Category: Seafood

• Olive Oil
• Salt and Pepper to taste
• Lemon 
• Capers
• Parsley Flakes
• Season with ingredients to taste
• Bake at 350 degrees for 15 minutes

PESTO

• 6 fillets, salt-cured anchovies in oil
• 1/4 cup rosemary leaves
• 1/2 cup parsley
• 1/2 cup mint
• 1/4 clove garlic
• 1/2 teaspoon red pepper flakes
• 1/4 cup Pecorino cheese
• 2 tablespoons pine nuts
• 2 tablespoons white balsamic vinegar or white wine vinegar
• 1 lemon, zested
• 1 pinch sea salt
• 1/2 cup extra-virgin olive oil

GRILLED BRANZINO

• 2 fillets branzino
• Olive oil
• Sea salt and pepper
• 1 lemon, zested
• 4 sprigs rosemary, chopped coarsely

ADDITIONAL INGREDIENTS

• Extra-virgin olive oil, for drizzling
• Lemon zest, for serving

Preparation

For the Pesto:

In a food processor, combine all of the ingredients except for the olive oil. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil. Taste with a spoon and season with more salt if needed. Several of the ingredients are salty, such as the anchovies and Pecorino, so it’s best to taste first before seasoning.

For the Grilled Branzino:

Preheat a grill or grill pan. Season the branzino with the olive oil, salt, pepper, lemon zest and rosemary. Grill skin-side down until cooked through, about 4 to 6 minutes per fillet, depending upon size.

To Serve:

Plate the grilled branzino fillets and top each one with a dollop of pesto. Finish with a drizzle of extra-virgin olive oil and freshly grated lemon zest. Serve immediately.

Ingredients:

4 (6 ounces each) halibut fillet
1 lime, cut into wedges
1 salt, to taste
1 pepper, to taste
3 clove garlic, coarsely chopped
1⁄2 cup fresh cilantro, chopped
1 tbsp fresh lime juice
2 tbsp butter
1 tbsp olive oil

Prep 25 min | Cook 8 min | Ready 33 min
Preheat a grill for high heat. Squeeze lime wedges over the fish, then season them with salt and pepper.
Grill fillets for about 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.
Heat oil in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, 1 tablespoon fresh lime juice, and cilantro. Serve fish with the cilantro butter sauce.

Ingredients:
Mussels
3 pounds mussels, scrubbed and debearded
2 tablespoons olive oil
1 large shallot, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 (28-ounce) can Whole Organic Peeled Tomatoes, crushed by hand
1 cup chicken broth
1 cup white wine
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter
1/3 cup chopped Kalamata olives
10 leaves basil, chopped
2 lemon, Juice and zest of
Grilled Artisan Bread
1/3 cup olive oil
2 cloves garlic, finely chopped
8 (1/2-inch thick) slices artisan bread

Ingredients

• 2 lobster tails, split along the center top
• 2 teaspoons butter, melted
• 15 buttery round crackers, crushed
• 1/2 cup jumbo lump crabmeat
• 1/4 cup clarified butter
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground white pepper, or to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
3. Brush each portion of tail meat with 1 teaspoon melted butter.
4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn’t fall off.
6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Ingredients:

• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• salt to taste
• ground white pepper, to taste
• 1 lemon – cut into wedges, for garnish

Preparation:

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Ingredients

• 14 ounces bay scallops
• 2 ounces Spanish chorizo, diced to the same size as the scallops
• 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
• 3 tablespoons panko-style bread crumbs
• 1 tablespoon chopped flat leaf parsley (optional)
• A handful of microgreens, baby arugula, or cress
• Kosher salt

Directions
Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil. Place the dishes on a baking sheet and broil for 10 minutes. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt. Serve immediately.

Ingredients:

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or silpat.Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or silpat.

Rinse the snapper, inside and out. Pat the outside and inside dry with paper towels. Drizzle olive oil all over the exterior and inside the fish. Season with salt and pepper, inside and out.

Lay the fish on the lined baking sheet. Stuff the snapper with fresh herbs and garlic. Then stuff the fish with orange and lemon slices. Place any slices you can’t fit inside the fish both underneath and on top of the fish.

Roast for 30 minutes, until the skin is crispy and the flesh is flaky. Serve immediately.

Ingredients

• 4 6- to 7-oz. lobster tails
• 5 Tbs. unsalted butter, softened
• 2 medium cloves garlic, minced
• 1 Tbs. fresh lemon juice
• 2 tsp. grated fresh lemon zest
• 1 tsp. hot sauce, such as Tabasco; more to taste
• 1 tsp. grated fresh lime zest
• 3/4 tsp. kosher salt

Preparation

• Prepare a gas grill or charcoal grill to medium high (400°F to 475°F). (If using a charcoal grill, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
• Using kitchen shears, cut along the center of the back of the lobster tails from the opening to the tail fin. Turn the tail over and repeat the same cut on the softer side. Using a sharp knife, cut through the meat and the tail fin to create two halves. Clean out the intestinal tract, if present. Repeat with the remaining lobster tails.
• Melt 1 Tbs. of the butter in an 8-inch skillet over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, about 2 minutes. Transfer the mixture to a medium bowl and let cool for 3 minutes. Add the remaining 4 Tbs. butter, lemon juice and zest, hot sauce, lime zest, and salt; mix well.
• Generously brush the meat with the butter mixture. Place the tails, shell side up, on the grate and close the lid. Grill until the meat of the tails is lightly marked, about 3 minutes. Dollop the remaining butter over the lobster meat, close the lid, and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more. Remove from the grill and serve warm, room temperature, or chilled as part of a lobster salad.

Ingredients

• 3 to 4 small oranges, a mix is nice
• 1 lemon
• 1 tablespoon honey
• 3 tablespoons olive oil, divided
• 3- to 4-ounce fillets Arctic Char
• 2 tablespoons minced chives
• Nice, flaky sea salt
• Neutral oil

Directions

• 1. Position a rack 3 inches from the broiler. (Note: You can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack— do this when the fish is ready to be broiled.) Preheat the broiler to high.
  2. If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice.
  3. Pour one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine. Add the fillets of arctic char and toss to coat. Let marinate for at least 5 minutes.
  4. Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea salt. Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.
  5. Rub a sizzle pan or sheet pan or broiler pan lightly with neutral oil. Remove fillets from marinade, letting excess drip off—no need to pat dry. Discard excess marinade. Place the char fillets skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you’ve forgotten, in step 1), then place the pan with the fillets in it on top. Broil 4 to 5 minutes. Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.