Seafood Stew

Serves 4 to 6
1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood).
3. Add the fish and seafood and simmer for about 5 minutes until just done (don't overcook!). Stir in the parsley and basil and serve immediately (with crusty bread).

https://ca.shine.yahoo.com/blogs/shine-food/dinner-tonight-seafood-stew-grilled-corn-basil-butter-221000322.html

Pan Seared Halibut

Pan Seared Halibut with Herb Mashed Potatoes, Grilled Asparagus, Apple Butter Sauce and Grilled Pear Salad

4 –7 oz. pieces Halibut
12 large pieces Asparagus
4 oz. per person Herb Mashed Potatoes

Apple butter:
8 oz. Apple Juice
6 Black Peppercorns
4 oz. White Wine
2 Thyme Sprigs (whole stem on)
12 oz. Unsalted Butter
2 oz. Brown Sugar

Grilled Pear Salad:
2 Whole Pears
12 Dried Cranberries
8 sprigs Watercress
8 thin slices Red Onion
2 oz. Olive Oil
Salt & Pepper to taste

Directions:
Dust the halibut with parsley, salt & pepper and lay skin side up in a hot skillet for approximately 2 minutes or until crust is created. Then place in 350-degree oven for 5 minutes. For mashed potatoes use your usual mashed potatoes recipe, but add some fresh thyme for flavor. As far as the asparagus goes; rub them with oil, salt & pepper, and place on the grill with low heat until they are soft enough to eat (beware of burning). Now for the sauce… first add juice, peppercorns, wine, thyme, and sugar all in a saucepan and reduce to syrup. Let cool to room temperature and then stir butter in with a whisk. The pear salad is easy, just cut your pears into slices. Brush with a little oil, salt & pepper; and grill for 1 minute on each side. Place all ingredients for Pear Salad in a bowl and mix.

http://www.columbusfishmarket.com/recipes.cfm#quickviewrecipe138