Mix 1 1/2 cups shredded cheese, such as Mexican blend or Cheddar & Monterey Jack, 2 green onions, thinly sliced and 1 tsp Chili Powder, 1 tsp Ground Cumin, 1/2 tsp Oregano Leaves in medium bowl. Set aside. Lightly brush one side of 4 flour tortillas with veg oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, shrimp peeled and deveined and 1 large ripe mango, peeled and coarsely chopped. Sprinkle remaining cheese evenly over shrimp and ma

Mix 1/3 cup orange juice, 1/4 cup of the olive oil, 1/4 cup honey and 2 tbsp of McCormick® Gluten-Free Chili Seasoning Mix (chili packet) in small bowl with wire whisk until well blended. Set dressing aside. Mix the remaining Chili Seasoning Mix and 1 tbsp packed brown sugar in small bowl. Brush 1 pound salmon, skin removed with olive oil. Rub this mixture on both sides of salmon. Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. G

Mix 3 tbsp olive oil, 1 tbsp lime juice and 1 tbsp McCormick® Perfect Pinch® Caribbean Jerk Seasoning in small bowl. Place 1 lb tuna steaks in large resealable plastic bag or baking dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove fish from marinade. Discard any remaining marinade. Broil or grill over medium heat 5 to 6 minutes per side or until tuna is desired doneness.

Heat 1 tsp vegetable oil in non-stick saucepan over med heat. Cook 1 finely chopped shallot and 2 cloves finely chopped garlic gently until fragrant, but not brown. Stir in 1 tbsp black bean sauce, 1/2 cup mirin (Japanese sweet wine), and 1 tbsp soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in 1 tbsp rice vinegar; set aside. Pat Halibut filets dry. Rub with 1 tsp sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat,

Preheat oven to 400. Line a baking sheet with aluminum foil or lightly spray with cooking spray. In a food processor or blender, process 1⁄2 cup loosely packed fresh cilantro, 3 tbsp fat-free low-sodium chicken broth, 2 tbsp sliced almonds, 2 tbsp shredded or grated parmesan cheese, 1 tsp garlic and herb seasoning for 15 -20 seconds, or until slightly chunky. Place salmon fillets on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup a

Preheat oven to 450 degrees F. Pulse 1/3 cup rolled oats in a mini food processor until they are finely ground. Mix the ground oats with ¼ cup panko breadcrumbs, 2 cloves finely chopped garlic, 1 ½ tbsp chopped parsley, ½ tsp dried oregano, 4 tsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp olive oil, and ½ teaspoon salt in a small bowl. Place the Flounder filets on a baking sheet lined with parchment or foil and season them lightly with salt and pepper. Spoon equal amounts

Season both sides of the tuna with salt and pepper. In a small bowl, whisk together 2 tbsp oil, 2 tbsp soy sauce, 1 tsp minced ginger, 2 cloves minced garlic, 1/2 cup chopped cilantro, juice of 1 lime plus the zest and 1 tsp sugar. Add the fish and marinate for at least 2 hours in the fridge. In a small skillet heat the 1 tbsp of oil. Add 4 c. spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside. Remove the fish from the marina

In a small saucepan over high heat, reduce the 1 cup sherry vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with 2 tbsp Dijon mustard, 1/4 cup honey, and 1 tbsp ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush 4 salmon fillets with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine 2 medium ripe tomatoes, chopped, 2 tbsp finely dic

Mash together 1/2 stick (1/4 cup) unsalted butter softened, 1/2 to 1 tbsp finely chopped canned chipotle chiles in adobo to taste, plus 2 tsp adobo sauce (from can), and 1/2 tsp salt with a fork until blended. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread 1/3 cup all-purpose (for extra crunch you can also add breadcrumbs to flour) on a plate and dredge fish, knocking off excess. Heat 1 1/2 tbsp oil in a 12-inch nonstick skillet o

Sprinkle 1-2 lb rockfish filet-trimmed and cut into serving size portions with salt and pepper on both sides and set aside. Place 4 Tbsp butter, in shallow baking dish, large enough to accommodate all the fish. Place the dish with the butter in a 375 degree oven til the butter browns. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack. Sprinkle 1 tsp lemon zest, grated, 2 Tbsp dry white wine, 2 1/2 Tbsp fresh grated parme