4 Salmon Fillets 3 tablespoons Hidden Valley Ranch Dressing 1 teaspoon Dijon Mustard Lemon Wedges, For Serving 1. Place the oven rack on the lowest shelf of the oven and preheat to broil. Cover a baking sheet with aluminum foil. 2. Place salmon in the center of the pan (or spread fillets out evenly). In a small bowl, combine dressing and mustard; spread mixture evenly over the top of the salmon. 3. Broil until the top is golden and bubbling and the salmon is flaky when presse

INGREDIENTS 3 tbsp. extra-virgin olive oil Juice of 1 lime 2 tsp. chili powder 1 tsp. paprika 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper 1 1/2 lb. cod (or other flaky white fish) 1/2 tbsp. vegetable oil Kosher salt Freshly ground black pepper 8 corn tortillas 1 avocado, diced Lime wedges, for serving Sour cream, for serving FOR THE CORN SLAW: 1/4 c. mayonnaise Juice of 1 lime 2 tbsp. freshly chopped cilantro 1 tbsp. honey 2 c. shredded purple cabbage 1 c. corn kernels 1 ja

4 steaks, 6-ounces each & 1-inch thick 2 tablespoons freshly squeezed lime juice 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 2 tablespoons bottled chili sauce 2 teaspoons olive oil 1/2 teaspoon cornstarch INSTRUCTIONS Rinse tuna steaks and pat dry. Arrange tuna in a 13x9-inch baking dish. Mix lime juice, soy sauce, honey, chili sauce, and olive oil in a small bowl. Pour over tuna. Turn fish to coat with marinade. Cover and refrigerate for 1 to 2 hours. Prepare

12 oz cod or other white fish 1 cup all-purpose flour 1 teaspoon salt 1 tablespoon Old Bay seasoning 1/2 teaspoon garlic powder freshly ground pepper 1/4 cup canola oil (or enough to rise up @ 1/8in in your pan) 1- 2 tablespoons olive oil 3 cups cremini or white button mushrooms, sliced thick 1 cup white wine (not too sweet) 1/4 cup fresh lemon juice 2 cups asparagus, trimmed and cut in half 1 – 1 1/2 cups carrots, peeled in ribbons with vegetable peeler 1/4 cup plus 2 tables