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Crispy Air Fryer Salmon

1 lb. salmon fillet 1 tsp. olive oil 1 tsp. salt 1/2 tsp. pepper optional – seasonings of choice INSTRUCTIONS Remove the salmon from any packaging and pat it dry with a paper towel. Drizzle on the olive oil, salt, and pepper. Rub them all over the salmon. Place the salmon in the air fryer tray skin side up and slide it in the air fryer. Turn the temperature to 360°F for 15-18 minutes*. Check on the salmon half-way through the process to make sure it isn’t burning. When it’s golden brown around the edges remove and serve!

Rosemary Smoked Halibut with Balsamic Vinaigrette

2 -3 sprigs fresh rosemary 1 1⁄2 lbs halibut fillets BALSAMIC VINAIGRETTE 1⁄4 cup olive oil 2 tablespoons balsamic vinegar 1⁄4 teaspoon black pepper, coarsely crushed 1⁄8 teaspoon salt 1⁄2 cup tomatoes, seeded and diced 1 teaspoon shallot, finely chopped DIRECTIONS In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested. Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time). Serve with halibut.

Baked Swordfish Steak

3 tbsp. extra-virgin olive oil, divided 3 swordfish steaks kosher salt Freshly ground black pepper 2 pt. multicolored cherry tomatoes, halved 1/4 c. red onion, finely chopped 3 tbsp. Thinly sliced basil Juice of 1/2 a lemon Heat oven to 400°. In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven. Roast until swordfish is cooked through and flaky, about 10 minutes. Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon o

Shrimp Tacos: Recipe Courtesy of Ree Drummond

Ingredients Slaw: 1 jalapeno, sliced 1/2 head green cabbage, thinly sliced 1/2 head purple cabbage, thinly sliced 1/2 cup whole milk 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon white vinegar 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/2 bunch fresh cilantro, roughly chopped Shrimp: 2 tablespoons vegetable oil 1 1/2 pounds peeled and deveined shrimp, tails removed One 6-ounce can Mexican tomato sauce or enchilada sauce 1/2 teaspoon ground cumin 1 tablespoon butter For serving: 16 corn tortillas, warmed according to the package instructions Pico de gallo Avocado slices Sour cream Grated pepper jack cheese Lime wedges For the slaw: Combine the sliced jalapeno and shredded green

Halibut with Spicy Sausage, Tomatoes, and Rosemary

16 cherry and/or Sun Gold tomatoes, divided 6 garlic cloves, smashed, divided 2 sprigs rosemary, divided 8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided 3 pounds skinless halibut fillet, cut into 8 pieces, divided Kosher salt, freshly ground pepper 4 tablespoons dry white wine, divided 4 tablespoons olive oil, divided Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. S

Salmon with Hot Sauce Vinaigrette and Pickled Veg

4 (5–6-ounce) skin-on, boneless salmon fillets Kosher salt 2 tablespoons vegetable oil, plus more for salmon 8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced 2 tablespoons seasoned rice vinegar 3 tablespoons mild hot sauce (such as Cholula) 2 tablespoons fresh lime juice Cooked rice (for serving) 1 cup cilantro leaves with tender stems 1/4 cup sliced chives Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20–25 minutes. Meanwhile, place daikon or whatever vegetables you’re using in a

Rockfish With Shallot Vinaigrette

3 shallots, sliced into rings ½ cup plus 3 tablespoons olive oil 1 tablespoon capers, chopped 1 tablespoon red wine vinegar kosher salt and black pepper 4 6-ounce pieces striped bass or halibut 2 bunches spinach (about 1 pound), trimmed Step 1 In a saucepan, over medium-low heat, simmer the shallots in ½ cup of the oil until they are light golden brown, about 12 minutes. Step 2 Transfer the shallots to a bowl and stir in the capers, vinegar, and ¼ teaspoon each salt and pepper. Set aside. Step 3 Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Step 4 Season the fish with ¼ teaspoon each salt and pepper and cook until opaque, about 4 minutes per side. Divide among plates

Stuffed Flounder

Preheat oven to 400 degrees. Lightly grease an 8x8 baking dish. Mix 2 slices bread cubed, 2 tbsp fresh parsley, ½ tsp old bay, ½ tsp dried mustard, 1/8 tsp blk pepper, 2 tsp lemon juice, 2 dashes tabasco, 2 tbsp butter softened, and ½ c. mayo together in a mixing bowl. Gently stir in the 1 lb fresh crabmeat until well blended. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side (or use our crab cake to stuff your flounder). Starting on the side with the crab mixture, roll up the fillet. Place into prepared dish open side down. Bake until light brown and bubbly, and fish flakes with a fork, about 15 min.

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