ingredients:
Serves 2

1 amberjack filet
3 tbs. blackening spices
3 tbs. flour
canola cooking spray
1 cup olive oil
3 - 5 anchovies
3 large garlic cloves, minced
1 tsp. mustard
1 lime, juiced
1 egg, yoke only
1/4 tsp. Maggie sauce
1/3 tsp. Warshire sauce
3 tbs. black raspberry vinegar
1 head romaine lettuce
1/2 cup grated parmeson
salt
freshly ground black pepper
shaved parmeson

directions:

For the Dressing:
In a medium bowl, mash anchovies and garlic into a paste with a wooden spoon or fork. Then add mustard, lime juice, egg yoke, Maggie sauce, Warshire sauce and black raspberry vinegar. Whisk for 2 minutes. Then whisk in the olive oil a little at a time to emulsify.

For the Fish:
Cut filet into 1/2-inch strips. Set aside. In a medium bowl mix together flour and blackening spices. Preheat griddle or pan to high heat. Coat griddle or pan liberally with cooking spray. Coat fish strips in dry mixture and put on griddle or pan. Sear fish 3 minutes on each side.

Clean and dry lettuce. Cut or break lettuce into bite-sized pieces. Fold dressing and grated parmeson in with lettuce. Plate salad with fish strips, extra anchovies on the side and parmeson shavings on top.

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ingredients:
Serves 4

2 lbs. amberjack
salt and pepper
1 package of tempura mix
enough beer to make a pancake-like batter consistency

1 cup red cabbage, shredded
1 cup green cabbage, shredded
1/2 cup pineapple, chopped
1/2 cup carrots, shredded
1/2 cup granny smith apple, chopped
1 cup mayo
1/4 cup cider vinegar
1 tbs. sugar
salt and pepper

tomato, sliced
4 kaiser rolls

directions:
For the Fish:
Preheat deep fryer to 350 degrees Fahrenheit. Season fish with salt and pepper. Add enough beer to tempura mix to make a pancake-like batter consistency. Coat fish with tempura batter. Place in deep fryer and cook for 2 - 3 minutes. Remove and place on paper towel.

For the Coleslaw:
Combine cabbage, pineapple, carrots, apples in a large bowl. Then add the mayo, vinegar, sugar, salt and pepper

Serve with a slice of tomato, fish, and coleslaw on a kaiser roll.

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ingredients:
Serves 4

2 tbs. hydrogenated black bean seasoned mix
1/8 cup water
1 tbs. sesame oil
3 carrots, thinly sliced lengthwise
3 scallions, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 tbs. minced garlic
1 tbs. minced ginger
3 tbs. butter
2 tbs. sweet sake rice wine
2 tbs. oyster sauce
1 lb of clams, shucked and cleaned
2 lbs. of Pargo, cut into 4-inch by 3-inch pieces
2 tbs. canola oil
1 tsp. garlic salt
1 tsp. freshly ground black pepper
1 egg, beaten lightly
½ cup flour
½ pound green beans
oil for frying
1 cup long-grain white rice
1/2 cup water
Salt and pepper to taste
Toasted sesame seeds

directions:
For the Stir Fry:
Stir hydrogenated seasoned black bean mix into 1/4 cup of water and set aside. Heat 1 tbs. of sesame oil in a hot sauté pan or wok and sauté the minced garlic and ginger. Then add sliced carrots, scallions, green bell peppers and sauté for 3 minutes. Add hydrogenated black bean seasoning mixture, butter, and sweet sake rice wine, and sauté for 2 minutes. Add the oyster sauce and clams and sauté until clams are cooked.

For the Fish:
Pre-heat deep fryer to 375 degrees Fahrenheit. Season fish with canola oil, garlic salt and freshly ground black pepper. Evenly coat fish with egg wash then with flour. Place 2 - 3 pieces in deep fryer at a time and cook for 5 - 6 minutes.  Remove fish and place on a paper towel.

For the Green Beans:
Season green beans with canola oil, salt and freshly ground black pepper. Drop in deep fryer or frying pan with hot oil and cook until crisp.

