Orange Vinaigrette (from the Four Seasons in Palm Beach, FL)

1 cup Orange juice concentrate
2 tablespoons Dijon mustard
1 tablespoon Champagne or white wine vinegar
1 cup Salad Oil
1 teaspoon sesame oil (plain, not toasted)
Water to adjust thickness
S&P to taste

Blend orange juice, mustard and vinegar. Slowly drizzle in 2/3 salad oil to emulsify. Check seasoning and if needed add more mustard, vinegar, and add salt and pepper. Add sesame oil and re-check seasoning.

The chef served this drizzled over red snapper which was garnished with a fruit salad (mango, pineapple, papaya, etc.) This is also great to dress some simple greens as a side dish, on over a fruit salad, or brushed/drizzled over grilled chicken or fish.

Mediterranean Tuna

2 cans albacore tuna
EVOO to taste
1-2 tablespoons minced capers
1-2 tablespoons chopped Italian parsley
zest of 1/2 a lemon
fresh ground pepper and pinch of salt

Makes a delicious and fresh tasting tuna sandwich. Great on top of greens for a fabulous salad.

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.