Cantaloupe and Pineapple Salsa 1 cup diced cantaloupe 2 teaspoons minced jalapeño peppers 2½ tablespoons lime juice salt 1/4 cup chopped cilantro 1/2 cup diced pineapple 1/2 cup diced red onion Pepper Paste 2 tablespoons dark brown sugar 2 tablespoons extra-virgin olive oil 2 tablespoons soy sauce 6 ahi tuna steaks ¾–1 inch thick 1/4 cup coarse ground black pepper 1/4 teaspoon garlic salt 3/4 teaspoon apple cider vinegar Instructions Combine the cantaloupe and pineapple salsa

Ingredients 3 cups seedless watermelon, diced zest and juice of 1 lemon 3 tablespoons fresh mint, chopped 1/4 cup feta cheese, crumbled 1/2 cup honey 2 tablespoons sriracha 1 pound (16/20 ct.) shrimp, peeled and deveined 1 tablespoon granulated garlic kosher salt and black pepper as needed vegetable oil as needed Instructions Preheat grill to 450°F. Add diced watermelon, lemon zest and juice, mint, feta cheese, and a pinch of salt and pepper into a mixing bowl. Mix well and r

Ingredients 2 tablespoons butter 2 tablespoons brown sugar 2 cloves garlic, minced 1 tablespoon lemon juice 2 teaspoons soy sauce ½ teaspoon ground black pepper 1 (1 pound) halibut steak Preheat grill for medium-high heat. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Coo

2 (4 ounce) lobster tails 4 tablespoons butter 1 teaspoon lemon zest 1 clove garlic, grated salt and ground black pepper to taste 1 teaspoon chopped fresh parsley 2 wedges lemon Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up. Melt butter in a small saucepan over

3 links (3 to 4 ounces each) fresh chorizo 4 green onions, chopped 2 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes, drained 1/4 cup chopped pitted green olives 1/2 teaspoon grated orange zest 1/4 teaspoon salt 1/4 teaspoon pepper 4 salmon fillets (6 ounces each) Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into

2 tablespoons olive oil, divided 1 pound peeled and deveined raw medium shrimp 3/4 teaspoon kosher salt, divided 1 large red bell pepper, chopped (about 1 1⁄4 cups) 5 ounces snap peas, diagonally halved crosswise (about 1 1⁄4 cups) 1/4 cup chopped shallot (about 1 medium shallot) 10 ounces uncooked gemelli pasta 4 cups unsalted chicken stock 4 ounces baby spinach (about 4 cups) 1 1/2 cups chopped Broccolini (about 4 oz.) 2 tablespoons white wine vinegar 1/2 ounce pecorino Rom

3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large shallot, finely diced 3/4 cup dry white wine 8 ounces cherry tomatoes, halved 1 cup fresh corn kernels Coarse salt and freshly ground black pepper 2 pounds mussels, scrubbed and debearded 2 tablespoons chopped fresh tarragon, plus leaves for garnish 8 slices crusty bread, toasted Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture b

12 (10-inch) wooden skewers 2 cups water 2 cups loosely packed fresh basil leaves (about 1 oz.) 1 tablespoon white balsamic vinegar 3/4 cup olive oil, divided 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 pounds boneless, skinless chicken breasts, cut into 36 (1-inch) cubes 2 medium-size red bell peppers, cut into 24 (1-inch) pieces 2 medium-size yellow bell peppers, cut into 24 (1-inch) pieces 1 medium-size red onion, cut into 36 (1-inch) pieces 1 mediu

4 arctic char fillets, 1 1/2 inches thick 1/4 cup Dijon mustard 1/4 cup honey 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons fresh thyme 1 teaspoon sea salt 1/2 teaspoon white pepper Juice of 1 small lemon Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish. Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and white pepper. Using a spoon, coat fillets with mixture. Cover dish with plastic wrap and place in

Active: 30 mins Total: 30 mins Yield: Serves 6 www.southernliving.com 6 tablespoons sherry vinegar 6 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 4 (6-oz.) skin-on salmon fillets 5 (2-oz.) day-old rustic bread loaf slices (about 1 inch thick) 2 pints multicolored cherry tomatoes, halved 4 cups loosely packed fresh baby spinach Step 1 Whisk together vinegar, oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper i