Recipe Friday: One Fish. Two Fish. Red Fish. Blue Fish

Dice up all fresh produce and place into a large bowl. Throw in dry seasoning and extra virgin olive oil. Add the salmon chunks and mix together. Let marinate for at least two hours. For more flavor, consider marinating for up to 24 hours.

Place the salmon chunks and produce on kebab skewers and bake at 375 degrees or pan fry in a large skillet on medium heat.

For the salsa, simply dice the mango and add it into your favorite salsa mix. Similar to the salmon, let marinate for up to 24 hours.

Preheat the oven to 350°F. Cut the spaghetti squash in half and remove the seeds. Place the cut squash onto a foil lined sheet tray and bake for 40 minutes, until fork tender. When cooked, use a fork to carefully pull the flesh away from the skin.

Peel and cut the parsnips into 5-inch batons that are ½-inch thick. Spread the cut parsnips onto a parchment lined sheet tray, drizzle with oil and roast for 15 minutes at 450°F.

Cut a handful of fennel fronds and spread them on a silicon mat lined sheet tray. Lay another silicone mat directly over, followed by a sheet tray. Bake for 30 minutes at 350°F then remove the trays and let cool. Remove the top tray then carefully remove the top silicone mat. The fronds should be dry and brittle. 

Use a mandolin to thinly slice the fennel bulb. Toss with lemon oil in a bowl.

Combine the sliced tomatoes, shallot, vinegar and extra-virgin olive oil in a bowl. Season with salt and pepper. Let rest for 15 minutes before using.

Season the salmon with salt and pepper. Heat the grapeseed oil in a nonstick pan. Gently place the salmon into the pan, lightly pressing so it all makes contact with the pan. Cook for 4 minutes, without moving. Using a fish spatula, carefully flip the fillets and cook for another 4 minutes. The fish should have formed a light golden-brown crust on both sides. Remove from the heat and pat on a paper towel lined plate. 

On a dry pan over medium heat, toast the garlic for 7-10 minutes - it will get dark to black in some spots. Remove the garlic and toast the Guajillos, about 10 seconds per side. Cover the chiles with boiling hot water and let sit for 20–30 minutes until soft. Remove the chiles and discard the water. Add the garlic, lime juice, achiote paste, and Guajillos to a blender and blend until smooth. Cool the chile mixture. 

Place the tuna in the freezer until it becomes slightly firm, it will be easier to cut this way. Cut the tuna into a small dice, ¼” or less.

Add the chile mixture to the tuna, add red onions and cilantro and mix thoroughly to combine. Add on top of fried wonton shell or tostada shell as a killer cold app, garnish with a radish and some cilantro.

Combine the crème fraiche, lemon, and mint in a bowl and season with salt. Place in refrigerator to chill.

Toss the portabella mushrooms with the oil, and thyme, then season with salt and pepper. Heat a nonstick pan over high heat and sauté the mushrooms until they form a light golden-brown crust on both sides. Remove from the heat.

Toss the mixed greens with the lemon oil.

In a heavy bottom saucepan, whisk water and agar agar together and heat while whisking to a simmer. Bubbles will form on the bottom of the pan. Lower heat and stir with a rubber spatula until mixture becomes clear, just a minute or two. Remove from heat and continue to stir.

In a bowl, combine lemon juice and zest, garlic, sesame seeds, ginger, oil, pepper, and salt. Mix well.

Add warm water thickened with agar agar to the other ingredients and whisk well to combine. Allow it to cool slightly but not under about 95°F, at which point it will gel. Add Dulse Seaweed and mix to combine.

Lay a sheet of plastic wrap over a parchment-lined sheet tray. Use a tablespoon to mix all ingredients. Pour 1½ tablespoon mixture over a portion of plastic wrap that is about the size of fish portion to be seasoned. It will gel in 5 to 10 minutes or faster if refrigerated. Cut the wrap between portions of gel and leave the gel on plastic.

In a heavy bottom pot, bring stock to a boil and reduce to just below a simmer. Add fish and adjust temperature of stock to 140°F to 145°F. Poach until fish is cooked and flaky.

In a heated serving bowl, arrange 1½ cups seaweed as desired and sprinkle with 2 tablespoons edamame peas.

Remove fish from poaching stock and immediately invert the gel on plastic over the fish and gently peel back the plastic. Pour ½ cup of hot stock over prepared dish and plate fish over seaweed. Drizzle an additional tablespoon of hot stock over agar agar sheets and serve immediately.

Place the fish into a medium size bowl. Season with salt, pepper, and zest and juice from half of the lime. Set aside.

Take a large frying pan and place over a medium to high heat on the stove. Add the oil, when hot add the carrots and onions, cook 2 to 3 minutes. Turn the heat down to a medium and add the bell pepper, garlic and jalapeño and cook for an additional 4 to 5 minutes.

Add the tomato paste, chopped tomatoes and coconut milk, stir and bring to a simmer, then cook for 10 minutes to slightly thicken the stew. Then carefully add the fish, cover with a lid and simmer for 6 to 7 minutes or until the fish is cooked.

Taste and adjust the seasoning with extra salt and the remaining lime juice if needed. Sprinkle over the freshly chopped cilantro and serve with cooked rice.