Ingredients:

• 1/4 cup soy sauce or tamari
• 1/4 cup mirin
• 2 tablespoons light brown sugar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 4 skin-on, boneless salmon fillets
• 4 small zucchini, trimmed and halved lengthwise
• 2 green onions, sliced, for garnish
• 1 tablespoon sesame seeds, for garnish
• Steamed rice, for serving

Directions:

To make the sauce, in a saucepan over medium heat, combine the soy sauce, mirin, sugar, ginger and garlic. Bring the mixture to a boil, then reduce the heat to low and simmer until the mixture becomes slightly syrupy, about 5 minutes. Let cool.

Place the salmon in a shallow baking dish. Pour half of the teriyaki sauce over the salmon and refrigerate for 1 hour.Reserve the other half of the sauce.

Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate.

Brush the cut sides of the zucchini with some of the reserved teriyaki and arrange on the one side of the grill. Remove the salmon from the teriyaki, letting any excess drip off, and place skin-side-down over the other side of the grill.

Cover the grill and cook until the salmon is medium-rare to medium.

Transfer the salmon and zucchini to a platter, garnish with the green onions, and serve with rice.

Pass more of the reserved sauce on the side.

INGREDIENTS

• 1 tablespoon butter
• 1 onion, finely chopped
• 8 small potatoes
• 13 ounces kielbasa, cut on the bias into 2-inch pieces
• 2 ears corn, cut into thirds
• 3 pounds clams
• 12 ounces beer
• 2 1 1/4 pound lobsters

DIRECTIONS

1. In a large stockpot, melt butter over medium high heat. Add chopped onion and sweat until translucent, about 6 minutes. Add potatoes and kielbasa and stir to combine. Add corn, clams and beer and bring to a simmer. Once beer is simmering, add lobsters to pot and cover tightly with a lid. Cook until clams are open and lobster is bright red, about 18 minutes.
2. Remove lobster from pot, crack claw and slice in half. Place potatoes, kielbasa, corn and clams in a large serving dish. Taste cooking liquid and season to taste with salt and pepper. Serve with cornbread, green salad and lemon wedges and drawn butter for dipping.

Ingredients
4 whole rainbow trout, gutted
1⁄2 bunch flat-leaf parsley, roughly chopped
1 bunch green onions, roughly chopped, white and green parts separated
4 lemons
1⁄2 cup crème fraîche (or sour cream)
1 lb. fingerling or small red potatoes
1 stick butter, divided
6 thick slices bacon, roughly diced
8 sprigs fresh thyme
2 Tbsp. olive oil
Salt and freshly ground black pepper, to taste

Directions

1) Make the crema: Bring a small saucepan of salted water to a boil over medium-high heat. Prepare a small bowl of ice water and have it ready nearby, and a strainer, too. Blanch the parsley and the green parts of the green onions, reserving the white parts for later, in the boiling water for just a few seconds, or until bright green. Strain the water and transfer the onions and parsley to the ice bath. Take the zest and juice of one lemon and place in a blender or food processor. Drain the green onions and parsley and add them to the blender, along with the crème fraîche. Purée until smooth, then salt and pepper to taste.

2) Make the potatoes: Place the potatoes in a medium saucepan and cover just barely with water. Season the water generously with salt and bring to a simmer over medium heat. After the water evaporates, add three-quarters of the stick of butter to the pan and continue to cook until the potatoes are just tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a sheet pan to cool.

3) In the meantime, cook the bacon in a skillet over medium-low heat until the fat has rendered but the bacon is just shy of crispy. Remove the bacon to a paper towel but reserve the fat in the skillet. When the potatoes have cooled, gently smash them with your palm, just enough to break the skin. Reheat the bacon fat over medium heat with the remaining quarter stick of butter. Add the potatoes and brown them on both sides, about 5 minutes per side. When the potatoes are almost browned, add the reserved white parts of the green onions along with the bacon, stir gently to combine, and remove from the heat. Season with black pepper and cover to keep warm.

