Honey Peppered Salmon (chicken)

2 tablespoons olive oil
2 tablespoons Dijon mustard
3 cloves garlic, pressed or minced
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
2 tablespoons lemon juice
1 tablespoon honey
Salt to taste

2 6 oz. Fillets of salmon or 2 chicken breasts

Mix all ingredients together. Marinade fish for 20 minutes or chicken for 1-4 hours. Bake protien in marinade at 350 until salmon reaches 130 degrees or chicken gets to 165 degrees. You may want to make extra marinade and heat and serve as a sauce in the side.

Adapted from Intercourses cookbook

Crispy Halibut Sandwiches with Lemon Mayo

Ingredients
• 1 large piece fresh halibut (about 12-16 oz, 1 1/4 inches thick)
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 cup milk
• 1 1/2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• 2 teaspoons Old bay Seasoning
• Extra-virgin olive oil
• 1/2 cup mayonnaise, store-bought
• ½ lemon, juiced
• ¼ cup fresh parsley leaves, finely chopped

Pat halibut dry and cut into 2 sandwich sized portions. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt, pepper ,and Old Bay. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature for 10-15 minutes to let the coating set.

Mix mayo with lemon juice and parsley. Season with salt and pepper. Set aside.

Heat olive oil in a cast iron skillet until moderately hot. Fry each piece of halibut for a few minutes on each side until the coating is golden brown and the fish bounces back when you press your finger into it at the thickest part. Make sure not to overcook.

Spread mayo on toasted bread. Top with lettuce and a ripe tomato slice.

Whole Trout en Papillote (in a package)

This is one of the most spectacular fish dishes I have ever had the pleasure of eating. The meat is so moist, tender, and so flavorful. Even if you think that trout is not your favorite...you may want to try this and reconsider.

Whole Trout en Papillote

Recipe from Cooking for a Quarterback by Yolanda Banks and Levon Porter , Brown Publishing. (FoodNetwork)

Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
15 min

Level:
Easy

Serves:
2 servings

Ingredients

* 2 whole trout, dressed
* Salt and pepper
* 1/2 cup sliced sweet yellow onion
* 2 handfuls fresh herbs (thyme, parsley and rosemary)
* 3 tablespoons lemon-shallot butter, recipe follows
* 1 lemon, sliced
* 2 tablespoons dry white wine
* 1 tablespoon extra-virgin olive oil
* Parchment paper

Directions

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
Lemon-Shallot Butter:

* 1 stick unsalted butter, softened
* 1 lemon, zest finely minced
* 1 small shallot, finely minced
* Salt and pepper

In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

Yummy Salmon

Ingredients
2 T Honey
½ t. Cayenne
3 cloves garlic
1 t coriander
2 T. dijon
2 T lemon juice
¼ c. olive oil
Directions
Put all ingredients in a bowl mix well. Marinade salmon in a zip lock bag or covered in a container depending on the size of your Salmon fillets for 30-60 minutes. Bake at 350 for 10-12 minutes