Wasabi Halibut
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2 lbs Halibut fillets
2 Tbs. wasabi paste
3 Tbs. crushed ginger
2 cups bread crumbs (optional)
Toasted Sesame Oil (a must)

Mix wasabi and ginger in as small bowl. Cut fish into portion sizes and pat dry with paper towel. Spread wasabi/ginger mixture evenly over both sides of fish. Roll in bread crumbs. Heat Toasted Sesame Oil over medium heat in skillet. Cook fish 3-4 minutes on each side or until it flakes with fork. (Do not overcook).

Knudson Cove Halibut - ala Southwest!
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4 pieces of halibut filets approximately 3/4-1" thick (enough for four average servings)

Bake filets at 500 degrees for about 7 minutes - or less (it will depend on thickness and temperature of the halibut when it went in) until barely opaque. Or, you may choose to broil  them in your oven - just make sure you turn the pieces over about half-way through the broiling.

The fruit salsa adds a refreshing piquancy - and makes for very easy company dinner as you can make the salsa early in the day and then do the halibut at the last minute.

Salsa
2-4 mangoes, nectarines or papaya, depending on size - enough to make 2-2 1/2 cups diced.
Juice of one lime 9about 2-3 Tbss)
1 Tbs finely chopped cilantro
a few flakes of red pepper, to taste

Peel fruit. Dice these into pretty small pieces. Take one half of the fruit and mash it slightly - just so that the fruit seems to "tie together." Add lime, cilantro and red pepper flakes. Serve this at room temperature over the broiled or baked halibut.

This dish is nice with fresh green beans, sugar snap peas, or pea pods and oven roasted small potatoes.

Grilled Halibut Cheeks
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1 pound halibut cheeks

Mix together Marinade
3-4 Dried Red Chili Pods
4 ounces butter
2 Tbss sliced shallots
1 Tbs sliced garlic
1/2 to 1 Tbs chopped chives
1 Tbs whole leaf parsley
1 tsp five-spice powder
2 Tbs soy sauce
1/4 cup maple syrup

To a hot saute pan, add the chili pods and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted chilis, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely. Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes. Remove the halibut cheeks from the marinade and grill 3 minutes on each side.

Shirley's Smoked Salmon Spread
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1 Pint Smoked Salmon (remove skin and bones)
3 Tbs softened cream cheese
1/2 cup sour cream
1 Tbs Worcestershire Sauce
1/2 cup mayonnaise
1 Tbs lemon juice
1 chopped green onion

Mix all ingredients with an electric mixer (or food processor) until spreading consistency. Serve with crackers or toasted bagels.