www.sizzlefish.com Ingredients: 8 scallops Juice of 1 lime Sprinkles of ground pepper and cumin 4 corn tortillas 1/2 C yellow bell pepper, diced Guacamole (store bought… because easy) Salsa Bacon sprinkles (from a strip leftover from breakfast) Method: Heat a little oil in a small pan over med heat. Add scallops. Drizzle with lime juice, pepper, and cumin. Cook 4 mins and flip. Add more lime juice and spices. Cook ~3 more mins, until just done. Assemble tacos.
www.sizzlefish.com Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yield: 4 servings Ingredients 4 Salmon Fillets 2 TBSP Olive Oil 1 tsp Paprika Sea Salt, to taste Fresh Ground Black Pepper, to taste 1 TBSP Unsalted Butter 1 Large Shallot, diced 5 Garlic Cloves, minced 1 Pint Cherry Tomatoes, sliced in half 1/2 cup Dry White Wine or Vegetable Broth 1/4 cup Fresh Basil, chopped Side Dishes 1 10-12 oz Package Riced Cauliflower 1 Large Head of Kale, roughly chopped
Finecooking.com 2 to 3 Tbs. olive oil 4 5-oz. skin-on Arctic char fillets Kosher salt and freshly ground black pepper 4 lemon wedges, for serving Preparation Heat the oil in a 12-inch cast-iron skillet or nonstick pan over medium-low heat. Season the fish well with salt and pepper. Cook, skin side down and undisturbed, for 7 minutes. The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp
Yummly.com 3 Roma tomatoes, seeded and finely chopped 2 shallots, finely chopped ¼ cup basil, finely chopped ¼ cup red wine vinegar ½ cup olive oil yellowfin or ahi tuna steaks salt and pepper to taste Toasted Baguette Instructions Slice and toast the baguette. Combine the first 5 ingredients and set aside to marinate. Add a little salt and pepper to the fresh Tuna. Sear it on all sides but keep the middle pink and raw. Slice into thin round slices. Lay on top of toasted bagu
Finecooking.com Ingredients 1-1/2 lb. yellow or red-skinned potatoes, cut into 1/2-inch dice 4 Tbs. extra-virgin olive oil 1/2 tsp. kosher salt; more as needed 1/4 tsp. cayenne 1-1/2 lb. large shrimp (21 to 25 per lb.), peeled and deveined 1 tsp. finely grated lemon zest Freshly ground black pepper 1/4 lb. thinly sliced prosciutto, cut into 1/4-inch-wide strips 2 large cloves garlic, chopped 1/3 cup chopped fresh parsley Preparation Position a rack in the bottom third of the
allrecipes.com Prep:20 mins Cook:20 mins Total:40 mins Servings:6 Ingredients ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon paprika lemon pepper to taste sea salt to taste 2 pounds sea bass 3 tablespoons butter 2 large cloves garlic, chopped 1 tablespoon chopped Italian flat leaf parsley 1 ½ tablespoons extra virgin olive oil Step 1 Preheat grill for high heat. Step 2 In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea
YIELDS:6 Servings COOK TIME:30 minutes PREP TIME:15 minutes Ingredients ¾ cup soy sauce ¾ cup vegetable oil 3 tablespoons rice wine vinegar 1½ teaspoons sesame oil 2 tablespoons ginger root, grated 3 garlic cloves, minced 1 (2 to 3-pound) skin-on center-cut salmon fillet (about 1½ inches thick) 6 strips bacon, thick cut ¼ cup panko breadcrumbs ½ cup maple syrup Instructions Soak the cedar plank in pan of water for at least 60 minutes. When ready to grill, build a charcoal fir
Kingsford.com COOK TIME:10 minutes PREP TIME:15 minutes 1 tablespoon Cajun seasoning 2 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce 1 pound 21/25 count shell-on shrimp 7 ounce smoked Andouille sausage Additional Tools 24 wooden skewers (soaked for at least 1 hour) Instructions Combine Cajun seasoning, olive oil, lemon juice, and Worcestershire sauce in a small bowl and blend well. Place shrimp in a large resealable bag and add the marinade.