1/4 C fresh lime juice

2 tsp minced canned chipotle chilies in adobo sauce

4 garlic cloves, minced

2 C chopped seed tomatoes

1 C chopped onion

½ C chopped fresh cilantro

• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.

• Add chopped tomatoes, onion and fresh cilantro.

• Season to taste with salt.

• Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

½ bunch cilantro, chopped fine

Juice of ½ lime

2 tsp kosher salt

1 habanero chile, diced

1 serrano chile, diced

2 tomatoes, diced

1 avocado, peeled, seeded, and cut into ½ ” cubes

½ white onion, minced

2 cloves garlic, minced

• Gently mix all ingredients and let flavors blend for 2 hours.

15 1/2 oz Canned Alaska salmon

1/3 c Plain nonfat yogurt

1/3 c Chopped green onions

1/3 c Chopped celery

1 tb Lemon juice

Black pepper; to taste 12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

1 t Vegetable oil

1 lb Carrots, sliced

6 oz Onion, chopped

2 md Oranges, grated & squeezed

1 1/2 pt Vegetable stock

2 tb Cilantro, chopped

1 t Salt

Pepper, to taste

Heat oil in a soup pot. Add the carrot & onion. Cover & saute for 10 minutes, without browning. Shake the pot occasionally. Add the orange zest & orange juice, stock, cilantro & the rest of the seasonings. Bring to a boil, cover & simmer for 45 minutes. Set aside to cool slightly. Pour soup into a blender & puree until smooth. Return to pan & re-heat. Serve hot. Elizabeth Brand, “Vegetables”

1 1/2 lb Grouper, Wahoo, or other

-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large

1 ea Green pepper, large

2 ea Potatoes, large

2 ea Tomatoes, large

1 ea Onion, large

2 ea Stalks celery

4 oz Butter

4 oz Flour

3 oz Tomato paste

2 oz Black rum

1 x Salt and pepper to taste

2 oz Sherry peppers (liquid), or

-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2″. Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste. Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda