Roast asparagus with a little olive oil, salt and pepper at 400°F until tender. Let cool. Wrap asparagus with a slice of smoked salmon. Arrange on a platter. Mix 2 tbsp fresh lemon juice, 4 tbsp olive oil, and 2 cloves chopped garlic together, salt and pepper to taste. Drizzle over asparagus. Sprinkle with fresh basil

Allow 4 (6 oz) salmon filets to rest 10 - 15 min at room temp. Meanwhile, in a med saucepan combine 1/2 c balsamic vinegar, 1/4 c white wine or low-sodium chicken broth, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 rosemary sprig and 1 clove garlic minced. Heat mixture over med-high heat and bring to a boil, reduce heat and simmer over med-low heat until sauce thickens and reduces to about 1/3 cup, about 10 - 15 min, stirring occasionally. Remove from heat and pour through a fine st

Preheat oven to 500 degrees F. In a small bowl, combine 3/4 cup milk, 2 tsp salt. In a separate bowl, mix together 3/4 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 tsp ground dried thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with 1/4 c. melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Step 1: Combine 1 tbsp ground coriander, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub spice mixture evenly over both sides of tuna Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over med-high heat. Add fish to pan; cook 2 min on each side or until desired degree of doneness. Remove from heat. Step 3: Combine 1 cup diced plum tomato (about 3 tomatoes) and 1/2 cup chopped yellow bell pepper, 1/4 cup sliced green onions, 3 tbsp chopp

Fillets: Place a 10" oven safe skillet into the oven and preheat to 425 degrees. Whisk together 1/3 cup flour, 1/2 tsp salt, 1/2 tsp pepper, and pour onto a large plate. Next, whisk together 1 egg & 2 TBSP milk in a bowl with a wide bottom. Next, whisk together 1/2 cup panko bread crumbs, 3 tbsp grated parmesan cheese, 1 tsp of Old Bay, pour onto a large plate. Now, dredge fillets in the flour, shaking off any excess. Then, dip fish into the egg mixture, allowing any excess t

Heat up a cooking pan over medium heat. Add 1 tbsp oil, 4 oz crab meat, 1 clove minced garlic, 1 tsp lemon juice and ¼ tsp old bay seasoning. Mix well in a pan and saute for a few minutes. Take out and set aside. Butter one side of the two slices of bread and place in pan. Place mozzarella cheese one each slice of bread, covering it as evenly as possible. Sprinkle a little salt over cheese. Layer 4 slices bacon, 2 slices tomatoes and cooked crab meat over one of the slices of

Preheat oven to 425 degrees. Arrange 1 lb scallops in a small baking dish sprayed lightly with cooking oil. In a small bowl, mix together 1 ½ tbsp melted butter, 1 tbsp olive and 1 tsp truffle oil, and the juice of 1/2 the lemon. Pour all over scallops. Cut the other half of the lemon into thin slices and arrange between scallops. In another small bowl, mix together 2 tbsp panko breadcrumbs, 2 tbsp parmesan cheese, and 1 tsp dried parsley and 1/8 tsp garlic powder, sea salt a

In medium bowl, combine 1 egg, 1/2 cup flour, 2/3 c beer and 1 ½ tsp baking powder. Place 1/4 cup flour and 2 c flaked coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip shrimp in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep-fryer. Fry shrimp in batches: turning once until golden br

Heat a grill to high heat. Place 4 tbsp butter and 3 lg garlic gloves, chopped in a small saucepan over low heat. Melt the butter and infuse it with garlic. Turn the heat off and leave the saucepan on the burner. When the grill is ready, place a disposable aluminum pan (9 x 13 inch) directly on the grill grate. Add 2 doz littlenecks clams and cover the grill with the lid. Cook for about 15 minutes; the clams will just beginning to open. Add 2 doz mussels to the pan along with

Heat the 1 tbsp peanut oil in a large wok over a medium heat and sauté 2/3 c. chopped onions until softened. Add 3 tbsp Thai Taste Red Curry Paste and handful of fresh coriander, leaves picked, stalks finely chopped until soft. Pour in 2/3 c coconut milk and simmer gently for 2 minutes. Add 1 ½ lb mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juic