Salmon Roasted in Butter


4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
 Salt and freshly ground black pepper to taste
 Lemon wedges
Nutritional Information


Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Grilled Sea Bass With Indian Spiced Tomatoes

6 ounce wild sea bass (or you can use any kind of white fish, wild)
1 pound assorted heirloom tomatoes, cut in half
1 Tablespoon olive oil & chopped rosemary
1/4 cup olive oil
1 Tablespoon red wine vinegar
1 small shallot, minced
1/2 teaspoon sugar
1/4 cup chopped basil
1/2 teaspoon minced fresh ginger
1 Tablespoon coriander seeds
Salt & pepper

You can serve this dish with roasted three color potatoes: Wash and boil potatoes. Drain then roast them with olive oil, rosemary and salt & pepper 20-30mins at 350’c


1. In a small skillet, toast coriander seeds till fragrant. When cool completely and grind them. (I use coffee grinder-make sure to wash it after so your coffee doesn’t taste like coriander & pepper)

2. Make the dressing: Mix olive oil, red wine vinegar, ginger, shallot, sugar, basil, ground pepper and coriander.

3. Drizzle some of the dressing on tomatoes and roast about 10 mins at 350’C
4. For fish: Combine olive oil and rosemary. Brush fish with it. Season it with salt and pepper. Grill over moderately high heat skin side down. (Important thing is don’t try to move the fish. It will stick to the grill pan. Just let it do it’s thing. Be patient) 3 mins each side. Don’t overcook. Just until opaque in the center.
5. With slotted spoon, transfer tomatoes to a plate. Set the fillet on the tomato salad. Drizzle more dressing over.


You can serve this dish with roasted three color potatoes: Wash and cut in half, and boil potatoes. Drain then roast them with olive oil, rosemary and salt & pepper 20-30mins at 350’c

Shark in Spicy Tangerine Marinade

2 pounds shark, cut into four 8 ounces pieces
6 ounces orange juice
2 bunches fresh spinach, trimmed and washed
1 pound red garnet yams, peeled and sliced into disks, about 1/4-inch thick
Kosher salt and freshly ground black pepper
Spicy Tangerine Marinade (see recipe below)

Spicy Tangerine Marinade

1 tablespoon grated tangerine or orange zest
1 tablespoon thin soy sauce
1 tablespoon dry sherry or Chinese rice wine
1 tablespoon flavorless cooking oil
1 tablespoon honey
2 teaspoons Asian chili sauce

Prepare the Spicy Tangerine marinade by mixing all the ingredients together. Marinate thresher shark in the Spicy Tangerine marinade for at least 2 hours.

Cook Shark on preheated barbecue grill for about 5 minutes per side. Let Thresher Shark rest for 2 minutes covered loosely with foil. Place the remaining marinade in a small sauce pan, add orange juice and place on the grill, cook until it comes to a boil, set aside. Place the grilled thresher shark on individual plates, top with the spicy tangerine sauce and serve with fresh spinach and grilled yams.