Deviled Alaskan Halibut

Ingredients:


2 lbs of Alaskan Halibut, 1 inch pieces
1/4 cup Vegetable Oil or Olive Oil
     1 Tbsp finely chopped Garlic
     1 16 oz can Tomato Puree
     1 Tbsp Curry Powder, mild to hot
     4 Tbsp fresh Lemon Juice
     2 Tbsp Soy Sauce
     1 cup Chicken Stock
     1 tsp Garlic, chopped fine
     1 cup Bread Crumbs
     1 cup sharp Cheddar Cheese, grated


Directions:


In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the halibut and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated halibut pieces on a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. Bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the halibut for about 5 minutes longer. Serve at once directly from the dish and present the remaining sauce in a dish.

Jade Scallops

Ingredients:

1 lb of scallops, soaked in water, dried

1/2 cup canned Baby Corn      1/2 cup stringed Snow Peas      1/2 cup sliced Water Chestnuts      1 cup chunked Bok Choy      1 Carrot, very thinly sliced      2 Garlic cloves; chopped      1 sl Ginger; chopped      1 cup Chicken Broth      1 Tbsp Dry Sherry      1 Egg white      1 tsp Cornstarch      3 cups Oil      Salt and Pepper, to taste

Directions:

Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil. Heat wok hot and dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops, stirring so they separate. After 1-2 minutes, drain them through colander, reserving 2-3 Tbsp oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp oil. Again, return reserved oil to wok. Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture. When it thickens, return scallops and vegetables to wok and allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white.