Season salmon fillets with lemon pepper, garlic powder, and salt to taste. In a small bowl, stir together 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, and 1/4 cup vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the mixture. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the f

Cook 8 oz fettuccine pasta according to package directions. Melt 2 tbsp butter and 1 tbsp extra-virgin olive oil in a large skillet over med heat. Add 2 cloves garlic thinly sliced to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add 3/4 lb peeled and deveined shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, 6 oz fresh spinach, and garlic to pan;

Season 4 salmon fillets with salt and pepper to taste on both sides. In a large skillet over medium heat, melt 1 tbsp butter. Once melted, drizzle 1 tbsp olive oil into the pan and give it a good stir. Add salmon to the pan in a single layer. Sear, undisturbed, for 4-5 minutes until browned, carefully flip and cook another 5-7 minutes (depending on the thickness of your salmon pieces) until cooked through. Transfer salmon to a plate and cover tightly with foil to keep warm an

In a small skillet, toast 1 tbsp whole black peppercorns 1 tbsp coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder. Step 2: In a large bowl, combine 1/4 cup of olive oil with the ground spices, 1/4 c. chopped basil, 2 tbsp red wine vinegar, 1 med shallot minced, 1 tbsp minced fresh ginger and 1/2 tsp sugar. Add 2 lbs assorted heirloom tomatoes, diced into 1

Season flounder fillets with salt and pepper. Heat oven to 200°. In a shallow bowl, beat 2 lg egg whites. Place 2/3 c. seasoned bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fi

In a medium bowl, combine 1 lb shelled and deveined shrimp, 2 tbsp olive oil, 2 tsp paprika, 1 clove garlic crushed (or 1 teaspoon garlic powder), 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp ground dried thyme, 1/4 tsp dried basil or oregano, 1/4 tsp ground black pepper, 1/4 tsp cayenne pepper. Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours. Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes. Once the pan is hot, c

Whisk 1 c sour cream, 1/3 c chopped fresh dill, 3 tbsp finely chopped onion and 2 tbsp Dijon mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with 2 tsp minced garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, approx. 20 minutes. Serve with remaining sauce. Adjustm

Soak 3 ounces raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Heat 5 tbsp olive oil in a large saucepan or skillet over high heat. Saute1 sm diced onion and 1 clove minced garlic until soft. Stir in raisins, ½ lb ripe tomatoes diced, 10 green olives, pitted and minced, 2 ounces pine nuts and ¼ c. capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lig

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves garlic sliced and cook, stirring often, until fragrant, about 30 seconds. Step 2: Add 1 pint cherry tomatoes cut in half, 1/2 c. fresh orange juice, 1/2 c. fresh flat-leaf parsley, 2 tbsp capers, ½ tsp kosher salt, and ¼ tsp pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes. Step 3: Meanwhile, heat 1 tsp of oil in a large nonstick skillet over medium-high heat. Step 4: Season t

In a large saucepan, heat 2 tbsp, EVOO over high heat. Add 1 lb 21-25 count, shell on, raw shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to