Ingredients:

4 pieces of striped bass (approx 6-8 ounces)
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 Tbsp. of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Paprika
1 quart of golden ginger ale

Directions:

• Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below.
• In a pan, cook bacon; save drippings. Crumble bacon; set aside.
• Cook mushrooms and onion in drippings till tender.
• Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika.
• Bake at 350 degrees F for about 20 minutes or until fish flakes easily.
• Garnish the bass with bacon.

Ingredients:

4 pieces of striped bass (approx 6-8 ounces)
4 Tbsp. minced garlic
1 cup white wine
4 oz. butter
2 oz. olive oil
1 cup seasoned breadcrumbs
2 Tbsp Parmesan Cheese
1 Lemon (quartered)

Directions:

• Cut striped bass in to bite site cubes.
• In a pan, melt butter, add olive oil & heat.
• Add garlic and saute until soft.
• Add fish and squeeze 2 lemon quarters over top of fish.
• Saute fish until tender and heated through. (Should not be flaking.)
• Add wine and simmer until liquid is reduced by 50%.
• Add seasoned breadcrumbs and stir until all liquid is absorbed.
• Add cheese, and squeeze remaining lemon over pan.
• Stir once. (Do not overcook.)
• Serve over white rice with fresh steamed vegetables.

Ingredients:

2 pounds bluefish fillets (Skin on)
Montreal Steak Seasoning
Montreal Chicken Seasoning

Directions:

• Pat dry the fillets with a paper towel.
• Liberally season with Montreal Steak Seasoning and Montreal Chicken Seasoning.
• Place fillets skin side down on a very hot grill.
• Cook until fish is flaking. (Do not over cook.)

Ingredients:

1/3 cup chopped onion
1 clove garlic, minced
1 TBSP sesame seeds
2 tsp brown sugar
1 1/2 tsp allspice
1 1/2 tsp dried thyme
1/2 tsp nutmeg
1 1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 1/2 TBSP cooking oil
1/2 tsp vinegar
2 pounds bluefish fillets

Directions:

• In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 tsp of the salt, the black pepper, cayenne, oil, and vinegar.
• Heat the broiler. Lightly oil a broiler pan or baking sheet.
• Sprinkle both sides of the bluefish fillets with the remaining 1/4 tsp salt and put them on the prepared baking sheet, skinned-side down.
• Spread the spice mixture over the fish in an even layer.
• Broil the fish until well-browned and just flaky, about 5 minutes for 3/4-inch-thick fillets.

Ingredients:

4 pieces 8 oz. Sushi Grade Yellowfin Tuna
4 Tbs. Flour
4 Tbs. Cajun Spice
4 oz. Wasabi Sauce
1 ea. Mango, Chopped
1 oz. Red Onion
1 oz. Green Pepper
1/4 bunch Cilantro
1/2 oz. Tabasco Sauce
1/2 oz. White Vinegar
24 oz. Mashed Potatoes

Directions:

• Mix Cajun Spice with Flour. Coat tuna with mixture.
• Saute in hot oil for 2 minutes per side (max). Do not over cook.
• Mix Wasabi Sauce with Mashed Potatoes.
• Combine chopped mango, red onions, green peppers, cilantro in a bowl. Add Tabasco and white vinegar.
• Place mango salsa over tuna and serve with Wasabi mashed potatoes.

Ingredients:

1 Bunch fresh cilantro chopped
4 teaspoons pureed ginger
4 cloves of roasted garlic mashed
4 limes
1/2 cup soy sauce
1/4 teaspoon sugar
salt and pepper to taste
1/4 cup of extra virgin olive oil
4 8oz portions of sushi grade tuna
2 ripe avocados halved, pitted, peeled, and sliced
2 ripe vine ripe tomatoes
1 red onion diced fine

Directions:

• Combine lime juice, ginger, soy, roasted garlic, sugar, and salt and pepper in a mixing bowl. While whisking add the olive oil and whisk until emulsified into a soy vinaigrette.
• In a separate bowl combine the tomato, avocado, and red onion salad and mix gently to for a fresh salad.
• Heat sauce pan to very high heat with 2-3 tablespoons of oil. Place tuna into the pan carefully and sear for one minute. Turn tuna steaks over. Add about one half of the vinaigrette mixture and simmer for one minute.
• Remove the seared tuna and place on a platter. Top with Avocado and ripe tomato salad. Drizzle the plate with remaining marinade.