WHAT'S NEW

Captain's Salmon Recipes
...from the kitchen of chef Jerry

sport Fishing charters aboard the custom 39ft Tiara Sportfisherman

     1 - Large salmon/trout fillet or 2-4 Salmon/trout steaks
     2-Bell peppers
     2-Bags small carrots
     2-Bags small red potatoes
     6-8 Sprigs of fresh cilantro
     3-lemons
     Oregano
     Butter
     Salt
     Pepper
     McCormick lemon/pepper seasoning salt

PREPARING THE FISH

Preheat oven to 350 degrees. Grease the bottom of the dish with butter. Lay fillets or steaks in middle of dish. Roll two lemons until they're very soft. Cut them in half and squeeze fresh lemon juice on top of the fish generously. Slice one lemon and lay round slices on top of fish. Slice bell peppers and lay these on top of fish and the lemons. Put one sprig of the fresh cilantro inside each of the bell peppers. Sprinkle entire fish with oregano and the McCormick lemon/pepper seasoning salt.

PREPARING THE VEGETABLES

Boil or steam the carrots and potatoes for about 5 minutes. Place vegetables around entire fish filling in your dish. Lay small pats of butter on top of carrots and the potatoes. Sprinkle them with salt, pepper and oregano.

Place entire dish in oven and bake for about 15-20 minutes. Salmon/trout should turn white in color and flake easily when probed with a fork.

ENJOY!!!