Aku Poke, or Raw Fish with Seaweed ( Added: Thu Jan 30 2003   Hits: 71) * 1 pound raw fish, tuna or salmon, cubed, skinless, boneless * 1 cup seaweed (hijiki in Japanese markets) The seaweed will be dried, so soak it for 30 minutes in warm water. Then drain and rinse well.

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	Basque Codfish Pil Pil ( Added: Thu Jan 30 2003   Hits: 86) Cut the salt cod into 1 inch wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times. Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid. Heat a large frying pan and add the oil and

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	Broiled Lemon Swordfish ( Added: Thu Jan 30 2003   Hits: 73) Select pieces of fish about � pound each, no more than 1 inch thick. Preheat broiler. Brush fish with olive oil and sprinkle with salt and pepper. Place fish on a wire rack in an oven-safe dish. Broil four inches from heat source for 4 minutes. Turn over carefully and broil another 4 minutes.

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	Burrida- A Fish Stew ( Added: Thu Jan 30 2003   Hits: 76) Cut fish into 2" by 3" pieces and pat dry. In a nonreactive flameproof casserole large enough to hold all ingredients, heat oil over medium heat. Add onion and cook 2-3 minutes, Add carrots, celery and garlic, and cook until onions are just beginning to turn golden brown, 3-4 minutes. Stir in anchovies, clam juice, water and

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Cajun-Style Broiled Swordfish ( Added: Thu Jan 30 2003   Hits: 79) Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time.

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	Ceviche ( Added: Thu Jan 30 2003   Hits: 77) Cut the fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set the fish aside in the bottom of refrigerator for at least five hours or until the fish loses its transparent look and becomes opaque. Stir the pieces from time to time so they get evenly cooked in the juice.

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