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

Crock Pot Vegetable Beef Soup

No Link

1 lb. ground beef, browned
1 can corn, drained
1 can green beans, drained
Carrots, diced
Celery, diced
Onion, diced
Potatoes, diced
Salt
Pepper,
1/2 tsp red pepper
1/2 tsp dill
1 bay leaf
1 lg can V-8 juice

Mix in crock pot and cook on low 8 hours.

Braised Snapper

Paul Bartolotta's Orata All' Acqua Pazza

http://www.menshealth.com/nutrition/guide-cooking-fish/page/8

It’s called a braise. This rustic, bold-flavored approach will put to rest the notion that seafood is unsexy diet fare. If you're braising fillets, use sturdy ones: Bass, snapper, and grouper all hold their shape perfectly. The best part? You can skip the usual white wine and pair this baby with a hearty red.

Paul Bartolotta's Orata All' Acqua Pazza

• 1/2 cup extra-virgin olive oil (preferably Sicilian)
• 3 garlic cloves, sliced; 1 tsp crushed red-pepper flakes
• 2 lb whole Mediterranean orata (snapper may be substituted for this Italian sea bream)
• 12 oz cherry tomatoes (quartered)
• Sicilian sea salt and black pepper
• 1 cup water
• 1/4 cup coarsely chopped Italian parsley

Preheat the oven to 375°F. In an ovenproof saute pan or roasting pan, warm half the olive oil with the garlic and red-pepper flakes, and cook until the garlic is lightly browned. Add the tomatoes and lightly saute them.

Season the fish with sea salt and black pepper, place it in the pan with the tomatoes, and add water. Bake for about 20 minutes, until the fish reaches an internal temperature of 135° to 140°F. (Check it with a probe thermometer.) Remove the fish from the pan.

Cook the sauce on high heat until it's reduced to about a cup (8 to 10 ounces). Add the parsley and the rest of the olive oil. Add salt and pepper, if necessary. Fillet the whole fish and dress with a few spoonfuls of the sauce. Serve immediately. Makes 4 servings

OR

http://www.esquire.com/features/guy-food/pesce-alla-palermitana-recipe-ll-1107

Ingredients
Serves 2

• 4 oz (1/4 lb) fingerling potatoes (at least 3)
• 2 oz (4 tbsp) extra-virgin olive oil
• 1 clove garlic, peeled and thinly sliced
• 10 oz cherry tomatoes (about 1 pint), quartered
• 8 green olives, pitted and sliced
• 2 oz capers, rinsed and drained
• 4 sprigs fresh oregano
• 1 lemon, quartered
• 4 oz (1/4 cup) dry white wine
• 2 6-oz orata (sea bream) fillets (or substitute red snapper or American bass)
• Coarse salt and ground black pepper
• 4 oz (1/4 cup) water
• 1 tbsp chopped oregano
• 1 tbsp chopped Italian flat-leaf parsley
• Olive oil for drizzling

Instructions
1. In a saucepan of cold water bring fingerlings to a boil and cook for 6 to 8 minutes. Drain, halve lengthwise, and reserve.
2. Preheat oven to 450 degrees.
3. In a large (12-inch) ovenproof sauté pan over medium heat, warm 2 tbsp olive oil. Add garlic and cook until lightly browned, about 3 minutes. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon, and white wine.
4. Season fish with salt and pepper and place skin-side up in pan. Add water and bake in preheated oven for 8 minutes, or until the fish has reached an internal temperature of 140 degrees. Remove fish from pan and reserve.
5. Place pan over high heat and simmer until liquid is reduced by half. Add chopped oregano and parsley and remaining olive oil. Adjust seasoning. Divide sauce evenly (including potatoes and lemon wedges) between 2 plates. Place fish on top of sauce and drizzle with olive oil.

Paul Bartolotta is the chef of Bartolotta Ristorante di Mare at Wynn Las Vegas.