Ingredients 1.5 lbs fresh halibut fillet, skinless and firm to the touch 3 tbsp rich extra virgin olive oil 1 cup cherry tomatoes, halved and bursting with sweetness 1/2 cup Kalamata olives, pitted and briny 2 tbsp capers, rinsed and slightly tangy 3 cloves garlic, thinly sliced for a gentle bite 1 tsp dried oregano, fragrant and earthy 1/2 tsp finely ground black pepper 1/2 tsp sea salt, for a clean finish 1 lemon, thinly sliced for a bright garnish 1/4 cup fresh parsley, ch

Ingredients 1 lb fresh, skinless white fish fillets (like cod or halibut), patted dry 1/2 cup finely ground almonds, toasted to golden perfection 2 tbsp rich extra virgin olive oil 1 tbsp fresh lemon juice, bright and tangy 1/2 tsp sea salt, finely crushed 1/4 tsp finely ground black pepper, aromatic and pungent 1 tbsp fresh parsley, finely chopped for a burst of color Instructions Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking. In a small bow

2 tablespoons olive oil 1 and 1/2 pounds fresh white fish, cut into 3 or 4 fillets Salt and pepper For the Tomato Basil Sauce: 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) 2 or 3 cloves garlic, finely minced 1 pint cherry tomatoes, sliced in half 1 small jalapeño, sliced 1/4 cup (60ml) vegetable stock 1/2 cup fresh basil, finely chopped 2 tablespoons fresh lemon juice 1/2 teaspoon fresh lemon zest Salt and fresh ground black pepper   For the  Toma

1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced  ½ lemon, zested and juiced ½ cup ketchup ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too) 1 Tablespoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon soy sauce Dash of kosher salt and freshly ground black pepper Cilantro for garnish   Dry shrimp with a paper towel; discard paper towel. Remove

3 cod fillets 1/4 teaspoon kosher salt and freshly ground black pepper 1 medium red bell pepper, sliced 2 (14 ounces) cans of light coconut milk 2 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons red curry paste Juice of 1 lime ½ tablespoon tomato paste 1 tablespoon fish sauce, optional 1 teaspoon sugar 1 teaspoon instant bouillon 2 tablespoons chopped fresh cilantro   Instructions   1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200

3 salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup (80ml) vegetable broth 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley, chopped   1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in