ASIAN INFUSED SWORDFISH WITH GREENS
 
4 large pieces non-stick baking paper
300g (9 1/2 oz) assorted Asian greens (bok choy,
  choy sum, snow pea shoots)
4 swordfish steaks
4 stems coriander
8 kaffir lime leaves
4 stalks lemon grass, halved
4 green chillies, sliced
Pepper and lime to serve
 
Line 4 bamboo steamers with non-stick baking paper and allow paper to generously overhang steamers.  Place mixed greens in the base of steamers.  Wrap a coriander stem around each swordfish steak and place fish on greens.
 
Top swordfish steaks with lime leaves, lemon grass and chillies.  Fold over baking paper to cover fish and put on steamer lid.  Place steamer over simmering water and steam for 4-5 minutes or until swordfish are cooked.  Serve with cracked black pepper and lime wedges. 
 
Serves 4

GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES
 
For chutney
1 (2-by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as
  jalapeno or Serrano, trimmed
1/2 cup chopped fresh coconut
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white wine vinegar
1 tsp sugar
1/4 tsp salt or to taste
For fish
1 (1lb) package frozen banana leaves, thawed
6 (6-oz) pieces white fish fillet (1 inch thick)
  such as wahoo, cod or halibut
 
Prepare grill.  Make chutney – Finely chop ginger, garlic, chile, and coconut in a food processor.  Add cilantro and mint and process until chopped.  Add vinegar, sugar and salt and blend chutney well.
 
Prepare fish – Cut banana leaves into 6 sheets (12 by 10 inches each).  Arrange in a stack with a short side nearest you.
 
Season fillets on both sides with salt and pepper.  Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise.  Spread another slightly rounded tablespoon of chutney on top of fish.  Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish.  Tie package (in both directions) with a 24-inch piece of kitchen string.  Repeat with remaining fillets, chutney and banana leaves.
 
Grill fish, turning over once, until cooked through 8 to 10 minutes (untie 1 package to check doneness).  Cut string before serving and transfer packages to 6 plates.  The banana leaves are inedible, but make a great presentation.

LOBSTER WITH MIXED HERBS AND VERMOUTH

2 lobsters weighing 1 1/4 lb each
2 onions
2 shallots
1 leek
1 carrot
1 stick celery
1 large ripe tomatoe
1/4 cup butter
1/2 cup dry white vermouth
1 cup light cream
3 tbsp mixed, finely chopped fresh herbs (e.g., parsley, tarragon, chives, chervil, basil)
Salt
Black and white peppercorns

Bring just over 4 quarts water to a boil in a very large cooking pot or saucepan with the peeled, halved onion, 2 tsp coarse sea salt and a few black or white peppercorns.

If using a live lobster, prepare for cooking and add to the boiling water. Cook for 25 minutes, then leave to cool in the liquid. Drain and extract the meat from the shells, keeping the meat from one in a single piece (snip away at each side of the undershell).

Wash, prepare and finely chop the remaining vegetables and sweat in half the butter until tender; add the vermouth and cook until it has evaporated. Add the blanched, skinned, deseeded tomato cut into strips. Pour in the cream, season with salt and freshly ground white pepper, and simmer gently for 15 minutes.

Cut the lobster flesh into fairly thick slices or medallions. Place the whole lobster shell (minus its underside, which will not show) on an ovenproof serving platter. Make sure the top surface of the shell is dry and arrange the slices of lobster flesh all along the top, overlapping each other slightly (have the larger slices nearer the head and graduate to smaller slices near the tail). Liquidize the sauce until smooth; return to the pan over low heat. Knead the butter, softened at room temperature, with the herb mixture and stir into the sauce. When almost at boiling point, pour carefully over the line of medallions on the lobster's back and heat in a preheated very hot oven for 4-5 minutes.

MIXED SEAFOOD AU GRATIN

14oz mixed filleted fish (e.g. haddock, whiting/silver hake, John Dory or any fresh, white fish)
1/4 lb peeled shrimp
3 1/4 lb mussels (or 1 lb shucked mussels)
1/2 cup dry white wine
2 shallots
1 3/4 cup court-bouillon
1/2 stick butter
1/2 cup all purpose flour
1/4 lb grated Emmenthal cheese
3 tbsp breadcrumbs
Salt and Pepper

Scrub and clean the mussels. Pour the white wine into a large fireproof casserole dish or saucepan, add the thinly sliced peeled shallot and place the mussels on top; cover and place over high heat for a few minutes, to make the mussels open. Drain the mussels, discarding any that remain closed. Remove the mollusks from their shells, saving all their juice and the liquid in the pan, and strain through a cloth or very fine sieve.

