In medium saucepan, combine water, sugar, cloves, and cinnamon. Bring to a boil, stirring to dissolve sugar. Add apricots and peaches. Simmer, covered, for 10 minutes. Add pineapple, cherries, and pear, and cook 5 minutes longer, until just tender. Stir in lemon juice and berries. Refrigerate. Remove spices. Sprinkle with cinnamon. Makes 4 to 6 servings.

Combine seasonings in air-tight jar. Rub each pompano fillet with 1 tablespoon olive oil and 1 teaspoon seasoning. Fold parchment in half, cut into shape of heart. Open parchment, coat completely with 2 tablespoons olive oil. Place 2 tablespoons butter in center of one side of the heart. Place seasoned fish top down over butter. Sprinkle with 2 tablespoons seasoning or to taste, then 1/4 of the tomato, onion, basil and garlic. Fold heart in half covering fish and vegetables. Starting at round end, fold over edges of the paper in an overlapping pattern until entire bag is sealed. Fold over tail end of bag, press all folds tightly. Repeat. Place on baking sheet, bake at 425 degrees 12 to 15 minutes until bag inflates and turns light brown. Place on plates immediately, open at table. Makes 4 servings.

NOTE: Or cut parchment into 15-inch squares. Arrange ingredients as directed, then fold long edge of parchment over filling, then fold forward several times, pressing to crease, sealing edge. Double-fold ends of packet. Place seam side down on baking sheet.

In a bowl, combine tomatoes, 1/3 cup olive oil, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and refrigerate. For pesto, heat remaining olive oil in large skillet over high heat, add spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper. Cook until spinach begins to wilt. Add garlic, and cook and stir until aroma is released. Purée in food processor or blender until smooth, adding liquid in pan if needed.

Chill.

Season fish with salt and pepper. Grill 3 to 6 minutes per side, the center should still be pink. Arrange tomatoes on plate. Using a squirt bottle or spoon, make strips of spinach pesto over tomatoes. Top with tuna. Serve at once. Makes 6 servings.

Trim off dark, oily portions from tuna. Thinly slice tuna, then chop using a large, sharp knife to texture of hamburger and it presses into a compact ball. In a bowl, mix tuna, garlic, 4 tablespoons olive oil, anchovies, basil, salt and pepper to taste. Divide mixture into 4 balls, shape into 1-inch thick patties. Place patties on baking sheet lined with waxed paper. If made in advance, cover and refrigerate until 30 minutes before cooking.

In a bowl, whisk together mayonnaise, vinegar and cream. Whisk in two tablespoons of oil in slow, thin stream. Stir in green and red onion and chives. Season with salt and pepper. Heat buns, spread with mayonnaise mixture, line half with tomato and lettuce. Meanwhile, heat remaining 3 tablespoons oil in a heavy, large non-stick skillet over medium-high heat until almost smoking. Add tuna patties and cook about 1-1/2 minutes per side for medium-rare, longer for well done. Place in buns and serve immediately. Makes 4 servings.

In a non-reactive saucepan, combine vinegar, water, sugar and salt. Bring to a boil. Remove from heat and let cool completely. Cut salmon into 1x2-inch pieces. In a glass baking dish or crock, layer salmon, pickling spice, bay leaves and onion. Repeat layering until everything is used. Pour cooled marinade over fish. Cover and refrigerate 3 to 4 days. Turn occasionally. Serve salmon with some of its marinade. Makes 6 to 8 servings.

In a small bowl, combine cream cheese, salmon, lemon juice and chives. Slice bagels in half and toast lightly. Spread with salmon mixture, top with tomato, onion and capers. Serve open face. Makes 4 servings.

In electric mixer, beat egg yolks until thick and lemon colored. Add cayenne. Add half the melted butter, a teaspoon at a time, beating constantly. Combine remaining melted butter and lemon juice. Slowly add, about 2 teaspoons at a time, beating constantly. Set Hollandaise Sauce aside in warm place.

In large skillet or wok, heat olive oil, add garlic, sauté briefly until aromatic, add spinach, sauté and toss just until wilted. Sprinkle with salt and pepper. Keep warm. Place toasted English muffin half on each plate, cover with smoked salmon, well-drained spinach, then a poached egg. Top with Hollandaise Sauce. Serve at once. Makes 4 servings.

In large kettle, heat olive oil, add garlic, shallots and onion. Sauté until tender. Add tomatoes and peppers. Deglaze pan with wine, orange juice and zest. Stir in fish stock, marinara sauce, bay leaf, peppercorns, cayenne and thyme. Simmer gently 30 minutes. Taste and adjust seasoning. Add fish, cover and cook 5 to 10 minutes, just until fish flakes. Remove bay leaf and orange zest. Serve in deep bowls with crusty French bread. Makes 4 servings.

