Sweet and Sour Fish

3 pounds halibut or haddock fillets

1 cup peanut oil

Juice of 2 limes

3 tablespoons soy sauce

1/2 to 1 pound shrimp

If frozen, thaw fish slowly in the refrigerator.  Cut the fillets or thawed blocks into 1 inch cubes.  Combine the oil. lime juice, and soy sauce and pour over fillets.  Skewer the cubes, alternating with an occasional peeled, deveined shrimp.  Reserve for marinade basting. 

Grill over high heat for about 10 minutes or until fish is opaque and flakes easily.  Turn only with necessary; then carefully.  Baste sparingly. 

Braised Fish Fillets

1 pound fish fillets

3 tablespoons butter

1 teaspoon salt

 1 bay leaf

 1 medium onion, thinly sliced

1/4 cup dry white wine

2 egg yolks, beaten

1/2 cup sour cream

2 tablespoons fresh dill, chopped, or 1 1/2 tablespoons fresh dill, chopped, or 1 1/2 teaspoons dried dill weed.

Place a double layer of fish fillets in a large, buttered square of heavy-duty aluminum foil, sprinkle each layer with salt and dot with remaining butter.  Add the bay leaf and sliced onion.  Pour the wind over and seal tightly.  Cook over high heat for about 10 minutes or until fish flakes easily when tested with a fork.  Turn packet over after 5 minutes.

Carefully remove the fillets too a hot platter with a large spatula.  Beat 2 tablespoons of the hot pan juices into egg yolks; beat in the remaining pan juices.  Add the sour cream and dill.  Pour the sauce over the fish or serve on the side.  Garnish dish with sprigs of fresh parsley and lemon wedges.  Serves 2 to 4.

Grilled Salmon

6 (6 oz.) salmon steaks

Salt and pepper to taste

All-purpose flour

1/2 cup butter

2 tablespoons lump fish caviar

Fresh winter savory springs to garnish

Rinse steaks and pat dry on paper towels.  Season with salt and pepper.  Dig into flour and shake off surplus.

Melt butter in a small saucepan and brush over steaks.  Place steaks in a hinged meat grill.  Cook steaks on grill rack over high heat 45 minutes or until center bone removes easily, turning once during cooking.  Baste occasionally with melted butter.  Should steaks brown too quickly, reduce heat or move grill to side of rack.  Top with caviar and garnish with savory sprigs.