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Halve the lobster lengthwise. Heat 1/2 of the oil in a Dutch oven, season the lobsters and cook meat side down for 2 minutes. Turn and cook for 2 minutes more. Remove to bowl

Add the rough chopped onions and the carrots to the Dutch oven and cook until lightly browned. Add the fish heads and bones with the celery, parsley stems, peppercorns and a couple pinches of salt. Remove the meat form the claws and tail. Slice the meat and return the shells to the pot. Add the water, bring to a boil and reduce to a simmer for 30 minutes. Strain the stock. Wipe out the pot

While the stock is simmering, make a sofrito {seasoning}. In a skillet, heat a couple tablespoons of oil and add the peppers and garlic. Cook for 5 minutes until lightly browned and transfer to a mortar with a slotted spoon. Add the onions and cook to the pan and cook until lightly browned.

Add the squid and green peppers and cook for 5 minutes longer. Add the tomatoes and salt and cook for 15 minutes longer. Add the saffron and pimenton and stir to combine.

Create a picada. In a mortar with the garlic and peppers, add the almonds and parsley with a little stock to create a fine paste.

To the pot add the sofrito and the stock. Stir in the picada and bring to a boil. Add the rice and lobster meat. Bring back to boil, reduce to simmer uncovered for 10 minutes. Check the seasoning, adjust with salt and pepper if necessary. Cover and reduce the heat to the lowest setting possible of 10 minutes more. Test the rice should be al punto (to the tooth). Cook longer if necessary.

Ladle into bowls.

Description: "Soupy rice with lobster"

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Bacon wrapped Scallops

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 pound sea scallops

1 pound bacon

1 each lemon juiced

2 tablespoons olive oil

fresh ground black pepper

bamboo skewers or long toothpicks

salt

Mix lemon juice, pepper and salt in bowl. Add scallops, turn to coat, cover and refrigerate for no more than 1 hour

Bring a pot of water to a boil. Add the bacon strips and blanch for 30 seconds, drain.

Wrap each scallop with bacon, pin with toothpick or slide onto bamboo skewers..

Spray a broiler pan with oil, place wrapped scallops on broiler pan and broil until golden brown ( about 5 minutes per side) and bacon is done.

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Baked Flounder with lemon butter

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each flounder fillets -- 6 to 8 ounces each

4 tablespoons shallots -- minced

1/4 cup white wine

1/4 quart heavy cream

1/2 each lemons -- juiced

1/4 pound Butter -- softened

5/8 tablespoon flour

Salt -- to taste

white pepper -- to taste

Preheat the oven to 400°

In a sauté pan over medium high heat, add shallots and white wine. Bring to a boil and continue cooking until the volume has been reduced to the consistency of a syrup

Off the heat, add the heavy cream and lemon juice. Reduce the volume by half, reduce the heat to low.

Cube the butter and place in a shallow bowl. Sprinkle the flour over the butter and toss to coat the butter

Whisk or swirl the pan to incorporate the butter into the cream over low heat

Strain the sauce and season with salt and white pepper. Keep the sauce warm.

Grease a lipped baking sheet and place the fillets skin side down on the sheet. Season with salt and pepper and bake for about 8 minutes, remove from the oven.

Carefully transfer the fillets to plates, ladle 2 ounces of sauce over each.

Garnish with lemon slices, fresh parsley or dill

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Baked parmesan fish fillets with Orecchiette

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound orecchiette

1/3 cup parmesan cheese -- grated

1 tablespoon flour, all-purpose

1 tablespoon fresh thyme -- leaves removed

8 each white fish fillets -- flounder, snapper, sole

1/4 cup olive oil

1 each yellow onion -- diced

1 cup white mushrooms -- sliced

1/2 cup scallions -- sliced

2 cloves garlic -- minced

Cook the pasta as directed. Drain, coat with oil and hold warm

Preheat the oven to 425°

Place the cheese, flour and thyme in a zip lock bag. Place the fish in the bag and toss to coat, squeezing the fish gently to embed the coating, transfer to baking sheet. Bake the fish for 10 minutes -- more or less

In a heavy skillet, heat the oil. Add the onions, mushrooms, scallions and garlic. Cook over medium high heat until tender, about 5 minutes.

Carefully drain the liquid from the sauce over the pasta and toss to coat.

Portion the pasta on a plate, arrange the fish over the pasta and top the fish with the onion mushroom mixture

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Baked Salmon with Roasted Tomato Vinaigrette

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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16 each plum tomatoes -- cut in half, seeded

4 pinches thyme -- chopped

4 tablespoons vegetable oil

4 tablespoons Cider vinegar

4 tablespoons Dijon mustard

1 cup olive oil

Salt and pepper -- to taste

4 salmon fillets -- 8oz cut

Preheat oven to 450°

Coat the tomatoes in the vegetable oil, thyme, salt and pepper. Place on lipped baking sheet cut side down. Roast at 450° for 15 minutes or until the skins of the tomatoes browns and splits.

In a blender, purée the cider vinegar, Dijon mustard and roasted tomatoes. With blender running, slowly drizzle in the olive oil to form an emulsion.

Reduce the oven temp to 375°

Oil pan, place salmon on pan, brush top with oil and season with salt and pepper, bake for 25 minutes

Place the salmon on plates and spoon sauce over fish.

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Baked Stuffed Whole Rockfish (striped bass)

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 4-5 pound rockfish -- dressed

1 tablespoon lemon juice

Skipjack oyster dressing

4 tablespoons butter -- melted

Wash and dry fish thoroughly. Sprinkle inside the cavity with salt, pepper and lemon juice.

Place in shallow pan lined with foil. Stuff cavity with stuffing and press to close.

Brush the fish with melted butter and bake at 350° for 45-60 minutes.

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Baked Tuna with tomatoes and green olives

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 6 oz tuna steaks

salt and pepper

1 small onion -- diced

1 rib celery -- sliced thin

28 ounces crushed tomatoes

1/4 teaspoon crushed red peppers

1/3 cup pitted green olives -- chopped

2 Cups Water

1 Teaspoon Salt

1 1/2 Cups Couscous

4 Tablespoons Olive Oil

Preheat the oven to 450°

In a large skillet, heat the oil over high heat. Season the steaks with salt and pepper

Sear the tuna for 2 minutes each side and transfer to baking dish

Reduce the heat to medium and in the same skillet, add the onions and celery and cook for about 4 minutes. Add the crushed tomatoes and red peppers...stir to blend. Reduce heat to low, cover and let simmer for 15 minutes.

Stir in the olives and adjust seasoning.

Pour the sauce over the tuna, cover the dish with foil and place in center oven and bake for 30 minutes.

Bring water to a boil, add salt, stir in couscous. Cover, remove from heat and let sit for 5 minutes. Remove cover and fluff with fork, drizzle with olive oil.

Spoon couscous just off center on plates. Transfer the steaks to plates slightly over couscous and spoon the sauce over the tuna.

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Bar aux raisins

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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16 each scallions -- roots trimmed

2 cups fumét -- or seafood stock

1 1/2 cups sauternes

4 4 oz sea bass fillet

4 large white mushrooms -- sliced thick

4 ounces butter -- cut into small pieces, chill

1 pound seedless grapes -- peeled and halved

1/2 each lemon

salt and white pepper

Trim the green parts off the scallions leaving 2" of light green parts attached to white bulb. Slice 1/3 of the green parts thinly at an angle and discard rest.

Bring stock and 1/4 of the wine to simmer in large skillet. Add the fish and partially cover. Reduce the heat to poach the fish for 5 minutes. Transfer the fish to shallow bowls and cover to keep warm. Leave poaching liquid in skillet.

Add the remaining wine to the skillet and bring to boil. Reduce the liquid by boiling to just thick enough to coat back of spoon.

Add scallions bulbs and mushrooms and simmer for 10 minutes, remove scallions and mushrooms and divide among bowls.

Bring the liquid back to boil.

Remove skillet from heat and whisk in butter until smooth.

Add the grapes and the juice from a lemon, swirl pan and season with salt and white pepper. Divide among bowls and garnish with sliced scallion greens.

Description:

"Seabass with grapes"

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Brochets Grillés Aux Noix

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 Ea Pike -- about 1.5 # each

Salt and Pepper

1 Sprig Fresh Thyme

6 Sprig Fresh Flat Leaf Parsley

4 Sprig Fresh Tarragon

1 Ea Bay Leaf -- crumbled

4 Ea Shallots -- minced

1 Tbsp Walnut Oil

1 Tbsp Fresh Lemon Juice

24 Ea Walnut Halves

5 Ozs Butter

Scale and gut fish. Wash and pat dry, season with salt and pepper. Place in shallow pan

Remove the leaves from the thyme, parsley and tarragon and set aside. Save the stems

Rough cut the shallot and place in food processor. Add the stems and shallots

Add the oil and lemon juices and purée. Pour over fish and marinate, turning every 10 minutes for one hour

Preheat the grill. Rough chop the walnuts and finely chop the herb leaves, set aside

Remove the fish from the marinade and grill for 15 minutes turning every 3 minutes - baste as you turn

Melt the butter in a saucepan, add the walnuts and herbs heat through.

Remove fillets form fish, serve with sauce.

Description:

"Grilled Pike with walnuts"

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Cajun Blue Crabs

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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8 pounds Blue Crabs, Or Lake Crab, Whole, Fresh

3/8 cup Crab/Shrimp Boil

2 gallons Water

Place the crabs in a large pot. Cover the crabs with water. Remove crabs.

Add the crab boil mix to the water and bring to a boil.

Add the crabs, bring back to a boil, turn off heat and set sit covered for 15 minutes.

Eat or place in ice bath to chill.

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Calamari Provençale

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds squid -- cleaned

1/2 quart peanut oil -- for frying

1/2 quart milk

1 each eggs -- well beaten

1 cup flour, all-purpose

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1/2 tablespoon fresh flat-leaf parsley

1/2 clove garlic -- minced

1 each plum tomatoes -- peel, seed, mince

2 each scallions -- chopped

1/4 cup mushrooms -- quartered

1/2 clove garlic -- minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon fresh lemon juice

1/2 teaspoon dry vermouth

Place squid in large bowl, cover with milk. Let stand 3 hours. Drain through strainer and discard the milk.

Pour peanut oil into a large pot and bring to 375° while preparing the calamari

Add the eggs to the squid and toss to coat.

Combine the flour, salt and pepper in medium bowl.

Dip squid into flour mixture, coating completely and shaking off excess.

Arrange in single layer on baking sheet.

Deep fry squid until golden, drain on paper towels

Melt 1/2 the butter in skillet, add parsley and garlic and cook over medium high heat. Add squid and toss to coat, transfer to dish and keep warm

In skillet, bring the heat to high and melt the remaining 1/2 butter. Add tomatoes, scallions, mushrooms, garlic, thyme and seasoning, cook for 3 minutes. Deglaze the pan with the lemon juice and vermouth. Spoon sauce over squid and serve.

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California maki

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

2 tablespoons wasabi -- prepared

2 each English cucumber

2 each avocado

16 legs snow crab

8 sheet nori

8 fluid ounces water

Cook rice as directed

Remove ends from cucumber and cut into quarters lengthwise. Carefully, run the edge of the knife blade under the seeds from end to end and discard seeds. Slice cucumber into long strips about 1/4" wide

Halve the avocado and remove the pit. Push a spoon between the skin and the flesh at the narrow end and working around the edge to the center, pry the flesh from the skin. Slice the avocado into strips

Crack the snow crab legs and remove the flesh in one piece if possible

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice. Lay a strip of cucumber at bottom. Lay strips of avocado next to the cucumber and top with the crab. Roll up.

Brush top with water and roll to seal.

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Cedar Planked Salmon with Maple Glaze

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2/3 cup Pure maple syrup

1 1/3 tablespoons Fresh Ginger Root -- finely grated

2 2/3 tablespoons Lemon juice

2 tablespoons Soy sauce

1 teaspoon Garlic -- Minced

2 each Cedar plank

4 each salmon -- 6 oz potions

1 bunch Scallions -- Greens only

In a small but heavy saucepan, simmer maple syrup, ginger root, lemon juice, soy sauce and garlic until reduced and thickened, about 30 minutes. Let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat the oven to 400° . If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on the plank or in baking pan to form a bed for the fish.

Put fish, skin side down, on scallion greens and brush with glaze. Season the fish with salt and pepper and roast in middle of oven until just cooked through, about 15 minutes +/- .

You can also substitute sea bass, halibut or sword fish.

