Preheat oven to 425 degrees. Place Cod into an oven safe baking dish. Sprinkle with salt and pepper. Lay unsalted butter and lemon slices on top of fillets. Bake uncovered for 20-30 minutes. Serve with Tartar Sauce.
Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. In a bowl, mix 1/2 c. crab meat, 1/2 c. cooked shrimp, 2 tbsp diced cucumber, diced cherry tomatoes, 1 tbsp mayonnaise, and 1 tsp chopped parsley. (Either add diced avocado to mix or slice and serve on the side) Season with salt, and pepper. Cover, and chill until serving. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle
In a large skillet, heat the 2 tbsp oil over med-high heat. Once the oil is almost smoking, add Saku Block (Ahi Tuna, thawed) and cook for 2 to 3 minutes on each side. You will need 8 flour tortillas, 2 cups shredded cabbage, (or use a pre mixed bag with cabbage and carrots), ¼ cup radishes (about 2-3), sliced thin, ¼ cup fresh cilantro, sesame seeds for garnish, if desired. To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top. Top with
Heat a grill over medium heat. Combine ¾ tsp ground cumin, ¾ tsp smoked paprika, ¾ tsp dried oregano or 1 tbsp chopped fresh, ¾ tsp sea salt, ¼ tsp crushed red pepper flakes and salt together in a small bowl. Slice 2 limes very thinly into rounds. Skewer 1 ½ pounds boneless, skinless halibut or other firm white fish, cut into 1-inch pieces and lime slices on double-pronged or 2 parallel skewers, beginning and ending with the halibut. Brush halibut with olive oil and sprinkle
In a shallow baking dish, combine ¼ cup sweet chili sauce, 1½ tbsp orange marmalade, and 3 tbsp soy sauce. Whisk to combine and add 1 clove garlic, minced and 2 tbsp green onion, minced. Reserve ¼ cup of the marinade. Sprinkle 4 (6oz) pieces salmon with salt and pepper and place facing down with the skin side up in the dish and allow to marinate for at least one hour. Preheat the broiler and make sure the oven rack is 5-6 inches down and line a baking sheet with aluminum foil
Pulse 4 cloves garlic, 1 cup virgin olive oil, 1 Tbsp white wine vinegar, 2 Tbsp lemon juice, 4 stems fresh basil (strip leaves, toss stems), 1 tsp salt, 1/2 tsp pepper in food processor until combined. Pour over tuna steaks. Marinate for an hour at room temperature. Flip after an hour to coat the other side. Brush marinade on fish during cooking.To grill, cook each side for 4 minutes.
Combine 1/2 c. diced fresh pineapple, 1/2 c. diced fresh mango, 1/2 c. peeled and diced cucumber, 1/2 c. diced red bell pepper, 3 tbsp chopped fresh cilantro, 4 tsp fresh lime juice, 1 jalapeno pepper, seeded and minced and salt and pepper to taste and set aside. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season 1 lb sea scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about
Combine ½ cup white vinegar and 1/4 c. sugar in a bowl and whisk till combined along with salt and pepper. Chill thoroughly. Add ¼ cup finely diced watermelon and 1 tbsp finely diced red onion to vinegar and let marinate in fridge for 5 minutes. Meanwhile slice 4 oz sushi grade ahi tuna (saku block) thinly and arrange on serving plate. Drain watermelon and onions and mix with 1 tsp chiffonade mint. Place watermelon mixture on tuna slices and garnish with a healthy drizzle of
Preheat oven to 375º F. Line a baking sheet with foil. Mix 1 cup nonfat plain yogurt, 1 tsp tabasco, 1 tsp oregano, 1 tsp chili powder and 1/2 tsp garlic salt in a shallow dish. Pulse 4 cups cornflakes in a food processor until coarse crumbs form. Add 1 cup pecans and pulse pecans in the food processor until coarsely chopped. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.) Dip rockfish fillet in the yogurt mixture, the
Combine the 2 tbsp white wine vinegar, 10 fluid ounces white wine and 1/4 cup minced shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tbsp. Strain out shallot and discard, return liquid to the pan. Stir 1 tbsp wasabi paste, or to taste and 1 tbsp soy sauce into the reduction in the pan. Over low heat, gradually whisk in 1 c. butter cubed - one cube at a time - allowing the mixture to emulsify. Be careful not to let the mixture boil.