ONLINE EXTRA — CATCH OF THE DAY: Grilled Mahi Mahi . . . Halibut Poached in Saffron Broth . . . Sole Braised with Leeks

Grilled Mahi Mahi on Chopped Salad with Olive Oil and Lemon Vinaigrette

SALAD AND DRESSING:

½ cucumber, peeled, seeded and thinly sliced

1 cup marinated artichoke hearts, drained and coarsely chopped

¾ cup finely diced red bell pepper

2 to 4 tablespoons paper-thin sliced sweet onion

3 cups thinly shredded iceberg lettuce

2 cups mache or arugula leaves

¼ cup coarsely chopped fresh basil

3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt

Freshly ground black pepper

MAHI MAHI:

1 1/3 pounds mahi mahi fillet

2 teaspoons olive oil

1/8 teaspoon salt

Freshly ground black pepper

To prepare salad and dressing: Prepare cucumber, artichoke hearts, bell pepper, sweet onion, lettuce, mache or arugula and basil. Place in a bowl with the greens on top, cover with a paper towel and refrigerate.

Combine lemon juice, olive oil, salt and pepper in a small jar. Refrigerate until ready to use. Shake before using.

To prepare fish: About 15 minutes before cooking, remove fish from refrigerator and cut into serving pieces. Brush olive oil over fish and sprinkle with salt and pepper. There are a couple of ways to grill the fish.

One is to preheat oven to 450 degrees, and at the same time to preheat a grill pan on top of the stove over medium-high heat. Line a baking dish that will hold fish without crowding with aluminum foil. Place fish, flesh side down, in the grill pan and cook 2 minutes, or until grill marks are well browned. Transfer to baking dish, skin-side down, and finish cooking. Total cooking time should be about 12 minutes per inch of thickness, or until just cooked through. The fish also can be grilled over hot coals covered with white ash. Preheat grill until very hot; lightly oil grill. Place fish, flesh-side down, on grill and cook 12 minutes per inch of thickness, or until just cooked through. Turn halfway through cooking time. (Or bake fish in a preheated 450-degree oven about 12 minutes per inch of thickness, or until cooked through.)

When the fish is almost finished, toss salad with most of lemon dressing and divide among plates. Remove fish from oven; cut into large chunks and remove skin. (It should come off easily.) Place fish on top of salad, but don’t toss. Drizzle with remaining lemon dressing and serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 254 calories, 30.22 grams protein, 10.77 grams fat (1.58 grams saturated), 8.74 grams carbohydrates, 459 milligrams sodium, 100 milligrams cholesterol.

Halibut Poached in Saffron Broth

2 medium tomatoes

6 cups water

1 fish bouillon cube

½ cup dry white wine

1 bay leaf

1 medium clove garlic, peeled and minced

4 medium green onions, white part only, finely chopped

1 sprig fresh basil

¼ teaspoon saffron threads

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 to 1 1/3 pounds halibut fillet or substitute another moderately firm fish

Cut cores out of tomatoes and cut a shallow X in the opposite end. Bring water to a boil in a saucepan. Add tomatoes, remove from heat and time about 30 to 60 seconds, just until the skins begin to loosen. Remove tomatoes with a slotted spoon (do not drain liquid) and rinse briefly with cold water. When cool enough to handle, remove peels and cut each tomato into quarters. Place in a large, 12-inch nonstick skillet, or use a Dutch oven.

Drop bouillon cube into tomato blanching liquid, stirring to dissolve. Pour into the pan with the tomatoes, adding wine, bay leaf, garlic, green onions, basil, saffron, salt and pepper. Bring just to a boil. Cut the halibut into 4 serving pieces. Place in the liquid, skin-side down. (The liquid should cover the fish.) Cover, turn heat to medium low, and simmer gently 10 minutes per inch of thickness, or until cooked through.

Remove bay leaf and basil from the pan. Remove skin from fish and spoon into shallow bowls. Ladle broth and tomatoes over fish and serve.

Note: The fish and broth can be served with rice, potatoes, couscous, or a good, crusty bread to soak up the liquid.

Yield: Serves 4.

Approximate nutritional analysis per serving: 163 calories, 24.44 grams protein, 2.87 grams fat (0.40 grams saturated), 4.02 grams carbohydrates, 422 milligrams sodium, 36.46 milligrams cholesterol.

Sole Braised with Leeks

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon fennel seeds

¼ teaspoon dried thyme, crushed

2 medium leeks, white part only

3 medium green onions, white part only

2 medium cloves garlic, minced

4 sole fillets (about 4 to 6 ounces each)

1 tablespoon extra virgin olive oil

3 large basil leaves, slivered (optional)

1½ teaspoons flour

¼ cup dry white wine

½ cup reduced sodium and fat chicken broth

In a small bowl, combine salt, pepper, fennel seeds and thyme. Set aside.

Trim leeks, then split lengthwise twice, leaving the root end intact. Rinse well in cold water, making sure the sandy grit has been washed away. Shake off excess moisture then slice crosswise thinly. Prepare the green onion in the same way but cutting just once down length. Prepare garlic and set aside.

Fold sole fillets in half lengthwise so they’re about ½-inch thick. Set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat. Add leeks and saute 4 minutes. Then add green onions, garlic and half of spice mixture; saute 3 minutes. Stir in half of basil if using.

Sprinkle onions with flour and stir 30 seconds. Add wine and broth. Simmer 4 minutes, stirring occasionally. Set fish on top of onions and sprinkle with remaining spices. Cover and simmer gently about 6 minutes, or until cooked through. Sprinkle basil on top if using and serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 195 calories, 23,37 grams protein, 5.29 grams fat 0.87 grams saturated), 10.68 grams carbohydrates, 350 milligrams sodium, 57.40 milligrams cholesterol.

‘Battered Up’ Fried Fish

4 cups flour

4 teaspoons salt

1 teaspoon pepper

4 tablespoons vegetable oil

8 egg yolks, lightly beaten

3 cups beer

8 egg whites, beaten until stiff peaks form

8 to 10pounds boneless white fish fillets

Combine flour, salt, pepper, oil, egg yolks and beer in a large bowl. Let rest at least an hour or up to 12 hours, refrigerated.

Just before frying fish, fold in beaten egg whites.

When ready to fry, heat about 2 inches of vegetable oil in a cast-iron skillet or other suitable fryer.

Dip fish fillets in batter and let excess batter drip off. Place in hot oil, not crowding skillet, and fry until coating is golden brown and fish is done.

Fried Catfish

Safflower, peanut or vegetable oil, for frying

½ pound catfish fillets per person

Seasoned cornmeal (see cook’s note)

Cook’s note: Sold as Fish Fry or Seasoned Cornmeal. Look for packages by the seafood section or in the flour aisle of the supermarket.

Bring oil to 375 degrees.

Cut fillets into 2 pieces lengthwise — each about 4 inches wide by 6 to 7 inches long. Place seasoning mix in large paper bag. Add fillets, close top of bag, and shake to cover.

Shake off excess coating and place fish in bubbling oil. Cook until done — usually about 4 to 5 minutes.

Cioppino

3 tablespoons olive oil

1¾ cups chopped onion (about 1 onion)

1 cup chopped green bell pepper (about 1 pepper)

½ teaspoon crushed red pepper

2 teaspoons fennel seed, crushed

8 to 10 cloves garlic, chopped (about 3 tablespoons), divided

3 tablespoons tomato paste

1 (750-milliliter) bottle fruity red wine

2 28-ounce cans crushed tomatoes

2 teaspoons salt, plus more for seasoning

1 bay leaf

¾ teaspoon crumbled dried oregano

1 teaspoon freshly ground black pepper

2 pounds firm, meaty fish such as shark, yellowtail, monkfish or sea bass, diced into large chunks

1 pound delicate, flaky fish, such as rock cod or snapper, diced into large chunks

