Seafood Dishes
In a large skillet, bring broth to a boil. Add fennel, onion, wine, water, and salmon. Season salmon with salt and pepper to taste. Cover and simmer for 10 minutes, until fish flakes easily. Remove salmon; keep warm. Over high heat, reduce liquid to 1/2 cup. Stir in cream and cook until thickened.
Sprinkle sole filets with salt and pepper. In a large heavy skillet with cover, poach sole filets in wine or water for 5 minutes or until fish flakes easily with a fork. In a small saucepan, melt butter. Add walnuts and remaining ingredients except lemon. Cook, stirring until walnuts are lightly browned.
Rub fish with oil. Season with salt and pepper. Grill over hot coals or under preheated broiler, turning once or twice until fish is done, about 5 minutes per side. Meanwhile, chop tomato and mix with remaining ingredients. Spoon sauce over hot tuna.
Place salmon on heavy-duty foil, trimming foil to fit under fillet. Combine remaining ingredients. Place salmon on grill, foil side down, 5 to 6 inches from heat source. Baste with lemon balm mixture. Grill without turning until salmon is done, about 20 minutes, basting frequently.
Melt butter; stir in lemon juice, garlic, and oregano. Pour into a small heatproof container that can sit on the edge of the grill above a bed of hot coals. Arrange mussels on grill. Cook, turning once, until mussels pop open (about 3 minutes). With tongs, drain mussel juices into butter. Pluck out meat with a fork, dip in butter, and eat.
Peel and de-vein shrimp, leaving tails intact. Mix shrimp with lime juice, butter and red pepper flakes. Rinse basil leaves: pat dry. Fold a basil leaf around each shrimp. Thread two wrapped shrimp on each skewer. Brush with any remaining butter mixture. Grill over hot coals, turning once, for 4 minutes.
Rinse fish; pat dry. Combine remaining ingredients. Pour over swordfish and marinate 30 minutes, turning once. Place swordfish on a well-oiled rack over medium-hot coals. Grill, turning once, until lightly browned.
Rinse scallops and pat dry. Thread on skewers. Brush with butter and grill over hot coals for 5 to 7 minutes, until scallops are opaque. In a small saucepan, combine remaining ingredients except chervil and tomatoes; heat through. When ready to serve, add chervil and tomatoes. Spoon over scallops.
Combine oil, lemon juice, red pepper flakes, garlic, shallot, lemon peel, and rosemary. Pour over shrimp and marinate for 4 hours, turning occasionally. Thread shrimp and mushrooms on skewers, weaving in rosemary sprigs. Brush skewers with marinade and grill over medium-hot coals until shrimps are bright pink, about 5 minutes per side.
Make 3 diagonal cuts on each side of fish, almost to the bone. Brush inside and outside of fish with lemon juice. Combine garlic, oil, and parsley in a small bowl; mash to a paste. Rub inside of fish and diagonal cuts with parsley mixture. Grill on a well-oiled rack over medium-hot coals for 15-20 minutes per side until fish flakes.
Peel and de-vein shrimp. Sauté garlic and shallots in oil over low heat for 2 minutes. Add shrimp; increase heat to medium. Sauté for 3 minutes. Remove from heat. Add remaining ingredients; toss to coat evenly. Cover and chill for 4 hours before serving.
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