2 lbs. Salmon filets cut in 1/2 inch strips, against the grain (this is easier if fish is slightly frozen) 
2 lbs. White fish (halibut, mahi mahi, or sole) cut in 1/2 inch strips 
Red oak lettuce or mixed greens to garnish 

1 Tbsp butter 
2 tsp minced Shallots 
1 clove garlic 
1 Tbsp minced fresh rosemary 
1/4 tsp red chile pepper flakes 
1/4 red wine (note: we found that white wine works well) 
1/2 cup pure maple syrup 
1 Tbsp arrowroot powder, dissolved in 2 Tbsp cold water 
Salt and pepper to taste
Directions:Prep time: 45 minutes Serves 4-6

1. Weave fish strips together on lightly oiled sheet pan. Start with the corner, using one strip of each fish strip at right angles. Add another strip of fish, weaving up and down and securing ends with wooden toothpicks.

2. Preheat oven to 450 degrees. Melt the butter in a small saucepan over medium heat. Add shallots, garlic, rosemary, chile flakes and water and arrowroot mixture. Saute for a few minutes, stirring often. Add wine and syrup, and mix well. Season to taste with salt and pepper. Gently simmer for a few minutes to combine flavors.

3. Brush fish liberally with glaze and place in center rack of oven. Roast to desired degree of doneness, about 8 to 14 minutes depending on thickness of fish. Brush often with glaze. Be careful not to overcook. To serve, line edge of plate with greens, place a grain or potato dish over the greens and place the woven fish on top. Remove toothpicks by slightly twisting and pulling.