Grilled Salmon With Jalapeno Butter
1 teaspoon gingerroot, minced
1 1/2 teaspoons garlic, minced
2 large jalapeno peppers, halved & seeded
1/4 cup fresh cilantro leaves, loosely packed
1/2 cup butter, softened
1 1/2 lbs fresh salmon fillets

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Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce or Seymours' Jamaican Jerk Sauce

Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste

Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.

Swordfish Au Poivre
Ingredients
2 lbs Swordfish - Cut into 8oz steaks
4 oz cracked black peppercorns
1 oz olive oil

Method
Evenly coat fish steak with ppercorns. Preheat cast iron skillet over high heat, add olive oil, place fish into skillet and cook evenly. Approx three minutes per side.

Sauce
6 oz heavy cream
4 oz green peppercorns
2 oz olive oil
1 stick salted butter
1 oz brandy
1 med onion chopped
1 clove garlic crushed

Heat olive oil over med/high heat. Add onion and garlic and cook until carmalized. Remove from heat and quickly deglaze pan by adding brandy. When flame dies, return to medium heat, add cream and peppercorns while being careful not to scorch the cream. Add butter and salt to taste and simmer on low for 5 minutes.

Pour sauce onto serving dish, place fish over sauce. Pour remainder of sauce over fish and serve. Balance the spice and richness of this dish with your favorite Sauvignon Blanc or a Kabinett Riesling.


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Swordfish Au Poivre
Ingredients
2 lbs Swordfish - Cut into 8oz steaks
4 oz cracked black peppercorns
1 oz olive oil

Method
Evenly coat fish steak with ppercorns. Preheat cast iron skillet over high heat, add olive oil, place fish into skillet and cook evenly. Approx three minutes per side.

Sauce
6 oz heavy cream
4 oz green peppercorns
2 oz olive oil
1 stick salted butter
1 oz brandy
1 med onion chopped
1 clove garlic crushed

Heat olive oil over med/high heat. Add onion and garlic and cook until carmalized. Remove from heat and quickly deglaze pan by adding brandy. When flame dies, return to medium heat, add cream and peppercorns while being careful not to scorch the cream. Add butter and salt to taste and simmer on low for 5 minutes.

Pour sauce onto serving dish, place fish over sauce. Pour remainder of sauce over fish and serve. Balance the spice and richness of this dish with your favorite Sauvignon Blanc or a Kabinett Riesling.

Shrimp on Toasted Crouton

1 lb of large shrimp cleaned ,veined and tails left on
1/4 of freshly squeezed lemon juice or more to taste
1 stick of unsalted butter
5 large cloves of garlic finely minced
2 tablespoons of parsley finely chopped
1 tablespoon of red pepper flakes
1 teaspoon of freshly ground black pepper
4 slices of french bread cut into 2 inch round crouton

Melt butter in a saute pan
Add lemon juice and garlic
Cook over medium heat until garlic releases its aroma
Add parsley, red and black pepper and whisk
Reduce heat to low and cover

Toast bread rounds until crisp on both sides( 1 crouton for each serving bowl)
Place in serving bowl

Bring sauce to medium high, add shrimp and cook for about 3 minutes until done
Remove pan from heat, place several shrimp on top and around crouton
Generously ladle sauce over each bowl and serve immediately

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1 Rock's Glass:

A cherry
Coat bottom of glass with cherry juice
Double dash of bitters
3 caps full of sweet vermouth
Fill glass with good ice
Then top off glass with Seagrams VO

Then enjoy the perfect begining to your dining experience. Follow with Oyster's Claudia!

24 freshly shucked oysters

1 slice of sugar cured ham finely diced

1 red pepper finely diced

1 shallot finely diced

1 habanero pepper finely diced

1 cup of heavy cream

1/2 cup grated Parmesan

2 Tablespoon of Oil

For complete recipe see the body and view others at [url removed]

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