Garden & Valley Isle. Seafood | Greg Lee-Cook; Nelson Aberilla-Fish Cutter

Ingredients:
3 pc. spinach or taro tortillas
1/2 block (soft) cream cheese
3 Tbs. dijon mustard
1/2 bunch fresh spinach or romaine lettuce
8 oz pkg cold smoked Kajiki or Tombo
1 jar mango chutney (I use Kukui brand)

Spread cream cheese & mustard on one side of tortilla. Add extra cream cheese to the opposite end of tortilla. Using plastic innerlay separating smoked slices, lay cold smoked fish evenly across tortilla. Spread the spinach or romaine lettuce without the stems evenly across as well.

Gently roll tortilla away from you, creating a burrito like roll. The extra cream cheese on the opposite side should seal tortilla together.

Wrap in cello & chill for 15 minutes. After cutting off ends slice into 1" serving portions. Add mango chutney as dipping sauce.

Ingredients:
2 1/2 lb Monchong Fillet
4 pc. toasted wheat bread
basil leaves (fresh or dry)
1/2 slice lemon or lime
1/2 tsp. cracked pepper
1 bunch fresh asparagus
1 Tbs. butter
4 cups speckled rice (1/2 white 1/2 brown)
1 tsp. salt

Marinade:
1/2 cup Italian dressing
6 cloves garlic
1/4 cup olive or Macadamia nut oil
Toasted wheat bread crumbs: toast each slice till well done. Break into pieces, add to blender along with chopped basil & cracked pepper. Blend until coarse.

Add fillets to marinade & allow to chill for 15 minutes. Using tongs, gently coat each side of fillets lightly. Place fillets on nonstick pan. Bake for 20 min. at 375/400 degrees F. Broil on High heat for the last 3 - 5 minutes.

Cook speckled rice.

Asparagus: Steam asparagus in water & salt for 5 - 6 minutes on high heat. Remove immediately after steaming. Top with melted butter and cracked pepper. Serves 4