"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 English Cucumber
2)   1 medium sized clove of Garlic
3)   1 cup plain Yogurt
4)   1/2 cup fresh Dill
5)   Salt to taste
6)   White Pepper to taste
7)   1 breakfast Radish - sliced thinly

Preparation:
1)   Cut the cucumber in half lengthwise and scrape out the seeds with
       a spoon.
2)   Cut the cucumber into small pieces to make it easier to fit in the blender.
3)   Add all the ingredients except the salt, pepper and radish.
4)   Blend the ingredients to make a smooth puree.
5)   Pour the puree into a large bowl that sits over ice.
6)   Season the puree to taste with salt and white pepper.
7)   Serve chilled topped with the sliced radish.

Ingredients:
1)   4 tbs. Vegetable Oil
2)   4 pieces of Halibut - 6 oz. each
3)   3 tbs. Extra Virgin Olive Oil
4)   2 tbs. chopped Shallots
5)   1 tbs. chopped Garlic
6)   2 cups of Teardrop Tomatoes - each sliced in half
7)   1/8 cup fresh Basil Leaves
8)   Salt to taste
9)   White Pepper to taste

Preparation:
1)   Place a saute pan on medium heat that is large enough to comfortably
       hold the fish portions.
2)   Pour the oil in the pan and heat for about three minutes, until the oil
       slides easily around the pan.
3)   Season the fish portions with salt and white pepper and place the nicest
       looking side in the hot oil.
4)   Let the fish cook for 5 minutes without moving the fish at all.
5)   Remove the portions from the pan with a metal spatula and put them
       on a large plate.
6)   Remove the vegetable oil from the pan.
7)   Pour the extra virgin oil in the pan.
8)   Heat the oil for 2 minutes.
9)   Put the shallots and garlic in the pan and cook for 1 minute while
       constantly stirring.
10) Add the tomatoes to the pan and cook for 1 minute.  Season with salt
       and pepper.
11) Place the portions of fish (brown side up) directly on top of the tomato
       mixture.
12) Preheat the oven to 350 degrees f.  Place the pan with the fish in the
       oven for about 5 minutes until the fish is cooked through.
13) Place a portion of fish on each of four plates.
14) Finish the tomatoes with the basil and spoon and equal amount of the
       tomatoes and their juice on top of each piece of fish.

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