Mix 1/4 cup mirin (Japanese sweet rice wine), 1/4 cup light brown sugar (do not substitute dark brown sugar), and ¼ c. soy sauce in a shallow dish that will hold 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once. Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – nice sides down – and cook for a few minutes until nicely sea

Mix ingredients for sauce and sit aside: 1 c mayo, 2-3 tbsp honey, approx 1/4 Thai Sweet Chili Sauce (Kikkoman's). Mix 1 egg and 1 c buttermilk (or milk) and let 1 lb peeled and deveined shrimp soak in the egg/milk mixture for 15-20minutes. Next, mix 3/4 c flour, 1/2 c corn starch, 2 tbsp garlic powder, salt and pepper to taste. Then, dredge shrimp in flour mixture and fry in hot oil. (Shrimp only take about 3-5minutes at most to cook.) Remove shrimp and place on brown paper

Preheat the oven to 400°F and line a 9x13-inch baking pan with parchment paper. Place 2 carrots (cut into 2-inch sticks), 1 yellow bell pepper (large, cut into strips), 1 1/2 cups grape tomatoes, 1 red onion (halved and thinly sliced), 3 cloves garlic (finely chopped) and 1/8 tsp of the salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes. Stir vegetables, arrange 1 lb Flounder (or Cod) on top and sprinkle with 1/8 tsp salt

Heat 2 tbsp butter in a large non-stick skillet over medium-high heat. Add 1-1/2 lbs 16-20 count raw shrimp peeled and deveined and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add 1 finely diced onion and 4 cloves minced garlic to the skillet and stir to cook for 2 minutes. Sprinkle 1 tbsp curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat t

Make the balsamic reduction: Place 6 tbs balsamic vinegar, 1 med lemon juiced, and1 clove garlic, peeled and halved in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools. In a small bowl, combine 1 ½ tsp salt, 1 tsp coriander, 1 tsp paprika, and ¼ tsp cayenne pepper. Lay 4 tuna steaks out on a plate and sprin

Season the 2 pcs salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate. In the same skillet, add 2 tbsp butter, 3 tbsp honey, 3 tbsp low sodium soy sauce, and juice from the 2