4-6 medium Fish Filets 3/4 cup grated Parmesan cheese 1.5 tbsp paprika 3 tablespoon dry parsley 1/2 tsp sea salt-or table salt 1/2 tsp Garlic powder Heat oven to 410 degrees . Combine cheese, paprika, parsley, salt, and garlic powder in a shallow dish big enough for dipping your filets in. Lightly spray fish with spray oil then dip each filet in cheese mixture, coating front and back. Line a baking sheet with foil and lightly spray the foil with spray oil before placing filet

4 tsp kosher salt 1⁄4 tsp fresh ground black pepper 1 egg, beaten 2 lbs boneless cod fish fillets, 1 inch thick and cut into 4 pieces 4 lemon wedges, for serving Preheat oven to 400 degrees F. Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown. Remove pan from heat and add the bread crumbs, parsley, salt and pepper. Mix to moisten the crumbs and seasonings. Dredge each fish fillet in the beaten egg first. Then dredge each fi

1 lb peeled deveined shrimp (raw) 1⁄2 cup chopped roasted poblano pepper 3 garlic cloves, minced 2 tbsp minced ginger 1⁄4 cup honey 2 tbsp soy sauce 1⁄4cup light coconut milk 1 tbsp olive oil 1⁄2 tsp kosher salt 1⁄2 cup sliced onion 1⁄2 cup sliced red bell pepper 1⁄4 cup basil leaves 1⁄4 cup chopped green onion 1⁄4 cup fresh cilantro COCONUT RICE 1 cup jasmine rice or 1 cup basmati rice 1⁄2 cup light coconut milk 1 cup chicken stock 1⁄4 tsp grated fresh ginger 1 tbsp crushed

Active:15 mins Total:30 mins Yield:Serves 4 1 pound baby red potatoes, halved (3 cups) 3 shallots, quartered lengthwise (about 1 cup) 4 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 3 tablespoons plus 2 tsp. whole-grain mustard, divided 1 1/2 teaspoons honey, divided 1/2 cup panko breadcrumbs 2 teaspoons chopped fresh thyme 4 (5-oz.) skin-on salmon fillets 3 cups fresh sugar snap peas, trimmed 2 teaspoons red wine vinegar 1 teaspoon grated garlic 1/4 teaspoon

Active:30 mins Total:35 mins Yield:Serves 6 2 cups uncooked Arborio rice 4 cups chicken broth 1 cup water 1 thyme sprig 2 tablespoons unsalted butter 1 3/4 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 1 cup half-and-half 4 thick-cut bacon slices 2 cups fresh yellow corn kernels (about 3 ears) 1 1/2 pounds dry sea scallops 2 tablespoons chopped fresh chives Step 1 Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in

Hands-On:50 mins Total:1 hr 15 mins Yield:Serves 8 (serving size: 1 1/2 cups) Shrimp and Chicken Gumbo 6 tablespoons canola oil, divided ¾ pound skinless, boneless chicken thighs ¾ cup all-purpose flour 3 cups sliced fresh or frozen okra 2 cups chopped onion 1 ½ cups chopped seeded poblano chile 1 cup chopped celery 10 garlic cloves, chopped 1 cup dry white wine 4 cups unsalted chicken stock 2 cups water 2 teaspoons ground red pepper 1 ¾ teaspoons kosher salt 1 (14.5-ounce) c

Hands-On:15 mins Total:30 mins Yield:Serves 4 1 pint cherry or grape tomatoes 1 15-ounce can white beans, rinsed 1 fennel bulb, halved, cored, and thinly sliced ½ cup fresh flat-leaf parsley leaves, chopped 2 teaspoons olive oil kosher salt and black pepper 1 ½ pounds sea scallops, rinsed and patted dry Step 1 Heat oven to 400° F. Gently toss the tomatoes, beans, fennel, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Step 2 Tear off four 15-inch squares

Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 minutes 6 eight-inch wooden skewers ½ cup freshly squeezed lemon juice 1 tablespoon lemon zest 1 teaspoon chili paste 2 teaspoons fish sauce (optional) ½ cup granulated sugar ½ teaspoon sea salt (Kosher if sea salt is not available) 1 pound fresh swordfish or other firm fish 18 snow peas 18 grape or cherry tomatoes (yellow or red or both) 2 tablespoon extra-virgin olive oil ¼ teaspoon additional sea salt Few grinds of fresh

Hands-On:25 mins Total:40 mins Yield:Serves 4 1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed 1 red bell pepper, thinly sliced lengthwise 4 6-ounces halibut fillets ½ teaspoon black pepper 3 scallions (white and green parts), thinly sliced on a diagonal zest from 1/2 orange, cut into matchstick-size strips 3 tablespoons low-sodium soy sauce 1 ½ teaspoons rice vinegar 1 ½ teaspoons sesame oil 2 teaspoons grated gingerroot Directions Instructions Checkli