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Cioppino Bazzuro

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/2 cup Olive Oil

4 ounces Butter

1/2 each Onion -- chopped

1 medium Carrots -- clean and chopped

1/2 each Celery Rib -- chopped

1/2 each Green Bell Pepper -- cleaned and chopped

1/2 each Leek -- white only chopped

1/4 each Fennel Bulb -- chopped

28 fluid ounces Crushed Tomatoes

1 tablespoon Tomato Paste

4 cups water

2 each Bay Leaves

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Basil

1 pinch Cayenne

1 clove Garlic -- minced

3/4 pound firm White fish, Halibut, Cod, Sea Bass

8 each Sea Scallop

8 each Shrimp -- 16-20

1/4 pound Bay Shrimp

1/2 cup Flour -- 1-2 cups

6 ounces Crab Meat

1 cup Dry White Wine

8 each Manila Clams -- or other small clam

1/4 bunch Parsley -- chopped

In a stock pot, heat olive oil and the butter. Pour 1/2 of the melted mixture in a bowl for later use in this recipe

Sauté onions for 1 minute, add celery and a pinch of salt and pepper, stir, add carrots and a pinch of salt and pepper, stir, add leeks and a pinch of salt and pepper, stir, add fennel and a pinch of salt and pepper, stir for 4 minutes

Add crushed tomatoes, tomato paste, water, the dried herbs cayenne and garlic. Season with salt and pepper

Bring to a boil, reduce heat and cover for 2 hours, stirring occasionally

Heat the reserved oil/butter mixture in sauté pan

Place the flour in a zip lock plastic bag and dredge the fish and shrimp in flour and sauté to golden brown, transfer to the soup pot. Add the crab to the soup pot.

Deglaze the pan sauté pan with wine, add the clams and cover. Steam the clams until shells open, throw away any that don't open.

Add the clams to pot and strain wine/broth into pot. Season and serve in bowls dividing the items equally among bowls.

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Coquilles Saint-Jacques D' Normandie

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Pound Sea Scallops

Salt and Pepper to Taste

8 Ounces Mushrooms

3 Ounces Heavy Cream

2 Each Egg Yolk

2 Ounces Butter

2 Each Shallot -- minced

1 Ounce Calvados

1 Cup Dry White Wine

Rinse and pat the scallops dry

Trim the stems from the mushrooms and mince. Slice the caps

Beat the egg yolks and mix with the cream

Melt the butter in a preheated skillet and cook the shallots and mushrooms over very low heat for about 5 minutes.

Season the scallops with salt and pepper and arrange in the pan. Cook for 30 second each side and then flambé with the calvados. When the flames subside, remove the scallops to gratin dishes.

Pour the wine into the skillet and boil over high heat until reduced by 2/3.

Whisk the reduced liquid into the egg mixture, then return to the skillet and cook over low heat to thicken - do not boil.

Preheat the broiler

Pour the sauce over the scallops and broil close tot he heat source for a minute or so to brown the top

Description:

"Scallops prepared in the style of Normandy"

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Coquilles St Jacques a la Provençale

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 ounces butter -- divided

3 ounces yellow onion -- minced

1 each shallot -- minced

1 clove garlic -- minced

2 # dry sea scallops -- dry

2 tablespoons olive oil

1 cup flour

1 each bay leaf

1/8 teaspoon dried thyme

2/3 cup white wine

3 ounces gruyere cheese -- shredded

Divide butter

Heat 1/2 of the butter in a sauté pan over medium heat and cook the onions, shallots and garlic until tender but not browned, set aside.

Pat the scallops dry, slice in 1/4" thick slices. Just before cooking, season with salt and pepper (very important not to do this too early as it will leech out all liquid from scallops)

Heat olive oil in sauté pan, dredge scallops in flour and sauté for 1 minute per side.

Transfer the scallops to shells or gratin dishes.

Return the onion/shallot mixture to the pan, add the bay and thyme then deglaze with white wine and simmer for 5 minutes. Discard the bay leaf, divide mixture among shells or dishes.

Top with cheese and dot with melted butter.

Place under broiler to brown cheese slightly.

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Coulibiac

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Eastern European Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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For pastry

1 1/2 teaspoons active dry yeast

1 1/2 cups milk -- warm

10 tablespoons butter -- melted and divided

3 each egg yolks

2 tablespoons sugar

3/4 teaspoon salt

5 cups flour, all-purpose -- more or less

1 each egg -- beaten

For the crepes

1 each egg -- separated

1 1/4 cups milk

5 tablespoons butter -- melted

1 cup flour, all-purpose

1 pinch salt

1 pinch sugar

For filling

6 tablespoons butter -- divided

1 each yellow onion -- minced

1 pound sturgeon fillet -- skinned

1/2 pound button mushrooms -- sliced thin

1 tablespoon fresh lemon juice

1 1/4 cups fish stock

1 1/2 pounds salmon fillet

1/2 cup long-grain white rice

1 tablespoon fresh dill weed

1/2 pound butter -- melted

Dissolve the yeast in 1/4 cup of warm water and let rest for 10 minutes until foamy.

In a stand mixer with a dough hook, place the yeast mix, milk, 6 tablespoons melted butter, sugar, salt and mix well. Add the flour and run at medium speed until dough forms. Continue to run to knead for 10-15 minutes. Transfer to greased bowl and cover with plastic wrap and allow to raise for 2 hours or until doubled. Punch down and cover again for 45 minutes to rise until double again.

While the dough is raising, make the crepes. Whisk the egg yolks and milk together, then whisk in 4 tablespoons of melted butter. Add the flour, salt and sugar and whisk until smooth. Set aside for 30 minutes.

After 30 minutes, whisk the egg whites in a clean bowl until stiff, fold into crepe batter.

Heat a non-stick or crepe pan, add enough melted butter to coat the pan and pour off excess. Add 1/4 cup of batter to pan and swirl the pan to coat surface. Cook for 30 seconds and turn to cook for 30 second more. Transfer to plate. Make at least 8 crepes.

For the filling. Heat 2 tablespoons of butter in large skillet and cook the minced onions until soft, about 5 minutes, transfer to bowl.

Add a couple of tablespoons of butter to the skillet and add the sturgeon, season with salt and pepper and cook over medium heat for about 5 minutes each side, turning once. Transfer to plate

Wipe out the skillet, add a couple of tablespoons of butter, melt and add the mushrooms. Season with salt and pepper and cook until soft (about 5 minutes). Transfer the mushrooms to a bowl with a slotted spoon to reduce the amount of liquid. Add the lemon juice to the mushrooms and stir to coat.

Add 1/2 cup of fish stock to the mushroom liquid in skillet and add the salmon fillet, skin side down, cover and cook for about 8 minutes. Transfer the salmon to a plate and remove the skin.

Pour the cooking liquid into a measuring cup and bring the volume up to 1 cup, transfer to a sauce pan with cover. Bring to boil, add rice, cover and cook over lowest setting for 15 minutes. Remove and let sit for 5 minutes more. Transfer to bowl with onions.

Flake the sturgeon and add to the bowl of onions and add the dill, salt and pepper to taste and mix well.

Divide the dough in 1/2 and roll out to a 12 x 15 rectangles. Transfer 1 side of the dough to a lined baking sheet. Cut 3 1/2" vet circles into the dough and cover with damp towel.

Place the dough WITHOUT the holes on a lined baking sheet. Place two or three crepes in the center of the dough. Spread 1/2 of the rice/sturgeon mixture over the crepes, then scatter 1/2 of the mushrooms on top.

Place the salmon on top of the mushrooms, top with the remaining mushrooms and then the remaining rice mixture.

Place two or three crepes on top and press down lightly to compress filling. Brush the edges of the dough with water and place the other dough (with holes) on top and roll the edges and crimp to seal. Decorate the top with cut dough and brush with egg wash.

Set aside for 30 minutes, uncovered with a clean dry kitchen towel to rise. Preheat the oven to 400°.

Place the coulibiac into the oven for 10 minutes, reduce the heat to 350° and bake for 30 minutes. Remove and brush with melted butter. Cover with clean dish towel and let rest for 25 minutes.

Description:

"Savory fish pie - Russian"

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Crab Louis

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Salads Sides

Amount Measure Ingredient -- Preparation Method

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1/3 C Chili Sauce

1 Tbsp Onion -- grated

1 Dash Hot pepper sauce

1/3 C Heavy Cream

1 C Mayonnaise

16 Oz Lump Crabmeat -- cleaned

S/P

2 Ea Avocado

1 Ea Lemon

1 Head Leaf Lettuce

2 Ea Tomato -- wedges

In a small mixing bowl, blend the chili sauce, grated onion, hot sauce, heavy cream and mayo.

Add the crab meat and fold to combine. Season with salt and pepper

Split the avocado and remove the seed. Carefully remove the flesh from the skin and slice. Drizzle with lemon juice to keep the avocado from browning

Clean and place lettuce leaves on a plate. Portion the crab mix on lettuce, garnish with tomato wedges and avocado slices.

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Cracked pepper seared tuna Niçoise salad

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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6 8 oz tuna steaks -- grade A

2 tablespoons cracked black pepper

2 tablespoons kosher salt

2 tablespoons fennel seeds -- cracked

Dressing

1 tablespoon anchovies -- minced

1 tablespoon shallots -- minced

2 tablespoons capers -- minced

2 cloves garlic -- minced

1/4 cup red wine vinegar

1 cup extra virgin olive oil

1 tablespoon cracked black pepper

1 tablespoon kosher salt

4 ounces spring mix

6 each eggs, hard-boiled

1 each red bell pepper -- roasted

1 each yellow bell pepper -- roasted

6 each red bliss "B" -- cut in 1" pieces, roasted

6 each artichoke hearts

1 cup grape tomatoes -- halved

Combine black pepper, fennel and salt. Coat tune both sides.

Heat the oil in a sauté pan or skillet and sear for 30 seconds on each side, set aside.

Prepare the dressing: Whisk together the anchovies, shallots, mustard, capers, vinegar, oil and season with pepper and salt. Add the greens and toss to coat

Divide greens on 6 plates, arrange other ingredients on plates, reserve some dressing.

Slice tuna thin and fan over salad, drizzles with dressing

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Crawfish Bordelaise Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Sauces

Amount Measure Ingredient -- Preparation Method

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1 each shallot -- minced

2 cloves garlic -- pressed

1 teaspoon Chris's Spicy Seafood Seasoning

1/2 cup dry red wine

1/4 pound crawfish tail meat

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 1/2 cups veal glace

2 tablespoons butter

1 each scallion -- chopped

Place shallots, garlic and seasoning in small pan over high heat for 30 seconds

Add the wine and bring to boil.

Add the tails and return to boil. Stir in glace and return to boil, cook 1-2 minutes

Remove from heat and add butter. Swirl the pan to incorporate butter, add scallions, keep warm or serve immediately

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Crawfish Compound Butter

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Onion -- minced

1 each Lemon -- juiced

1 1/2 sticks Soft Butter

Salt to taste

4 ounces Boursin Cheese

1/2 pound Crawfish -- meat

Place the onion, lemon juice, butter and cheese into a bowl and mix well. If using a food processor, pulse to combine.

Blend in the cooked crawfish tails.

Place a length of plastic wrap in the counter. Transfer the butter mix to the plastic wrap.

Form a log of the butter mix about 1 inch in diameter in the center of the wrap lengthwise

Fold the bottom over and roll the butter up. Place in the refrigerator until chilled and firm

Slice off portions as needed. Store the unused portion in freezer.

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Crawfish Etouffee

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 ribs Celery -- chopped

1 1/4 each Onion -- chopped

3/4 clove Garlic

1 each Green Bell Pepper -- chopped

3/8 bunch Scallions -- sliced separated

1/4 cup Lard

1 each Red Bell Pepper

1/4 tablespoon Hot pepper sauce

3/8 tablespoon Worcestershire Sauce

1 1/4 pounds Crawfish Tails

Chop all the vegetables into 1/2 inch pieces

Heat the lard in a heavy pot. Add the vegetables and cook for about 5 minutes without browning, season with salt and pepper

Add the hot sauce, Worcestershire and crawfish tails, stir to blend, cover and simmer over low heat for 20 minutes

Remove from the heat and let stand, covered for 30 minutes

Serve over rice.

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Creole Crab Pie

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Butter

1 each Onion -- diced

1 each Green Bell Pepper -- diced

2 ribs celery

1 bunch Scallions -- sliced

1 clove Garlic -- minced

1 pound Crabmeat -- cleaned

1/2 tablespoon Chris's Spicy Seafood Seasoning

For Crust

1 cup Flour

1 tablespoon Dry Milk

1 teaspoon Sugar

1 teaspoon Salt

1/4 teaspoon Baking Soda

1 cup Milk

3 each eggs

1 tablespoon Butter -- melted

1 pound Cheddar Cheese -- shredded

1/2 each Lemon -- zested and juice

Preheat oven to 400°

In a skillet or sauté pan, melt the butter and cook the vegetables until softened, remove from the heat.

