Chef Doug's "Prosciutto and apple wrapped "Striped Bass"
with butter braised brussel sprouts and onion, smashed parmesan sweet potatoes" Serves 4

½ lbs of striped bass filleted deboned blood line removed 1 inch thick
8 nice slices of prosciutto
1 whole apple granny smith or Gala
8 medium brussel sprouts
1 medium sweet onion
large sweet potatoes
oz parmesan reggiano cheese
6 ounces butter divided
sprigs fresh thyme
2 tablespoons balsamic vinegar

To start place sweet potatoes in oven in foil for 35 minutes at 400, if you are stretched for time then fork the each sweet potato and microwave for 10 minutes for both potatoes. Meanwhile have your sauté skillet ready to go on the stove. On a cutting board place 2 slices of prosciutto down followed by3-4 nice 1/8 slices of apple followed by the seasoned striped bass (be careful not to salt the fish to much the prosciutto will have enough). Now like an egg roll, roll it over once if sides are sticking out tuck them in roll until tightly sealed. In your sauté pan place 2 oz of butter and 2 oz of olive oil, place fish seam side down and cook until browned but not overly browned turn over and repeat on the same side. Place your fish in the oven at 350 cook for an additional 3-5 minutes meanwhile in your sauté pan drain excess liquid from the pan. Now for braised brussel sprouts and sweet onions, take and slice brussel sprouts thin like you would the onion make sure to take out the core. In the sauté pan add unsalted butter place onions in first pan should be hot sauté for 5 minutes until browned then add brussel sprouts followed by fresh thyme and salt and pepper, place heat on medium cover and cook for 5-8 minutes. Take your sweet potatoes out of skin smash with fork add parmesan cheese butter s&p and balsamic vinegar. Lastly take fish out of the oven slice with sharp knife and serve with lemon. Most of all ENJOY!!

Chef Doug's Citrus and Herb poached Salmon with Garlic Mustard Aioli and Roasted New Potatoes

Serves 4

1 1/2 lbs of North Atlantic wild salmon, 4-6 oz skin-on fillets
medley of herbs: fresh basil, thyme, oregano, tarragon
1 whole orange
3 lemons
2 limes
4 cloves garlic, crushed
2 cups of white wine and 4 quarts of water

For garlic mustard aioli:
3/4 cup mayonnaise
1/4 cup stone ground mustard
3 cloves garlic, minced

For roasted new potatoes:
4 potatoes quartered tossed in olive oil, chopped parsley, salt and pepper

For the poaching liquid, place your sliced citrus into the water followed by the herbs, white wine and kosher salt to season. Should taste like sea water. When the poaching liquid has come to a boil, turn down to a full simmer (there should be small bubbles on the inside edges of the pan). Place individual fillets skin-on into the pan (spread out, not stacked upon each other). Let cook for approximately 7-8 minutes, depending on the thickness, but it should be about 1 inch thick.

Next, toss your new potatoes with olive oil, parsley, salt and pepper. Place skin side up into a baking pan and roast them at 375 degrees for 20-25 minutes or until fork tender. When the fish is done, carefully take it out of the pan with a slotted spoon, remove the skin and place it on the plate next to the roasted potatoes. Drizzle of the garlic and mustard aioli. This dish would serve well with any vegetable. If you would like, you can roast some cauliflower or broccoli with the potatoes. They would be a great addition to the dish. This is a great light meal for the summer days and also great with a glass of chardonnay ENJOY!!

Chef Doug’s  “FISH TACOS” (makes 6 tacos)

White corn or yellow corn tortillas
1 lb of grouper, snapper, or mahi
2 each avocados
1 ripe tomato
1/4 cucumber diced
1/4 cup red onion diced
1/2 bunch cilantro
1/2 teaspoon of salt
1 lime
Sour cream
Romaine or iceberg lettuce

For citrus chili crema:
½ cup sour cream 
2 tablespoons chili powder
Zest of lime and orange. Mix well.

For pickled red cabbage: Put 3 cups shredded cabbage in a sauce pot. Add 1 cup of red wine vinegar and ½  cup of water and 1 tablespoon of sugar.  When mixture comes to boil, turn off the heat and let cabbage mixture cook for 5-7 minutes. Cabbage should be slightly soft, but still crunchy.

Cut fillets so that each taco gets two 1½ ounce portions. You don't have to be exact, but make sure that each taco has two small filets. Season each taco with salt & pepper and place on grill until done.  Meanwhile, dice all of your vegetables small and place into bowl. Add lime and salt.  Let the mixture stand until ready to serve. When the fish is done, set aside and place tortillas on the grill or in a pan until nicely toasted.

To assemble: First, place shredded lettuce, avocado, and fresh tomato salsa on a tortilla. Then add the fish filets and squeeze some of the citrus crema on top. Finish with pickled cabbage. Garnish with lime segment and cilantro and make sure to eat right away or the tortilla will become soggy.