Fish

Preheat the broiler. Line a baking sheet with aluminum foil. In a small bowl, combine the honey and soy sauce and mix well. Lay the salmon, skin side down, on the baking sheet. Drizzle a quarter of the sauce over the salmon. Sprinkle with the red pepper flakes and fennel and broil 2 inches from the heat source for 10 to 15 minutes, depending on the thickness of the salmon. Drizzle every 2 to 3 minutes with the remaining sauce until the salmon turns a deep mahogany, is opaque and flakes when pierced with a fork. Do not allow it to char. Serve immediately.

Mix stuffing mix, water, mayo, fish, lemon juice and cheese. Cover and refrigerate for 10 minutes. Heat large nonstick skillet sprayed with cooking spray on medium heat. Make small patties from the mixture and cook in skillet until golden brown.

Preheat the oven to 375 degrees F. In a shallow baking dish, place the halibut, skin side down. Sprinkle with the basil, bay leaves, garlic and lime zest, then add the wine and chicken broth. Bake, uncovered, for 15 to 20 minutes, depending on the thickness of the fish, until the fish is opaque and flakes when pierced with a fork.

Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes. Preheat your oven's broiler. Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Preheat the broiler or prepare a charcoal or gas grill. Press the cracked pepper into both sides of the tuna and season with a little salt. Broil or grill 4 inches from the heat for 4 to 6 minutes on each side, until opaque throughout. Cover and keep warm. In a small skillet, melt the butter voer medium-high heat. Add the garlic and cook for 2 to 3 minutes, until lightly browned. Add the tarragon and wine, raise the heat and broil for 4 to 5 minutes, until reduced to 1/2 cup. Spoon the sauce over the tuna and serve immediately.

In a saucepan, combine the rice, 1 tbsp garlic, 3 cups chicken broth and the thyme and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 45 to 55 minutes, until the rice is tender and the liquid absorbed. In a wok or large skillet, heat the oil and remaining 2 tbsp broth over high heat. Cook the remaining 1tbsp garlic, the ginger, lemon zest and shallots for 1 to 2 minutes, stirring until tender. Take care not to burn. Add the shrimp and cook for 3 to 5 minutes, until pink. Add the onion, pepper, cabbage and sprouts and cook, stirring constantly, for 2 minutes. Add the soy sauce, sherry and more broth, if necessary, and toss for 1 minute. …