Asian-Spiced Swordfish and Vegetable Skewers with Sesame-Scallion Quick Rice
Serves 4

1 to 1 1/2 lbs of swordfish steak (cut into 1 oz. pieces)
1/4 cup chopped garlic
2 tablespoons minced ginger
1 bunch of scallions
1/2 cup soy sauce
1 tablespoon fish sauce
3 tablespoons rice vinegar
1/4 cilantro
2 limes juiced
2 tablespoons brown sugar

For the Quick Rice:
2 cups jasmine rice
3 cups vegetable or chicken stock
2 scallions diced
2 tablespoons sesame oil
1 tablespoon sesame seeds

Start by placing the swordfish fillets on skewers (3 to a skewer) and set aside in a casserole dish laying flat.  Combine the rest of the ingredients and mix liberally over the swordfish skewers. Let the skewers marinade for 20-30 minutes.

For the quick rice: starting in a pot, place in the jasmine rice, stock, sesame oil and diced scallions. Bring the rice to a full boil. When it has reached a boil, shut of the rice cover and let sit covered for 18-20 minutes without stirring.

When the swordfish skewers have finished marinating, take out of the marinade and place onto a hot prepared grill for 2-3 minutes on each side.  Meanwhile, when the time is ready for the rice to be served, uncover and stir the rice with a fork.   To plate the dish, place a spoonful of rice onto the plate followed by a swordfish skewer. Garnish with scallions and sesame seeds. ENJOY!!!


Corned Beef and White Fish Chowder
Serves 6

Fully Cooked corned beef, approx. 1-1/2 lbs
1 lb of white fish fillet of choice, for example: Cod or Haddock
1/2 head of green cabbage, chopped
1 whole onion julienned
2 large carrots diced
6 cloves garlic chopped
1/4 cup white wine vinegar
2 tablespoons mustard seeds
3 potatoes raw, peeled and diced
1 stick unsalted butter
2 quarts chicken stock
2 cups of heavy cream
1 bottle Guinness beer
2 cups seeded rye bread, diced and toasted
1 cup shredded cheese
salt and pepper to taste

Start with the butter in the pot and melt down fully. When melted, add in the onions carrots and cabbage along with the garlic. Cook for approximately 15-20 minutes until softened.

When the vegetables have cooked, add in your potatoes, chicken stock, 1 bottle of beer and toasted rye bread along with the vinegar and mustard seeds. Cook until the potatoes are softened. Next, with a immersion or standard blender, puree all the ingredients together until smooth. The bread will help to thicken the soup.

After the soup is fully pureed, add in the fully cooked corned beef shredded (small dice will work) along with the white fish of choice. For the fish, dice into pieces, making sure you use the freshest fish possible.  After the fish is fully cooked, serve into a bowl and top with white cheddar cheese!  And, of course, enjoy with a nice cold pint of Guinness Beer!!!

Broiled Lemon Sole Topped with Blue Crab and Avacado Guacamole and an Apple and Celery Slaw
Serves 4

1 1/2 lbs of lemon sole cut into 5-6 oz portions
1/2 cup of melted butter
Adobo seasoning all purpose

Guacamole:
1/2 lb of fresh picked blue crab
3 Haas avocados diced
2 cloves of chopped fresh garlic
1 tomato seeded and diced
1/4 cup of cilantro
1 teaspoon of fresh cumin
2 tablespoons of olive oil

Apple-Celery Slaw:
2 granny smith apples sliced and julienned
2 ribs of celery cut onto a bias thinly
1 medium size carrot shredded
2 tablespoons of granulated sugar
1/4 cup of cider vinegar
1 teaspoon of dry mustard
1/2 cup of mayo

Start with your oven on broil at 450 degrees with your sole portioned out. Brush melted butter onto each filet and sprinkle with the adobo seasoning. Lay the fillets onto a aluminum foil based sheet pan and set aside.  For the guacamole: start by dicing the avocado and tomato; add the rest of the ingredients leaving the fresh blue crab for last. Fold in the blue crab making sure to keep the large chunks intact.

To prepare the apple and celery slaw: start by slicing each apple, leaving the skin on, and julienning into 1/8 inch strips.  With the celery place the rib on a 30 degree angle and thinly slice the celery. Add to the apple mix and then add shredded carrots.  In a seperate bowl, whisk together the sugar, vinegar, and mayo. Add the dry mustard and toss in the apple celery mix. Stir to combine.

Place the sheet pan with the sole on the very top rack of your oven and broil for 4-5 minutes. When finished, place the fish onto the plate. Top with the crab guacamole and the apple-celery slaw to the side.  ENJOY!!!!