Drain and rinse beans. Place in serving dish, add red pepper, onion and tuna, breaking it into large flakes with a fork. Mash garlic with salt, combine with oil, vinegar, oregano and pepper to taste. Toss bean mixture with dressing. Sprinkle with parsley. Cover and refrigerate until ready to serve. Makes 4 to 6 servings.

In a bowl, combine salmon, green onions, carrot, red pepper, mint, soy, sesame oil and seed and pepper. Lightly wet edges of each spring roll wrapper with water. Placing the wrapper in front of you in a diamond configuration (top point A, left point B, right point D, point closest to you C), place a spoonful of filling crosswise forming a log, closest to point C. Fold point C up over filling, fold points B and D into center, lightly roll into cigar shape from bottom to point A and press wet edges together to seal.

In another bowl, combine soy, vinegar, sugar, cilantro, cucumber, carrot and red pepper. Chill. In a wok, heat oil to 350 degrees. Fry spring rolls 2 at a time until golden brown, about 2 minutes. Serve with dipping sauce. Makes 8 rolls.

In large bowl, combine lettuce, watercress, cucumber and green onions. In another bowl, mix together cream, 3-1/2 tablespoons lime juice, dill, salt, pepper and sugar. Toss greens lightly with dressing. Divide between chilled plates. Arrange fish on top. Drizzle with remaining lime juice. Garnish with dill. Makes 6 servings.

In glass baking dish, combine soy, sesame oil, garlic and ginger. Place fish in dish, turning to coat. Cover and marinate in refrigerator 2 to 4 hours, turning once. Meanwhile, combine mango with 2 sprigs minced cilantro leaves, olive oil, lemon juice, salt and pepper. Set aside. Remove fish from marinade, coat well with sesame seeds. Sear on both sides in hot skillet. Add wine and fish stock. Cover and simmer 1 to 2 minutes or until fish just flakes. Place on plates, keep warm. Boil sauce rapidly to reduce, spoon over fish, top with salsa. Garnish with cilantro sprigs. Makes 4 servings.

In a bowl, combine pineapple, apple, bell pepper, cilantro, soy, lemon juice, brown sugar, ginger, salt and pepper. Cover and refrigerate 30 minutes or longer.

In shallow dish, combine olive oil, pineapple juice, wine, salt, pepper and ginger. Place fish in marinade, turning to coat. Marinate 30 minutes. Grill or broil fish 4 minutes per side, until it flakes when touched with a fork. Serve with fruit salsa. Makes 4 servings.

ORANGE ROUGHY WITH CREAMY PICCATA SAUCE

Season fillets with salt and pepper. Place one layer deep in large baking pan, turning thin end under. Pour wine over fish. Brush with melted butter. Bake at 400 degrees about 8 minutes or until fish is no longer translucent and flakes with a fork.

For sauce: In small saucepan, melt butter, add garlic and sauté over medium heat 1 minute until golden. Stir in flour and cook, stirring constantly 1 minute. Stir in wine and lemon juice. Reduce by half. Whisk in hot cream, bring to a boil while stirring. Boil rapidly until reduced to sauce consistency. Add capers, salt and pepper to taste and 1 teaspoon parsley. Place fish on serving plates. Spoon sauce over fish including some capers in each serving. Sprinkle with more parsley. Makes 4 servings.

Blacken red pepper over open flame or in broiler on all sides. Place in plastic bag until cool. Remove skin and seeds, cut into strips. In medium skillet, heat 2 tablespoons butter, sauté pepper with garlic and shallot. Add wine and reduce by half. Puree in food processor or blender. Set aside.

In shallow dish, combine bread crumbs and nuts. Moisten fish in milk, sprinkle with pepper, coat both sides with crumb mixture. In large oven-proof skillet, heat remaining butter over medium high heat to sizzling, brown fish on both sides. Place in 350 degree oven a few minutes or until fish just flakes. Spoon pepper sauce on plates, top with fish. Makes 4 servings.

Note: To remove skins from hazelnuts, toast at 350 degrees 15 to 20 minutes. Place on towel and rub off skins.

In large kettle, cook penne in boiling salted water 8 to 10 minutes, until al dente. Meanwhile, in skillet, heat olive oil, add shallot and garlic, and sauté until tender. Add tomatoes, wine, lime juice and dill, cook 4 to 5 minutes. Add mahi mahi and cook until almost done. Add cream. Add salt and pepper to taste. Toss pasta with fish mixture. Sprinkle with parsley. Makes 4 servings.

Rinse salmon, remove stray bones with tweezers. Place salmon in large skillet, add wine, shallot, sprinkle with salt and pepper. Place in 500 degree oven and poach 7 minutes, until flesh turns opaque. Remove salmon and keep warm. Add cream and dill to liquid in pan, boil rapidly until reduced to sauce consistency.

Taste and add more seasoning, if needed. Serve salmon, topped with sauce. Garnish with dill sprigs. Makes 4 servings.