In a large pot of boiling salted water, cook 12 ounces penne rigate or other short pasta according to package instructions. Meanwhile, in a small saucepan, melt 1 1/2 tsp unsalted butter. Add 3 tbsp shallot minced; season with salt and pepper. Cook until soft, about 5 minutes. Add 1/4 cup dry white wine and cook until evaporated, about 5 minutes. Add 1 c heavy cream; bring to a boil. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cream mixture to pasta pot, along with 1 tsp fresh lemon juice, 4 oz smoked salmon, and 2 tbsp chopped fresh chives. If necessary, adjust consistency with reserved pasta water and season with salt and pepper.

Cook 16 oz. rigatoni/pasta according to package directions. Meanwhile, season 1 lb. salmon fillet with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness. Once the pasta is cooked, drain and toss with 1 tsp minced garlic, 2 tbsp olive oil, ½ c. fresh basil chopped and season with salt and pepper to taste. Add 2 tbsp lemon juice, zest of lemon and 2 tsp capers to the pasta and toss to mix. Flake the salmon into bite-size pieces. Gently toss salmon with the pasta. Dish and serve hot topped with freshly grated or shaved Parmesan cheese.

Preheat the oven to 450°F and put a large oven-safe skillet on the middle rack while the oven heats. Cut the fillets into serving-size pieces. Using a brush, rub a small amount of soy sauce over both sides of fish. Set aside in the refrigerator. Lay out 3 shallow bowls for flour (or any seasoned seafood breading), egg and panko. Season the panko with a big pinch of salt. One at a time, dredge the fish pieces in flour, shaking off the excess. Dip them in the egg, and coat with the panko crumbs. Pull the pan from the oven and coat the bottom with 2 tablespoon of oil. Arrange the fish pieces in a single layer. Bake until just cooked through, flipping halfway through.

In a med bowl, mix together lemon zest from 2 lemons, 4 tsp fresh chopped dill, 4 tsp fresh chopped parsley, 2 tsp black pepper and 1 tsp sea salt. Lightly brush the flesh side of the halibut portions with dijon mustard. Gently press each halibut portion, mustard side down, into the herb mixture. Heat veg oil to med-high in a large skillet, and place halibut portions with the herb crust down into the hot oil. Sear halibut for about 4 minutes, until you see a golden crust around the edges. Carefully turn the halibut over, and cook for another 4-5 minutes or until finished. Halibut is ready to eat when the flesh flakes easily with a fork.

Step 1: To prepare ponzu, place 1/2 cup orange juice, 1/2 cup lime juice, 1/4 cup grated onion, 1/4 cup low-sodium soy sauce, 1 tbsp chopped peeled fresh ginger 1 1/2 chipotle chiles in adobo sauce in a blender, and process until smooth. Step 2: To prepare salsa, combine 3/4 cup diced English cucumber, 1/2 cup diced plum tomato, 1/2 cup diced peeled avocado, 1/4 cup chopped fresh cilantro in a small bowl. Step 3: Sprinkle Tuna with salt. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 3 minutes on each side or until desired degree of doneness. Cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna over rice; to

In a large bowl, combine 2 oz cream cheese softened, 2 tbsp mayonnaise, 1 egg beaten, 1 tsp lemon juice, 1 tsp Old Bay, and a dash Worcestershire. Mix until smooth, then fold in 1 lb crab meat, 1/3 c. shredded mozzarella, 2 tbsp chopped chives, 1 clove garlic and ¾ cup bread crumbs. Season with salt and pepper. Roll mixture into small balls (about 1”) then coat with addt’l 3/4 c. panko. Freeze until firm, about 30 minutes. In a large, high-sided skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel-lined plate. Make aioli: In a small b

Peel and de-vein 1/2 lb shrimp. Set aside. In a large resealable plastic bag combine 1 tbsp flour, 2 tsp smoked paprika, ¼ tsp of the sea salt, the 1/4 tsp sugar, 1/4 tsp freshly ground black pepper, and 1/8 tsp cayenne pepper. Seal bag; shake to combine. Add shrimp and 1/2 lb sea scallops to the bag. Seal bag; shake to coat shrimp and scallops. Set aside. Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add 6 cloves garlic thinly sliced and ¼ tsp sea salt; cook and stir for 30 seconds. Add shrimp and scallops to the pan in an even layer; cook for 2 minutes. Stir in 1 c. cherry tomatoes halved, 1/4 c. reduced-sodium chicken broth, 1/4 c. dry white wine or vermouth, and 1

In skillet, brown 1 clove minced garlic in olive oil until garlic is soft and fragrant. Add 1 lb peeled & deveined shrimp, cook until no longer pink. Cook 6 oz whole wheat pasta as directed until al dente. Drain and return to pan. Drain 1 can fire roasted tomatoes with garlic and add to the pasta. Add cooked shrimp. In a small skillet, melt 1 tbsp butter and add 3 cloves minced garlic over medium-high heat. Saute for 1 minute. Add 1 tbsp flour and stir until a soft, sticky mixture forms – about 1 minute. Add 3 oz evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add 3 more ounces of the evaporated milk. As the mixture thickens a

Preheat oven to 325°. Bring 1/2 cup dry white wine to the boil in a large frying pan over high heat. Add 24 mussels and cook, covered, for 5 minutes or until mussels open. Discard any unopened mussels. Reserve 1/4 cup of the hot wine. Break open the shells and place on a baking tray. Combine 1/2 cup fresh breadcrumbs, 1/2 cup finely grated parmesan, 1/2 cup chopped fresh parsley, 1 tbsp fresh oregano, 3 cloves crushed garlic and reserved wine in a medium bowl. Taste and season with pepper. Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges