Smoked Salmon Crust:

•  4 ounces of smoked salmon
•  2 sticks of butter (room temperature)
•  6 slices of white bread (crust removed)
•  1 teaspoon of lemon juice
•  1 dash of Tabasco
•  Salt and pepper to taste

Combine all ingredients in a Cuisinart. Puree until smooth. Place ingredients into a small bowl, lined with plastic wrap. Refrigerate until firm. Unmold onto a plate. Slice 1/8 inch thick when needed.

Chive Horseradish Crème Fraîche:

•  1/2 cup of crème fraîche
•  1/8 cup of mayonnaise
•  1 teaspoon prepared horseradish
•  1 tablespoon of chopped fresh chives
•  1 tablespoon of lemon juice
•  Salt and pepper to taste

Combine all ingredients in a bowl. Serve 1-2 tablespoons per fish.

Roasted Monterey Bay Halibut:

•  Eight 6-ounce Monterey Bay halibut fillets, one inch thick
•  Flour — for dusting
•  Oil (such as canola) for sauteing

In batches, season fish with salt and pepper. Dust fillets in flour. Film a preheated saute pan with one tablespoon of oil. Saute fish 45 seconds per side. Remove and keep warm on a buttered cookie sheet pan. Cover the fillets with sliced butter. Place six inches from a preheated broiler. Cook approximately for 2 minutes (until crust is golden brown).

Lower heat and finish cooking for an additional 1-2 minutes. Check doneness by inserting fish with a small paring knife. Cook to medium or desired doneness.

Serves Eight.

•  Mediterranean Pasta
•  Pear & Pomegranate Salad with Walnut Vinaigrette and Balsamic Glaze
•  Pumpkin Cheesecake with a Chocolate Hazelnut Crust
•  Asparagus Salad with Meyers Lemon Vinaigrette
•  Monterey Bay Halibut with a Smoked Salmon Crust
•  Beet Salad
•  Black Beluga Lentil Soup
•  Pumpkin Creme Brulee