6. striped bass filets

2. medium onions, halved and sliced into half-moons
3. tablespoons fresh lime juice

2. tablespoons olive oil

2. cloves garlic, crushed

2. tablespoons prepared yellow mustard

2. tablespoons EACH: chopped fresh basil, tarragon, and parsley OR

¼ teaspoon dried

1. teaspoon grated lime peel

1. teaspoon capers

¾ teaspoon sea salt

Place filets in a glass baking dish; arrange onions over fillets. In a medium bowl, combine remaining ingredients; pour over fish and onions. Cover and marinate in refrigerator 1 ½ hours, turning twice.

Drain fish; reserve marinade with onions. Simmer reserved marinade and onions in small saucepan over medium heat until reduced by half and onions are tender; keep warm.

Meanwhile, heat grill or broiler. Grill filets 4 minutes; turn over. Grill 3 minutes or until fish just flakes when tested with fork. Spoon marinade with onions over fish; garnish with lemon wedges, if desired.

6. Rainbow trout filets

¼ teaspoon sea salt

1. cup coarsely ground almonds

6. green onions, minced

¼ cup dry white wine

1. tablespoons prepared dijon mustard

6. ounces silken tofu, drained

1. teaspoon umeboshi paste

Preheat oven to 350ºF. Lightly oil 9 x 12 inch baking dish; set aside.

Brush filets with oil on both sides; sprinkle with salt. Press almonds evenly onto both sides of filets; place in prepared baking dish. Bake 8 to 10 minutes or until fish flakes slightly when tested with fork. Remove to serving platter.

Meanwhile, lightly coat heated bottom of medium saucepan with oil; place over medium heat. Sauté green onions 2 minutes. Stir in wine and mustard; simmer 3 minutes. Blend tofu and umeboshi in small bowl with fork; whisk into saucepan. Simmer 3 minutes; spoon over rout filets. Serve immediately.

6. cups water

¼ cups shoyu

¼ cup brown rice vinegar

1. large onion, cut in half and sliced into half-rings
2. teaspoons rice syrup
3. cloves garlic, crushed

2. pounds salmon, cut into filets

½ pound fresh peapods, trimmed

1. tablespoon chopped fresh cilantro

In large skillet, combine water, shoyu, vinegar, onion, rice syrup, and garlic. Cover and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes or until onions are tender. Carefully place salmon filets on top of onions in skillet; cover and steam 4 minutes. Add peapods; steam 2 minutes or until crisp-tender. Remove from heat; garnish with cilantro. Serve immediately.