Mix 1 bunch fresh flat-leaf parsley, 1 tbsp fresh oregano leaves, finely chopped, 1/2 cup red wine vinegar, 1.5 cups extra-virgin olive oil, 1 tsp salt, 1/2 tsp Adobo Season Salt, 1/2 tsp freshly ground black pepper, 1 pinch red pepper flakes together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better. Rinse and drain 1.5-2 pounds raw shrimp peeled and deveined before you marinate them. Do not over marinate
Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the 12 sea scallops with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill 2 paper-thin slices prosciutto over direct medium heat, with the lid open, until the meat browns on the edges and turns crispy, 1 to 3 minutes, turning once or twice. Remove from the grill and let
Slice 1 hard-cooked egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside. Prepare grill or broiler. Sprinkle 1 tsp lemon juice and a dash of black pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 min on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna. Combine tuna, diced egg white, 1/4 cup diced celery, 1/4 cup raisins, 2 tbsp minced green
For the ahi tuna patties mix 2 pounds ahi tuna steaks diced, 3 tbsp soy sauce, 1/4 cup light mayonnaise, 1 tbsp Sriracha chili sauce, 1 lg egg,1 cup chopped scallions, greens and whites, 1 tbsp fresh grated ginger, 2 tbsp sesame seeds, 3/4 cup panko bread crumbs in a large bowl. Divide into 6 equal portions and press into patties. Preheat the griddle (or a skillet) to medium heat. Once it's very hot, brush the surface with sesame oil and place the patties on the hot surface.
Step 1: Combine 2 cups water, 1 tbsp fine sea salt, 2 tsp sugar in a shallow dish, stirring until sea salt and sugar dissolve; add 4 (6-ounce) rockfish fillets. Let stand 20 minutes. Drain; pat fish dry. Step 2: Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals. Step 3: Com
Combine 2 tbsp butter, 2 cloves garlic (finely chopped), 2 tbsp capers (small, rinsed, drained and chopped), 2 tbsp finely chopped fresh parsley, 1 tsp grated lemon peel, 2 tbsp lemon juice in small bowl. Arrange 1 1/4 pounds flounder in jelly-roll or baking pan lined with aluminum foil, then sprayed with nonstick cooking spray. Top flounder with Spread mixture. Broil 6 minutes or until flounder flakes with fork. Serve with pan juices.
Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat. Place 1-½ lbs skinless salmon fillets, cut into large chunks in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with 1 tbsp grill seasoning, (recommended: Montreal Seasoning by McCormick), 1 tbsp poppy seeds, 1
In a food processor pulse 1 cup fresh basil leaves chopped, 1 clove garlic, 1/4 cup grated Parmigiano Reggiano, salt and pepper until smooth. Slowly add 3 tbsp olive oil while pulsing. Combine 1 1/2 lbs raw jumbo shrimp, peeled and deveined with marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers. Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure
Put 3/4 lb. sea scallops on a paper to dry them. Turn over, season with salt and pepper. Bring a pot of salted water to a boil. Add 6 oz. tomato fettuccine pasta and cook until ala dente. Strain and set aside while you cook the scallops. Add 1 tbsp olive oil and 1 tsp butter to a saute pan. Place the scallops in the pan over med high heat. Cook without turning until bottom of scallops are browned, about 4 min. Turn over and cook until done. Remove to a plate. Add 1/4 cup chop
For the Gremolata: combine 3/4 c pine nuts toasted, 2 ea lemons zested-juice reserved, 2 Tbsp garlic minced, 1/2 cup parsley leaves chopped, salt and pepper to taste. Set aside. For the Basil Ponzu Sauce: whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup lemon juice, 1/4 cup Basil Pesto in a small bowl. Set aside. Arrange 2 lbs sliced heirloom tomatoes on a serving platter. Top with the gremolata, 1 1/2 lbs Ahi tuna, grilled medium-rare and sliced, 14 oz Great N