For the fish: 1 pound swordfish steak extra-virgin olive oil kosher salt and freshly ground black pepper 4 tablespoons butter , or ½ stick 1 teaspoon smoked paprika 4 rosemary sprigs , tied together with kitchen twine For the salsa: ½ cup pineapple , diced ¼ cup cantaloupe , diced ⅛ cup red onion , minced ½ avocado , diced 1 ½ jalapeño , minced ½ lime , juiced ¼ cup cilantro , chopped 1 tablespoon mint , chopped 1 tablespoon rosemary , minced kosher salt Instructions 1.

Ingredients 1 pound baby Yukon Gold potatoes, halved lengthwise (about 3 cups) 3 teaspoons extra-virgin olive oil, divided 1 teaspoon salt, divided 1½ cups cherry tomatoes (8 ounces) s 1 medium zucchini, cut into ½ inch-thick half-moons (1½ cups) ¾ teaspoon ground pepper, divided 2 tablespoons unsalted butter, softened 1 tablespoon finely chopped fresh flat-leaf parsley 2 medium cloves garlic, minced (2 teaspoons) 1 teaspoon Dijon mustard 1 teaspoon grated lemon zest 4 (5-oun

Ingredients 4 (5-ounce) skinless salmon fillets ½ teaspoon ground pepper, divided ¼ cup salt-free everything bagel seasoning 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt plus ⅛ teaspoon, divided 1 cup nonfat plain strained (Greek-style) yogurt 2 medium cloves garlic, minced 1 small Persian cucumber, finely chopped Directions Pat 4 salmon fillets dry; sprinkle with ¼ teaspoon pepper. Spread ¼ cup everything bagel seasoning on a shallow plate. Dredge\the salm

Ingredients 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn 2 Tbsp. unsalted butter 1/2 cup chopped yellow onion (from 1 small onion) 2 garlic cloves, chopped (about 2 tsp.) 1 3/4 cups lower-sodium chicken broth 10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces 1 tsp. kosher salt 1/4 tsp. black pepper 8 oz. medium-size peeled, deveined raw shrimp 2 Tbsp. heavy cream 2 Tbsp. sliced fresh chives Directions Step 1 Prepare corn: Cut kernels from corncobs

4 lobster tails, 5 to 6 oz each 1 Tbsp fresh parsley, very finely chopped, plus more for garnish 2 garlic cloves, pressed 1 tsp dijon mustard 1/4 tsp fine sea salt 1/8 tsp freshly cracked black pepper 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lemon juice 4 Tbsp unsalted butter, divided How to Prepare/Butterfly Lobster Tails: 1. Cut the Shell: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top port

Ingredients 6 tablespoons butter 2 cups finely chopped onion 1 ½ cups finely chopped green bell pepper 1 ½ cups finely chopped celery 5 garlic cloves, minced 1 ½ teaspoons dried thyme 1 ½ teaspoons table salt 1 teaspoon freshly ground black pepper 3 (14.5-oz.) cans diced tomatoes 2 (16-oz.) packages frozen cut okra, thawed 1 (32-oz.) container chicken broth 2 bay leaves 2 pounds unpeeled, medium-size raw shrimp, peeled and deveined 1 tablespoon hot sauce 1 teaspoon filé powde

Ingredients 1 lb large shrimp, peeled and deveined 8 oz linguine pasta 3 tbsp unsalted butter 2 tbsp olive oil 4 cloves garlic, minced 1/2 cup dry white wine Juice of 1 lemon 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/2 tsp red pepper flakes 1/4 cup grated Parmesan cheese Lemon wedges for serving Instructions 1. Cook the linguine according to package instructions until al dente, then drain and set aside. 2. In a large skillet over medium-high heat, melt

1/3 cup soy sauce 1/4 cup molasses 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 2 teaspoons minced garlic (about 2 garlic cloves) 1 bunch scallions (about 5 oz.) 6 ounces sugar snap peas (about 1 1/2 cups), trimmed 2 medium-size yellow bell peppers, cut into 1⁄2-inch-thick wedges 2 tablespoons olive oil 4 (6-oz.) skin-on salmon fillets 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 (8.8-oz.) packages precooked microwavable brown rice 4 teaspoons toasted

Ingredients 1 tablespoon light-colored raw honey 1 tablespoon coarse-grain mustard ½ teaspoon white wine vinegar Fine sea salt and freshly ground black pepper One (2-pound) salmon fillet, pin bones removed 2½ cups peeled, seeded, and cubed butternut squash 12 ounces Brussels sprouts, trimmed and halved 2 cups cherry tomatoes 2 tablespoons avocado oil or melted ghee ½ teaspoon freshly squeezed lemon juice ¼ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon dried oregan

Ingredients 16 large sea scallops (about 1½ lb or 680g) Kosher salt 2 tablespoons olive oil 2 garlic cloves, smashed and peeled 2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice 3 tablespoons unsalted butter Kernels from 2 ears of corn 1 cup (170g) cherry tomatoes, sliced 3 tablespoons chopped fresh chives Get Ingredients Directions 1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops