Mike's Grilled Salmon
For any 2-3 lb. fillet of salmon.

Baste: Brown 1/4 cup butter at medium heat.
As soon as it browns, add a dash of garlic salt and a dash of onion powder.

Cook on medium low heat until the salt starts to brown.
Take off burner.

Preheat grill to medium.
Place fillet on grill skin side down. Baste with brown butter mixture. Cook 15-20 minutes until medium rare.

Take off the grill by running two spatulas along the underside of the meat leaving the skin on the grill.

Halibut Braised in a Tomato-Fennel Broth
Serves four - Can be used with another thick, mild whitefish like cod, haddock or even monkfish.

1 1/2 lbs. halibut fillet, cut into four even portions, rinsed and dried
Kosher salt and freshly ground black pepper
3 tbsp olive oil
1 bulb fennel, trimmed, quartered, cored and thinly sliced lenghtwise
2 cloves garlic, minced
1/2 cup dry white wine (like Sauvignon Blanc)
14-1/2 ounce can diced tomatoes, with juice
3 tbsp chopped fresh basil or flat leaf parsley

Season the fillets with salt and pepper.
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat.
When it simmers, add the fillets and sear until just golden brown, about 3-4 minutes.
Flip and sear the other side for 3-4 minutes.
Transfer the fillets to a plate.

Add the remaining 1 tbsp oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes.
Stir in the garlic and cook for 1 minute.
Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (check halfway through; if the fennel is dry, add 2-3 tbsp water).
Stir in the tomatoes and their juices, 1/2 cup water, and 2 tbsp of the herbs. Cover and simmer for another 5 minutes.
Taste the broth for salt and pepper.

Return the halibut to the pan, settling the pieces into the broth and pouring over any accumulated juices.
Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce and season if necessary.

Serve the fish in shallow bowls with the sauce spooned over and around it. Garnish with the remaining 1 tbsp herbs.



Oregano-Garlic Marinade for Grilled Seafood
This marinade is awesome for grilled shrimp, tuna and swordfish.

In a small bowl, combine 1/2 cup fresh lemon juice, 1/3 cup dry white wine, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt and 1/2 tsp freshly ground pepper.

Use 1/2 cup marinade to marinate shrimp, tuna, swordfish, chicken or vegetables.

Reserve remaining marinade for basting. Makes 1 cup, for 4-8 servings.

Marinating time: 15-30 minutes
Grill heat: high
Grilling time: 3-5 minutes per side.