Level: Easy Total: 30 min Prep: 15 min Cook: 15 min Yield: 4 servings 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Bring 3 cups of water to a boil in a medium saucepan over high h

Prep/Total Time: 25 min. Makes:4 servings 4 tsp lemon juice 4 halibut fillets (4 to 6 ounces each) 1 tsp minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 tsp pepper 1/2 cup water 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved Crushed red pepper flakes 1 tbsp canola oil 5 garlic cloves, sliced lengthwise 2 tbsp sesame oil 2 tbsp soy sauce Lemon slices, optional Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and

YIELDS: 8 SERVINGS PREP TIME:0 HOURS 5 MINS TOTAL TIME: 0 HOURS 30 MINS 1 lb. (3-lb.) salmon fillet Kosher salt Freshly ground black pepper 4 tbsp. melted butter 1/4 c. freshly grated Parmesan 2 cloves garlic, minced 2 tbsp. freshly chopped parsley Preheat oven to 350°. Line a large, rimmed baking sheet with foil and lightly grease with cooking spray. Place salmon on top and season with salt and pepper. In a small bowl, mix together melted butter, Parmesan, and parsley. Coat

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 PREPARATION Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-d

4 to 6 scallions 1 tbsp mayo Chopped garlic 2 (6-ounce) pieces arctic char fillet PREPARATION Preheat broiler. Line rack of broiler pan with foil. Finely chop scallions and garlic and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets. Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just

For the pesto: 1/2 garlic clove, finely grated 1/4 cup grated Parmigiano 1 cup packed fresh basil leaves (stems reserved) 3 tablespoons extra-virgin olive oil Finely grated zest of 1/2 lemon Kosher salt, freshly ground pepper For the clams and pasta: Kosher salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 garlic cloves, thinly sliced 2 small shallots, thinly sliced 1/2 cup white wine 24 littleneck or Manila clams, scrubbed 12 ounces short tubular past

READY IN: 25mins SERVES: 2 LOBSTER TAILS 2 (6 -8 ounce) frozen lobster tails salt & fresh ground pepper 2⁄3 cup dry white wine lemon wedge STUFFING 2 slices white bread 1 tbsp Italian parsley (chopped) 2 tbsp butter 2 garlic cloves (crushed) 1⁄8 tsp salt 1⁄8 tsp pepper 1⁄8 tsp thyme Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed. To make stuffing, tear bread into small pieces. Chop parsley. Melt butter in a s

1 1⁄2 – 2 lbs salmon fillets 1⁄4 cup refrigerated pesto sauce 1⁄2 cup chopped pistachios Preheat the oven to 400°F Take four salmon fillets of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking. Spoon about 1 tablespoon of pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly. Take the pistachios (shell the nuts, put in a baggie and whack with the side of a mea

yield: 2 SERVINGS prep time: 10 MINUTES cook time: 16 MINUTES total time: 26 MINUTES 3 tablespoons olive oil, divided 1 pound mixed marble potatoes 3 shallots, thinly sliced lengthwise 1 pint cherry or grape tomatoes 1 teaspoon coarse salt, divided 1/2 teaspoon freshly ground black, divided 2 (6-ounce) Arctic Char fillets 3 tablespoons snipped fresh chives Heat the oven to 400°F. Coat a sheet pan with non-stick oil spray. Place the potatoes, shallots, and tomatoes into a bowl

2 tablespoons vegetable oil 1 small onion, diced 1 green pepper, diced 2 ribs celery, diced 3 cloves garlic, minced 1 (10-ounce) can whole tomatoes in juice, crushed by hand 2 tablespoons Creole seasoning, such as we used Zatarain’s 1 tablespoon hot sauce, such as Louisiana brand 1 teaspoon Worcestershire sauce 1 1/2 pounds shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter Thinly sliced scallions, green part only, for serving