Ingredients

• 1/4 cup all-purpose flour
• 4 (8-ounce) sole fillets
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 1 tsp finely chopped fresh basil
• 1 tsp finely chopped fresh tarragon
• 1 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/4 cup finely chopped shallots
• 1/8 tsp ground black pepper
• 2 Tbsp unsalted butter
• Fresh parsley sprigs for garnish

Directions

TO MAKE THE BEURRE BLANC:

Bring the shallots, the white wine, and the white wine vinegar to a boil in a medium sized saucepan. Reduce the heat and gently simmer until the liquid has reduced to 2 tablespoons.

Stir in the heavy cream.

Whisk in the 1 cup unsalted butter, one tablespoon at a time, until all the butter has been incorporated.

Stir in the tarragon, basil, salt and white pepper. Keep warm over a very lot heat while you cook the fish.

TO MAKE THE FILLETS:

Rinse the fillets and pat dry with paper towels.

Sift together the flour, salt and black pepper onto a plate suitable for dipping the fillets.

Coat each fillet with the seasoned flour mix, shaking off excess flour.

Heat the two tablespoons of unsalted butter in a large skillet and cook the fish for about 3 minutes on each side, until the fillets are golden and the fish flakes easily when tested with a fork.

Using a slotted spatula, transfer the fillets to serving plates and garnish with the beurre blanc and sprigs of fresh parsley. Serve immediately.

This dish goes well with Zuccini and Pattypan Squash, blanched and then sautÈed in butter.

Source: B. Smith

Ingredients

• 6 fillets of drum, grouper or tilapia
• 1 clove minced garlic
• 1 tbl. lime zest
• 1 tsp. kosher salt
• 1/4 tsp cumin
• 1/4 tsp. chili powder
• 1/4 tsp. cayenne
• 1 tsp. chopped flat-leaf parsley
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• TACO FIXINGS
• 12 flour or whole-wheat tortillas
• 2 ripe tomatoes, chopped
• 2 cups grated Cheddar or Monterey Jack cheese
• 2 ripe avocados, chopped
• 1 (8-oz.) container sour cream
• Salsa

Directions

1. Rinse fish fillets and pat them dry. Place them in a shallow baking dish and set aside.
2. In a small mixing bowl, combine garlic, lime zest, kosher salt, cumin, chili powder, cayenne and parsley and mix well to combine all ingredients. Pour in 1/4 cup lime juice and then slowly whisk in vegetable oil.
3. Pour marinade over the fish and marinate 30 to 45 minutes.
4a. To broil: Preheat broiler and line a baking sheet with aluminum foil. Remove fillets from marinade and place them on prepared baking sheet. Broil fish on the middle rack of the oven for 10 to 12 minutes or until fish is no longer opaque and is firm, but tender.
4b. To grill: Light grill and allow to heat up. Place a sheet of aluminum foil on top of the grates. Remove fillets and place them directly on the sheet of foil. Cover and grill over medium-low flame for 10 to 15 minutes, checking fish every 5 minutes. The fish is done when it is firm, but still tender and no longer opaque.
5. Remove fish and cover to keep warm until you are ready to build tacos according to personal tastes. (Note: When filling tacos, one fillet will fill two tortillas.)

Serves 6

Ingredients

• 1/3 cup sour cream
• 1/4 cup chopped red onion
• 3 tablespoons chopped cilantro
• 1 teaspoon minced canned chipotle chilies, see note
• 1 (8-ounce) ahi tuna steak, cut into 3/4-inch pieces
• 1 tablespoon taco seasoning mix
• 1 tablespoon vegetable oil
• 4 taco shells

Directions

Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; saute to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).

Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.

Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Makes 4 servings.

Source: Bon Appetit, March 2001

Ingredients

• 5 (6-8 oz) fillets of fish
• salt and pepper
• your favorite Louisiana hot sauce
• 3 garlic cloves
• 3/4 medium onion
• 3 sprigs celery
• fresh lemon juice

Directions

Season the fillets. Line baking pan with foil. Spray with nonstick coating. Layer the seasoned fillets on bottom of pan. Sprinkle garlic over fish. Put slices of onions and strips of celery over garlic. Sprinkle fresh lemon juice over all. Put pan on lowest level of oven and broil fish for 20 minutes. Serve hot.

Serves: 3

Ingredients

• 4 Eight Ounce Fillets of Fish
• 6 Garlic cloves crushed
• 2 Tsp. Grated Lemon Peel
• 1/3 Cup Olive Oil (extra virgin)
• 1 Bunch Basil (thinly sliced)
• 1/3 Cup Capers ( small ones)
• 1 Lemon (juice)
• Salt and Pepper to taste

Directions

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.