Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed

   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Caribbean Coconut Chicken

   Ingredients
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
   3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
   4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes or until the vegetables cook down and the chicken is tender.

Brunswick Stew

   Ingredients
4 ounces diced salt pork
2 pounds chicken parts
8 cups water 3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

   1. In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes or until chicken is tender.
   2. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
   3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Mushroom Soup Without Cream

   Ingredients
2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

   1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
   2. Pour chicken stock into the pot and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Ladle into bowls and serve with green onions sprinkled on the top.

Crusted Salmon with Honey Mustard Sauce

   Ingredients
1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
1 cup milk
1/4 cup fine bread crumbs
2 tablespoons grated Parmesan cheese
1 egg
1/4 cup butter, melted
1 tablespoon prepared yellow mustard
1 tablespoon honey

   1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
   2. Place the salmon fillets in a baking dish, pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
   3. Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk, shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat, gently shake to remove the excess.
   4. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
   5. While the salmon bakes, stir the butter, mustard, and honey together in a bowl, drizzle over the baked salmon to serve.