¾ pound shrimp, in shell

1 1-pound Dungeness crab, cooked, cleaned and cracked

1 pound small clams and/or mussels

½ cup chopped parsley

In a medium saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the crushed red pepper, fennel and ½ of the garlic and cook until fragrant, about 3 minutes. Stir in the tomato paste and cook about 3 minutes. Add the red wine and simmer until it is reduced by a third to a half, about 20 minutes. Add the crushed tomatoes, salt, bay leaf, oregano and pepper and cook at a low simmer until the sauce is a dark brick red, about 45 minutes. You should have a little more than 6 cups. (The recipe can be prepared to this point up to 2 hours in advance or even further if tightly covered and refrigerated.)

While the sauce is simmering, cut the meaty fish and flaky fish into bite-sized chunks, keeping separate. Season both types of fish and the shrimp with the remaining chopped garlic and a little salt, cover tightly and refrigerate.

In a separate large saucepan, one that is taller than it is wide, arrange the fish. First, ladle in a thin layer of the sauce. Then arrange the cracked crab in a layer. Begin stacking the fish on top of that in the order of how long they will take to cook: start with the meaty ones, then the flaky, then the shrimp and then the clams and/or mussels.

Pour the remaining sauce over the fish and give the pan a good shake to distribute the sauce evenly. Cover and place over medium heat. Cook until the clams and mussels are open, about 20 minutes. From time to time, shake the pan vigorously (hold the lid on tight!) rather than stirring, to avoid breaking up the fish.

When ready to serve, taste and add more salt if necessary, gently stir in the parsley and ladle the stew into warm bowls.

Yield: Serves 10.

Approximate nutritional analysis per serving: 379 calories, 40 grams protein, 20 grams carbohydrates, 4 grams fiber, 10 grams fat (2 grams saturated), 130 milligrams cholesterol, 3 grams sugar, 907 milligrams sodium.

Planked Salmon with Mustard-Mayo-Dill Slather

1 salmon fillet, ¾-inch thick, skin removed (1½ to 2 lbs.)

1 15-by-6-by-]-inch cedar or alder grilling plank, soaked in water for at least 1 hour

FOR THE SLATHER:

½ cup Dijon mustard

½ cup mayonnaise

1 teaspoon chopped fresh dill

1 clove garlic, minced

Zest and juice of ½ lemon

Prepare an indirect fire in a grill, with a hot fire on one side and no fire on the other.

To make the slather, combine all the ingredients in a small bowl until smooth.

Compare the length of the plank with the length of the salmon fillet and trim the salmon to fit the plank, if necessary. Place the salmon on the prepared plank and spread the mustard slather over the top.

Place the plank on the grill grate on the no-heat side. Cover the grill and cook until the fish begins to flake when tested with a fork in the thickest part, 25 to 30 minutes. Serve the salmon hot, right from the plank.

Yield: Serves 6.

King Salmon with Mojo Yucca and Pork Jus

4 7-ounce wild king salmon steaks

FOR THE MOJO:

6 sour oranges

2 limes

1 head garlic, chopped finely

1 bunch parsley

1 bunch cilantro

½ teaspoon oregano, chopped finely

FOR THE YUCCA:

2 to 3 pieces yucca, peeled, cut into 2-inch batons

Oil for frying

FOR THE PORK JUS:

Pork stock:

5 pork bones

1 carrot

1 onion

2 ribs celery

1 head garlic

2 tomatoes

1 bay leaf

Peppercorns

Thyme

6 quarts cold water

2 pork shoulders cut into chunks

6 shallots

2 cloves garlic

2 ounces brandy

Rinse bones. Cover with cold water in a large stockpot, bring to boil, simmer for 5 minutes. Skim off fat. Add vegetables and cook for 3 hours, strain through a fine sieve.

In large pot, sear pork on all sides. You may need to do this in batches. Sweat the shallots and garlic until translucent, add the brandy and reduce until just about dry. Add the pork, cover with pork stock and cook for 2 hours. Strain and reduce until it has a thick, glazelike consistency.

