Preheat the oven to 350 degrees. Line a baking sheet with foil and then spray with cooking spray. Lay 2 thinly sliced lemons in the center of the foil. Season both sides of the salmon with some salt and pepper and then place the salmon on top of the lemons. In a bowl, mix the 6 tbsp melted butter, 3 cloves of minced garlic, 2 tbsp honey, 1 tsp oregano, and 1 tsp thyme. Pour this over the salmon and then fold the foil around the fish. Bake for about 25 minutes or until cooked

Step 1: In a large, deep skillet, heat 1/4 cup olive oil. Add 5 large garlic cloves, minced and 1/4 tsp crushed red pepper. Cook over moderate heat until the garlic is golden, about 1 minute. Add 3 pounds tomatoes, coarsely chopped and 1/8 tsp saffron threads, crumbled and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add 5 oregano sprigs and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing t

Pat the tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce (2 tbsp), toasted sesame oil (1 tbsp), honey (1 tbsp) kosher salt (1/2 tsp), pepper (1/4 tsp), and cayenne pepper (1/4 tsp) until honey is fully dissolved. Pour over the tuna steaks and turn over to coat completely. Optional: allow to marinate 10-30 minutes in the refrigerator. Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on high until v

In a large skillet over medium heat, heat 2 tbsp extra-virgin olive oil. Add 1 lb. shrimp, peeled and deveined and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet. Return skillet to heat and heat 1 tbsp sesame oil. Add 1 small head broccoli, cut into small florets, 8 oz. sugar snap peas, and 1 red bell pepper, sliced and cook until soft, 7 minutes. Add 3 cloves garlic, minced and 1 tbsp. minced ginger and cook until fragrant, 1 minute more. I

Heat oven to 425°. Pulse 2 3/4-inch-thick slices country-style bread, crusts removed in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add 1 Tbsp. chopped fresh flat-leaf parsley and 1 Tbsp. fresh oregano leaves; toss to combine. Wipe out skillet. Heat 1 Tbsp. oil in same skill

Heat oven to 350. Arrange salmon fillets in a baking dish. Juice and zest 1/2 lemon, reserving both. Combine 1 tbsp honey with the lemon juice in a microwave safe bowl and heat until honey is hot. Add 1 sprig thyme and let set for one minute. Brush salmon fillets with honey mixture and bake approx 10-12 minutes or until done. While salmon is cooking, warm 1 tbsp olive oil with the garlic and rosemary in a skillet over medium until fragrant. Add 1/2 c. panko bread crumb and co

Place a steaming rack in the bottom of the pot and fill the bottom with approx two inches of water. Add salt to the water. Place the pot onto the largest element you have, put on the lid, and heat it over high heat to a boil. As soon as the lobster goes into the water, start your cooking timer or make a note of the time, because the cooking time is based on when the lobster goes into the pot, not when the water returns to a boil. You can tell that lobster is done when the she

Rinse 3 frozen lobster tails. In skillet, combine lobster, 2/3 c. champagne or sparkling wine, 2 scallions minced, and 1 tsp salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add 2/3 c. whipping cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup. With a wire whisk, beat in 4 tbsp. unsalted butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. Serv

Prepare according to package directions-1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells. Meanwhile, heat 1 tbsp butter in a skillet over med heat. Add 1/2 lb. uncooked shrimp, peeled and deveined and 1/2 lb. scallops, cut in half and cook until cooked through, stirring often. Remove the shrimp and scallops from the skillet. Heat 1 tbsp butter in the skillet. Add the 2 c sliced mushrooms and cook until tender. Stir in 1 can cream of mushroom soup, 1/2 c. milk and 1 c

Preheat oven to 450 degrees. In a shallow bowl, stir together 1/4 c fine dry bread crumbs, 2 tbsp grated Parmesan cheese, 1 tbsp cornmeal, 1 tsp olive oil, 1/2 tsp Italian seasoning, 1/8 tsp garlic powder and 1/8 tsp pepper; set aside. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Mix 2 tbsp of mayo and 1 tsp lemon juice and brush on fish, then spoon the crumb mixture evenly on top. Bake for 10 to 12