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 bring to a boil until it has reduced to about 3 tbsp, approx 5 min. Stir in Classico (24 oz) Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 min. (Crostini:

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 shellfish turns opaque.

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, but you could also use a light marinara sauce just as well. The flavor combination is dynamic!

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 pepper for the blackened seasoning. Set aside. 3) Preheat the oven to Broil. In a baking dish drizzle 1 tbsp of coconut oil. Add rockfish. Pour blackened seasoning on top of the fish and using hands rub it into the fish

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. Cook scallops in reserved oil for 5 min, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm. Heat skillet over med-high heat unti

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

To make chili glaze combine 1/3 c. chili sauce, 1/4 c. soy sauce, 1 tbsp fresh grated ginger, 2 tbsp brown sugar, and 3 garlic cloves minced. Mix well. Line a baking sheet with foil and spray with cooking spray. Place salmon on pan, and spoon glaze evenly over each fillet. Let sit at room temp for 30 min. While salmon is marinating, make Siracha cream sauce by combining 1/4 c. plain greek yogurt, 1 tbsp mayo, 1 1/2 tbsp Siracha sauce, 1 tsp lemon juice, 1 tsp salt and 1 garlic clove minced. Mix well and set aside. Preheat broiler, spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 min, depending on thickness of f

Preheat oven to 425 degrees. Bring saucepan of water to boil. Plunge 5 roma tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside. Heat 2 tbsp olive oil in skillet over med heat; saute ½ chopped onion until tender. Stir in tomatoes, 2 cloves chopped garlic and1 pinch Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in 24 kalamata olives pitted and chopped, ¼ c. white wine, ¼ c. capers, 1 tsp lemon juice, and basil leaves chopped. Reduce heat, blend in 3 tbsp grated Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 min. Place 1 lb flo

Mix 1 tsp salt, 1/2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp onion powder and black pepper together, rub salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill and grill salmon to desired doneness. Combine1 avocado sliced, 1/2 red onion, 1-2 tbsp cilantro, lime juice from 2 limes, and salt in a bowl and mix well, chill until ready to use. Top with avocado salsa and enjoy!

Marinate tuna steaks with Italian dressing. Place on hot grill and sprinkle with salt and pepper. Grill until desired doneness

Preheat grill and coat with nonfat cooking spray. Place 1 Tbsp lime zest, 2 Tbsp fresh lime juice, 1 Tbsp brown sugar, 1 Tbsp fresh grated ginger, 1 tsp salt and 1/4 tsp cayenne pepper in a resealable plastic bag; Add fish to bag. Allow to marinate at room temperature for 20 min, turning once. Meanwhile, in a second plastic bag, place 1 Tbsp brown sugar, 1 Tbsp ginger, and 1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears. Seal bag and allow to marinate for 5 min; remove pineapple and add resulting juices to fish bag. Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish over direct heat, brush