1lb. sea scallops, side muscle removed Kosher salt and freshly ground black pepper 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces 4 sprigs herbs (such as tarragon, lemon thyme, or sage) 2 tsp. fresh lemon juice 1 tablespoon olive oil Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butte

6 slices of filet of flounder For the Stuffing: 1 ¼ cups of Italian style seasoned bread crumbs ½ cup of chopped Italian parsley – stems removed and chopped 1 tbs. capers plus a tbs. of caper juice – chopped 1 stalk of celery – chopped fine 4 cloves of garlic – chopped fine Juice of ½ lemon ¼ cup of grated Parmesan or Romano cheese Olive oil – for drizzling Paprika and Dried Oregano for dusting over the fish For the Sautéed Spinach: 4 cups baby spinach ¾ cup walnut pieces 3 –

1. Thaw your lobster tails, then put a skewer through them to keep them from curling. 2.. Bring a pot of water to a boil. 3. Reduce heat to a soft boil and add Maine sea salt. 4. Drop tails in one at a time and set your kitchen timer for the times listed below. 5. Cool the cooked lobster tails right away with cold water or ice to keep them from overcooking. 6. Serve and enjoy your boiled lobster tails! 2-6 tails – 3 to 6 oz. – 3-5 minutes 2-6 tails – 6 to 7 oz. – 5-6 minutes

YIELD 4 ACTIVE TIME 5 minutes TOTAL TIME 20 minutes INGREDIENTS 24 ounces rockfish fillets 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon olive oil 1/3 cup dry vermouth (or white wine) 2 teaspoons grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon capers 1/4 teaspoon dried herbs (like herbes de Provence) 1 tablespoon butter, chilled and cut into pieces 2 tablespoons fresh flat leaf parsley, chopped PREPARATION Heat a non-stick skillet over medium

4 fresh Arctic Char fillets (about 6 ounces each) 3 tbsp maple syrup 2 tbsp soy sauce 1 tbsp fresh ginger 1 1/2 tsp cornstarch, dissolved in 1 tablespoon water 1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tbsp toasted sliced almonds (optional) Instructions In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the Arctic Char fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the Arctic Ch

1 cup mayonnaise 2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle 1 teaspoon lemon juice 1/2 teaspoon McCormick Gourmet™ Organic Paprika 1/4 teaspoon minced garlic 1 pound peeled and deveined cooked jumbo shrimp Mix mayonnaise, Creole mustard, lemon juice, paprika and garlic in medium bowl until well blended. Cover and Refrigerate at least 1 hour to blend flavors. Serve shrimp with dipping sauce

1/4 cup orange juice 2 tbsp (plus 1 teaspoon) olive oil, divided 2 tsp McCormick Gourmet™ Organic Thyme Leaves, divided 2 pounds salmon fillets 1 tbsp brown sugar 1 tbsp McCormick Gourmet™ Organic Smoked Paprika 1 tsp McCormick Gourmet™ Organic Ground Saigon Cinnamon 1 tsp grated orange peel 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt 1 bag (10 ounces) fresh spinach leaves Mix orange juice, 2 tbsp of the oil and 1 tsp of the thyme in small bowl. Place salmon in glass dish. A

2 tbsp butter ½ sleeve buttery round crackers (such as Ritz®), crushed 2 tbsp butter 1 pound thick-cut cod loin ½ lemon, juiced ¼ cup dry white wine 1 tbsp chopped fresh parsley 1 tbsp chopped green onion 1 lemon, cut into wedges Preheat oven to 400 degrees F (200 degrees C). Place 2 tbsp butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tbsp butter in a 7x11-inch baking dish. Melt i

Fish and pasta make a yummy duo – just so spectacular that you keep asking for more. Cook angel hair pasta according to instructions on box, drain and drizzle with a little olive oil. Heat a heavy skillet to medium high. Add a tbsp or two of olive oil. Meanwhile, season grouper fillets with salt and pepper and lightly dust with flour. Cut into large chunks. When olive oil is hot (toss a tiny bit of flour into the pan and it will cook), add fillets and cook on each side for 4

Tuna steaks can be cooked on the grill, in a hot skillet, or in the oven for a meal that's ready in minutes! You can use about 2 1/2 teaspoons of store-bought blackening seasoning or mix your own. Get out a small bowl and mix together: 1 tsp of paprika, 1/2 tsp of cayenne pepper, 1/4 tsp of ground ginger, 1/4 tsp of ground black pepper, 1/4 tsp of oregano, 1/4 tsp of fennel seeds, 1/8 tsp of ground cloves. Heat a skillet or grill pan to medium-high heat. Heat the pan for at l