1/2 lb sashimi grade ahi tuna, cut into 1/8-inch dice

1 ripe avocado, peeled, pitted and finely diced

1 tbsp Mirin rice wine vinegar

1 tsp pickled ginger juice

Mix all the ingredients for the dressing together; cover and chill until needed. Using a sharp knife or mandoline, cut the cucumber into thin slices. On a large dinner plates, arrange the cucumber in a ring of overlapping slices. Using a 3-inch tartlet ring or mold, spoon in half of the avocado followed by half of the diced tuna, and using a spoon, gently press down on the mixture to compress it slightly. Lift off the ring and drizzle the dressing on top and around the tuna tartare. Top with some slices of pickled ginger and a finish with chopped chives.

1 pound skinless salmon fillets

1 ½ pound medium potatoes, peeled and diced

3 scallions

3 eggs

2 garlic cloves minced

¼ cup parmesan cheese

¼ cup panko

Juice of a half of lemon

Dry Sage and Marjoram, rubbed to pulverize

2 tablespoons bread crumbs

Salt and pepper

Cooking oil

Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.

When the potatoes are done, drain and place them in a large bowl. Mash them.

Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.

Flake the salmon and add it to the potatoes bowl.

Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.

In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.

Place all the fried cakes in the oven and bake for 10 minutes.

Serve with a lemon mayonnaise sauce.

recipe by Tim Glatfelter, Mr. Bill’s Fresh Seafood

recipe by Anne Burrell

3 clementines, peeled and cut into segments
1 ruby red grapefruit, peeled and cut into segments
Salt
Pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 cloves garlic, smashed
2 cups baby arugula
1/2 small red onion, finely julienned
1/2 cup pomegranate seeds
Directions
Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.

Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.

While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.

Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

By MARTHA ROSE SHULMAN

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass

Salt and freshly ground pepper

1 recipe chermoula

Additional lemon juice and wedges or olive oil to taste

1. Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.

2. If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Yield: Serves 4

Advance preparation: The chermoula will keep for a few days in the refrigerator but it will lose its vibrant green color.

Nutritional information per serving (based on halibut): 248 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 83 milligrams cholesterol; 2 grams carbohydrates; 1 gram dietary fiber; 271 milligrams sodium (does not include salt to taste); 32 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

By MARTHA ROSE SHULMAN

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)

Salt and freshly ground pepper

Juice of 1 large lemon

2 tablespoons extra virgin olive oil

1 pound onions, cut in half lengthwise and then sliced thinly across the grain

2 large garlic cloves, minced or puréed

1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)

1/8 teaspoon sugar

1 teaspoon sweet paprika

1/8 teaspoon cinnamon

1 tablespoon tomato paste dissolved in 1/4 cup water

1/2 cup dry white wine or red wine

Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

1. Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.

2. Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.

3. Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Yield: Serves 4

Advance preparation: You can make the tomato sauce (Step 2) up to 3 days ahead. Bring back to a simmer before proceeding with the fish.

Nutritional information per serving (based on halibut): 374 calories; 10 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 111 milligrams cholesterol; 23 grams carbohydrates; 6 gram dietary fiber; 512 milligrams sodium; 46 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

By MARTHA ROSE SHULMAN

1 1/2 to 2 pounds striped bass or mahi mahi fillets (or other firm fish)

Salt and freshly ground pepper

Juice of 1/2 lemon

2 tablespoons extra virgin olive oil

2 large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain

2 garlic cloves, minced, or 1 bulb green garlic, minced

Salt to taste

2 medium fennel bulbs, quartered, cored and thinly sliced

1 14-ounce can chopped tomatoes, with juice

Freshly ground pepper

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

1. Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.

2. In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.

3. Lay the fish over the fennel mixture. (Note: If the pan isn’t big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.

Yield: Serves 4

Advance preparation: You can make the sauce through Step 2 up to a day ahead and refrigerate. Bring back to a simmer, adding a little water if necessary if the mixture seems dry.

Nutritional information per serving: 320 calories; 11 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 74 milligrams cholesterol; 21 grams carbohydrates; 6 gram dietary fiber; 350 milligrams sodium (does not include salt to taste); 36 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

1. Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).

2. As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Yield: 2 servings.