches below the heat for 10 minutes, basting twice. Sprinkle with herbs and broil 5 minutes more.

Heat about 2 1/2 inches of vegetable oil in a wok or deep frying pan. Toss the shrimp first in the seasoned flour, then the beaten egg. Give them a good shake to remove excess egg, then finally toss in the breadcrumbs. Deep-fry in batches for 2-3 minutes until golden brown and cooked throu

In large deep skillet or shallow casserole, heat oil over medium heat, cook garlic for 2 minutes, stirring. Stir in tomatoes, wine, half of the parsley, oregano, and 1/2 tsp each salt and pepper, bring to boil. Reduce heat and simmer, uncovered, until thickened, about 10 minutes. Pee

Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste. In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

Melt the butter in a saucepan. Stir in the flour and blend until smooth. Measure oyster liquor, add enough milk to make 1 cup, and slowly stir mixture into saucepan. Cook, stirring, until the sauce is smooth and thickened. Stir in the wine and oysters and cook 1 minute. Add parsley a

Place all ingredients in pot. Bring to a boil over moderate heat. Remove from heat and allow to cool.

Put pineapple with syrup, pickles, pickle syrup and salt in saucepan. Dissolve cornstarch in a little water and add to saucepan. Bring mixture to a boil, stirring until clear and thickened. Add the cooked shrimp and heat through. Serve on rice.

Preheat the oven to 450?F. Stir the mustard and milk together in a pie plate or shallow dish. In another pie plate, mix the breadcrumbs, Parmesan, butter, pepper and paprika with a fork or your fingers until evenly combined. Trim the white or grayish fat from the catfish fillets and cut ea

Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers.

Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, me

Heat the oil in a pan and saute the scallions for 1 minute. Flake in the fish, then beat well, cooking for a further minute or two. Remove from the heat - if the mixture gets too hot, allow to cool slightly. Add the cream cheese, horseradish, Tabasco, and black pepper, and mix togeth

Preheat grill. In a bowl mix together the breadcrumbs, mint, orange rind and juice. Season the herring and stuff the cavity of the fish with the breadcrumb mixture. Cook under a medium grill for 8-10 minutes, turning once. Garnish with oranges and serve with salad and granary b

Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix bread crumbs, butt

Cut fillets into serving size pieces. Combine finely chopped peanuts and flour. Dip fish pieces into milk, then into peanut and flour mixture, coating well. Heat butter in pan and cook fish 6-8 minutes, turning once. Drain. Serve immediately with salad or vegetables

Preheat the broiler. Spread 1 inch of rock salt in a shallow baking dish large enough to hold the oyster shells, or use crumpled foil-anything to hold the oysters steady. Arrange the oysters on the salt. Sprinkle each with a few drops of lemon juice. Mix the green pepper, parsley, an

Preheat the oven to 350 degrees. Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside. In the same saucepan, melt the margarine and cook the

Heat oven to 425?. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 ? 8 ? 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easil

Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serv

Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequen

Set oven control to broil. Grease rack of broiler pan. Place fish on rack in broiler pan. Broil with tops 4 inches from heat 8 minutes. Soak tomato halves in 1 cup very hot water about 5 minutes or until softened; drain and finely chop. Mix with remaining ingredients; spread on fi

In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. S

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise

In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down

Drain pineapple chunks reserving 1/4 cup of juice. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic. Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pi

Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in i until tender, stirring occasionally. Whisk in orange zest and juice. Bring mixture to a boil, stir, and remove from heat. Reheat sauce when ready to serve. Grill shark kabobs: Soak shark cubes in milk for 1 hour bef

Heat butter or oil in a large skillet over medium-high heat. Add the shallots and mushrooms and cook about 3 minutes, stirring frequently. Add the scallops and salt and pepper, and cook only 2 minutes more, until the scallops are creamy white and have lost their translucency. Remove to

Cook broccoli in boiling water until just soft, 3 to 5 minutes; drain Heat skillet on High; sear scallops on one side until golden, 2 to 3 minutes; turn and sear other side, 2 minutes. Remove and set aside. Reduce to Medium; add 2 tbsp olive oil; add garlic and saut� until soft

Marinate scallops in oil, and garlic for a few hours, wrap scallops in bacon, skewer with toothpicks, and broil for a few minutews,or until the bacon is done

Preheat oven to 350 degrees. Saute seasonings until soft. Add shrimp and cook until pink. Then add crab meat, mushrooms, soup, wine, parsley and bread crumbs. Thicken as desired, with the bread crumbs. Add a little at first and then gradually add more, as might be needed. Pour into pie shel

In large bowl, mash salmon with juices and bones, stir in celery, onion, eggs, milk, paprika, 1/2 tsp salt, pepper and tarragon until well mixed. In greased 8-cup casserole, arrange half of the potato slices, sprinkle with remaining salt. Pour salmon mixture over top, layer with remaining p

Cook manicotti shells according to package directions. Do not over cook. In a bowl mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place shells on top. Spread the remaining sauce over the top of

Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon and salt and pepper. Set aside in the fridge to marinate at least 1 hour. Meanwhile, place the shallots, tomato, and mango in a food processor or blender, blend until smooth. Add fish stock or water

Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened.

Combine first 6 ingredients. Marinate shark chunks in this mixture for 30 minutes. Put on grill for 3-6 minutes until done, depending on size of chunks. Serve with rice.