Cook the yucca in water until tender (about 45 minutes) drain well and pan fry in oil until golden brown.

Marinate salmon in the mojo for 5 minutes, season with salt and pepper, grill salmon for 2 minutes on each side and baste with mojo. Serve salmon with the yucca and top with pork jus.

To grill the shrimp, put 5 shrimp on each wooden skewer and grill for 2 minutes on each side. Just before the shrimp are done, baste lightly with Thai barbecue sauce.

Grilled Shrimp with Thai Curry Barbecue Sauce and Napa Cabbage Slaw

20 large shrimp, peeled and divined

2 Spanish onions

6 plum tomatoes

1 teaspoon Thai curry paste

1 stalk lemon grass

4 ounces rice wine vinegar

12 ounces orange juice

2 ounce soy sauce

2 ounce sugar

1 head Napa cabbage

1 sweet Maul onion

½ teaspoon chili garlic paste

1 teaspoon salted shrimp paste

8 snow peas

1 carrot

Skewer shrimp and barbecue over grill.

For the sauce: In a large suspect, saute onions in olive oil for 15 minutes over medium high heat. Chop the tomatoes and add to onions. Cook for 5 minutes, then add the Thai curry paste and lemon grass and cook for 2 minutes. Add the liquids and the sugar. Let simmer until reduced by half. The onions should be very soft and the liquid should be slightly thickened.

For the slaw: Shred Napa cabbage, sprinkle with kosher salt and let stand for 5 minutes. Drain off liquid. Thinly slice the onions, mix with chili garlic paste and salted shrimp. Julianne the snow peas and carrot and add to the mixture.

Swordfish with Roasted Garlic, Preserved Lemon

4 7-ounce swordfish steaks

1 zucchini

1 yellow squash

1 red onion

2 whole preserved lemons

1 head roasted garlic

2 beefsteak tomatoes

1 bunch Italian parsley

1 bunch scallions

1 lemon

6 ounces extra virgin olive oil

1 ounce sherry vinegar

Salt and pepper

Oil for grilling

Remove rind from preserved lemons, chop very finely and mix with roasted garlic. Peel, seed and dice tomatoes, then combine with chopped parsley, scallions, lemon juice, sherry vinegar and olive oil. Season with salt and pepper. Place in a bowl and chill for 2 hours.

Thinly slice vegetables and quickly grill for 1 minute on each side. Season with salt and pepper.

Season swordfish with salt and pepper, grill for 2 to 5 minutes on each side. Place swordfish on vegetables, spoon sauce over and around.

Teriyaki Catfish with Wasabi Cucumber Salad

3 tablespoons teriyaki sauce

1½ tablespoons wasabi powder

1 teaspoon rice vinegar

2 medium-size cucumbers, peeled, seeded and chopped

1/3 cup nonfat sour cream

4 3- to 5-ounce farm-raised catfish fillets (substitute char, salmon or trout, if desired)

Fresh cilantro leaves, for garnish

Prepare a hot fire. Meanwhile, in a small bowl, stir together teriyaki sauce, wasabi powder and vinegar to make a marinade. Set aside for 10 minutes to let flavors blend.

In a medium-size bowl, stir together 1 tablespoon of marinade and the cucumbers; stir in sour cream.

When ready to grill, brush both sides of catfish fillets with remaining marinade and place on an oiled grill rack. Grill until fish is opaque and just beginning to flake when tested with a fork, 2 to 3 minutes per side.

To serve, top catfish with cucumber salad and garnish with cilantro.

Yield: Serves 4.

Approximate nutritional analysis per serving: 339.7 calories, 42.84 grams protein, 15.5 grams carbohydrates, 10.9 grams fat (2.3 grams saturated), 80.8 milligrams cholesterol, 1.2 grams dietary fiber, 626 milligrams sodium.

