Mango Glazed Salmon

2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
1 (3-inch) cinnamon stick
1 star anise
1 tsp rice vinegar
10 oz bottled mango nectar
6 (6 oz) salmon fillets, about 1" thick

Sir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup. Pour mango mixture thru wire mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.

Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5" from heat for 5 minutes. Brush fish with 1/3 cup mango glaze. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango mixture evenly over fish. You can grill the salmon instead of broiling. Yields 6 servings.

This is really good served with Coconut Ginger Rice

Fish Tacos

When the Hewitt family came to visit us in Kauai they took over the kitchen and served up some extremely tasty meals. This one, from Leslie and Matt, was such a big hit we did it twice, using a Pacific Ocean fish (mahi mahi and opakapaka). The sauce is also excellent on crab cakes (from Costco) or thinned with a little rice wine vinegar for salad dressing.

1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets or fish of your choice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil

Sauce:
1/4 cup reduced-fat mayonnaise or Veganese
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile), more or less to taste. I remove the seeds from the chile but add a little of the adobo sauce.

8 (6-inch) corn tortillas
2 cups trimmed arugula

Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
Combine mayonnaise, cilantro, juice, and chipotle.
Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Fish Chowder

1 Tbsp butter
2 cups cubed potatoes
2 cups thickly sliced carrots
2 cups sliced onions
salt to taste
2 whole cloves
1 tsp dried dill weed
1 bay leaf
2 Tbsp flour
2 cups boiling water
1# thick fish fillets (halibut) cut into 1" cubes
1/2 cup dry white wine
1 cup lowfat milk
freshly ground black pepper

In a large dutch oven melt butter, add potatoes, carrots, onion, salt, cloves, dill and bay leaf. Sauté, stirring, for 5 minutes. Add the flour and cook for 4o seconds. Add boiling water, cover tightly. Simmer over very low heat 15 minutes or until tender. Add fish and wine. Cover pot, simmer another 10 minutes or until fish flakes easily with fork. Discard bay leaf, add milk and cook, stirring, until hot. Season with pepper. 4 large servings

This tried and true recipe from Peggy Bauhaus, served the first time I was ever in her kitchen, is surprisingly tasty. It's so basic and simple, quick to prepare and always hits the spot.

Halibut Bake

Serves 6

This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.

6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan

TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme

Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.

Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.

To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.

Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.