Pan Bagnat

• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 baguette, approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings (I omit)
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Cut into 4 sandwiches and serve.

Broiled Tilapia Parmesan

½ cup Parmesan cheese
¼ cup butter, softened
3 tablespoon Mayonnaise
2 tablespoon fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1/2 teaspoon paprika
2 lbs. tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan, butter, mayonnaise and lemon juice; season with basil, pepper, onion powder, and celery seed, garlic powder and paprika. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the cheese mixture on the top side; broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Broiled Salmon with Citrus Glaze

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

*Put the salmon in a different pan to broil it after it has sat for 45 minutes.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Spice-Rubbed Salmon

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
4 5-ounce skinless salmon filets
2 to 3 tablespoons cooking oil
Orange wedges

In a small bowl mix chili powder, cumin, brown sugar, salt and pepper. Rub spice mixture on salmon. On charcoal grill, place salmon on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half inch of thickness turning once during cooking time. Serve with orange wedges.

Fish Sandwich with Basil Mayonnaise

4 fresh or frozen skinless fish fillets, 1/2 inch think
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter, melted
4 hamburger buns or kaiser rolls, split and toasted
Lettuce leaves
1 recipe basil mayonnaise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Pour milk into a shallow dish. In another shallow dish combine bread crumbs, paprika, salt, and pepper. Dip fish in milk; roll fish in crumb mixture. Place fish in a greased shallow baking pan, tucking under any thin edges. Drizzle with melted margarine or butter.

Bake in a 500 degree oven for 4 to 6 minutes or till fish flakes easily with a fork and coating is golden. Serve fish on toasted buns with lettuce and basil mayonnaise. Makes 4 servings.


Basil Mayonnaise:
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon finely shredded lemon peel

Mix all ingredients together and chill until serving time.

Baked Salmon or Halibut Fillets

1/2 cup plain yogurt
1/2 cup finely crushed Ritz crackers
2 (1/2-pound) salmon or halibut fillets
1 lemon

Place yogurt on one plate and crushed crackers on another. Coat both sides of fillet with yogart, then crushed crackers. Place fillets in well-greased baking dish. Bake at 450 degrees for about 10 to 15 minutes, or until cooked through. Serve with lemon wedges. Makes 2 generous servings.

Fish Tacos

Corn Tortillas
Shredded Cabbage
Wedge of lime

Cilantro Jalapeño Dressing
Blend:
1 ¾ cup mayo
2 tbsp water
2 tbsp vinegar
1 stemmed jalapeno
1 clove garlic
½ cup fresh cilantro
¼ tsp black pepper
Salt to taste

Fish Marinade
6 tbsp ground dried chilies (CA or Mexico)
3 tbsp oil
½ tsp pepper
½ tsp salt
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp cumin
2 cloves
1 dry bay leaf
1 lb fish
Mix all together. Coat fish and marinate for an hour or more. Add more oil if necessary. This may be too spicy for some, so scrape off marinate before cooking. Broil 4-5 minutes, until flakes with a fork. Break into small pieces.

Pico de gallo
2 cups diced tomatoes
½ cup diced onion
2 tbsp minced jalapeno chilies
¼ cup minced cilantro
2 tbsp lime juice
½ tsp garlic powder
Salt to taste

BBQ Salmon

2 cups brown sugar
¼ lb butter or margarine
1 cup soy sauce
2 tbsp liquid smoke
Salmon

Mix together over the stove until butter melts. Baste salmon with mix. Broil salmon and pull out ever few minutes and re-baste until golden brown and flakes with a fork. Serve over rice.