Preheat grill to medium-high heat. Combine 1/4 c lime juice, 1/4 c chopped fresh cilantro, 1/4 c oil and 1 lb snapper in large zip top bag; marinate in refrigerator for 20 min. For creamy salsa verde, combine 1/4 c prepared salsa and 1/4 c reduced-fat mayo in mini food processor or blender. Puree until smooth. Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 min on each side and remove. Place 2 lime halves on grill, fles

Simple & Delicious – Marinate Swordfish Steaks with Italian dressing. Place on hot grill and sprinkle with salt and pepper. Grill until desired doneness

Prepare your grill for medium-high direct heat. In a small saucepan over medium-high heat, bring 1/4 c. olive oil to a gentle simmer. Add 2 sprigs rosemary and cook, stirring occasionally, 10 minutes. Remove from heat and let sit while you prepare the scallops. Pat scallops dry. Wrap each scallop with a pancetta slice. For best results, wrap pancetta around the flat side of the scallop first, then around the round side. Next, prepare the skewers: On each one, thread 3 scallop

Combine 1/3 cup low sodium soy sauce, 3 tbsp rice vinegar, 2 green onions, chopped, 1 garlic clove, minced, 2 tsp sesame oil, 1 tsp ginger, minced, 1/2 tsp black pepper. Marinate the tuna steaks in this mixture in the refrigerator for at least 30 minutes, two hours or more is ideal. If you can, remove the tuna from the fridge twenty minutes before cooking so it can come to room temperature. When ready to cook, remove the tuna from the marinade, brushing off any green onions.

Preheat oven to 400 F. Pat cod pieces with a paper towel and place in a baking dish large enough to hold the fish in one layer. Very lightly coat the bottom of the dish with cooking spray. Season fish with a little sea salt and freshly ground black pepper. Place1 1/2 tsp butter and 1 tbsp olive oil in a small nonstick skillet. Heat on medium-low. Add 2 cloves garlic (crushed) and sauté for minute. Add 2 tbsp lemon juice and2 tbs flat-leaf parsley (chopped), then remove from h

Prepare grill for direct cooking over medium high. Remove 4 (6 oz) salmon fillets (skin on or off) from refrigerator. While grill heats, make the chimichurri. Pulse 1 c parsley (tightly packed), ½ c fresh oregano (tightly packed), 2 garlic cloves, Juice of 1 lime, ½ tsp kosher salt in food processor until roughly chopped. Stir in ⅛ c extra virgin olive oil. Once grill is ready, brush salmon with oil and season with salt and pepper. Oil grill grates to avoid sticking. Grill sa

In a 2-qt saucepan over high heat, bring ½ c white wine and 1 shallot minced to a boil. Reduce heat to medium high and reduce sauce to ⅛ c, about 8-10 minutes. Add ¾ c heavy cream, reduce for 6 minutes. Fold in ¾ c butter, cut into pieces until melted. Add 2 tsp fresh dill, juice from ½ lemon, freshly squeezed and ¼ c capers. Set aside and keep warm. Heat 2 tbsp extra virgin olive oil in a medium sauté pan over medium high heat. Sear tuna steaks, approx. 7 oz each and 1-in th

Place 4-5 shrimp on one bamboo skewer and place in a 13x9-inch baking dish (1 lb (21-25 ct) peeled & deveined shrimp). Repeat until all shrimp are used. Pour 1 bottle of Garlic Expressions Classic Vinaigrette Salad Dressing over shrimp. Marinate for at least one hour. For a more intense flavor, marinate overnight. Preheat grill to medium high heat. Add shrimp skewers and cook until shrimp are pink and no longer translucent. Drizzle with melted butter and serve with lemon wedg