Here are a couplr of T&T's... Baked Parmesan Fish 1 lb haddock 1/2 tsp salt 1/8 tsp ground black pepper 1/2 c sour cream 1 T freshly grated parmesan 1/4 tsp paprika 1/8 tsp dried tarragon 3 green onions, sliced 1 tomato, sliced 1. Preheat oven to 350F 2. Roll fish into small rolls and place seam side down in ungreased baking dish. Sprinkle with salt & pepper. 3. In a bowl, blend together sour cream, parmesan, paprika and tarragon. Spread over the fish and bake 20 minutes or until fish flakes easily. Top with green onion and tomato, serve hot. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6\-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50\-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8\-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is a little putzier but still really easy and elegant. [](http://www.picturetrail.com/gallery/view?p=10&imgid=260757649) Filets de Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (If I can't find sole I use haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10\-15 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~ Does broiled count? Broiled Tilapia Parmesan INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS 1\. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2\. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3\. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Linda

I make tartar sauce similar to Country Sunshine's, but I put chopped stuffed green olives in mine. Here is my recipe for Shrimp Gumbo. I don't measure anything, but this is the basics. 2 ribs celery 1 bell pepper 1 onion Chop and set aside. In heavy skillet or stock pot, make roux of approximately equal parts flour and oil. Bacon grease is actually best...so if you have that...use that. I'd say about 1/3 cup each or a little more. Stir without stopping over medium heat until roux is very brown, but do not burn. Don't stop stirring either. Add chopped celery, onion and bell pepper. Stir it in and turn off the heat. Transfer if using a skillet to pot or if using a stock pot, add 3 to 4 cans chicken broth. Stir until the roux is dissolved, and on low heat, add a small can of tomato sauce. You can add more or chopped tomatoes. I don't like tomato pieces in mine....so I go with the sauce. I just want it to color the gumbo. The gumbo will not have a pretty color at this stage, but will as you finish it. Bring to a boil and when the celery, onion, bell peppers are cooked done, add a bag of frozen, chopped okra. When the okra is done, add shrimp. I use a lot of shrimp...and if I have crabmeat, I put that in too. You can put in any kind of seafood. Some people put in sausage, but I don't because it over powers the flavor of the gumbo. When I don't have seafood, I use chicken. Season to taste. I use Tony Chachere's creole seasoning and thyme. Tony's is flavored salt, and I use it like salt when cooking. Do not over cook the shrimp. As soon as it turns pink, or the liquid starts to boil, turn it off. Sprinkle a liberal amount of gumbo file and stir in well. That will also change the color a little bit. Stir it well so it doesn't kind of make strings in the liquid. A handful of minced green onions is good to add now too...or parsley. Serve over hot, cooked rice. (When you make the rice, put a big lump of butter in it to give it richer flavor.) My husband shrimped for 45 years...we still have couple of shrimp boats. I have cooked hundreds of pots of gumbo and this is recipe that I have worked on over the years. You could make stock from the shrimp shells, but I have found that chicken broth gives it more flavor. It doesn't taste like chicken...so no worry there. A lot of people don't like okra because they think it is slimy. Frozen okra has been blanched...so it isn't slimy. You can use fresh okra too, and it won't be slimy but I doubt any one who doesn't eat okra would believe me...so I say use frozen.

I had tried making mahi mahi several times over the years, and was never really happy or impressed with how it turned out. Most recently when I decided to give it another try, I slathered the filet with a homemade remoulade sauce, and then broiled it for about 8 minutes. It came out to die for. The remoulade sauce recipe was basically lifted from a Mark Bittman cookbook, and modified for the ingredients on hand. Remoulade sauce ingredients (as I made it): * 1 cup mayonnaise * 1/4 tsp ground black pepper * 1 small garlic clove, minced * 2 tablespoons chopped capers * 2 tablespoons chopped parsley (I used 1 tbsp dried parsley) * 1 teaspoon chopped fresh tarragon, or a pinch of dried * 1 tablespoon Kosciusko Spicy Brown Mustard * 1/2 teaspoon cayenne, or to taste * 1/2 teaspoon paprika (mostly for color) Mark's recipe also called for 2 minced anchovies ( but Ewww.)

There are some traditional Hawaiian dishes on the link I've posted below. Some of them, such as lomi lomi salmon, may be cost prohibitive for your group. One thing I don't see listed on that web site is macaroni salad. It's everywhere in Hawaii, and often comes in box lunches. Some places add potatoes to it, so it's kind of like a cross between potato salad and macaroni salad. Sweet potatoes are very popular in Hawaii. Here are a couple menus from actual luaus: Island Breeze Menu Lomi salmon, Kona-style poke, relishes, cucumber namasu, Kona tomatoes, macaroni salad, Waimea garden greens, legume salad vinaigrette, pineapple wedges, cinnamon-spiced bananas, banana bread, poi, steamed white rice, uala (Hawaiian sweet potato), lau lau, Kalua Puaa (pork), Kona broil, chicken long rice, catch of the day tropicale, coconut cake, haupia (coconut pudding), Kona coffee, tropical fruit punch, Mai Tai, standard bar service. ------------------------------------------------ Main Entrees Kalua Pig, Fresh Island Fish, Island Chicken and Pulehu Beef Accompaniments Hawaiian Sweet Potatoes, Rice, Vegetables, Assorted Salads, Fresh Pineapple, Poi, Lomi Lomi Salmon, Taro and Coconut rolls Desserts Coconut Cake and Pineapple Upside Down Cake ------------------------------------- Be prepared for an amazing buffet-style feast including: assorted cold local fruits and salads like Ginger-Chicken salad and Paniolo Chili-Beef salad topped with island dressings. Also traditional Poi, Namasu, Lomi-Lomi Salmon, Poki and Rolled Sushi. Includes exotic hot dishes: steamed Mahi-Mahi with oriental vegetables in light oyster sauce, Parker Ranch Ribs, Roasted Chicken with Mango and Green Peppercorn, Stir Fry Veggies, Steamed Rice, Hawaiian Sweet Potatoes, Steamed Shumi, Garlic Roasted Potatoes and Hawaiian Sweet Bread. Whole Roasted Suckling Pig carved to order by the Chef. Finish with dessert choices such as: Coconut and Strawberry Haupia, Coconut Cream Pie, Chocolate Mac-Nut Pie, Pineapple Upside Down Cake, Banana Cream Pie, Warm Banana Cobbler -------------------------------- I have two Hawaiian cookbooks, so let me know if you need more ideas and I'll look through them. Here is a link that might be useful: luau recipes