Rinse the fish fillets, add to a pan or fish pot containing the cold court-bouillon and bring slowly to a boil; immediately reduce the heat and simmer very slowly for 5 minutes. Melt all but 1 tbsp of the butter in a small saucepan, stir in the flour, and cook for a few seconds over low heat. Beat in 1 3/4 cups strained court bouillon and about 1/2 cup mussel liquor, adding a little at a time. Simmer over low heat for 7-8 minutes, stirring continuously. Turn off the heat. Add a little salt, and stir in the grated cheese.

Grease an ovenproof dish with the remaining butter; cover the bottom with the well drained fish fillets and cover these with the shrimp and the mussels. Coat with the sauce and sprinkle with the breadcrumbs. Place in a preheated oven at 425 degrees for 15 minutes.

PAN-ROASTED COD WITH PROVENCAL FAVA BEAN RAGOUT

1/3 cup coarse bread crumbs
2 tbsp coarsely cracked coriander seeds
4 cod steaks or fillets (6 ounces each)
Salt
8 ounces fava beans, shelled (about 1/2 cup)
5 tbsp olive oil
2 cloves garlic, minced
1 small tomatoe, diced
1/3 cup Kalamata olives, pitted
4 tsp small capers, drained
1/4 cup dry white wine
1/2 cup Chicken stock
12 basil leaves, cut chiffonade
Freshly ground black pepper
 
Mix the bread crumbs with the coriander seeds and spread on a large plate.  Press one side of the steaks firmly into the bread crumb mixture to coat well.  Refrigerate up to 1 hour, if desired.
 
Cook the shelled fava beans in a 1 quart of boiling salted water for 3 minutes.  Drain and run under cool water.  When cooled, peel skins by tearing off a small piece of peel from the rounded end with your fingernail.  Squirt out the beans by pinching the opposite end. 
 
Preheat the oven to 200 degrees.  Heat 4 tablespoons of the olive oil in a large non-stick skillet over medium-high heat.  Add the fish, crust side down and cook for about 3 minutes or until the coating turns golden brown.  Turn the fish over and cook for 5 to 6 minutes or until the fish is springy to the touch and cooked through.  Remove the fish to an ovenproof platter, cover loosely with foil and place in the oven.
 
Wipe out the skillet with a paper towel and heat the remaining tablespoon of olive oil over high heat.  Add the garlic and tomato and cook for 2 minutes.  Reduce the heat to medium.  Add the fava beans, olives and capers and cook for 1 minute.  Add the white wine and stock and turn the heat to high.  Reduce the liquid by half, about 5 minutes.  Remove from the heat, stir in the basil and season with salt and pepper to taste.

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet
(each about 1 1/2 inches thick)
1 tablespoon vegetable oil


Peel and chop gingerroot. In a blender combine gingerroot
with remaining marinade ingredients and blend until smooth.

Arrange sea bass in a 2-inch-deep dish just large enough to
hold fish in one layer and pour marinade over it, turning
fish to coat well. Marinate fish, covered and chilled, at
least 2 hours and up to 2 days.

Preheat oven to 400F. Wrap handle of a 12-inch
non-stick skillet with a triple-layer of foil, shiny side
out, if handle is not ovenproof. Remove fish from marinade,
letting excess marinade drip off, and put on a plate.
Discard excess marinade. In non-stick skillet heat oil over
moderately high heat until hot but not smoking and sear
fish on 1 side only until golden brown, about 3 minutes.
With tongs turn fish over and transfer skillet to middle of
oven. Roast fish until just cooked through, 6 to 8 minutes.

coconut green curry sauce

1 1-inch piece fresh gingerroot
1 stalk fresh lemongrass
1/2 cup mirin
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk
2 cups heavy cream
2 tsp Thai green curry paste

Peel gingerroot and finely chop. Discard outer leaf from lemongrass and
trim root end. Thinly slice lower 8 inches of stalk and in a 2-3 quart
saucepan, combine with gingerroot and mirin. Boil mixture until mirin is
reduced to about 3 tablespoons. Add white wine and boil until liquid is
reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring
occasionally, until thickened slightly. Pour sauce through a fine sieve
into a bowl and stir in curry paste. Season sauce with salt and pepper.
Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before
serving.

