3 tablespoons soy sauce 2 tablespoons honey ½ tablespoon minced fresh ginger 2 teaspoons sesame oil 1 teaspoon sriracha 2 cloves garlic, minced 1.5 pounds arctic char fillet (whole side), skin on and bones removed Garnish Ideas (optional) Sesame seeds Green onion, sliced Cilantro, chopped Microgreens Chili pepper, sliced Lime wedges/juice INSTRUCTIONS In a small dish, whisk together soy sauce, honey, ginger, sesame oil, sriracha, and garlic. Pat arctic char dry with paper tow

INGREDIENTS 1.5 pounds boneless and skinless cod fillets, cut into strips 3 bell peppers, cut into strips 1 yellow, white or red onion, peeled and sliced 2 tablespoons olive oil 1.5 to 2 tablespoons taco seasoning, or more to taste 1 lime, juiced (about 2 tablespoons) 6 flour tortillas, about 7 to 8 inches in diameter and warmed per package instructions Garnish Ideas (optional) Avocado, halved, pitted, peeled and sliced Chili pepper, sliced Tomato, diced Fresh cilantro, chopp

Striped bass 1 lemon Old Bay seasoning to your reference Salt and Pepper to your preference 1 sprig of thyme 1 sheet of aluminum foil 1 bunch of flat-leafed parsley Season the fillets with sea salt, cracked black pepper, and Old Bay Seasoning on both sides. Take a sheet of tin foil large enough to fold up over the fillets and place the fillet in the center of the foil. Cut the lemon into decent-sized slices and place on top of the bass. Top the lemons with some fresh thyme an

3 large limes 1 tablespoon vegetable oil 1 cup chopped shallots 1 large red bell pepper, cut into 1/2- to 3/4-inch dice 1 1/2 tablespoons minced peeled fresh ginger 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand) 1 13 1/2- to 14-ounce can unsweetened coconut milk 1 tablespoon fish sauce (such as nam pla or nuoc nam) 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks 8 peeled deveined uncooked large shrimp (8 to 10 ounces) 1/3 cup chopped fresh cilan