I know that you will get lots of recipes from this crowd. Here is one of my favorites: *** Recipes from Renée Adler AscherÂs Kitchen Sautéed Halibut Fillets with Leeks and Red Peppers Source: My variation on recipe courtesy of Guiliano Hazan (Food TV) Servings: 2 Prep. and Cooking Time: 45 minutes Ingredients: 2 medium size leeks (about 3/4 lb.) 3 Tbs. extra virgin olive oil 1 sweet red pepper Kosher or sea salt to taste Freshly ground black pepper 1/4 cup all purpose flour (enough to coat fillets) 1 Lb. halibut, sea bass or other delicate, firm-fleshed fish 1/4 cup dry white wine (my revision: used a homemade chicken broth instead and actually felt it had a richer flavor and lacked the acidity of the wine) Instructions:  Cut off root end of leeks and trim off the tough green leaves. Cut crosswise into 2-inch lengths and then julienne into narrow strips. Add to a bowl of water. Rinse a few times to remove all sand and drain.  Put 1 Tbs. of olive oil into a skillet or sauté pan sized to hold fish in one layer. Place it over medium heat. Stir to coat. Add 1/2 inch water and season lightly with salt and pepper. Cover and cook until leeks are tender about 10 minutes.  Meanwhile, peel, seed, and cut the red pepper into thin strips. Add to the leeks, raise the heat to medium-high and sauté uncovered until peppers are tender and leeks have lightly browned. Remove vegetables from pan and set aside.  Add remaining 2 Tbs. of oil to pan and place over medium-high heat. Dredge fish fillets in flour to coat evenly. Shake off excess.  Test oil in pan with a drop of flour to see if it sizzles. When hot enough, add fish and sauté until both sides of the fish are lightly browned.  Add the white wine, season with salt and pepper, and put the vegetables back in the pan.  Lower heat to medium and cover the pan. Cook until the fish flakes when prodded with a fork, about 5 minutes. Remove the fish. Reduce sauce if necessary and pour over the fish.

Yikes! Sorry for not posting the recipe initially! I am posting the recipe as I found it - I actually subbed canned tomatoes for the jarred sauce the recipe called for and incerased the spices a bit, but I kept true to the ingredients. Also, I sauteed the garlic for just a bit, then added the capers and smashed some with my wooden spoon before adding the tomatoes and olives and other stuff. _______________________________________________________ Halibut Puttanesca Copyright, 2006, Robin Miller, All rights reserved Prep Time: 5 min Inactive Prep Time: 0 min Cook Time: 10 min Level: Easy Serves: 4 servings Ingredients  1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought  4 cloves garlic, minced  1/2 cup stuffed green olives, chopped  3 tablespoons drained capers  1/2 cup red wine  2 teaspoons anchovy paste  4 (5-ounce) halibut fillets  Salt and ground black pepper  1/4 cup chopped fresh basil leaves Directions Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.

Jeri, I haven't used it yet, but it looks like it's used for shrimp, or small vegetables that may fall through the grates. (I seem to have a lot of trouble with things falling through the grates, like onions, green beans, peas, asparagus, peppers, etc.) I used this garlic, chili paste marinade on skirt steak the second time I used my new grill. It was absolutely delicious, and I'll be making it the same way again. I'll post the recipe. For smoke, I prefer chunks, not chips. They seem to last longer. I read a hot tip about pressure cooking your wood in water, to really get them soaked in a hurry. I don't think the brand really matters as long as you use the type of wood you like best. Here's the recipe I used for skirt steak. It was for flank steak, but worked as well on the skirt steak, which is what I had. It's an ATK recipe: Gas Grilled Marinated Flank (or Skirt) Steak 1 (2-lb.) whole flank (or skirt) steak, trimmed 1 t. table salt 1 recipe wet paste marinade vegetable oil for the cooking grate 1/4 t. ground black pepper Garlic-Chile Wet Paste Marinade 6 T. vegetable oil (I use light olive oil) 6 medium garlic cloves, minced (about 2 T.) 2 scallions, minced 1 T. minced chipotle chiles in adobo sauce 1 medium jalapeno chile, minced Puree all the marinade ingredients until smooth. Pat the steak dry with paper towels and plate it on a rimmed baking sheet. Using a dinner fork, prick the steak about 20 times on each side. Rub both sides of the steak evenly with the salt, and then with the paste. Cover with plastic wrap and refrigerate at least one hour, or up to 24 hours. (24 hours is my pick!) Turn all the burners to high and heat the grill, with the lid down, until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in the oil; holding the wad with tongs, oil the cooking grate. Leave all the burners on high. Using paper towels, wipe the paste off the steak; season both sides with the pepper. Grill the steak until well browned, 4 to 6 minutes. Using tongs, flip the steak; grill until the second side is well browned and an instant-read thermometer inserted into the steak reads 125 degrees for medium rare and 135 degrees for medium, 3 to 6 minutes. If the exterior of the meat is browned but the meat is not yet cooked through, move the steak to the cooler side of the grill and continue to grill to the desired doneness. Transfer the steak to a carving board. Tent the steak loosely with foil; let rest 5 to 10 minutes. Using a sharp chef's knife or carving knife, slice the steak about 1/4 inch thick against the grain and on the bias. Serve immediately.

Ellen, I forgot to include some recipes. Often you don't need a recipe. Especially if you are just pan frying or roasting and you want just a lemon butter or herbed butter. Parmesan Crusted Halibut Shared by Lori (Hoopysmom) Gardenweb Source:Recipe from RayâÂÂs Boathouse: 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs) 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 450ðF. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine bread crumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Italian Style Baked Halibut Basic Outline 2 Halibut filets Sliced Italian Tomatoes Butter Fresh Bread Crumbs Garlic Juice of one lemon fresh or dried basil 2 to 3 tablespoons of fresh grated Parmesan. Melt butter in a small skillet. Add the garlic and the bread crumbs. Cook for a couple of minutes, stirring, until bread crumbs are golden. Cool slightly and add the grated Parmesan. Add a little melted butter to an oven proof casserole. (or two individual casseroles). Add the lemon juice. Place the fish in the casseroles, top each piece with a couple of slices of tomato.Sprinkle with salt, pepper and a little fresh or dried basil. Scatter the butter bread crumbs over the fish. Bake in a 450ðF oven for 8 to 10 minutes until fish is cooked. Serve with roasted potatoes and vegetables or with a side of pasta or rice