Ingredients 1.5 lbs fresh halibut fillet, skinless and firm to the touch 3 tbsp rich extra virgin olive oil 1 cup cherry tomatoes, halved and bursting with sweetness 1/2 cup Kalamata olives, pitted and briny 2 tbsp capers, rinsed and slightly tangy 3 cloves garlic, thinly sliced for a gentle bite 1 tsp dried oregano, fragrant and earthy 1/2 tsp finely ground black pepper 1/2 tsp sea salt, for a clean finish 1 lemon, thinly sliced for a bright garnish 1/4 cup fresh parsley, ch

Ingredients 1 lb fresh, skinless white fish fillets (like cod or halibut), patted dry 1/2 cup finely ground almonds, toasted to golden perfection 2 tbsp rich extra virgin olive oil 1 tbsp fresh lemon juice, bright and tangy 1/2 tsp sea salt, finely crushed 1/4 tsp finely ground black pepper, aromatic and pungent 1 tbsp fresh parsley, finely chopped for a burst of color Instructions Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking. In a small bow

2 tablespoons olive oil 1 and 1/2 pounds fresh white fish, cut into 3 or 4 fillets Salt and pepper For the Tomato Basil Sauce: 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) 2 or 3 cloves garlic, finely minced 1 pint cherry tomatoes, sliced in half 1 small jalapeño, sliced 1/4 cup (60ml) vegetable stock 1/2 cup fresh basil, finely chopped 2 tablespoons fresh lemon juice 1/2 teaspoon fresh lemon zest Salt and fresh ground black pepper   For the  Toma

1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced  ½ lemon, zested and juiced ½ cup ketchup ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too) 1 Tablespoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon soy sauce Dash of kosher salt and freshly ground black pepper Cilantro for garnish   Dry shrimp with a paper towel; discard paper towel. Remove

3 cod fillets 1/4 teaspoon kosher salt and freshly ground black pepper 1 medium red bell pepper, sliced 2 (14 ounces) cans of light coconut milk 2 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons red curry paste Juice of 1 lime ½ tablespoon tomato paste 1 tablespoon fish sauce, optional 1 teaspoon sugar 1 teaspoon instant bouillon 2 tablespoons chopped fresh cilantro   Instructions   1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200

3 salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup (80ml) vegetable broth 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley, chopped   1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in

1 dozen large oysters, shucked with half-shell left on ½ cup olive oil mayonnaise 2 tsp. garlic, chopped ½ tsp. salt ¼ tsp. black pepper ½ tsp. paprika 2 tsp. honey 2 tsp. fresh lemon juice 2/3 cups Parmesan, shredded Lemon wedges for garnish   Shuck oysters and keep half shell on each (or have a fishmonger shuck for you). Place oysters (in their half-shells) on baking sheet and keep them refrigerated until ready to use. Prepare honey-cheese topping by mixing all the remainin

Ingredients Kosher salt 2 lb. skinless salmon fillets 3 garlic cloves, finely chopped 2 Tbsp. capers, drained 5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided 3/4 cup low-sodium chicken broth or water 1/4 cup white wine 2 tsp. finely grated lemon zest 3 Tbsp. fresh lemon juice 1 tsp. freshly ground black pepper 1/2 cup coarsely chopped fresh dill and/or parsley   Step 1 If brining salmon, in a large bowl or container, combine 8 cups cold water (or enough to cov

Ingredients 1/2   cup  low-sodium soy sauce 1   Tbsp.  sesame oil 1/3   cup  hoisin sauce (optional) 1/4   cup  brown sugar 3   tsp.  minced garlic 2   tsp.  minced ginger 3/4   cup  chicken broth pinch of crushed red pepper flakes 1/2   lb.  medium shrimp, peeled and deveined kosher salt Freshly ground black pepper 3   Tbsp.  cornstarch 2   Tbsp.  vegetable oil, divided 1  large head broccoli, cut into florets 1  bell pepper, thinly sliced 3  green onions, thinly sliced Toas

Ingredients 3 Tbsp. low-sodium soy sauce, plus more for drizzling 2 Tbsp. rice wine vinegar 1 Tbsp. honey 1 Tbsp. toasted sesame oil 1 Tbsp. grated fresh ginger 2 garlic cloves, minced 1 1/2 Tbsp. sriracha 4 6-ounce skinless salmon fillets 1/4 cup mayonnaise 3 cups frozen white rice 3 mini cucumbers, thinly sliced 1 avocado, sliced Sesame seeds, for garnish   Directions 1 Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar,