Ingredients
	1 1/2 pounds cod or fish of choice 1 cup salsa 1 cup shredded sharp Cheddar cheese 1/2 cup coarsely crushed corn chips 1 avocado - peeled, pitted and sliced 1/4 cup sour cream

Directions
1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. 2 Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. 3 Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream. Serves 6

I used it one time when I bought some alligator meat, and I was like, "Okay, now how the heck do you cook alligator??" Fortunately, that worked out graet for me!

it was just like really meaty fish. alot like shark if you've ever had that....

 

 

 

 

 

Pan Roasted Salmon

-served on seared Poblano and red peppers with manila mango, ginger, lime coulis

Ingredients
7 oz wild troll king salmon fillets
1 manila mango
1/4 tspoon fresh ginger, finely chopped
1oz fresh lime juice
1oz water
1 tspoon honey
1 Poblano chile
1/2 red bell pepper
1/4 tspoon garlic
1/2 tspoon soy sauce
salt & pepper
1tbspoon canola oil

Directions
Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth. Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbspoon of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.
In a hot pan add remaining oil. Season fish with salt and pepper. Add fish, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).
Serve on peppers and mango coulis with seasonal vegetables and potatoes.

Sautéed Halibut
With Three Color Peppers And Spanish Olives

Ingredients
1 lb halibut fillets
salt and pepper
4 oz olive oil
6 oz sliced onion
4 tsp minced garlic
6 oz sliced red peppers
6 oz sliced green peppers
6 oz sliced yellow peppers
1 lb crushed tomatoes
4 oz Spanish olives, pitted and quartered
4 tsp fresh thyme, chopped
4 oz lemon juice
4 oz fish stock

Directions
Season fillets with salt and pepper.
Heat a sauté pan and add oil.
Sauté the halibut, turning once. Remove and put in warm place.
In same pan, sauté onions and garlic for 1 min. add peppers and sauté for 1-2 min.
Add crushed tomatoes, olives, and thyme: sauté briefly.
Add lemon juice and fish stock and heat up.
Add halibut to reheat and serve.

 

1		lb fish bones, and trimmings (any white fish such as sole, flounder, or whiting. halibut etc)
1		onion
12		sprigs fresh parsley, with long stems
2		tablespoons fresh lemon juice
1/2		teaspoon salt
3 1/2		cups cold water
1/2		cup dry white wine

1.	Chop fish bones and trimmings and slice onion.
2.	In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
3.	Add water and wine and bring to a boil, skimming froth.
4.	Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
5.	Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
6.	Stock keeps, frozen, 3 months.