Add the crab and seasoning and stir to combine

For crust batter, combine the flour, dry milk, sugar, salt and baking soda in one bowl and combine the milk, eggs and butter in another

Mix together, and divide among 6 oven proof containers ( or can be made in one container, family style)

Divide the crab mix into equal portions and place over batter (don't divide if serving family style)

Sprinkle with lemon juice, then top with cheese and lemon zest

Bake covered for 35 minutes, uncover pan, and increase heat to 400° for 5 minutes or until browned.

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Creole Stuffed Mirliton

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each mirlitons -- aka chayote

2 tablespoons clarified butter

1 each onion -- diced

1 clove garlic

1 each green bell pepper

1/4 cup clarified butter

1 cup fresh bread crumbs

2 tablespoons flour, all-purpose

2 cups light cream

1 pinch cayenne

1 pinch sage

8 ounces crab meat

2 each scallion -- minced

1/3 cup parmesan cheese

Halve the mirlitons lengthwise. Remove the pit. Simmer the halves in salted water until soft, about 25 minutes. Remove and cool

Melt the clarified butter in a skillet and cook the onions for 2 minutes, then add the garlic, then the bell peppers and cook until well browned. Add the flour and cook to create a brown roux. Add the cream and cook for about 15 minutes, until thickened. Season with salt, cayenne and sage, cool

In a separate pan, sauté the breadcrumbs until golden brown.

Scoop out the flesh to 1/2 inch of all sides of the mirlitons. Chop the flesh

Combine the mirlitons flesh, crab meat, 3/4 of the cooked breadcrumbs, the scallions and the vegetable sauce. Fill the halves of the mirlitons and place in baking dish on lipped sheet tray.

Mix the remaining breadcrumbs with the cheese and sprinkle on top of each of the stuffed mirlitons.

Bake at 425° for about 15 minutes, or until heated through

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Crevettes Au Cidre

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 Cups Apple Cider

2 Pounds Shrimp -- cleaned and deveined

2 Tablespoons Coarse Sea Salt

Fresh Ground Black Pepper

1 Each Baguette

1/2 Pound Butter

Bring the cider to a boil, stir in the salt then add the shrimp

Return to a boil, remove from the heat for 2-5 minutes (2 min for 30-41 count; 3 minutes 21-25 count; 5 minutes 16-20 count)

Strain and arrange in shallow bowl. Grind abundant pepper onto the shrimp and serve with bread and butter

Description:

"Shrimp in cider - Normandie"

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Daufuskie Island Fried Crab Rice

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups long-grain white rice

2 1/4 cups warm water

1 pinch salt

2 strips bacon

1/4 cup vegetable oil

1 stalk celery

1 each green bell pepper -- chopped

1 each onion -- chopped

1 pound crab claw meat

1 pound lump crabmeat

1 tablespoon garlic powder

Wash rice until water runs clear. Place water in pot, bring to boil, add rice, bring to boil, stir, cover, lower heat to lowest setting and cook for 15 minutes

Fry the bacon until crispy in 12" skillet, remove and crumble

Add the vegetable oil to skillet, heat to barely smoking. Add the celery, pepper and onions and stir fry until onions are clear, then add the cleaned crab and cook for 15 minutes until crab begins to brown. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Add the bacon, cooked rice, garlic powder and season to taste

Cover and simmer for 10 minutes

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Deviled crab

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons butter

1/2 cup yellow onion -- minced

1/2 cup green bell pepper -- minced

1/2 cup celery -- minced

1 pound crab meat -- cleaned and flaked

6 tablespoons mayonnaise

4 each scallion -- green parts only, sliced finely

6 tablespoons fresh bread crumbs

1 teaspoon Worcestershire sauce

4 tablespoons fresh flat leaf parsley -- minced

4 tablespoons roasted red peppers -- minced

2 pinches cayenne

1/2 cup water

Preheat oven to 400°

In skillet, heat the butter and cook vegetables until softened.

Transfer to a mixing bowl and add the crabmeat, mayonnaise, scallions, fresh bread crumbs, Worcestershire sauce, parsley, roasted peppers and cayenne, mix well. The mixture should be very moist. Add as much water as necessary.

Fill crab shells or ramekins. Bake in upper third of the oven for 12 minutes or until an internal temperature of 145°.

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Down Island Coconut Shrimp

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Caribbean

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Shrimp -- 16-20

1 C Flour

3/4 Tsp Baking Powder

1/2 Tsp Curry Powder

1/4 Tsp Salt

1 1/2 C Milk

2 Cups shredded fresh coconut meat -- not baking coconut

1 quart vegetable oil for frying

Ginger Lime Dip

Clean shrimp, leave tails on. Down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Rinse under water to remove the vein.

Combine the flour, baking powder, curry and salt and whisk to blend well. Whisk in the milk to form a thick batter. Dry the shrimp well on a towel and dip the shrimp in the batter, drain off excess and dip into the coconut turning to coatg completely. Place on cookies tray until all shrimp are coated

In a deep, heavy pot, place the vegetable oil. The level of the oil should not exceed 2" in depth. For safety reason, there should be about 6 inches from the surface of the oil to the rim of the pot. You need a lot of room because the oil may bubble (due to moisture) over a short pot and cause a fire.

Using a deep-frying, candy or probe thermometer, bring the oil to 350°

If you don't have a thermometer, heat the oil until a wooden spoon dipped into the oil bubbles

Deep fry to golden, drain on paper towels and serve with Ginger Lime sauce

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Escargots à la Bourguignon

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ounces Unsalted butter -- Softened

3 Cloves Garlic -- Minced

1/4 Cup fresh flat leaf parsley -- Minced

1 Each Shallots -- Minced

2 Teaspoons Kosher salt

1/2 Teaspoon Fresh ground pepper

1 Pinch freshly grated nutmeg

1 Tablespoon Dry white wine

1 Teaspoon Cognac

24 Each Snail shells -- Cleaned

24 Each Giant snails, canned

In a stand mixer with a paddle attachment, beat the butter, garlic, parsley, shallots, nutmeg, wine and cognac. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least four hours

Preheat the oven to 400°

With a small spoon, fill each snail shell with about 1/2 tsp. of the butter mixed. Place one snail into each shell, and top each snail with a half a teaspoon of the butter mixture

Arrange the snails butter side up and bake until the butter sizzles ~ ten minutes

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Farfalle with white clam sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 pound farfelle

16 ounces chopped clams

1/4 cup olive oil

2 cloves garlic -- minced

2 tablespoons flour, all-purpose

1/3 cup dry white wine

1/2 teaspoon crushed red pepper

3 tablespoons fresh flat-leaf parsley -- minced

Drain the juice from the clams and reserve the juice

Heat the olive oil in a heavy skillet

Add the garlic and cook while stirring for 1 minute

Add the flour and stir for 1 minute

Add the reserved cooking water, white wine and reserved clam juice and whisk until thickened slightly

Add the clams, pepper and parsley and simmer for about 15 minutes

Bring a pot of salted water to a boil. The rule of thumb is 7 quarts of water per 1 pound of dry pasta. Cook the farfelle per directions. Reserve 1 cup of cooking water for every 4 recipe portions.

Pour the sauce over the Farfalle and toss to combine

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Fiery Catfish Fingers

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Coarse Mustard

2 each Egg White -- lightly beaten

3 teaspoons Hot pepper sauce

3 pounds Catfish -- cut into strips

1 cup Stone ground Yellow Cornmeal

1 cup flour, all-purpose

1 teaspoon Salt

1/4 teaspoon Fresh Ground Black Pepper

Vegetable Oil for frying

Stir together the mustard, egg white and hot pepper sauce. Add the catfish, stir to coat, cover and rest for 1 hour

In a zip-lock bag, mix the cornmeal, flour, salt and pepper

Heat oil in pot or fryer to 350°

Place a handful of fish strips into the bag, close and shake to coat the strips, remove from the bag and place on a baking sheet. Repeat to coat all the fish strips.

Fry for the strips in batches for 2 - 3 minutes until golden and crispy. Drain on paper.

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French Market Seafood Stuffed Bell Peppers

Recipe By: Chris Koch Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each Green Bell Pepper

1/8 cup Veg Oil

1/2 each Onion -- minced

1 rib Celery -- minced

2 cloves Garlic -- minced

2 tablespoons Parsley -- minced

1/3 tablespoon Black Pepper

1 tablespoon Chris's Spicy Seafood Seasoning

1 1/2 cups Tomato -- seeded and diced

1 pound Bay Shrimp

8 ounces Boursin Cheese

1 pound crabmeat -- cleaned

Remove just the very tops of each of the peppers, discard the stem, save the tops, remove seeds, discard the seeds

In a large pot of boiling water, blanch the pepper for 2 minutes and refresh in an ice bath

Mince the tops from the peppers.

Sauté all the minced vegetables in oil until just tender. Mix in the tomatoes, stir in the seafood seasoning

Add the shrimp, stir; add Boursin, stir to melt

When crabs are processed to remove the meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat. Add to the mixture and combine well.

Stuff each pepper, place standing up in baking pan, cover with foil or lid bake at 350° covered for 20 minutes, uncovered for 10 minutes.

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Fried Scottish Gefilte Fish cakes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound haddock

1/2 pound hake

1/4 cup yellow onion -- peel and cut in chunks

1 each scallion -- green part only

2 each eggs -- beaten

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon white pepper

1 1/2 cups matzo meal

vegetable oil for frying

malt vinegar

Cut the fish into 2" pieces. Place in a food processor. Add the onion chunks and pulse until coarsely chopped. Add the scallions and pulse to chop.

Transfer to a bowl and stir in the beaten eggs, sugar, salt and pepper. Add enough matzo meat to form a firm mixture.

Wet your hands and form the mixture into patties. Coat with matzo meal and set aside

Heat the oil to 350° and fry the cakes until nicely browned on both side about 6-8 minutes total

Serve with malt vinegar

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Goan Curried Clams

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each onion -- fine chop

3 tablespoons vegetable oil

6 pounds littleneck clams

3 tablespoons ginger root -- grated

1 1/2 tablespoons paprika

1 tablespoon ground coriander seed

1/2 tablespoon ground cumin

3/4 teaspoon cayenne

1/2 tablespoon salt

1 1/2 cups coconut milk

3 tablespoons fresh lime juice

6 tablespoons cilantro -- minced

3/4 cup coconut, fresh -- grated

Chop the onions finely and scrub the clams.

Heat the oil in a stock pot or Dutch oven with a lid. Cook the onions and ginger root until lightly browned

Add the spices and cook for one minute

Add the coconut milk and bring to gentle boil

Add clams and boil gently, covered until clams are opened (about 6-8 minutes)

Remove any unopened clams and discard

Serve in bowl with cooking liquid, sprinkle with lime, cilantro and grated coconut.

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Grilled Fish Taco

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Aquatic

Sandwiches

Amount Measure Ingredient -- Preparation Method

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2 pounds firm white fish such as catfish, tilapia, striped bass

salt and pepper to taste

5 tablespoons olive oil

8 each flour tortilla -- 6 - 8"

1 cup lettuce -- shredded

1 cup Pico de Gallo - fresh salsa

Guacamole

Heat the grill.

Season the fish with salt and pepper and brush with oil. Grill fish and turn once for about 6 minutes total. Remove to cutting board

Place the tortillas on the grill and turn after 15-20 second and cook on second side for 15-20 seconds

Slice or break the fish into bite sized chunks. Portion the fish among the tortillas and serve with lettuce, pico de gallo and guacamole

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Grilled prawns with drunken vegetable salad

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

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1 tablespoon chili pwder

1 teaspoon ground cumin

1 tablespoon dried cilantro

1 pound prawns -- sub any large shrimp-tiger preferred

2 each plum tomatoes

1 each avocado -- Californian haas

1 each lime -- zest and juice

1 fluid ounce sherry vinegar

5 fluid ounces extra virgin olive oil

1 ounce José cervo

1 each Valencia orange -- zest and juiced

1 tablespoon Dijon mustard

1/2 teaspoon cracked black pepper

salt to taste

1/2 each red onion -- very thin half moons

1/2 each mango -- peel and sliced thin

1/2 cup jicama -- peeled and julienned

2 ounces mesculin mix

4 each bamboo skewers -- soaked in water for 1 hr

Combine the chili powder, ground cumin and dried cilantro

Peel and devein the shrimp leave tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Place in bowl with spices and toss to coat. Skewer four shrimp on each, cover and refrigerate

Quarter the tomatoes and remove the seeds. Slice into strips. Halve the avocado, remove the skin and pit. Halve again lengthwise. Fan each quarter of avocado. The goal is to cut the avocado into strips but leaving the end intact to keep the slices together. Insert the tip of a paring knife near the end of each quarter and draw the knife toward you. Insert the tip into the avocado again about 1/4" from the first cut. Repeat as many times as possible. Sprinkle each warter with lime juice to prevent browning

Whisk together the vinegar, oil, tequila, mustard, orange juice. Adjust seasoning.

