Soft-shell Crabs w Herbs  Serves 4
Preheat broiler and pat crabs dry. Combine 3/4 c flour w salt, pepper, and cayenne to taste. Set aside. Cream butter w parsley, chives, tarragon and paprika. Dredge crabs lightly w flour, shaking off excess. Place on broiler pan lined w foil and dot w creamed butter mix. Broil about 3" from heat, basting w butter. Turn once and cook on the other side (5-8 min total). Serve w pan juices over and lemon wedge.

Soft-Shelled Crabs Meuniere
Combine milk, salt and pepper in a shallow dish and soak crabs 5 min. Lift crabs one at a time out of milk and dredge in flour. Transfer to a tray. Heat clarified butter in 12-inch nonstick skillet over med high until hot but not smoking, then sauté crabs, upside down, 2 min. Turn over and sauté until golden brown, 2-3 min more. Transfer to serving dish. Add butter pieces to skillet and cook until golden brown w a nutty aroma. Add lemon juice and parsley and remove from heat. Season and drizzle over crabs.

Soft-shelled Crabs w Almonds
Pat crabs dry. Heat butter and oil in skillet over medium heat. Add crabs, backside down and sprinkle w pepper flakes. Cover crabs w spatter-proof shield or lid held at an angle. Cook 3-4 min. Turn over and add almonds. Cook 3 min more or until done. Sprinkle w parsley and serve w lemon.

Soft-shelled Crabs, Cornmeal crusted
Whisk together buttermilk, eggs, salt and pepper and pour into a 3-qt shallow dish. Add crabs and soak, covered and chilled, 1 hr. Heat enough oil to measure 2 inches deep in a wide 4-qt heavy pot to 375. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat w flour. Knock off excess flour and transfer to a tray. Repeat w remaining crabs. Deep fry crabs, 2 at a time, turning over halfway through (watch out for popping, until golden brown, 3-5 min. Drain on rack and serve w cilantro-lime tartar sauce.

Soft-shells Grilled w Ginger Lime Butter  Serves 4
Mix all ingredients but crabs & olive oil. Form into cylinder, wrap in foil and freeze 2 hours. Preheat grill. Brush crabs w oil and season to taste. Grill 3-4 minutes per side. Arrange on serving platter. Cut butter into 8 rounds and place on on each crab. Garnish w chives.

Soft-shells, Feta Cheese stuffed    Serves 4
Season all sides of crabs w salt and pepper. Season flour, egg wash and breadcrumbs w Essence. Stuff each cavity w 2T goat's cheese, pressing firmly to secure cheese. Dredge crabs in seasoned flour. Dip each in egg wash, letting excess drip off. Dredge in bread crumbs, coating legs completely. Fry basil leaves in oil until crispy (about 1 min.) Remove and drain on paper towels. Season w salt and pepper. Holding the cavity, carefully dredge the legs in hot oil for 30 seconds. Carefully drop the shells in the oil and fry until brown, about 2-3 min. Remove and drain. Season. To serve, spoon Pecan Pesto Butter Sauce in center of each plate. Spoon mashed potatoes in center of sauce. Place 2 crabs on top and garnish w fried basil.

Sole Calais    Serves  4
Mix spinach, egg, & mushrooms. Season and add thyme. Spread on fillets. Roll and tie. Place in baking dish and add sherry, button mushrooms and bay leaf. Bake 20 min at 450.

Striped Bass as Crabmeat
Filet and skin striped bass. Remove all dark meat. Cube into 1" sq pieces. Into a pot of boiling water put remaining ingredients. Boil 3-4 min. Add fish, cover and cook 10 min. Drain. Arrange on platter and refrigerate until well chilled. 

Swordfish in Sour Cream   Serves 4
Sauté shallots and mushrooms in butter until soft. Remove w slotted spoon and set aside. Add wine to mushroom liquid and add fish. Cook according to the 10 min per inch theory, turning once. About 2 min before the fish is cooked, pour the sour cream over. Surround with mushrooms and shallots and continue cooking until done, being careful not to let the sauce boil. Season and garnish w watercress. (Variation: just before serving, add 1T Dijon mustard to sauce)

Tuna Poached in Olive Oil Serves 6
Season filets on both sides w s&p. In deep fry pan over medium heat, combine oil, rosemary, garlic and red pepper flakes; heat to 200-225. Carefully place 2 or 3 filets in oil; cook, turning once if needed, 4-6 minutes for rare (tuna will continue to cook after being removed from oil.) Using slotted spatula, transfer to baking sheet. Return oil to 200-225, cook remaining tuna. Cut tuna into slices 1/2" thick. Serve at room temp w salsa verde and grilled potatoes. If not serving immediately, cover cooked tuna w plastic wrap; refrigerate up to overnight. Remove from refrigerator 30 min before serving.
Fish, Tuna 6 "six oz filets (1"" thick"""
Olive Oil 4 c (not EV)
Rosemary 1 sprig
Garlic 2 cloves
Pepper Flakes, Red 0.25 tsp