Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. In shallow dish, mix 1 cup Original Bisquick™ mix, ½ to 1 tsp salt, 1 tsp smoked Spanish paprika, ½ to 1 tsp chipotle chile powder and ½ tsp lemon-pepper seasoning. In another shallow dish, place ½ cup evaporated milk or 2 egg whites mixed with 2 teaspoons water. Dip fillets in milk, then coat with seasoned Bisquick mixture (discard any remaining mixture). Place fillets in baking dish. Spray tops of fillets

Step 1: Light a gas or charcoal grill. Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monkfish and 3 pieces of the red onion onto each of four 12-inch metal skewers. Brush the monkfish and chorizo kebabs with olive oil and season with salt and pepper. Step 2: Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side. Step 3: Meanwhile, in a small bowl, comb

Place the 2 large potatoes, peeled and halved in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add 1 pound cod fillets, cubed to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add 1 tbsp butter, 1 tbsp grated onion, 1 tbsp grated parsley, and 1 egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a

In a large skillet, combine 1 can (15 ounces) cannellini beans, rinsed and drained, 1 can (14-1/2 ounces) diced tomatoes, undrained, 1 can (14-1/2 ounces) chicken broth, 1 can (14 ounces) water-packed artichoke hearts, drained and halved, 1 can (6-1/2 ounces) chopped clams, drained, 4 ounces thin spaghetti, broken in half, 1 tsp Italian seasoning, and 1/2 tsp salt. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. In the me

Pat COD fillets completely dry with paper towels and allow to come to room temperature. Pat dry again and sprinkle with a little salt and pepper. Not too much salt here because the prosciutto is salty. Wrap the fillets with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prosciutto is in strips rather than sheets, overlap the strips. Melt 2 tbsp butter in a cast iron skillet or other nonstick pan over medium heat. Once butt

Marinade – Mix ingredients: 2 Tbsp peanut oil, 2 Tbsp soy sauce, 2 Tbsp honey, 1 Tbsp ginger, minced, 1 c pineapple juice, 1 Tbsp lime juice. Marinate 2 salmon filets for 15-20 minutes. Sear salmon for 3 minutes per side. Garnish with scallions.

Preheat the oven to 400°. In a lg skillet, warm 1/4 c of olive oil. Add 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 min. Remove about 1/4 c. of garlic slices to a plate and reserve. Add 1 tbsp sweet paprika to the garlic in the skillet and cook for 1 min. Add 1 c. canned crushed tomatoes and cook over moderately high heat for 1 min. Add 2 c. water and simmer u

Preheat oven to 375°F. Melt 1 tbsp butter in medium skillet on medium heat. Add 1/3 cup finely chopped onion; cook and stir 2 minutes or until softened. Stir in 1 cup finely chopped seeded tomatoes, 1/4 cup McCormick® Cajun Style Seafood Sauce and 1/2 tsp minced garlic. Reduce heat to low; simmer 3 minutes, stirring occasionally. Place 1 1/2 pounds rockfish fillets in single layer in lightly greased baking dish. Spoon tomato mixture over fish. Bake 15 minutes or until fish fl

1) In a large dish, mix 3 tbsp. maple syrup, 2 tbsp. olive oil, 1 tbsp. lemon juice, 1 1/2 tbsp. Dijon mustard, 1/4 tsp. salt, 1/4 tsp. pepper together. Reserve about four tablespoons of the marinade. Add 2 - 5oz tuna steaks to the dish, and turn them until they’re well-coated. Set aside, and let them rest at room temperature for about 20-30 minutes. 2) Heat up a non-stick skillet over high heat. Sear the tuna steaks for about 1-3 minutes on each side, or until the steaks rea

For the salad chop 2/3 c cabbage and mix with 1 tbsp lemon juice. Then add 1 c. chopped lettuce, hand full of fresh chopped basil, 2 tbsp olive oil, 1/4 c. feta cheese and 1 clove of minced garlic. Mix everything well together and season with salt and pepper if needed. Head a non-stick pan with 1 tbsp olive oil and add 1c. chopped broccoli florets until crisp tender. Remove broccoli from pan and add salmon and cook at medium/medium high covered, flipping half-way through. To