Prepare the red onions, mango and jicama. Place in a large mixing bowl and add the dressing, stir to coat.

Grill the shrimp. After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Place the greens on the plates. Top the greens with the marinated mango, onion and jicama on greens. Slip the shrimp off the skewers and arrange on plate. Drizzle with marinate.

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Grilled shrimp with mango salsa

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cloves garlic -- minced or pressed

1 medium yellow onion -- diced

1/4 cup fresh flat-leaf parsley -- minced

1/4 cup fresh basil -- minced

1 teaspoon dry mustard

2 teaspoons Dijon mustard

2 teaspoons kosher salt

1/4 teaspoon fresh ground black pepper

1/4 cup olive oil

1 each lemon -- juiced

2 pounds shrimp -- jumbo - 16-20 count per pound

For mango salsa

2 tablespoons olive oil

1 large yellow onion -- diced

2 teaspoons fresh ginger root -- grated

1 clove garlic -- minced or pressed

2 each mangos -- peeled, 1/4" dice

1 each naval orange -- juiced

2 teaspoons light brown sugar

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1 each jalapeno chili pepper -- minced

2 teaspoons fresh mint leaves -- minced

In a large bowl, combine the first 10 ingredients and stir to combine well. Clean and de-vein the shrimp leaving the tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water. Add the shrimp to the bowl and toss to coat. Let sit a room temp for no more than 1 hour.

After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Meanwhile, prepare the salsa.

Heat the oil in a sauté pan over medium heat. Add the onions and ginger and cook until tender but not browned until the onions are tender, about 5 minutes.

Add the garlic and cook for 1 minute longer.

Add the mangos, reduce the heat to low and cook for 10 minutes. Increase the heat to high

Add the orange juice, sugar, salt and pepper, and jalapeno. Cook for about 5 minutes or until the juice is reduced by 1/2 and thickened.

Remove from heat and stir in mint. Serve warm, room temp or chilled.

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Grilled Swordfish

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/2 cup extra virgin olive oil

1/4 cup fresh thyme -- stripped

1/4 cup fresh parsley -- chopped fine

1/4 cup fresh chives -- chopped fine

1 tablespoon lemon zest

salt and fresh ground black pepper

4 6-8 oz swordfish steak

Whisk together the first five ingredients.

Season the swordfish with salt and pepper and rub into surface. Place the swordfish in a baking dish and pour the marinade over, turn to coat. Let rest for 30 minutes.

Grill over high heat for 5 minutes each side. In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs or metal turner, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled Tuna Steaks Baja

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6-8 oz fresh tuna fillet

2 tablespoons olive oil

1/2 teaspoon garlic -- minced

1 tablespoon shallot -- minced

1 each lime -- zested and juiced

1/4 teaspoon ground cumin

1/2 teaspoon cilantro -- minced

Combine all ingredients in a large mixing bowl, except the tuna. Whisk together.

Add the tuna, turn to coat and let sit covered under refrigeration for 1 hour

Grill for 3 minutes each side. In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Gullah style smuttered shrimp

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white rice

3 1/4 cups water

1 pound shrimp -- peeled and deveined

1 teaspoon paprika

salt and pepper

1 teaspoon garlic powder

1/2 cup bacon fat -- or oil, or blend

1 cup flour, all-purpose

1 each onion -- chopped

1/2 each green bell pepper -- chopped

1 stalk celery -- chopped

2 cups hot water

Get the rice started and then begin working on the shrimp. Rinse rice until water runs clear. Bring water to boil, add rice, bring to boil, cover and cook over lowest heat for 15 minutes. Uncover, fluff with fork, cover for 5 minutes more

Place the shrimp in a large mixing bowl. In a small bowl combine the paprika, garlic, salt and pepper. Sprinkle the shrimp with spices, the toss to coat all the shrimp

Heat oil/drippings in a large skillet.

Place the flour in a resealable plastic bag. Add the shrimp to the flour in batches to coat, shake off the excess and fry the shrimp until browned on both sides. Remove from the oil and drain on paper towels

Drain all but a couple of tablespoons of the frying oil from the pan, add the onion, celery and bell pepper. Cook for 3 minutes, stirring. Add the hot water. Season with salt and pepper. Cover and simmer for 15 minutes

Add the shrimp to the pot. cover, remove for the heat and poach to heat through about 3 - 5 minutes depending on the size of shrimp.

Serve over rice, grits or potatoes

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Huîtres en Beignet

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup flour, all-purpose

1 teaspoon salt

1 each egg

3/4 cup beer

1 1/2 teaspoons extra virgin olive oil

1/4 teaspoon lemon zest

24 each oysters -- shucked, shells and juice reserved

2 cups water

peanut oil -- for frying

1 each lemon -- halve lengthwise then slice in half moons

Mix flour and salt in bowl

In separate bowl, whisk the egg lightly, then add the beer, olive oil and lemon zest. Whisk just to combine.

Add egg/beer mix to flour mix and whisk until smooth. Cover and let rest for one hour.

Pour oil into heavy pot to a depth of 2". Bring to 370°.

While oil is heating, place the reserved oyster juice and water in another large heavy pot over high heat. Bring to boil, add oysters and reduce heat to simmer for 3 minutes. Drain oysters

Dip each oyster in batter and deep fry to golden, about 2 minutes. Drain and place back into clean oyster shell. Squeeze juice from lemon half moon over each.

Serve immediately

Description:

"Oyster Fritters Bordeaux"

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Huîtres Gratinées

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each oysters

rock salt

1 tablespoon garlic -- minced

3 tablespoons butter

2 tablespoons fresh flat-leaf parsley -- minced

4 tablespoons gruyere cheese -- shredded fine

3 tablespoons fine dry breadcrumbs

Preheat the broiler

Place enough rock salt to a depth of 1/2" into a baking dish large enough to hold the oysters. Shuck the oysters and nestle the oysters into the salt.

In a bowl, mix together the garlic, butter and parsley

Place a portion of the butter on top of each oyster. Sprinkle with 1 tsp of the cheese and 1/2 tsp of the bread crumbs

Broil for 4-5 minutes until golden.

Description:

"Broiled stuffed oysters"

Yield:

"12 each"

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Huîtres Grillées au beurre blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each shallot -- minced

1/2 cup dry white wine

4 ounces butter -- chilled

1 teaspoon fresh chervil -- minced

1 teaspoon fresh chives -- minced

1 teaspoon fresh flat-leaf parsley -- minced

salt and pepper

12 large oysters

Preheat grill

In a sauce pan over high heat, place the shallots and white wine. Boil to reduce the volume by 1/2.

Remove from heat and begin whisking or swirling in the butter. Once all the butter has melted, add the minced herbs....keep slightly warm

Place the oysters on the grill, flat side up. Grill until shell open and gently remove the flat shell without spilling the juices. Gently loosen the oyster from the bottom shell and arrange on plates.

Drizzle with butter sauce.

Description:

"Grilled oysters with butter sauce"

Yield:

"12 each"

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Huîtres Rôties au vin blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

rock salt

12 each oysters

6 ounces dry white wine

Preheat oven to 475° and place enough rock salt into a baking dish that will hold the number of oysters to a depth of 1/2 inch.

Nestle the unshucked oysters into the rock salt, flat side up and roast for 10-15 minutes or until the top shell gapes

Carefully remove the top shell and cut the lower muscles to release the flesh

Spoon 1 tbls of white wine over each oyster.

Description:

"Roasted oysters with white wine"

Yield:

"12 each"

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I Got The Blues Crab Cakes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Crab Meat, Lump

1/2 each Green Bell Pepper

1/2 each Red Bell Pepper

1/2 each Yellow Bell Pepper

1/2 each Onion

1/2 cup Mayonnaise

1/2 cup Bread Crumbs

1/2 tablespoon Cajun Seafood Seasoning

2 each Eggs

1/2 cup Flour

1/2 pound clarified butter

1 recipe Sauce Rémoulade

Open and clean crab meat. When crabs are processed to remove the meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Fine dice each of the peppers and the onion.

Mix diced vegetables, mayo, eggs, seasoning and breadcrumbs well

Fold in crab meat trying to keep lumps whole. Form the mix into cakes and refrigerate for 4 hours or overnight, covered

Heat some butter in a heavy skillet. Carefully dredge the cakes in flour, pan fry until golden brown, turn and cook for about 3 minutes

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Jerk Shrimp

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cups scallion -- chopped

1 each scotch bonnet peppers

1 tablespoons soy sauce

1 tablespoons lime juice

2 1/2 teaspoons ground allspice

1 1/2 teaspoons dry mustard

1 each bay leaf -- remove center stem

1 cloves Garlic -- chopped

1/2 tablespoon salt

1 teaspoons sugar

3/4 teaspoon dried thyme

1/2 teaspoon Cinnamon, Ground

72 each Shrimp, 16-20

Add all ingredients except the shrimp together in a food processor and purée until smooth

Place the shrimp into a bowl, add marinate and let sit for no more than 2 hours. The lime juice will 'cook' the shrimp if left in marinate for too long

Skewer the shrimp and grill for 4 minutes, turning often so as not to burn the marinade.

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Lobster Boil

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each lobster

24 each clams

4 each corn on cob, whole

16 each red bliss potatoes -- B size

16 sprigs fresh flat-leaf parsley

16 fluid ounces clarified butter

4 each lemon

Place enough water in extra large pot with steamer to cover bottom by 1 inch

Bring to a boil, add the lobsters, clams, potatoes and corn. Top with the parsley. Cover and boil/steam for 15-20 minutes

Cover a table with brown paper or newspaper and pour the contents of the steamer in the center.

Serve with bowls of butter and lemon wedges.

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Lobster Thermidor

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each lobster -- 1-1 1/4 lb ea

2 tablespoons clarified butter

1/4 cup brandy

3/4 cup heavy cream

2 teaspoons Dijon mustard

1 teaspoon fresh tarragon -- chopped

1 tablespoon heavy cream

1 each egg yolk

Bring a pot of water, large enough to hold the lobsters, to a boil. Carefully lower the lobster into the water and cover. Boil for 6 minutes. Fill a large bowl with 1/2 ice and 1/2 water. Set in sink. Remove the lobsters and immediately place them into the ice water.

When cooled, remove the claws, carefully crack open and remove the claw meat and set aside.

Place the lobsters on their backs on a cutting board. Cut the lobsters in 1/2 from head to tail. Remove the tail meat, add it to the claw meat and rinse the bodies clean. Pat dry and set aside.

Rough cut the meat into 3/4" pieces.

Melt the clarified butter in a large skillet over high heat. Sauté the lobster meat for just 30 seconds. Remove the pan from the heat and add the brandy. Flambé, and return to heat.

Add the heavy cream and mustard, stir, add the tarragon and bring to a boil. Remove from the heat, cover and let steep for 15 minutes.

Preheat the broiler

Whip the remaining heavy cream to very stiff peaks. Whisk in the egg yolk.

Place the shells on a baking sheet, cut side up. Remove the meat from the sauce and divide among the shells. Return the sauce to high heat and reduce by 1/3rd. Remove from heat and whisk in egg and cream mix. Spoon over meat in shells and broil until browned - 2-4 minutes

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Macadamia Nut-crusted Mahi-mahi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup bread crumbs

1/2 cup finely chopped macadamia nuts

1 pound mahi-mahi -- 4 pieces

1/4 cup flour, all-purpose

1 each egg -- beaten

1 cup vegetable oil

Combine the bread crumbs and nuts in a shallow dish.

Season the fish with salt and pepper. Dredge in flour, dredge in egg and coat with nut mixture

Heat the oil in a heavy skillet and fry the fish for 2-3 minutes on each side.

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Mandarin Style Whole Fish

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons White Wine Vinegar

4 teaspoons Ground Turmeric

2 tablespoons Vegetable Oil

2 pieces Ginger Root -- julienned

4 each Scallions -- 2" pieces

2 cloves Garlic -- slice thin

2 each Whole Red Snapper 2-3 Lb -- clean and scale

In a small bowl,combine the vinegar and turmeric to form a paste, set aside

Heat the oil in a wok until it is smoking hot, add the scallion, garlic and ginger for 30 seconds

Add the paste, cook for 30 seconds, add 1 1/2 c water, bring to boil then reduce for 2 minutes

Slide the fish into broth, return to simmer and cover for 15-20 minutes, turning at 10 minutes

Transfer to platter and spoon broth over, garnish with julienne scallions.

