LEMON PEPPER GRILLED SALMON

1/8 -1/3 cup lemon-pepper seasoning
2 tablespoons olive oil
2-3 cloves fresh garlic, crushed
7 (6 oz.) salmon fillets
1-2 lemons, cut into wedges

Make a paste of the lemon pepper, olive oil and garlic. Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste. Cover and chill 20 minutes (don’t let sit too long or the salt with start to cook the fish). Grill (medium heat for 7-12 minutes) or broil (high) until salmon is cooked to your liking–it should be just starting to flake and it should look like milk is starting to seep out of the fish. (Or cook in oven at 400 degrees for 15-20 minutes). Garnish with fresh parsley and serve with lemon wedges.

Erin Ropelato

HALIBUT

1 pound halibut
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip fish in the milk, then coat with the potato chip mixture. Place halibut in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 500 for 12-14 minutes or until fish flakes easily with a fork.

Grandma Wanda Peterson

FETTUCCINI WITH LEMON GARLIC SHRIMP

1 pkg. (9oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup onion, chopped
4 cloves garlic, chopped
1 can (14.5 oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Melt butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese.
Yield: 4 servings

Erin Ropelato

CITRUS GARLIC SHRIMP

½ cup olive or vegetable oil
½ cup orange juice
1/3 cup lemon juice
3-4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 package (1 pound) linguine
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Minced fresh parsley

In a blender or food processor, combine the first eight ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley.
Yield: 6 servings

Erin Ropelato

Sushi Cake

Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.

Ingredients

Serves 8 to 10
1/2 cup rice-wine vinegar
1 tablespoon coarse salt
2 tablespoons sugar
3 3/4 cups water
3 cups sushi rice
2 tablespoons mayonnaise
2 teaspoons fresh chives, finely chopped
2 tablespoons powdered wasabi, mixed with two tablespoons water
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
4 ounces cooked large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish
3 sheets nori (paper-thin dried seaweed)
2 tablespoons pickled ginger, finely shredded, plus more for garnish
1 teaspoon toasted sesame seeds, for garnish
Radish sprouts, for garnish
Wasabi Mayonnaise, for serving

Directions

In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.

Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.

In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.

Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.

Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.

To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.

Martha Stewart