Stir-Grilled Fish Tacos

1½ pounds, halibut steaks, cut into 2-inch pieces, or 1½-pound halibut fillet with skin on, left whole (substitute catfish, monkfish, orange roughy, shrimp or swordfish, if desired)

2 to 3 tablespoons Cajun-style spice blend

NAPA VALLEY SLAW:

2 cups cored and shredded Napa cabbage

1 cup shredded assorted baby greens

¼ cup tarragon vinegar

½ cup sour cream (may use low fat)

Juice of 2 lemons

6 green onions, white part and some of the green, finely chopped

½ teaspoon salt

8 flour tortillas

Lemon wedges

1½ cups salsa of your choice

Prepare a hot fire. If using halibut pieces, coat inside of a grill wok with nonstick cooking spray and set aside. Season halibut with spice blend; set aside.

Combine cabbage and greens in a large bowl.

In a small bowl, combine vinegar, sour cream, lemon juice, green onions and salt to make a dressing. Pour dressing over cabbage mixture; toss to blend. Set aside.

When ready to grill, stir-grill halibut in wok, tossing fish frequently with two wooden paddles until it is opaque, 8-10 minutes. Alternately, place halibut fillet, flesh side down, on oiled grill rack and grill until opaque and just beginning to flake when tested with a fork, about 5 minutes per side; turn the fish once with a wide metal fish spatula and a grill spatula.

To make tacos, place about 1/3 cup of cabbage slaw in center of a flour tortilla. Top with 4 to 5 pieces of halibut; roll up. Garnish with lemon wedges and salsa.

Yield: Serves 4.

Approximate nutritional analysis per serving: 511.1 calories, 49 grams protein, 52.7 grams carbohydrates, 15.1 grams fat (5.1 grams saturated), 67 milligrams cholesterol, 5.9 grams dietary fiber, 1,462 milligrams sodium.

Swordfish Steaks with Pineapple Salsa

1 fresh, ripe pineapple, cored, peeled and quartered

½ cup seeded and diced red bell pepper

½ cup seeded and diced green bell pepper

¼ cup finely chopped red onion

2 tablespoons olive oil

2 tablespoons finely chopped fresh cilantro leaves

1 tablespoon snipped fresh chives

1 tablespoon finely chopped fresh Italian parsley leaves

2 teaspoons seeded, minced serrano chili pepper

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

6 7- to 8-ounce swordfish steaks (substitute marlin, salmon, shark, tilapia or wahoo, if desired)

3 lemons, quartered

Sea salt and freshly ground white pepper, to taste

3 tablespoons olive oil

To prepare salsa, arrange pineapple on a baking sheet; place under a preheated broiler until it just begins to brown, about 5 minutes per side. Cut into ¼-inch cubes and place in a large glass bowl. Add rest of ingredients; toss to blend. Cover and refrigerate 2 hours.

Prepare a hot fire. Meanwhile, lay the steaks in a glass casserole and squeeze 1 lemon wedge over each. Lightly season each steak with salt and white pepper; drizzle with olive oil.

Grill swordfish until opaque, about 4 minutes per side. Do not overcook; swordfish dries out quickly.

To serve, place each steak on bed of salsa and garnish with remaining lemon wedges.

Yield: Serves 6.

Approximate nutritional analysis per serving: 534. 4 calories, 62.72 grams protein, 4.9 grams carbohydrates, 28.3 grams fat (5.1 grams saturated), 129.4 milligrams cholesterol, 0.8 grams dietary fiber, 327.3 milligrams sodium.

Swordfish Steaks With Puttanesca Sauce

4 swordfish steaks (or other firm-fleshed fish steaks)

Extra virgin olive oil

Kosher salt, freshly ground pepper

SAUCE:

2 tablespoons olive oil

¼ cup finely diced red onion

1 teaspoon minced garlic

1 cup coarsely chopped tomatoes

2 teaspoons balsamic vinegar

1 teaspoon minced oil-packed anchovies (or use ½ teaspoon anchovy paste, or omit it)

¼ teaspoon crushed red pepper flakes

2 tablespoons pitted, sliced kalamata olives

2 teaspoons minced fresh thyme

Prepare grill for a direct fire over medium coals. While grill is heating, prepare Sauce.

