Avocado with Crab, Ginger and Grapefruit

1 pound crabemeat
1 oz fresh ginger
1 cup mayonnaise
2 each avocados
2 each grapefruit

  • Finely slice ginger and poach in water of 10 minutes.
  • Slice Avocado and grapefruit
  • Toss salad greens with vinaigrette
  • Mix crabmeat with mayonnaise

Seared Scallops with Sea Urchin and Greens

1 pound Sea Urchin Roe
2 Tbsp Lemon Olive Oil
Salt and pepper
1 pound Sea Scallops
Olive Oil
Salt and pepper
1/2 pound mixed salad greens

Mint and Dill Vinaigrette

1/4 cup Red Vinegar
3/4 cup Olive oil
1/2 cup chop mint
1/4 cup chop dill
1 tsp honey
salt and pepper

Horseradish Crust

1 pound Whip butter
1 cup grated horseradish
1 cup panko breadcrumbs
salt and pepper

Roasted Red Snapper

2 each medium tomatoes
1 each onion
1 each green pepper
1 each red pepper
1 each yellow pepper
1/2 cup white wine
3 tbsp raisin
1 each whole fish
olive oil
4 each garlic cloves
3 tbsp butter
2 each bay leaf
2 each springs fresh rosemary
salt and pepper

  • Marinate raisins in wine.
  • Slice tomatoes, peppers, onions.
  • Combine butter, galiic, herbs, bay leaf.
  • Fill cavity of fish with tomatoes, peppers.
  • Place fish in buttered pan with remaining vegetables.
  • Cover with foil and bake for 10 minutes.
  • Remove foil and bake 10 minutes more
  • Turn fish over and our wine and raisins on top of fish.
  • Bake 10 more minutes.