Citrus Scallops on Bed of Avocados
Courtesy of Chris W. Starkenburg, Harley Marine Services

 6    large scallops per person (10-15 count scallops)
      Citrus Marinade
½   Avocado per person
      Kosher salt and pepper to taste fresh herb sprig (for garnish)

1.   Marinate scallops in Citrus Marinade for at least 30 minutes; no longer than 1 hour.
2.   Remove from marinade and gently place on BBQ grill that has been cleaned and lightly wiped with olive oil or sprayed with vegetable spray.
3.   Grill 2-3 minutes on each side or until they are still a little clear in the middle.

Cooking Suggestion: Do not overcook or you will end up with rubbery and chewy scallops.

Serving Suggestion: Place cooked scallops on top of sliced and feathered avocado and drizzle

Citrus Marinade
Courtesy of Chris W. Starkenburg, Harley Marine Services

1    cup olive oil
1    Tablespoon sesame seed oil
2    cloves fresh garlic, smashed
1    lime, zest (use micro grater)
1    lemon, zest (use micro grater)
2    lemons, juice
1    lime, juice
4-5    large fresh whole basil leaves
2    teaspoons kosher salt
½    teaspoon fresh cracked pepper
¼    teaspoon crushed red chilies

1.   In a glass bowl blend all ingredients until smooth.
2.   Let marinade set at room temperature for at least one hour before using. 

Blackened Halibut-Salmon-Codfish

6-8    ounce boneless skinless filets of halibut, salmon or codfish per person
        olive oil
        Blackfish Seasoning, page 67
        Butter

1.   Lightly brush filets with olive oil.
2.   Sprinkle both sides of fish with generous amount of Blackfish Seasoning.
3.   Preheat a cast iron skillet on medium high heat.
4.   When the skillet is hot, slowly place filet in skillet one at a time.
5.   Let sit for 1-3 minutes, then carefully flip and repeat on other side. You are looking for
a nice dark crust.
6.   Remove the fish when it is a little opaque (clear) in the middle.
7.   Place a small piece of butter on top and remove from heat.

Cooking Suggestion: This process is very smoky so you may want to do this out side if you
have a BBQ burner.

Serving Suggestion: Serve with Creole Mustard Sauce or nice Mango Chutney.