3 fish sauces for anything and halibut

 https://youtu.be/QhDM-GMDecE

Pan seared flounder wilted arugula, mushrooms

 https://youtu.be/rvRWuVyczQg

Season with paprika

Fish seasoning

Fisherman's wharf spices

Salt

Gluten free flour

Canola oil or vegetable oil medium high heat 3 minutes, flip, 2 minutes serve with police piled sauteed mushrooms with red onion, 3 minutes, serve place 2 handfuls arugula on top to wilt, add garlic, squeeze of lemon juice

How to cook halibut, pan sear

 https://youtu.be/ctFovAjtG1o

Dry halibut thoroughly

Season, salt, garlic, pepper

Sear 3 minutes each side

Take halibut out

Put butter and lemon in pan

Put filets back in pan

Cook each side again 3 minutes each side

Up to 9 minutes serve with green beans

How to cook lemon sole

 https://youtu.be/jCi41-YED4k

Sole filets

Zucchini 

Spinach

Small potatoes boiled 15 minutes

Olive oil

Mint

Olives with pits

Fresh chili

Pan seared red snapper filets

 https://youtu.be/KLZyYvwCvE0

Marinate in marinade for 20 minutes

Mustard

Garlic powder

Smoked paprika

Fish seasoning 

Olive oil

Canola oil for searing 3 minutes per side

White wine for deglazing the pan

Fresh rosemary

Salt

Pepper 

Zabaglione

 https://www.simplyrecipes.com/recipes/zabaglione/

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

The Difference Between Zabaglione and Sabayon

Zabaglione is often called sabayon (or zabayon). Zabaglione is an Italian dessert, and sabayon is the French version of zabaglione. Sabayon is typically served over fresh fruit; sometimes it's broiled over fruit in a dish and called a gratin.

Tips for Preparing the Custard

• Zabaglione needs constant whisking, so that it doesn't overcook or curdle. Make sure you have all of the ingredients ready so that you don't overcook the custard.
• Adjust the sugar. If you prefer your zabaglione sweeter, add more sugar a tablespoon at a time until you hit the right sweetness level for your taste buds.

Other Wines to Use in Zabaglione

Marsala wine is the traditional ingredient in zabaglione, but feel free to substitute it with another sweet wine, like sherry, Madeira, sparkling Moscato, or another dessert wine. Even some Grand Marnier would work.

How to Serve Zabaglione

Zabaglione is not a make-ahead dish. Leave it too long and all of your hard whisking work will be wasted once the dessert deflates over time.

It's served quite often in restaurants folded into whipped cream, which helps hold the custard chilled for several hours. You can then spoon it over a slice of cake or panettone.

Zabaglione can also be served in a bowl or dish topped with some fresh fruit, like pears, raspberries or sliced strawberries. It can be the star dessert just topped with some toasted almonds or with just a couple of biscotti.

Dill sauce for fish or shrimp

 https://www.acouplecooks.com/dill-sauce/

Ingredients in dill sauce

There are lots of variations on a dill sauce! In fact, we also have a Lemon Dill Sauce that’s a little richer and combines mayo and Greek yogurt. If you’re looking for a mayo-based dill sauce, go there. This sauce is a little thicker and mostly yogurt with lemon and herbs. Here’s what’s in this healthy dill sauce:

• Greek yogurt: we like using full fat yogurt to get the richest, creamiest flavor
• Fresh dill: it’s a must!
• Lemon juice
• Olive oil
• Garlic powder
• Dried dill
• Salt
• a little mayonnaise