Makes about 2 1/2 cups.

SALMON ROULADES WITH OYSTER SAUCE

8 fillets salmon weighing approx. 3 oz. Each
4 fillets English dover sole or flounder
12 oysters
1 cup heavy or whipping cream
8 large crisp spinach leaves
dry white wine
1 stick butter
1 cup fish stock
Salt and Pepper

Process the sole or flounder fillets in the food processor to a smooth paste, transfer to a bowl, season with salt and pepper, and place in the refrigerator for 30 minutes to chill thoroughly. Beat 1/2 cup of the chilled cream and fold into the cold fish puree. Open the oysters, saving their juice (strain and reserve in a bowl).

Rinse the spinach leaves well and wrap one oyster in each leaf in a neat parcel. Spread the salmon fillets with the creamy fish paste, and roll up fairly tightly, enclosing a spinach and oyster parcel in each roll. Secure with cocktail sticks or small steel skewers. Grease a heavy-bottomed skillet liberally with butter; place the rolls in a single layer and sprinkle with the strained oyster juice and with sufficient wine to come about one third of the way up the sides of the rolls. Poach over the lowest possible heat for 10 minutes. Season lightly with salt and freshly ground white pepper.

Make the sauce: Pour the fish stock and the remaining cream into a small saucepan and boil, uncovered, until reduced by half. Lower the heat and beat the butter into the sauce a small, solid piece at a time, allowing each piece to melt before adding the next. Continue beating until the sauce is light and velvety. Season. Chop the remaining oysters and stir into the sauce, allowing them to heat through for a minute. As soon as the salmon rolls are cooked, transfer to warmed plates and coat with the oyster sauce.

SALMON TERIYAKI

4 Salmon steaks weighing approx 1/2 lb each
2 onions
1/2 cup light soy sauce
1/2 cup sake or dry sherry
1 tsp sugar
Salt

Remove the skin and center bone from the salmon steaks and cut into small, even-sized cubes. Peel the onions, cut into quarters and separate the layers. Thread the onion pieces and salmon cubes alternately onto skewers (wooden satay sticks or steel skewers) and place these in a wide, fairly deep dish.

Make the marinade: mix the soy sauce with the sake (or sherry) and the sugar until the sugar has dissolved. Pour over the salmon skewers and leave to stand for 15-20 minutes, turning once or twice. Drain well, reserving the marinade, and broil or barbeque for about 15 minutes or until done, basting at frequent intervals with the marinade. Season with salt, if necessary.

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Vinaigrette:
2 tbsp seasoned rice vinegar
3 tbsp water
2 tbsp red or white miso (fermented soybean paste)
1 tbsp sugar
1 tbsp mirin (Japanese sweet rice wine)
2 tbsp finely grated peeled fresh ginger
4 tsp nerigoma (Japanese sesame paste) or well stirred tahini
3 tbsp vegetable oil

Cabbage:
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1/2 lb Savoy cabbage, very thinly sliced crosswise
1/2 lb Napa cabbage, very thinly sliced crosswise
1/4 lb snow peas, very thinly sliced lengthwise

Fish:
2 tbsp vegetable oil
4 (5-0z) pieces cod filet (3/4 to 1 inch thick)

Make Vinaigrette:  Puree all vinaigrette ingredients in a blender until smooth.

Saute cabbage:  Heat oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 1 minute.  Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes.  Season with salt and transfer to a bowl, then wipe skillet clean.

Cook fish:  Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.  Divide cabbage among 4 plates, then top with fish and drizzled with some dressing.  Serve remainder on the side.

SOLE WITH LEMON SAUCE

4 Dover Sole weighing approx. 1/2 lb. Each
4 egg yolks
1/2 cup milk
1 1/2 tbsp all purpose flour
1/4 cup butter
1 lemon
1 tbsp chopped parsley
Salt

Trim and prepare the sole, wash, dry and fry in 3 tbsp of the butter until golden brown on each side; sprinkle with a little salt when cooked then transfer to a heated serving plate to keep warm.

Add the remaining butter to the juices and butter in the pan, stir in the flour and gradually blend in the milk, heated to a scalding point. Continue cooking until the sauce is smooth and creamy. Draw aside from the heat. Beat the egg yolks with the lemon juice and finely chopped parsley. Stir into the sauce in the pan. Cook over very low heat for a few seconds (do not allow to boil) and pour all over the fish. Serve at once. Garnish with lemon slices and greens.