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

1 dozen large oysters, shucked with half-shell left on ½ cup olive oil mayonnaise 2 tsp. garlic, chopped ½ tsp. salt ¼ tsp. black pepper ½ tsp. paprika 2 tsp. honey 2 tsp. fresh lemon juice 2/3 cups Parmesan, shredded Lemon wedges for garnish Shuck oysters and keep half shell on each (or have a fishmonger shuck for you). Place oysters (in their half-shells) on baking sheet and keep them refrigerated until ready to use. Prepare honey-cheese topping by mixing all the remainin

Ingredients Kosher salt 2 lb. skinless salmon fillets 3 garlic cloves, finely chopped 2 Tbsp. capers, drained 5 Tbsp. unsalted butter, cold, cut into 1 Tbsp. pieces, divided 3/4 cup low-sodium chicken broth or water 1/4 cup white wine 2 tsp. finely grated lemon zest 3 Tbsp. fresh lemon juice 1 tsp. freshly ground black pepper 1/2 cup coarsely chopped fresh dill and/or parsley Step 1 If brining salmon, in a large bowl or container, combine 8 cups cold water (or enough to cov

Ingredients 1/2 cup low-sodium soy sauce 1 Tbsp. sesame oil 1/3 cup hoisin sauce (optional) 1/4 cup brown sugar 3 tsp. minced garlic 2 tsp. minced ginger 3/4 cup chicken broth pinch of crushed red pepper flakes 1/2 lb. medium shrimp, peeled and deveined kosher salt Freshly ground black pepper 3 Tbsp. cornstarch 2 Tbsp. vegetable oil, divided 1 large head broccoli, cut into florets 1 bell pepper, thinly sliced 3 green onions, thinly sliced Toas

Ingredients 3 Tbsp. low-sodium soy sauce, plus more for drizzling 2 Tbsp. rice wine vinegar 1 Tbsp. honey 1 Tbsp. toasted sesame oil 1 Tbsp. grated fresh ginger 2 garlic cloves, minced 1 1/2 Tbsp. sriracha 4 6-ounce skinless salmon fillets 1/4 cup mayonnaise 3 cups frozen white rice 3 mini cucumbers, thinly sliced 1 avocado, sliced Sesame seeds, for garnish Directions 1 Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar,

Fish 1 lb / 500g firm white fish fillet , no skin, cut into 1″/2.5cm cubes (Note 1) 1 tbsp lime juice 1/4 tsp salt Black pepper 1 tbsp olive oil Broth 1 1/2 tbsp olive oil or coconut oil (Note 4) 2 garlic cloves , minced 1 small onion , finely diced (brown, yellow or white) 1 red capsicum / bell pepper (large), halved and sliced 1 1/2 tsp sugar (any) 1 tbsp cumin powder 1 tbsp paprika 1 tsp cayenne pepper (optional) 1/2 tsp salt 14 oz / 400ml coconut milk (full fat be

1 ½ pounds salmon fillet ½ teaspoon garlic salt 1 pound fresh asparagus, trimmed 3 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Greek seasoning ¼ cup crumbled feta cheese 2 tablespoons pitted and chopped Kalamata olives Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.