For the Rice:
Add 2 cups of water to rice in a pot or rice cooker.  Bring to boil then let simmer for 45 minutes.  Garnish with toasted sesame seeds.

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ingredients:
Serves 5

2 tbs. olive oil
1 tbs. garlic, minced
1 medium onion, chopped
2 tsp. coarse salt
2 cups short-grain white rice
3/4 cup canned black beans, drained
1/2 cup tomatoes, diced
4 cups low-sodium chicken stock
2 tbs. Lizano salsa sauce
1 tsp. cilantro, chopped

1 whole snapper, scaled, cleaned and chilled
1 cup flour
1 tbs. pepper
2 tbs. olive oil
canola oil for frying

3 plaintains

directions:
For the Gallo-Pinto:
In a hot sauté pan, add 1 tbs. oil, garlic, onions and 1 tsp. of coarse salt. Sauté mixture until golden brown.  Then add rice and 1 tbs. of oil and sauté until translucent.  Add black beans, diced tomatoes and chicken stock.  Bring to boil then reduce heat to a simmer.  Cook until rice is tender about 45 minutes. Finish with the Lizano salsa sauce and chopped cilantro.

For the Fish:
Preheat deep fryer to 350 degrees Fahrenheit.  Pat fish dry. Make shallow horizontal and vertical cuts 1-inch apart into the snapper.  Combine flour, 1 tsp. salt and pepper in a medium bowl.  On both sides, pat flour mixture over snapper and into slits.   Drop fish in deep fryer for 3 - 4 minutes on each side until golden brown. Remove snapper and place on plate lined with paper towels

Fried Plantains:
Cut plantains at a diagonal.  Place in deep fryer basket and then into deep fryer.  Fry plantains until they start to float, 2 - 3 minutes. Remove plantains and place on a plate lined with paper towels.  Sprinkle with coarse salt if desired.

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ingredients:
Serves 4

2 lbs. pargo ribs 1 tbs. garlic powder
1 tbs. pepper
1 cup teriyaki sauce
1 cup flour
oil for frying
1 bunch parsley
1 bunch scallions
2 tbs. toasted sesame seeds
4 pargo cheeks
1 tbs. soy sauce
2 tbs. sesame oil
1 tbs. garlic, chopped
1 tbs. ginger, sliced thinly
1 bunch cilantro

directions:
For the Ribs:
Preheat deep fryer to 350 degrees Fahrenheit.  In a large bowl, season pargo ribs with garlic powder, and pepper.  Fold in teriyaki sauce making sure each rib is thoroughly coated. Dust each rib with flour and drop in deep fryer 3 or 4 at a time.  Cook 2 - 3 minutes, remove and place on paper towels to drain any excess oil.  For plating, create a tower with the ribs.  Garnish with parsley, scallions and toasted sesame seeds.

For the Cheeks:
For the cheeks, add soy sauce, white wine and enough water to almost cover the cheeks. Steam 2 - 3 minutes, turning once. Then remove and place on paper towel. In a small hot sauté pan, add sesame oil and sear the garlic, and ginger. Plate cheeks with teriyaki around the plate and scallions and cilantro over the top. While still hot, pour mixture over the cheeks.

Serve with steamed rice and a bottle of warm sake.

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ingredients:
Serves 4

2 lbs. snapper (pargo), 4 filets
3 tbs. olive oil
1 tsp. coarse salt
1 small onion, chopped
1 tbs. garlic, chopped
1 cup canned crushed tomatoes
3 different types of peppers: mild, medium and hot, chopped
1/2 cup green olives
2 tbs. capers
2 bay leaves
1 bunch parsley

directions:
For the Fish:
Season fish with olive oil and coarse salt. Add 1 tbs. olive oil to a hot saute pan. Sear fish 2 - 3 minutes on each side.

For the Sauce:
Add 1 tbs. olive oil to a hot saute pan. Add onions and garlic and saute until onions are golden brown. Then add the crushed tomatoes, chiles, green olives, capers, bay leaves. Simmer for 6 minutes.