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Marinated Ahi Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces soba noodles

Marinade

1/3 cup soy sauce

1/4 cup water

4 tablespoons fresh ginger root -- grated

1/3 cup brown sugar

1/3 teaspoon crushed red pepper

1/3 cup fresh basil -- minced

1/3 cup fresh Chinese parsley -- minced

4 6 ounce ahi tuna steaks

Vinaigrette

1 teaspoon dashi base

2/3 cup sugar

1/3 cup brown rice vinegar

4 ounces pickled ginger

2/3 tablespoon fresh ginger root -- minced

1/2 cup vegetable oil

2 tablespoons vegetable oil

2/3 bag spring mix

2 each carrots

1 1/3 each beets

2/3 bunch radish

Combine soy, ginger, brown sugar, crushed peppers, basil and cilantro in blender. Puree; set aside 2 ounces of marinade for a dressing

Cook the soba noodles, toss with reserved dressing and chill.

Pour the marinate over the tuna and let stand for five minutes.

Prepare vinaigrette. Place all the ingredients in a blender except the oil and puree. With blender running, drizzle in the oil to emulsify.

Heat the oil in a skillet or large sauté pan. Sear the tuna for 1 minute per side. Cool briefly and slice about 1/4 inch slices on slight bias (angle)

Dress the greens with vinaigrette.

Arrange plate: greens, noodles, slice tuna, garnished, drizzle with vinaigrette

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Marinated Grilled Salmon

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces Salmon fillet -- cut into 6 oz portions

3/4 cup Olive Oil

2 each Orange -- zested and juice

1 each Lemon -- zested and juice

5 tablespoons Soy Sauce

1 each Red Onion -- julienned

4 cloves Garlic -- sliced very thin

1 finger Ginger Root

1/2 tablespoon Shi-Chi-Mi -- or chili powder

Place salmon in bowl or shallow pan.

Whisk together all other ingredients

Pour marinade over salmon, refrigerate for 1-2 hours

Heat grill to medium heat. Clean the grate very well with a wire brush and then wipe with oil soaked paper towel immediately before cooking

Drain and pat the salmon dry. Place the salmon skin side up on grill, brush with the marinade, grill for 5 minutes.

Turn salmon, brush with marinade, cook for 3-5 minutes more or until desired doneness.

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Marinated Tuna and white bean salad in tomatoes

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Entree, Aquatic Hors D' Oeuvres

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces cannellini beans -- drained and rinsed

12 ounces canned tuna

1/2 cup red onion -- minced

1/4 cup fresh flat leaf parsley -- minced

1/4 cup red wine vinegar

2 ounces extra virgin olive oil

1 teaspoon pimenton -- sub paprika

salt and pepper -- to taste

4 each tomatoes -- either plum or medium slicing

2 each eggs, hard-boiled -- diced

In a large bowl, fold together the beans, tuna, red onion.

In a small bowl, whisk together the vinegar, oil, pimenton and salt and pepper. Pour over the bean mix and gently combine to coat.

Remove the tops from each of the tomatoes. Using a spoon, remove the seeds and core of each tomato.

Fill the tomatoes with the salad, sprinkle each with minced/diced eggs

Yield:

"8 each"

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Maryland Crab Cakes

Recipe By: Chris Koch Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Slices Bread -- small pieces

3 Tbsp Milk

1 Ea Egg -- beaten

1 Tbsp Worcestershire Sauce

1 Tbsp Parsley -- chopped

1 Tbsp Baking Powder

1 Tbsp Old Bay Seasoning

1 Lb Lump Crabmeat -- cleaned

1 cup flour -- for dredging

1/4 cup clarified butter -- or more for frying

Mix milk and bread together to form a panada. This mixture with help to bind the crab together

Mix in all other except crab, blend well.

Add the crabmeat being careful not to destroy the lumps.

When crabs are processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Form into the mixture balls (1 - 2 oz for amuse bouche, 4 oz entree). Form into cakes and cover and refrigerate for at least 1 hour.

Dredge the cakes in flour and fry until golden both sides in clarified butter

Sauce with beurre blanc or grapefruit sauce

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Moules au jambon de Bayonne

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 each fennel bulb -- fonds and stems cut into 2" pieces and the bulb quartered

2 medium yellow onion -- peel, chopped

3 cloves garlic -- minced

1 each lemon -- sliced

1 sprig fresh thyme

2 each bay leaves

1 teaspoon black peppercorns

1/4 cup dry white wine

4 cups water

4 pounds mussels -- beards removed

4 teaspoons butter

1 each shallot -- minced

3 ounces Bayonne ham, diced -- sub prosciutto

Place the fennel, 3/4 of the onions, 1/3 of the garlic, lemon, thyme, bay leaves, peppercorns, wine and water in large pot with tight fitting lid. Bring to boil and boil for 5 minutes.

Remove the lid and add the mussels. Replace the lid and give the pot a good shake to mix. Boil for 10 minutes, shaking occasionally until all the shells are open. Discard any shells that don't open.

Strain mussels through a large colander set in a large bowl. Set aside 1/2 cup of the strained cooking liquid then serve the remaining broth in cups to diners.

Cover the mussels with a clean cloth to keep warm

Melt butter in same pot over medium heat. Add remaining onions and garlic, shallots and ham and cook until onions are soft, about 10 minutes.

Discard the fennel, garlic, lemon slices, thyme, bay and peppercorns and transfer mussels to the pot.

Add reserved broth, cover and shake pot to mix.

Divide the mussels among bowls and spoon over any remaining ham mixture in the pot.

Description:

"Steamed mussels with Bayonne ham"

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Moules Marinière

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds mussels

1 cup water

2 cups dry white wine

4 cloves garlic -- minced or pressed

1 bunch fresh flat-leaf parsley -- minced

Place the water and wine in a large pot with a lid. Add the garlic and bring to a boil.

Debeard the mussels. If any mussels are open, gently tap the shell. If the mussel closes, use. If mussel remains open, discard.

Place the mussels in the pot, cover and steam for about 5 minutes, or until all the mussels are open.

Place mussels in bowl and ladle cooking liquid over. Caution: sand and other sediment will fall to the pot and should be discarded.

Sprinkle the minced parsley over mussels.

Description:

"Steamed Mussels in white wine and garlic"

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Negi-shake maki

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Zushi (Sushi Rice)

4 sheet nori

4 ounces water

1 tablespoon wasabi

4 each scallions

Cook rice as directed

Cut salmon into strips

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of salmon at bottom. Place one green 'stem' of scallion next to salmon, and roll up.

Brush top with water and roll to seal.

Description:

"Salmon Roll"

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Oysters brie

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - mid Atlantic

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 each oysters -- in shell

4 ounces brie -- thin sliced to fit into oyster shell

2 2/3 tablespoons roasted red pepper -- minced

Preheat the oven to 450°

Shuck the oysters, discard the top shell, loosen and leave the oyster in deeper shell and arrange on baking sheet.

Lay a slice of brie over each oyster and sprinkle with peppers.

Bake for about 10 minutes or until cheese is melted and oysters have plumped.

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Paella - traditional

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Spanish Entree, Aquatic

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Chicken thighs

Salt and pepper -- to taste

2 oz Olive oil

2 oz Onion -- medium dice

1 Tbsp Garlic -- chopped

2 oz Red bell pepper -- medium dice

2 oz Green bell pepper -- medium dice

12 oz Rice -- long grain

1 pinch Saffron

26 oz Chicken stock -- well seasoned, hot

4 oz Chorizo -- cooked, sliced

12 Clams -- scrubbed

12 Cockles -- scrubbed

12 Shrimp -- 16-20 count

1 Lobster -- cut up

12 Mussels -- debearded and scrubbed

Season the chicken with salt and pepper. Heat the olive oil in the paella pan over medium heat. Add the chicken - skin side down browning it well. Cook until done, turning, approximately 20 minutes. Remove the chicken and reserve.

Add the onions, garlic and peppers to the pan and sauté until tender.

Add the rice and sauté until it turns translucent.

Preheat the oven to 375°

Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.

Add the sliced chorizo, clams and cockles to the pan. Cover with a lid or foil and place in a 375º oven for 20 minutes.

Remove the pan from the oven and add the shrimp, lobster and cooked chicken to the pan. Cover and cook for an additional 15 minutes.

Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened, approximately 5 minutes.

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Pan Fried Cajun Catfish With Crawfish Compound Butter

Recipe By: Chris Koch Serving Size : 4

Categories : C -- American South Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Cornmeal

1/2 cup Flour, All-Purpose

salt and pepper

1/4 cup Clarified Butter

4 each Catfish fillets

Crawfish Compound Butter

In a large bowl, mix the cornmeal, flour and seasonings.

Heat the clarified butter in a heavy skillet until it begins to smoke

Dredge the catfish fillets in the cornmeal mixture.

Place fillet in hot butter, skin side up and cook for 2 minutes

Carefully turn each of the fillets and cook 3 minutes longer

Slice the compound butter and top each fillet before serving

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Pan Roasted Sea Bass With 3 Citrus Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6 Oz Sea Bass fillets

6 Oz Orange Juice -- and zest

2 Oz Lemon Juice -- and zest

2 Oz Lime Juice -- and zest

2 Oz Shallot -- minced

1 Tbsp Honey

2 Tbsp Jalapeno -- minced

1 Tbsp Fresh Chives -- minced

1 Tbsp Arrowroot -- dissolved in 2 T water

Prepare a marinade of the citrus juices, zest, shallots, honey and jalapenos

Add the fish, turn to coat. Cover and chill for 2 hours, turning fish every 1/2 hour.

Remove the fish from the marinade and save the marinade. Pat the fish dry and season with salt and pepper.

Heat a small amount of olive oil in a sauté pan and cook the fish, 4-5 minutes per side, remove to plate to keep warm

Add the reserved marinade, bring to boil, remove, whisk in the slurry, return to heat for 2 minutes to thicken. A slurry is used to thicken a liquid such as a sauce or soup. A slurry is made by whisking together a pure starch and cold water. The starch can be flour, but the preferred types of starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk the slurry into the liquid and continue to gently stir or whisk until the desired thickness is obtained.

Plate fish, sauce, garnish with chives.

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Pan Seared Chilean Seabass With Raspberry And Kiwi Coulis

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 fluid ounces Clarified Butter

24 ounces Chilean Seabass

salt and pepper to taste

Kiwi Coulis

Raspberry Coulis

Buy 6 oz fillets per person, or cut a large fillet into 6 oz pieces

Preheat the oven to 400° Season the fish with salt and pepper

Heat the butter in a heavy skillet and sear the fish for about 3 minutes per side. Place the fish in the oven to finish cooking for about 5 minutes

Drizzle the two coulis on the plate and place the fish on top

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Pasta with Andouille, Shrimp And Mushrooms

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Entree, Pork Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ea Shallot

6 Cloves Garlic

1/2 C White Wine

2 Tbsp Olive Oil

1 C Heavy Cream

8 Oz Shiitake Mushrooms -- slice thin

1/2 C Ripe Olives -- slice thin

1/2 C Sun-Dried Tomatoes -- rehydrate, chop

1 Tbsp Garlic -- minced

1 Lb Andouille -- sliced into rounds

2 Tbsp Jalapeno -- minced

1 C fumet -- (fish stock)

12 Ea Shrimp 16-20

16 Oz Pasta

4 Ea Scallions -- sliced

Preheat oven to 375°

Place the shallots and garlic in sauce pan with wine, bring to a boil and reduce the liquid to a syrup

Add the oil to the shallots and garlic, transfer to baking dish and roast at 375° for 25 minutes

Place the baking dish on the burner over medium heat. Add the cream and simmer until thickened, transfer to a blender or food processor and purée

In a sauté pan, cook the mushrooms, sun-dried tomatoes, olives and garlic until soft

Add the sausage and jalapenos

Add the fumét (fish stock), bring to a boil, add the shrimp to cook through {about 3 minute}, then add pureéd cream sauce

Portion the pasta, top with sauce, garnish with scallions

NOTES : For a quick fish/shellfish stock. Place the shrimp shells in a pot and add a cup of water. Bring to a boil, stir the shells, cover and turn off heat for 15 minutes.

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Paupiette Of Fish

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Flounder

1 each Carrot -- julienned

1 stalk Celery -- julienned

1 each Onion -- julienned

Court Bouillon

You can use a variety of fish for this recipe. I recommend flounder, sole, catfish, tilapia or snapper. The skin should be removed

Heat oil in sauté pan, cook the vegetables until tender but not browned for 3 minutes, season with salt and pepper.

Lay fillet skin side up tail toward you.

Place a portion of vegetables on top at the end closest to you and roll up. You can tie or pin the rolls with a toothpick

In a pan of court bouillon at between 165 - 180° carefully place the fish rolls

Poach or steam paupiette for 10 minutes covered or completely submerged.

Description:

"poached rolled fish fillets"

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Pickled shrimp

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp -- 16-20

1 teaspoon pickling spice

3/4 quart water

1/2 each onion -- sliced thin

1/2 each red bell pepper -- julienned

1 clove garlic -- minced

1/2 tablespoon fresh dill -- chopped

1/4 cup cider vinegar

1/8 cup extra virgin olive oil

1/4 teaspoon crushed red pepper

Clean the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

In large pot, Add pickling spices and water and bring to a boil.