In a small saute pan or skillet over low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, just until garlic begins to brown, 3 to 5 minutes. Add the tomatoes, vinegar, anchovies or anchovy paste (if using) and red pepper flakes. Bring to a simmer and cook for 2 to 3 minutes, stirring occasionally. Stir in the olives and thyme. Remove from heat and set aside.

Lightly brush both sides of the steaks with olive oil and season with salt and pepper. Grill steaks about 5 to 6 minutes, turn and grill 4 to 5 minutes on second side. While fish is grilling, rewarm sauce if necessary. Remove steaks from the grill and spoon sauce over them to serve.

Yield: Serves 4.

Grilled Salmon With Hoisin Glaze

6 6- to 8-ounce salmon fillets, skin removed if desired

Brine (2 cups salt, 1 cup sugar, 5 cups water)

¼ cup hoisin sauce

1 clove garlic, finely minced

2 teaspoons Asian sesame oil

1 tablespoon sherry vinegar or white wine vinegar

2 tablespoons peanut or olive oil

3 tablespoons sesame seeds (optional)

Place salmon in brine and refrigerate (see note in introduction), up to 2 hours or season liberally with salt and pepper and refrigerate up to 4 hours. Rinse well if brined, and pat dry. Combine hoisin sauce, garlic, sesame oil and vinegar. Smear about 2 tablespoons of the mixture over the salmon, then refrigerate, covered, up to 8 hours. Reserve remaining hoisin mixture. If using sesame seeds, toast them in a heavy skillet for a few minutes until light brown and fragrant.

Prepare grill for a medium fire. Brush grate with a paper towel dipped in peanut or olive oil. Wipe excess marinade off salmon and brush lightly with oil. Place on grill directly over fire, skin or skinned side up. Grill 3 to 4 minutes. Brush with hoisin mixture. Turn over, brush glaze on second side and grill 3 to 4 minutes, until salmon is firm and flakes when you press it. Sprinkle with toasted seeds if desired.

Yield: Serves 6.

Cajun-Rubbed Grilled Shrimp

2 pounds large shrimp

2 tablespoons good-quality olive oil

RUB:

2 tablespoons sweet paprika

1 tablespoon dried basil

1 tablespoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

¼ teaspoon ground cayenne pepper

Peel shrimp, leaving tails on, and slit up the back to remove the vein. In a large bowl, toss with the olive oil. Combine the spice rub ingredients. Add 3 tablespoons of the rub to the shrimp and toss to combine. (Store extra rub in an airtight container and use for another dish.) Cook shrimp immediately, or cover and refrigerate up to 2 hours.

Prepare grill for direct grilling over medium fire. Lightly brush grilled rack with a paper towel dipped in oil. Place shrimp on grill, cover and cook about 2 minutes, just until shrimp are opaque around edges. Turn, cover and grill until completely opaque, 3 to 4 minutes for large or 5 to 7 minutes for jumbo. Serve immediately, with melted butter if desired.

Yield: Serves 4.

Scallop Kebabs

Bamboo skewers

1½ pounds bay or sea scallops

3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice

4 strips lemon zest (remove with a vegetable peeler)

Freshly ground black pepper

Fresh basil leaves

8 thin slices pancetta or regular bacon, in 1-inch pieces

Hot, buttered noodles

Cover skewers with water and let soak. Pull off and discard the small crescent-shaped muscle from sides of scallops (if it’s there). Cut really large scallops in half if needed, so all the pieces are the same size. Rinse and blot dry.

Combine oil, lemon juice, lemon zest and pepper and whisk. Add scallops and toss to coat. Cover and let stand 30 minutes. Prepare grill for direct grilling over a hot fire. Remove scallops from marinade. Thread scallops on skewers with a basil leaf and a piece of pancetta between each. Rub grill grate with a paper towel dipped in oil. Place kebabs on grill and cook until scallops are just firm and white, 1 to 2 minutes per side. Serve on buttered noodles.

Yield: Serves 4.