Serve with sauce on plate and fish on top. Garnish with parsley.

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ingredients:
Serves 4

1 tbs. ginger oil
1 tbs. garlic, minced
1 tbs. ginger, minced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 shot (1.5 ounces) tequila
1 cup crushed tomatoes
1/2 cup ketchup
1 tbs. soy sauce
1 tbs. oyster sauce
2 lbs. wahoo
scallions, sliced lengthwise

steamed broccoli
dried hot chili peppers

directions:

Slice Wahoo into 1-inch cubes and set aside.

Add ginger oil to a hot saute pan. Then add garlic, ginger and onions and saute for 2 - 3 minutes or until golden brown. Next add carrots, celery and saute for 3 minutes. Mix in tequila, crushed tomatoes, ketchup, soy sauce and oyster sauce and saute for 4 - 5 minutes or until sauce has thickened. Fold in wahoo and saute for 2 - 3 minutes. (Be careful not to overcook fish).

Arrange steamed broccoli around the plate and ladle wahoo into center. Garnish with scallions, and dried hot chili peppers.

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ingredients:
Serves 4

1 whole fish, scaled and gutted
4 green onions, julienned
1 bunch cilantro, roughly chopped
5 garlic cloves, thinly sliced
1 tsp. ginger, sliced into matchstick-sixed pieces
1 Serrano pepper, thinly sliced
1 tsp. freshly grounds black pepper
5 tbs. soy sauce
5 tbs. tempura sauce
2 tbs. oyster sauce
5 tbs. vegetable oil
3 tbs. sesame oil

steamed white rice

directions:

For the Fish:
Place whole fish in simmer and steam for 15 minutes.  Then remove fish and place on large platter. 

For the Sauces:
Combine sauces together and pour over fish. Place cilantro and green onions over fish. Heat a saucepan to high heat for 3 minutes.  Then add oils, peppers, garlic and ginger. Remove from heat and allow garlic to turn golden brown color.  Pour over cilantro and green onions.  Add extra soy if needed.  Serve with steamed rice and a glass of chardonnay.

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ingredients:
Serves 4

2 dozen little neck or chocolata clams 
2 lbs. penne pasta
8 cloves garlic, minced
1 medium white onion, chopped
¼ cup extra virgin oil
1 cup heavy whipping cream
¼ cup white wine
1 bunch parsley, chopped
3 chipotle peppers, chopped
1 cup of chanterelle mushrooms, sliced
salt
freshly ground black pepper

directions:

For the Pasta:
Add olive oil and salt to a pot of water. Bring to a boil then add penne pasta. Cook until al dente.

For the Cream Sauce:
In a saute pan at low heat add olive oil, garlic, onion and 1 tsp. of salt. Saute for 8 minutes.  Then add mushrooms and clams and saute for 2 minutes.  Next, add wine, and white pepper and simmer for 3 minutes.  Then add chopped peppers, and heavy cream. Stir for 2 minutes until sauce thickens.  Fold in pasta and serve.  Garnish with chopped parsley. Enjoy with a cold glass of chardonnay!

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ingredients:
Serves 4

1.5 lbs. fresh dorado (grade-A sushi)
2 serrano peppers
2 limes
ginger oil
sriracha sauce
eel sauce
wasabi
soy sauce

directions:

With a sharp knife, slice dorado into thin slices. Next, with a clean knife slice serrano peppers into thin slices. Then arrange slices of dorado onto plate in a decorative fashion. Be creative with this! Then squeeze the juice of 1 lime over the top of each dorado plate. For the first plate, drizzle ginger oil, and soy around the outside of dorado slices, eel sauce and soy on top of slices and wasabi around the perimeter of plate.

For the second plate, place serrano slices on top of each piece of fish. Then drizzle the sriracha sauce and soy sauce over the dorado slices. For the decorative flower, layer slices around a rolled piece of dorado. Place the dorado slices shaped like a flower in the center.

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