Rockcod Ceviche

• 2 pounds rockcod cut into ½” cubes
• 12 limes juiced
• 2 serrano peppers (seeded and diced small)
• 2 jalapeno peppers (seeded and diced small)
• 2 yellow onions diced
• 4 roma tomatoes seeded and diced
• 1 cup cilantro diced
• 8 garlic cloves
• 2 avocados diced
• tortilla chips or tostadas
• teaspoon cumin
• teaspoon salt

Overnight soak the cut rockcod in lime juice in a glass, ceramic or stainless bowl (NO aluminum or plastic) in the fridge (the citric acid from the limes cooks the fish). I use two-quart canning jars. Completely submerge the fish in juice. Every 4-8 hours mix up the fish. After 12 hours mix everything in a big glass, ceramic, stainless bowl and put back in fridge for a couple hours. Get your tostadas or tortilla chips and a cold beer ready. You’re going to be busy for a while.

Hot Bobby’s Lingcod

• Dixie Fry (any grocery store… even Safeway)
• 8 lemons juiced
• 3 pounds lingcod cut into fish sticks
• peanut oil
• canola oil
• tartar sauce

Soak fish sticks in lemon juice for at least an hour. Get a big skillet hot with ¼” peanut oil and ¼” canola oil. Roll fish in a bowl of Dixie Fry and place in hot oil. Turn once. Done when golden (not dark).

JT’s BBQ Halibut

• 3 to 4 pound halibut filet(s)
• BBQ sauce
• 1 jalapeno seeded and sliced lengthwise into strips
• 1 onion sliced thin
• ½ pound mozzarella sliced into thin medallions (not the cheap stuff either)
• little salt & pepper

Place halibut (don't layer fish) in a ceramic or oven safe glass casserole style dish. Layer onions and jalapeno over fish. Cover 3/8" with bbq sauce (not too much). Layer mozzarella slices on top. Bake uncovered in preheated oven at 350 for 20-25 minutes. When you remove from oven it’s still cooking. Test for rawness after a few minutes of being out of the oven.

Keoki's Salmon on a cedar plank

• Cedar plank
• Salmon filet(s)
• Course sea salt
• Ground black pepper
• Extra Virgin Olive Oil
• Butter
• Honey
• Bourbon

Soak cedar plank for one hour. Place Salmon filet on the plank and cover with EVOO, then course sea salt and fresh ground black pepper. Heat in small pan equal parts of butter, honey and good bourbon glaze salmon with half of the mixture and complete when the salmon is done.

On the grill, indirect heat with a few hickory chips and your good to go.