Mix 1/4 c olive oil, 4 tsp OLD BAY® Seasoning, 2 limes, juiced, 2 tsp cilantro in small bowl. Place 1 lb tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade. Grill over medium heat 5 to 6 minutes per side or until desired doneness.

Rinse 48 little neck clams in a strainer to remove any sand. Preheat oven to 375 degrees. Heat 2 tbsp olive olive oil in a large pot (5-quart) over med to low heat. Add the 1/4 c. diced onions, cook until translucent, about 5 min. Add 3/4 lb bulk hot Italian sausage and 4 lg cloves garlic minced, 1/4 tsp crushed red pepper flakes, and 1 tsp fennel seed. Cook until sausage is no longer pink, about 2 minutes. Drain oil. Increase heat to med-high. Pour in 1 c. dry white wine and

Place cast iron skillet on outdoor grill or over medium heat. Add 2 tbsp olive oil, 1 clove garlic, and 1/2 tsp crushed red pepper; cook 1 minute. Add 14 oz can fire roasted tomatoes, 1/4 c. dry wine, and ¼ c torn basil; simmer 5 minutes. Add 1 lb mussels and cook, covered, for 8 minutes.

Thread shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve. Blend 1/2 c ketchup with 1/4 c orange juice, 1/4 c maple syrup, 1 tbsp worcestershire sauce, 1 tbsp apple cider vinegar, 1/2 tsp paprika and 3 cloves garlic minced. Preheat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 min per side, basting often, or until sh

It’s ridiculously simple to do, but you must use the large sea scallops. Just take a sharp knife and make a horizontal slit in the middle being very careful not to cut all the way through, you want your scallop butterflied, put a small teaspoon of pesto inside. Salt and pepper your scallops then place them into a saute pan that’s been heated on medium heat with a little olive oil. Cook 2 to 3 minutes on each side. That’s it! Place in a pool of warm roasted red pepper sauce, b

1) Avocado Sauce: Blend 1 avocado, ½ cup non-fat Greek yogurt, 1 cup of water, 2 cups of cilantro with stems, ½ lime juice, 1 large garlic clove, ½ teaspoon salt, 1-2 splashes of chipotle sauce (optional) for the avocado fish taco sauce in a blender. Set aside in the refrigerator until ready to use. 2) Blackened Seasoning: In a small bowl mix 1 tbsp paprika, 1 tsp cayenne pepper, ½ tsp garlic powder, 1 tsp of dried thyme, 1 tsp of dried oregano, ½ tsp salt, ½ tsp ground black

Preheat oven to 425°. Combine 2 tbsp grated lemon rind (about 3 lemons), 1 tbsp extra virgin olive oil, 1 1/4 tsp black peppercorns, crushed, 1/2 tsp salt, 2 garlic cloves, minced. Place 4 (6-ounce) flounder fillets on pan coated with cooking spray. Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired

In a small bowl whisk 1/3 c. maple syrup, ¼ c. Dijon mustard, 1 tbsp chopped fresh rosemary, 1 tbsp fresh lemon juice and 2 tsp soy sauce. Set aside half the sauce. Thread salmon onto skewers and brush remaining sauce on salmon. Set aside for 5 minutes. Grill salmon on oiled grates until desired doneness. Drizzle with sauce and serve.

Cut 12 asparagus spears into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss with olive oil, salt and pepper in an 8-inch square baking pan. Bake at 475° for 6 min. Remove from pan, set aside. Cook 2/3 c. diced pancetta or bacon in lg skillet until crisp. Remove from skillet, drain on paper towels. Sprinkle both sides of 12 scallops with salt and pepper Measure drippings, and add olive oil to measure 2 tbsp. Heat reserved 2 tbsp drippings until hot; add scallops

Combine all ingredients: 6 oz pineapple juice, 10 oz Zesty Italian dressing, 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 1/2 cup light brown sugar packed. Marinade at least 2 hrs or overnight. Cook Tuna to desired doneness