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      Salmon


      Take your filet of salmon, and roll it, skin side facing out. Score the skin layer crosswise. Open each score and sprinkle salt inside the cut. Add Thyme, Rosemary, or Fresh Basil if you like. Glaze the top on the salmon filet with coconut oil. Heat much skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, when the oil actually starts to lightly smoke. Use spatula on top of the salmon filet to keep it flat. Season the top it with salt, and let it be. Watch the salmon, if it has colored 2/3rds on the way within the filet. Once you have flipped the salmon, tilt the pan, so the oil coats the bottom with the salmon Cook until done - usually about one more minute.

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      Cod


      SERVES: 4
      1 1⁄2 cups plain breadcrumbs
      1⁄2 cup fresh parsley or oregano
      (I used mint & oregano, if you're brave.)
      2 -3 garlic cloves
      1 lemon, zest of
      3⁄4 teaspoon coarse salt
      4 (6 -8 ounce) cod fish fillets
      olive oil
      I made it with mint and oregano from my garden.
      Heat oven to 400°F
      Line your pan with aluminum foil and lightly brush with olive oil or spray.
      Combine parsley, garlic, lemon zest, and coarse salt on the cutting board.
      Finely chop, then combine with the breadcrumbs in a shallow plate.
      Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up.
      Bake until firm, about 12-15 minutes, depending on the thickness of the fish.

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      Trout

      Trout, butter, lemon
       Melt butter in a sauce pan. Put trout in and squeeze some lemons. In about two minutes there will be white edges around the trout. Flip. [I buy a big box and put it in the freezer.]

    • When you fish for love, bait with your heart, not your brain.
      Mark Twain