Add the shrimp cover and remove from the heat and let poach for 2-3 minutes, drain and set aside

In a large bowl, mix all other ingredients, add shrimp, cover and chill overnight.

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Poached Lobster tails

Recipe By: Chris Koch

Serving Size : 4

Categories : Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each lobster tails -- thawed if purchased frozen

2 cups water

2 cups white wine

1 each onion chopped

1 each bay leaf

Leave the tails intact

Bring the other ingredients to a boil, reduce to a simmer covered for 15 minutes

Add the tails to the liquid, cover, remove from heat and let poach for 10 minutes

Remove the tails, split the shell and remove the tail meat

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Poached Salmon

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Onion

1 Ea Carrot

1 Stalk Celery

2 C White Wine

1 Qt Water -- to cover

1 Ea Bay Leaf

5 Ea Peppercorns

16 Oz Salmon fillet -- 2 - 8oz

Dill and cucumber sauce

In a deep skillet or Dutch oven, place the onion, carrot, celery, white wine, water, bay and peppercorns and bring to a boil. Reduce to simmer for 15 minutes.

Slip the salmon into the cooking liquid and poach for 10 minutes, or to internal temperature of 145°

If serving warm, carefully remove the salmon. The cooking liquid can be boiled to reduce the volume and used as a sauce -- a la nage.

Place fillets on plate.

If serving cold, let salmon cool in liquid and place in refrigerator

The dill cucumber sauce is used on cold presentation only

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Poached Salmon with Lemon Mayo

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 fluid ounces clam juice

3/8 cup white wine

1/2 each lemon -- 3 slices

1 sprig dill

2 each peppercorns

1 pound salmon -- cut in 4 oz portions

MAYONNAISE

1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon chives

1 tablespoon parsley

1/2 head Bibb lettuce

1 1/2 each lemon -- 4 sls, 8 wedge

In a deep skillet or Dutch oven, bring the clam juice, wine, lemon slices, dill, peppercorns to a boil, reduce to poaching level (165-180°)

Add salmon, cover and poach about 10 minutes

Let salmon cool in the poaching liquid. Transfer the salmon to a plate and strain and reserve the poaching liquid

To prepare the lemon mayonnaise, reduce the poaching liquid by boiling to 1 tablespoon. Combine the mayonnaise, lemon juice, zest, chives, parsley in bowl. Whisk in the reduced liquid, season with salt and pepper if needed

Line plate with lettuce, arrange salmon, garnish with lemon, tomatoes, mayo.

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Poisson alla Provence

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6 oz striped bass fillet

1 1/4 fluid ounces Olive Oil

3/4 cup Flour

3 tablespoons Capers

6 tablespoons Green Olive -- crushed

6 teaspoons Preserved Lemons -- diced

6 tablespoons White Wine

Fillet the fish if purchased whole. Make 3 or 4 shallow cuts through skin

Heat the oil in in a sauté pan

Dredge the fillets in flour and shake off excess

Sauté for 2 - 3 minutes each side, beginning with skin side up

Remove the fillets and keep warm. Add capers, olives and diced preserved lemons to the pan

Sauté lightly, then deglaze the pan with the white wine.

Place fillets on plate, spoon sauce over.

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Poisson En Papillote

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Flounder Fillets

1/4 C Carrot -- julienned

1/4 C celery -- julienned

1/4 cup leeks -- julienned

1 Tbsp olive oil

salt and pepper to taste

1 Tbsp White Wine

Cut the shape of a heart from a sheet of parchment. Coat the inside with some of the olive oil.

In sauté pan, place remaining oil, lightly sauté the julienne of veg, season with salt and pepper. Remove and cool slightly.

Place a row of veg on the inside of 1/2 of the heart, place fillets on top. Splash with white wine.

Beginning at the top of the heart where the two halves join, begin folding the parchment over itself, every inch or so, like rolling up the end of a paper bag. Continue all the way around to the point. Pour the wine into the opening and fold over to seal.

Place on sheet pan and place in 400° oven until the parchment is puffed and brown - about 20 minutes or so. You can spped the process by placing the packets into a hot sauté pan or skillet and let the wine come to a boil inside the packet. Transfer to sheet tray or leave in pan and finish in the oven.

Slit open package and slide onto plate.

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Poisson En Papiotte Et Champigon Shiitake

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons blended oil or oil spray

2 each Fish -- fillet

1 cup Shiitake Mushrooms -- slice thin

4 tablespoons Ginger Root -- minced

4 tablespoons Scallion -- slice thin

4 tablespoons Soy Sauce, Tamari

4 tablespoons dry white wine

4 tablespoons Fresh Cilantro -- sprigs

Preheat the oven to 400°

Cut heart shapes from pieces of parchment (one per pieces of fish), oil both sides (inside). Lay paper open on work surface

Place a portion of ginger and scallions on right side

Place fillets on top. Place shiitake slices on fish

Sprinkle with soy, wine and cilantro

Fold the two sides together, and begin folding the edges over at the top where the two sides come together. Fold over the edges all the way around to completely seal the pouch.

Heat a large sauté pan on stove to smoking hot. Place pouch in pan and cook until puffy

Place in oven for 10 minutes

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Raie Raidie au Beurre Clarifié, Brunoise de Fruits et Légumes au Vinaigre

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tablespoon Extra virgin olive oil

1/4 Teaspoon Fresh lemon juice

2 Cups Baby spinach leaves

6 Tablespoons Butter

3 1/2 Tablespoons Aged sherry vinegar

1 Tablespoon ketchup

1/4 Cup Granny Smith apples -- Brunoise

2 Tablespoons Red bell pepper -- Brunoise

2 Tablespoons Celery -- Brunoise

1 Tablespoon lemon zest

1 Tablespoon Capers

2 Tablespoons Fresh flat leaf parsley -- Minced

4 6 ounces skate filets

In a medium stainless steel bowl, whisk together the olive oil and lemon juice. Add the baby spinach leaves and toss to coat, set aside.

In a small pan, cook the butter until browned

In a separate saucepan, bring the vinegar to a boil and reduce to about 1/2 tsp. Stir in the browned butter, ketchup, apples, peppers, celery, lemon zest, capers and parsley. Cook until just heated through, adjust seasonings, set aside

Season the skate fillets. Heat the clarified butter in a large skillet, and sauté the skate until golden brown, about three minutes, turn and cook the other side

Place a portion of the spinach salad on a plate, place one skate fillet on spinach, a spoon fruit and vegetable mixture over skate

Description:

"Skate cooked in clarified butter with brunoise fruits and vegetables and vinegar sauce"

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Red Snapper Teriyaki With Stir-Fried Vegetables

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 C Soy Sauce

2 Tbsp Mirin

2 Tbsp Umeboshi Vinegar

2 Tbsp Brown Rice Syrup

1 1" piece Ginger Root -- grated

2 Whole Red Snapper -- or 4 fillets

1 Tsp Sesame Oil

1 Ea Onion -- julienned

1 Tbsp Soy Sauce

2 Ea Carrots -- julienned

1 Ea Yellow Squash -- julienned

1 Stalk Broccoli -- florets

1/4 C Water

4 ounces Diakon -- grated

To prepare the teriyaki sauce, combine the soy sauce, mirin, umeboshi vinegar, rice syrup and ginger root in a saucepan, bring to bowl, reduce to simmer to reduce to 1/2, set aside. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chopstick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Filet the snapper, place fillets in a bowl, pour the teriyaki sauce over and marinate for 15 minutes.

Place snapper and marinade in sauté pan, bring to boil and reduce to simmer for about 7 minutes.

While snapper cooks, heat sesame oil in wok, add onions, season with soy. Stir fry for 2 minutes.

Add carrots, season with soy, stir fry for 2 minutes

Add squash and season, stir for 1 minutes

Add broccoli, stir for 1 minutes, add water and cover for 3 minutes.

Place fish on plate, spoon vegetables over, garnish with grated diakon.

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Red Snapper With Crab Stuffing

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Clarified Butter

1 cup Onions -- chopped

1/3 cup Fresh Bread Crumbs

1 tablespoon Fresh Parsley -- minced

1 tablespoon Fresh Chives -- minced

1 teaspoon Fresh Thyme -- minced

1 teaspoon Chili Powder

3 ounces Crab Meat

4 8 Oz Snapper fillets

4 tablespoons olive oil

Sauce

5 tablespoons Butter

3 tablespoons Scallions -- slice thin

3 tablespoons Lime Juice

1 tablespoon Fresh Parsley -- chopped

Heat the clarified butter in a pan and cook the onions until tender, add breadcrumbs and spices. Stir to combine

Clean the crab of all shell fragments. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

In a bowl, add the cleaned crab to crumb mix

Slit pockets in thickest part of fillets, stuff with crab mix

Press to close and even stuffing

Heat the oil in a sauté pan and cook each side for 1 minutes, place in 400° oven to finish

Melt 3 tablespoons of butter in pan, remove from heat, whisk in remaining butter, lime and scallions

Plate snapper, sauce. Sprinkle with parsley

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Salmon Bake with Pecan Crunch Coating

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Main Dish

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Dijon mustard

2 tablespoons melted butter

4 teaspoons honey

1/4 cup fresh bread crumbs

1/4 cup pecans -- chopped finely

2 teaspoons chopped parsley

1 # Alaska salmon fillets (4 to 6 ounces each) -- thawed if necessary

Salt and black pepper

Lemon wedges

Mix together the mustard, butter and honey in a small bowl; set aside.

Mix together bread crumbs, pecans and parsley in a small bowl; set aside.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Pat top of each fillet with breadcrumb mixture. Bake at 450 F for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

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Salmon cakes with dill sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons mayonnaise

1/4 teaspoon fresh dill weed -- chopped

2 tablespoons sour cream

1/2 cup bread crumbs

1/2 cup green onion -- diced

15 ounces salmon, canned -- clean of bones and skin

2 each eggs -- beaten

1 tablespoon Dijon mustard

1 small clove garlic -- minced

salt and pepper

1/4 cup light olive oil -- for frying

Make a sauce with mayo, dill and sour cream. Mix well, cover and refrigerate to develop

In a large mixing bowl combine the breadcrumbs, green onions, salmon. eggs mustard, garlic and salt and pepper. Cover and refrigerate for one hour. Remove and form 4 patties

Heat oil in large skillet over medium high heat until hot. Add patties and cook for 3 minutes, turn and cook for 3 minutes, turn cook for 3 minutes, turn and cook for 3 more (total 12 minutes cooking time) until well browned.

Plate and serve with tablespoon sauce each

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Salmon with Basil And Champagne Cream Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Butter

1/2 cup Shallots -- slice thin

2 cups Champagne

1 cup Heavy Cream

1/2 cup Pine Nuts

1 cup Fresh Basil

4 tablespoons Olive Oil

4 each Salmon fillet

1 cup Fresh Chives -- chopped

Melt the butter in a heavy pan and cook the shallots until tender but not browned for about 3 minutes, add the champagne, reduce total volume to 1/4 the original volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the cream, and simmer {do not boil} to thicken

Grind the pine nuts in a food processor, add the basil and olive oil, pulse to blend, add to cream sauce

Grill the salmon steaks about 5 minutes per side.

Place sauce on the plate, place salmon on top, garnish with chives

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Salt crusted brazino

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 cups fine sea salt -- sub kosher salt

8 each egg whites

1 whole brazino -- gutted and scaled

2 sprigs fresh rosemary

4 sprigs fresh flat leaf parsley

1 clove garlic -- sliced thin

1 each lemon -- sliced thin

Preheat oven to 425° Cut a piece of parchment in an oval slightly larger than the fish.

Place the salt in a large bowl, add egg whites and mix well -- should resemble wet sand.

Open the cavity of the fish and add herbs, garlic and a few slices of lemon, press closed.

Sprinkle the center of a baking sheet with salt. Place the parchment oval over the salt; place the fish on the parchment

Pack the surface of the fish with the salt mixture, place in oven for 20 minutes.

Crack the salt and remove, fillet fish and serve.

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Scallop, Shrimp And Pear Napoleons

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Misc

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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6 Oz Shrimp -- clean devein

2 Tbsp Scallion -- minced

1 Tbsp Dry Sherry

2 Tsp Ginger Root -- minced

2 Tsp Soy Sauce

3 Tbsp Cornstarch

2 Ea Egg White

1 Ea Pear

16 Ea Scallops, Large

1/4 C Ham -- minced

1/4 C Cilantro -- sprig

In processor, combine shrimp, scallions, sherry, ginger and soy. Pulse to blend to course paste

Mix the cornstarch and egg whites together

Mix 1/2 of cornstarch mixture into shrimp mix

Slice scallops in 1/2, dip into other 1/2 of the cornstarch mixture

Spread shrimp mix on one side of each slice of scallops

Peel and core the pear, slice 1/4" thick. Using 1" round cutter, cut pears into disks.

