Thyme Grilled Cod
Ingredients:

• 1 stick unsalted butter, room temperature
• 2 teaspoon lime zest
• 2 teaspoons lemon zest
• 1 teaspoon orange zest
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh chives
• 4 1-inch-thick Cod or sea bass fillets
• 4 lemon slices

Procedure:

1. Preheat your grill to Medium High Heat.
2. Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
3. Season butter to taste with salt and pepper.
4. Cut four 15×12-inch pieces of heavy-duty foil.
5. Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
6. Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
7. Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
8. Place foil packets, seam side up, on grid over medium coals.
9. Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
10. Plate and serve with a lemon slice.

Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.

In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.

Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the “TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.

No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.

Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.

You can learn more about chef Jon Ashton on his website: jonashton.com.

Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.

Goat Cheese & Basil Stuffed Shrimp Wrapped in Prosciutto
Ingredients:

• 12 large shrimp, about 12 oz, peeled and deveined
• 3 oz goat cheese, at room temperature
• 12 large basil leaves
• 6 large slices prosciutto de Parma (about 1 ½ oz), cut in half horizontally
• 1 Tbsp olive oil

Procedure:

1. Put some goat cheese in the cavity of each shrimp.
2. Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp.
3. Wrap the entire shrimp with a piece of prosciutto.
4. Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan.
5. Add the shrimp with the prosciutto’s seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.
6. Transfer to paper towels to drain. Repeat, adding more oil as necessary.

Marinated Shaved Fennel
Ingredients:

• 2 large fennel bulbs
• 1 Tbsp lemon juice
• 3 Tbsp extra virgin olive oil
• ¼ tsp coarse salt
• Few turns freshly ground black pepper

Procedure:

1. Cut fennel bulbs in half lengthwise.
2. Slice very thin on a Japanese mandolin.
3. Assemble marinade in a bowl, whisk to combine.
4. Add fennel to the bowl and mix well with marinade.

Click here to print this recipe!

• Tom Valenti's Bacon-Wrapped Pork Tenderloin
  
• Tom Valenti's Cod Wrapped In Sorrano Ham
  

Secret Sauce welcomes Kerry Simon and his winning slider from Iron Chef America when he beat Cat Cora in battle hamburger, the aptly titled Iron Chef Slider.

The Rolling Stone-dubbed "rock-n-roll chef" shares his secret to making a simple hamburger far from boring. Try his recipe tonight:

Secret Sauce Bonus:

Method: Salmon

• Preheat the oven to 350°F.
• Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.
• Starting at a narrow end of each piece of salmon, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don’t go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over the salt and pepper and let sit for 5 minutes.
• Heat the oil in a 12-inch ovenproof skillet over moderately high heat until it shimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.

Method: Coconut Coriander Chutney

• Pulse the cilantro, coconut, chile, garlic, and ginger in a food processor until finely chopped.
• Puree the onion, olive oil, lime juice, and cilantro mixture in a blender until smooth. (Put the onion, oil, and lime juice into the bottom of the blender and put everything else on top; that way, there will be enough liquid to puree the mixture. If necessary, add 2 to 4 tablespoons water.) Add the mango chutney and puree until very smooth. Season the chutney with salt and pepper and transfer it to a bowl. Refrigerate the chutney, covered, for 2 hours so that flavors meld. The chutney keeps in an airtight container in the refrigerator for 1 week.
• Before serving, taste the chutney and adjust the seasonings.

Yields 6.

More from Floyd Cardoz

• Roast Lamb with Mint-Black Pepper Sauce
• Pan-Roasted Cod and Clams with Basmati Kanji