2 tablespoons reduced-sodium soy sauce 1 teaspoon curry powder 1/2 teaspoon sugar 2 tablespoons peanut or canola oil, divided 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 2 teaspoons minced fresh gingerroot 1 garlic clove, minced 1 medium sweet red pepper, chopped 1 medium carrot, finely chopped 1/2 cup chopped onion 1 can (20 ounces) unsweetened pineapple tidbits, drained 2 cups cooked rice, room temperature 6 green onions, chopped 1/2 cup finely chopped sa

2 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, thinly sliced 1 bay leaf Kosher salt 1 cup Castelvetrano olives, pitted, quartered 1/4 cup drained capers 1/4 cup raisins 6 tablespoons dark rum 2 tablespoons fresh lime juice 4 (6-ounce) salmon fillets, patted dry Freshly ground black pepper 4 tablespoons coarsely chopped cilantro, divided, plus more for serving Lime wedges (for serving) Step 1 Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet ov

1 medium head of cauliflower 1/4 cup olive oil, plus more 2 medium leeks, white and pale-green parts only, sliced into 1/4-inch-thick rounds 4 garlic cloves, thinly sliced 2 (14.5-ounce) cans cherry tomatoes 1 cup low-sodium chicken broth 1 1/2 pounds monkfish or cod, cut into 1–2-inch pieces 1/4 cup chopped pitted green olives 1/4 cup tarragon leaves Baguette (for serving) Step 1 Remove leaves from the cauliflower and cut head in half. Coarsely chop 1 half, then pulse in a f

Ingredients 2 4 oz Rockfish filets 1 medium russet potato 1 tbsp lemon juice 3 tbsp butter 3 tbsp olive oil not extra-virgin 8 oz kale 8 to 10 grape tomatoes sliced Salt and pepper Instructions Peel and spiralize the potato and toss it with the tablespoon of lemon juice. Pat the rockfish filets dry and season each side with salt and pepper. Wrap each filet with the spiralized potato. Heat the olive oil in a non-stick pan on medium high heat until oil is around 350°. Place fis

1 medium onion, sliced1 pound tomatoes, chopped (plum or roma work well) 3 cloves fresh garlic, minced 2 tablespoons of extra virgin olive oil 2 tablespoons of fresh lemon juice 2 tablespoons of fresh chopped basil 1 bunch of Arugula (optional) 4, 6 ounce flounder fillets Salt and pepper Additional olive oil to cook onions and to coat fish In a medium sized pan, sauté sliced onion in extra virgin olive oil over medium heat until almost caramelized, then set aside. Toss the ne

1 pound small raw shrimp 2 tablespoons butter 1 whole red bell pepper, seeded and chopped ½ sweet onion, peeled and chopped 3-4 cloves garlic, minced 2 teaspoons Cajun seasoning (Creole seasoning) 8 ounces cream cheese ½ cup mayonnaise 2 cups shredded cheddar cheese ½ cup grated parmesan cheese 2/3 cup chopped scallions 1 tablespoon lemon juice 1-2 teaspoons Louisiana hot sauce (optional) Instructions Preheat the oven to 400 degrees F. Then set a large oven-safe skillet over

Ingredients 2 pounds whole wild salmon fillet 2 tablespoons brown sugar 1 tablespoon liquid smoke 1/2 cup sour cream (could be low-fat) 2 tablespoons milk 2 tablespoons shaved shallots 1 tablespoon Dijon mustard 4-5 teaspoons prepared horseradish 2 tablespoons capers, drained 1 tablespoon fresh chopped parsley salt and pepper Instructions Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and lay the whole salmon fillet on it, skin side d

2 tablespoons flour 2 tablespoons cornstarch 1 ½ teaspoons dill, dried ¼ cup oil 2 filets of rockfish ½ teaspoon salt Optional Ingredients lemon wedges, for serving Directions Combine the flour, cornstarch, and dried dill in a shallow bowl. Heat the oil in a large sauté pan over medium heat. Season the filets with salt, then dredge them in the flour-cornstarch mixture. Gently tap off excess. Place the filets immediately in the hot oil, and cool for 2 to 3 minutes on each side

6.5 ounces linguine 1 tablespoon olive oil 1 small leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part). Rinse well and drain before using as leek can contain debris/dirt between the layers. 3 cloves garlic, minced ⅔ cup heavy cream (whipping cream) ½ teaspoon freshly ground black pepper ½ teaspoon salt 5 ounces smoked salmon, torn or cut into bite-sized pieces 1 tablespoon lemo

2 cod fillets (skinless) 4 slices prosciutto ½ teaspoon salt, divided ½ teaspoon black pepper, divided 1.5 tablespoon olive oil, divided 1 pint grape tomatoes, about 2 cups 1 small zucchini, about 2 cups 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon of dried thyme Lemon wedges, for serving (optional) I NSTRUCTIONS Preheat oven to 400 degrees Fahrenheit. Pat cod fillets dry of excess moisture with some paper towels and sprinkle with ¼ teaspoon each of salt and black p