Place slice of scallop on work surface shrimp mixture side up, place a disk of pear on top, top with second slice of scallop, shrimp side down.

Gently press together and secure with tooth pick. Refrigerate for at least 30 minutes.

Deep fry for 2 minutes, remove, garnish with minced ham and cilantro sprigs.

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Seared Scallops with Leek And Caviar Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Butter

2 Ea Leek -- wash and slice

1 C Champagne

3/4 C Heavy Cream

3 Tbsp Butter

1 Lb Scallops, Large

3 Tbsp Caviar

2 Tbsp Fresh Tarragon

Melt the butter in a heavy pan and cook leeks for about 5 minute without browning, add the champagne, reduce to 1/2

Strain the liquid, pressing the leeks to remove all the liquid, reserve the leeks

Add liquid and cream to pan, reduce to 3/4 cup and keep warm.

Sear scallops in butter.

Add tarragon and caviar to sauce, sauce in center of plate.

Form leeks into quenelles, top with seared scallops. Quenelles are egg shaped garnishes made using two spoons of the same size. Hold the spoons by their handle--one in each hand. Begin by scooping a heaping spoonfull of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

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Shinko maki

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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Zushi (Sushi Rice)

8 sheet nori

8 ounces pickled diakon

2 tablespoons wasabi

Cook the rice as directed

Cut the pickled diakon into strips, rinse under cold water and pat dry

Place nori on mat shiny side down

Spread about 1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of diakon at bottom, roll up.

Brush top with water and roll to seal. Rest for a few minutes before slicing into 6-8 pieces

Description:

"Pickled diakon roll"

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Shrimp Scampi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Pound shrimp -- 16-20 count per pound; shelled and cleaned

1/2 Cup butter or margarine

1/2 Tablespoon garlic -- minced

1 Tablespoon fresh flat-leaf parsley -- minced

Paprika (optional)

2 Tablespoons lemon juice

1/2 Teaspoon salt

Clean the shrimp and set aside. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Melt the butter in a heavy skillet.

Add the garlic and cook only briefly - 1 minute

Add the parsley and stir

Add the shrimp and cook for about 3 minutes, stirring occasionally

Add the lemon juice, toss to coat, serve immediately

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Shrimp Brochette with Apricot Curry Glaze

Recipe By: Chris Koch Serving Size : 4

Categories : 1st Course C -- American - NW

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each Bamboo Skewers

3 Tbsp Apricot Preserves

3 Tbsp Olive Oil

1 1/2 Tbsp White Wine

1 Tbsp Curry Powder

1 Clove Garlic -- minced

1 Lb Shrimp -- 16-20 count per pound

Soak the bamboo skewers over night or for as long as possible. This will help to keep them from burning on the grill. I also recommend that you wrap any exposed ends in foil, and/or arrange the exposed ends of the skewers off the grill while cooking. Better yet, use metal skewers.

In a small mixing bowl, whisk together the preserves, oil, wine curry powder and garlic. Cover and refrigerate for 2+ hours

Skewer 4 or 5 shrimp on each skewer and reserve the marinade. Grill the skewered shrimp until pink about 2 - 3 minute each side, brush with marinade while cooking.

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Shrimp Creole

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp, peeled and de-veined -- 21-25 count per pound

4 tablespoons butter

4 tablespoons Flour

1 teaspoon Cajun seafood seasoning

2 cups canned tomatoes

1 cup Green Pepper -- chopped

1 cup Onions -- chopped

1 cup Mushrooms -- sliced

1 cup shellfish Stock -- sub chicken stock

2 ounces tasso or smoked ham -- minced

Begin by cleaning the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Melt the butter in a heavy pot, add the shrimp and cook together for 2 minutes or until they all become pink. Sprinkle the cooking shrimp with the flour, stir to mix well.

Add the tomatoes, green peppers, onion and mushrooms, cook for 10 minutes.

Add the stock and ham and cook 2 minutes longer or until thickened.

NOTES : A quick shellfish stock can be made from the shrimp shells. Place the shells, one 1/4 cup chopped carrot, 1/4 cup chopped celery and 1/2 cup of chopped onion with 2 cups of water. Bring to a boil, reduce to a simmer for 15 minutes, strain, return to the pan and reduce to 1 cup total

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Shrimp Rémoulade

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Salads

Amount Measure Ingredient -- Preparation Method

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3/8 gallon water

1/4 package shrimp boil

1 # shrimp -- 21-25 ct

For rémoulade sauce

1 cup mayonnaise

3/8 cup Dijon mustard

2 teaspoons Worcestershire sauce

2/3 teaspoon hot pepper sauce

2 tablespoons cornachons -- sub gherkins, minced

2 tablespoons capers -- minced

2 teaspoons garlic -- minced

2 tablespoons fresh flat-leaf parsley -- chopped

1/2 tablespoon lemon juice

1/4 pound baby greens

Place the water and shrimp boil in large stock pot. Bring to boil and allow to boil for 15 minutes. Add the shrimp, turn off heat, cover and let sit for 5 minutes.

Drain shrimp and when cool enough to handle, peel and devein. Cool completely, place in strainer in large bowl, cover with ice and store in refrigerator.

Combine all the other ingredients and refrigerate for a minimum four hours.

Place some greens on plate, top with shrimp, add a dollop or two of sauce.

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Siamese Fish Cakes

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound Cod Or Hake

1/2 pound Scallops

1 pound Shrimp

1 each Egg

2 teaspoons Oyster Sauce

2 teaspoons Mirin

1/2 tablespoon Dried Shrimp

1/2 tablespoon Chili Paste

2 tablespoons Cilantro -- minced

2 tablespoons Scallions -- minced

1 teaspoon Lime Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/2 tablespoon Sesame Seeds, Light

3/4 cup panko -- Japanese bread crumbs

In a food processor coarsely purée each seafood separately, remove and place in a bowl

In a separate mixing bowl, whisk the egg, then add the oyster sauce, mirin and dried shrimp, chili paste, cilantro, scallions, lime juice, garlic and onion powder. Blend very well

Add the seafood to the egg mix and combine well

In a shallow bowl, mix the sesame seeds and panko

Form the fish mix into 4 oz patties about 3/4 inch thick, coat with crumb mix

Deep fry at 360° until golden and firm.

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Sizzling salt and pepper shrimp

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound large shrimp -- legs removed, shells left on

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

1/4 teaspoon chili powder

3 tablespoons peanut oil

1 tablespoon garlic -- minced

1 tablespoon serrano pepper -- sliced thinly

2 each scallions -- sliced greens parts

Remove legs from shrimp leaving shells intact, rinse several time under cold water and pat dry.

In a small bowl, combine salt, pepper, sugar, chili powder

Heat some of the oil in a wok, add the garlic and peppers, stir fry for 30 seconds

Add shrimp and cook until just turning pink, stir in salt mix and cook through.

Transfer to a bowl or platter and garnish with sliced scallions

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Skate With Brown Butter And Capers

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 Ea Skate fillet 6 Oz Ea

1 C Flour, All-Purpose

3 Tbsp Butter

2 Tbsp Balsamic Vinegar

1 Tbsp Sherry Vinegar

2 Tbsp Chicken Stock

2 Tbsp Capers

1/4 C Parsley

1 Pinch Sugar

Pat the skate fillets with paper towels to remove any excess moisture, season with salt and pepper, dredge in flour

Melt the butter in a skillet and sauté 3 minutes on each side until golden brown. Remove and keep warm.

Combine the vinegars, place in pan, reduce to 1/2 volume

In another pan, brown butter (Beurre Noisette)

Add the reduced vinegar to the browned butter. Add broth and capers. Add parsley and season

Spoon over skate.

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Slow poached halibut with white bean and escarole

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1/4 cup shallots -- chopped

2 teaspoons garlic -- chopped

1/2 teaspoon crushed red pepper

1/4 cup dry white wine

1 1/2 cups chicken stock

1 cup grape tomatoes -- quartered

1/2 cup canned cannellini beans

2 teaspoons red wine vinegar

4 each halibut fillets

sat and pepper to taste

1/4 cup water

1 head escarole -- cleaned and trimmed

Preheat oven to 250°

In a heavy skillet, heat the oil over medium heat. Add the shallots, garlic and crushed red peppers. Stir to blend and cook for one minute.

Deglaze the pan with the white wine. Add the stock, tomatoes, beans and vinegar and simmer for 5 minutes. Season with salt and pepper

Add the halibut fillets by gently pushing into the sauce. Transfer to the oven and poach for 25 minutes.

In a sauce pan with lid, bring the water to a boil, add the escarole and steam until tender about 3 minutes

Spoon a portion of poaching solids onto the plate, top with escarole, top with halibut, drizzle with poaching liquid

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Smoked salmon cakes with tarragon chive sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup mayonnaise

1 1/3 cups sour cream

1/3 cup fresh tarragon

1 teaspoon lime juice

6 ounces hot smoked salmon -- NOT nova salmon or gravlox

1 each egg -- beaten

1/4 cup bread crumbs

1 teaspoon Dijon mustard

1 teaspoon lime zest -- grated

1 cup flour

1 cup clarified butter

Make the sauce first. Combine the mayo, sour cream, tarragon and lime juice in processor and run until smooth, remove and chill

In a stainless bowl, combine the salmon, beaten egg, bread crumbs, mustard and zest. Form patties.

Heat some clarified butter in sauté pan, dredge the patties in flour and sauté to golden brown

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Soft Shell Crabs With Oyster Sauce And White Asparagus

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb White Asparagus -- or green peeled

1 Qt Vegetable Oil For frying

8 Ea Soft Shell Crab -- cleaned

1 C Cornstarch -- for dredging

4 Ea Shallots -- julienned

1/2 C White Wine

1/4 C Oyster Sauce

1 Tbsp Lime Juice

2 Tbsp Cilantro -- chopped

Blanch and refresh asparagus. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Heat oil to 350°

To clean soft shell crabs, use a pair of scissors to cut away the face (eyes and mouth); lift each side of the shell and remove the spongy gills; pull or cut off the triangle shaped apron on the bottom.

Season crabs, dredge in cornstarch and fry in 350° oil to just crispy

In skillet, place 2 TBL of oil, sauté shallots to just browned

Deglaze with wine, reduce to 1/2 volume.

Add oyster sauce, heat through

Add asparagus and lime juice, coat

Place asparagus on plate, top with 2 soft-shell crabs each plate

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Sole Jubilee

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- United Kingdom Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ounces Button Mushroom -- minced

3 Tablespoons Butter

4 Each Shallots -- minced

1 Ounce Wild Mushrooms -- minced

1/2 Cup Heavy Cream

4 Each Dover Sole fillet -- or flounder

3 Cups Dry White Wine

8 Cups fish stock

12 Sprigs Parsley

6 Sprigs Fresh Thyme

6 Each Button Mushroom -- sliced

4 Each Shallot -- sliced

8 Tablespoons Butter -- cut into pieces

2 Teaspoons Whole Black Peppercorn

2 Pounds Puff Pastry

2 Cups Heavy Cream

1 Tablespoon Fresh Parsley -- chopped

1 Teaspoon Fresh Chervil -- chopped

1 Each Egg -- beaten

The first step is to prepare a mushroom duxelle. Place minced button mushrooms in towel, twist to wring out moisture

Melt 1 TBL of butter in pan, sauté 1/4 of the minced shallots for 1 minutes, add minced mushrooms, sauté to dry, remove

Melt 2 TBL of butter in pan, sauté remaining shallots, add wild mushrooms, sauté until dry. This is the duxelle

Add 1/2 c heavy cream to the duxelle, bring to boil, reduce to thicken for 5 minutes, season, set aside

Place cleaned fillets in roasting pan. Add 1/2 of the wine, stock, parsley, thyme, sliced button mushrooms, shallots, butter and the peppercorns; poach for 12 minutes, carefully remove and cool

Place each fillet on work surface, top with 1/4 of the duxelle

Roll out puff pastry, cut out 8 ovals. Place one oval on work surface, place fish in center, top with puff pastry, seal and roll edges

Brush with egg wash, bake at 425° for approximately 15 minutes

While the fish bakes, strain the poaching liquid, reduce to thick syrup, stir in cream and fresh herbs, reduce slightly

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Southern Maryland Perch

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds perch fillet

1 1/2 teaspoons salt

1/4 teaspoon fresh ground black pepper

3 each mushroom -- sliced thin

1/2 cup yellow onions -- sliced thin

1/4 cup green bell pepper -- diced

2 tablespoons cream sherry

1 tablespoon flour, all-purpose

1 cup orange juice

1 teaspoon lemon zest

Preheat oven to 450°

Place fish in baking dish, season with salt and pepper

In a bowl, combine mushrooms, onions and peppers. Spread this mix over fish in dish

Dissolve the flour in the sherry. Bring the orange juice to almost a boil and quickly whisk in sherry mixture. Add zest and cook until thickened. Pour over fish and bake for about 8 minutes.

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Spetsiota

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds red snapper -- fillets cleaned

1 each lemon -- juiced

3 each tomatoes -- seeded and diced

3 each tomatoes -- sliced thin

1 tablespoon tomato paste

1 tablespoon hot water

1 cup olive oil

3 cloves garlic -- pressed

2 tablespoons fresh parsley -- minced

1/2 cup bread crumbs

salt and pepper to taste

Preheat the oven to 350°

Sprinkle the fillets with lemon juice and season with salt and pepper. Place in baking dish

Top the fish with the diced tomatoes.

Mix the tomato paste and water and spoon over fish,

In a bowl, mix garlic, oil and parsley, pour over fish

Top with bread crumbs and bake for about 40 minutes

Description:

"Baked fish in tomatoes"

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Striped Bass Felix

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce

1 1/2 tablespoons butter

3/8 cup yellow onion -- diced

1 1/2 tablespoons flour, all-purpose

1 1/2 cups milk

3/4 teaspoon Italian herbs

6 ounces crab meat

12 ounces shrimp, cooked -- 31-40 count per pound

6 each striped bass fillets

3/4 cup flour, all-purpose

3/8 cup olive oil

3/4 cup dry white wine

Begin by preparing the sauce. Melt butter in sauce pan. Add onions and cook for 3 minutes over medium high heat. Increase heat to high. Stir in the flour and cook for 1 minute. Begin adding the milk and whisk until near boiling and thickened. Add herbs. Turn heat to lowest setting and simmer for 20 minutes.

Heat the olive oil in heavy skillet. Place the flour in a zip-lock bag. Add the fillets and toss to coat. Carefully place the fish in the skillet and cook about 10 minutes total ( turn fish after every 3 minutes or so). Remove the fish to a platter and keep warm.

Remove the skillet from the heat and add the wine. Return to the heat and whisk to combine the cooked flour and wine in skillet. Add to cream sauce.

Add the crab and shrimp to the sauce and heat through. Adjust for salt and pepper as desired

Plate the fish and ladle sauce with two shrimp per person.

Description:

"Pan fried striped bass in a creamy white wine, crab and shrimp sauce"

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Stuffed Flounder Imperial

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound crab meat

1/4 each red peppers -- diced

1/8 each white onions -- diced

1/4 cup mayonnaise

Salt and pepper -- to taste

1 each eggs

Worcestershire sauce -- to taste

Tabasco sauce -- to taste

1/4 teaspoon dry mustard

4 each whole flounder -- fillet removed

Combine all ingredients except the flounder in a mixing bowl and mix well

Lay the bottom fillet on work surface, top with 2 oz imperial and cover with upper fillet. Transfer to greased sheet tray of large baking dish. Can also be prepared in individual gratin dishes and served oven to table.

Bake at 350° for 12 - 15 minutes

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Stuffed zucchini flower blossoms del mar

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each zucchini flower blossoms

4 ounces lump crab meat

4 ounces cooked lobster meat

1 tablespoon chipotle chili canned in adobo -- minced

1 ounce Chervre

1 ounce manchego cheese -- grated

for sauce

2 each yellow onion -- diced

1 teaspoon garlic -- minced

1 each zucchini -- diced

1 cup seafood stock

1/4 cup heavy cream

1 tablespoon tomato paste

1 tablespoon chili powder

salt and pepper to taste

In a bowl, combine crab, lobster, chipotle and cheese, mix well

Divide the mixture into portions and stuff each blossom with a portion, set aside, preheat oven to 375°

To make the sauce, sauté the onions, garlic, zucchini and chili powder until soft, add the stock, cream and paste, adjust seasonings. Purée in blender or food processor

Place the stuffed blossoms on a lined baking sheet and bake for 3-5 minutes or until hot. Place 3 per portion and drizzle with sauce.

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Sweet-potato Lobster Cakes, w/ roasted pepper/sherry sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- divided

1 1/4 tablespoons shallots -- divided

1/2 each red bell pepper -- diced

1/2 each green bell pepper -- diced

2 each egg -- beaten

12 ounces sweet potatoes -- cooked and mashed

3/8 tablespoon tarragon -- chopped

3/8 quart bread crumbs -- divided

8 ounces lobster meat -- diced

1 tablespoon lemon juice

1/2 tablespoon salt

1/8 teaspoon black pepper

SAUCE

1 each red bell pepper

2 cups Sherry

1 tablespoon shallot -- minced

1/2 cup heavy cream

1 tablespoon almonds, toasted -- ground

1 ounce butter

1 ounce corn oil -- for frying

Heat oil, and sauté the shallots, add the peppers, sauté lightly, remove to bowl and cool.

Add the eggs, sweet-potatoes, tarragon, 1/2 of bread crumbs, lobster, lemon juice, salt and pepper. Mix well.

Form balls, press into cakes, coat with crumbs, place on parchment, chill or at least one hour.

Roast red peppers, clean, place in food processor, puree. Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

In sauce pan, reduce sherry with shallots to glaze. Add the cream, reduce to 1/2 volume. Add the red pepper purée and almonds. Mont au beurre. Butter is also used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Sauté cakes in oil, sauce plate, place cakes for service.

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Taud Man Goong

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds shrimp -- shelled, deveined and cleaned

4 tablespoons red curry paste (nam prik gaeng ped)

4 each eggs -- beaten

6 tablespoons fish sauce (nam pla)

1/2 cup cornstarch

2 quarts peanut oil -- for deep frying

Place all the ingredients in a food processor (except oil) and run to form smooth paste

Form the paste into 24, 2" by 1/2" thick patties.

Deep fry at 375° until golden brown and puffy. Drain on paper towels.

Description:

"Shrimp Cakes"

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Tekka maki

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Zushi (Sushi Rice)

4 sheet nori

4 ounces raw tuna

1 tablespoon wasabi

Cook rice as directed

Cut tuna into strips

Place nori on mat shiny side down

Spread about 1- 1 1/2 cup cooked rice onto nori from bottom up, leaving 2" of nori at top without rice.

Spread 1/4 tablespoon wasabi along bottom of rice, place strips of tuna at bottom, roll up.

Brush top with water and roll to seal.

Description:

"Tuna Roll"

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Thai Red Curry Shrimp Noodle Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

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3/4 pound large shrimp -- peeled and deveined

1 teaspoon red curry paste

1 teaspoon sugar

1 teaspoon olive oil

1/4 teaspoon salt

3 tablespoons fresh lime juice

2 tablespoons sugar

1 tablespoon fresh ginger root -- grated

2 teaspoons fish sauce

2 teaspoons chili garlic paste

1 tablespoon olive oil

2 ounces rice noodles

3 cups Bibb lettuce leaves -- shredded

1/2 cup carrots -- shredded

1/2 cup English cucumber -- sliced in half moons

1/2 cup mung bean sprouts

1/2 cup red bell pepper -- julienne

1/4 cup fresh cilantro leaves

1/4 cup fresh mint -- chiffonade

1/4 cup peanuts, dry-roasted -- chopped

In a bowl, mix curry paste, sugar, oil and salt. Add shrimp and stir to coat. Let sit for at least 15 minutes

Make dressing by whisking together the lime juice, sugar, ginger, fish sauce, chili paste and oil, set aside

Place rice noodles in bowl, cover with boiling water and let soften for 3 minutes, drain and chill with cold water.

Stir-fry the shrimp over medium high heat until pink and firm.

Place a portion of noodles in the center of plate, arrange vegetables around noodles.

Place shrimp on noodles, sprinkle with cilantro, mint and nuts, drizzle with dressing

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Thon Tapenade Provençale

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 cup niçoise olives

4 cloves Garlic -- minced

8 tablespoons Olive Oil

8 each Sundried Tomatoes

4 tablespoons Lemon Juice

24 ounces Tuna Steak -- 6 oz each

4 bunches Arugula

Pit olives. Chop together the olives, garlic and sundried tomatoes. Add lemon and 1 Tablespoon oil to create a thick paste.

Spread tapenade on one side of the tuna steak.

Preheat pan, place 1 Tablespoon of oil in pan.

Place tuna, tapenade side down and cook for 3 minutes

Turn tuna carefully and cook on other side for 2 minutes

Place on bed of washed arugula

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Trotelle alla Savoia

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each trout, whole -- cleaned

1/2 cup flour

6 tablespoons butter

2 tablespoons olive oil

1/2 pound button mushrooms -- sliced thin

1 teaspoon lemon juice

3/4 cup scallion -- sliced thin

1/4 cup fresh bread crumbs

Preheat the oven to 425°

Wash the trout and pat dry

Season the trout inside and outside and dredge in flour, shake off excess

In large skillet, melt 1/3 of the butter with the olive oil until foamy

Add the trout and brown both side for 3-4 minutes over high heat, transfer and keep warm

Melt another 1/3 of the butter. Add the mushrooms, sprinkle with lemon juice and cook until tender but not browned for 3 minutes stirring constantly

Remove the mushrooms to a buttered baking dish with slotted spoon

Add 1/2 of the remaining butter to the pan and cook the scallions until tender but not browned for 1 minutes, transfer to bowl

Add the remaining butter and sauté the breadcrumbs until lightly browned

Arrange the trout on top of the mushrooms, top with breadcrumbs and then the scallions

Bake for 10 minutes in middle of oven

Description:

"Baked trout with mushrooms - Piedmont region"

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Trout with Pecan And Pine Nut Crust

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/4 C Pine Nuts

1/4 C Pecans

1 1/2 Tbsp Sesame Seeds, Light

4 Ea Trout -- boned

4 Tsp Butter

1 Clove Garlic -- minced

3 Tbsp Olive Oil

In a food processor with blade, chop the nuts very fine, transfer to bowl, mix in sesame seeds

Place the trout, skin side down on sheet pan

Melt the butter and cook the garlic until tender but not browned. Brush onto trout

Coat the trout with the nut mix, chill for 30 minutes

Preheat oven to 400°

Pan fry trout, finish in oven for 5 minutes

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Wine steamed King Crab legs with herb beurre blanc

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

2 tablespoons butter

1/2 cup garlic -- sliced thin

4 tablespoons shallots -- minced

1/2 teaspoon crushed red pepper

2 each lemon -- cut into wedges

2 each bay leaf

4 pounds king crab leg -- cut into section

1 1/2 cups sauvignon blanc

14 tablespoons butter -- chilled in cubes

1/2 cup heavy cream

4 tablespoons fresh flat leaf parsley -- minced

4 tablespoons fresh chives -- minced

salt and white pepper -- to taste

In a heavy skillet or non-reactive sauté pan, melt the butter and oil together over medium heat. Cook the garlic and shallots together until tender but not browned.

Increase the heat to high. Add the peppers, lemons and the bay, then the leg sections. Pour in the wine and cover with lid. Cook for 5 minutes shaking the pan every couple of minutes.

Remove the legs, lemon and bay from the pan to a platter to keep warm.

Reduce the liquid in the pan to 3-4 tablespoons.

Reduce the heat to low and add half of the chilled butter. Whisk slowly or swirl the butter to incorporate into the liquid to create an emulsion. Work in the remaining butter slowly until melted (super soft) but not liquefied

Whisk in the cream and herbs.

Serve sauce on side with legs.

NOTES : King Crab legs are sold by size or how many legs are required for 10 pounds. Legs may be labled by number - 6-9 are huge; 12-15 are medium; 21-24 are small. The larger the leg the better the meat texture.

To cut the legs in manageable sizes, begin my removing the knuckle section. Using kitchen shears, cut the legs into 3" lengths. Using the shears, split the shells down the white side of the shell. Pull the claw off and place in clean kitchen towel. Whack with mallet or back of a chef knife to crack the shells

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Ying Yang Salmon

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds Salmon -- in 8 ounce portions

4 fluid ounces Hoisin Sauce

1/4 cup toasted Sesame Seeds

1/4 cup Black Sesame Seeds

Preheat the oven to 400° and spray a baking sheet with oil.

Arrange the salmon fillets on the baking sheet. Coat one side of each fillet with some of the hoisin sauce.

With a chef’s knife, or a offset turner, hold the blade vertically from one corner of the fillet to the opposite side of the fillet {diagonally} and press ever so lightly into the surface.

On one side of the blade, sprinkle liberally with toasted sesame seeds.

On the other side of the blade, sprinkle with the black seeds.

Carefully lift the blade to reveal 1/2 dark and 1/2 light

Bake at 400° for 10 minutes per inch of thickness (measured at the tickest part) or until desired doneness

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