Alaska Seafood Medley in
Florio Marsala Sauce

Cooking Suggestion.  This cooking procedure will produce smoke.  If you do not have and externally vented stove hood, we suggest you do this outside on the grill.  For Grill: remove the cooking grate and place a heavy skillet(cast iron is best) on the lava rocks and heat for 5 minutes on high.  Do-Not touch pan during cooking.

Let pan cool completely before removing from grill. Season the Alaskan Salmon or Halibut  fillets to taste with the Chef Paul Blackened Steak Magic.  Heat a large skillet(cast iron works best) over high heat for 3 minutes. Add the oil to the skillet and use a wood spoon to coat pan evenly. Add the Alaskan Salmon fillets and sear for two minutes per side.  Turn off heat source and add the wine. Simmer until wine has evaporated(about 30 seconds).  Remove the fillets from the pan and keep warm. Wipe out pan with a paper towel and add the marsala.  Return the pan to med-high heat and simmer marsala until reduced by 2/3rds.  Add the cream and simmer for one minute(or until sauce reaches desired thickness).  Season with salt and pepper to taste and pour over Alaskan Salmon fillets.  Serve immediately with a glass of Walnut Crest wine.