4) Make the trout: On a clean work surface, open trout up with skin side down. Generously season the inside with salt and pepper. Slice two of the remaining lemons and shingle the slices inside the trout, using half a lemon per fish. Place two sprigs of thyme atop the lemon slices, then fold up the trout and tie each of them with butcher’s twine to keep the lemon inside. Brush the skin with olive oil. Grill the trout over medium heat, about 3 to 4 minutes per side, or until the flesh is firm to the touch.

5) Cut the twine and place each fish on a bed of potatoes. Halve the remaining lemon and squeeze the juice evenly over the trout. Finish with a drizzle of the crema, or serve it on the side. Serves 4

For the fish:

6 medium sized Branzino fillets
6 small basil leaves
1 lemon, thinly sliced
Extra-virgin olive oil
Sea salt and freshly ground black pepper

Mint-Basil Pesto:

1 ½ cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup pine nuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
1-2 garlic cloves, chopped
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil

Vegetables:

12 asparagus spears
3 oz. snow peas
2 pounds Fava beans (fresh or frozen baby lima beans or edamame instead)
2 radishes, thinly sliced
8 oz. Organic Gourmet mushrooms
6 small purple potatoes
1.5 oz. organic sweet pea shoots (optional)

Directions:

Bring a large pot of salty water to a boil. Prepare a bowl of water with ice and salt in it.
Asparagus: Snap off or simply cut off two inches from the bottom of the asparagus spears. Using a vegetable peeler, shave some of its outer skin for softer results.
Cut the spears in half lengthwise and blanch for 1 minute in salty rapidly boiling water. Using a spider or slotted spoon, transfer the spears into the ice-cold water and let them cool completely. Drain well and refrigerate with a little bit of olive oil if not used immediately.
Snow peas: Blanch snow peas in the same water for 2 minute until bright green and crisp. Cut in half lengthwise in 2 or 3 strips. Set aside.
Fava beans: At last, blanched the beans for 1 minute then plunge them into ice water and once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
Mushrooms: Sauté the mushrooms in a large pan on medium high heat in some olive oil for about 5 minutes until soft and fragrant. Season with some sea salt and freshly ground black pepper to taste. Transfer to a bowl and keep warm.
Purple potatoes: Skin on, boil potatoes for 10 minutes in salted water until cooked but not mushy. Once cool enough to handle, cut into thin slices.
Branzino: Wash the fillets and pat dry. Spray the baking sheet with vegetable oil cooking spray. Place the fish fillets on the baking sheet skin side down in a single layer. Generously drizzle with good quality olive oil on top, and season with salt and freshly ground black pepper to taste. Top each fillet with fresh basil leave and 2 thinly sliced pieces of lemon. If not cooking immediately, cover the baking sheet with plastic wrap and refrigerate. Let it stand at room temperature for 10-20 minutes before roasting in the oven.
Preheat the oven to 400 degrees F with the rack in the middle and roast the fish for 12-15 minutes, depending on the size of the fillets.
Mint-basil pesto: Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
If serving for a big crowd, layer the asparagus spears in a cross thatch pattern on one big oval dish. Then scatter some fava beans in between the spears, some snow peas cut in half along the rim of the plate and a thin layer of refreshingly sweet pea shoots (optional) on top. Liberally scatter some quickly sautéed mushrooms, thinly sliced radishes and purple potatoes. Top the vegetables with Branzino fillets and serve along with mint-basil pesto on a side.

Ingredients:
6 Ounces Fingerling Potatoes
2 Tablespoons Almonds
1 Bunch Tarragon
1 Clove Garlic
1 Peach
1 Shallot
2 Tablespoons Apple Cider Vinegar
2 Butterflied Trouts
3 Ounces Arugula

Directions:

1. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the potatoes into ¼-inch-thick discs. Roughly chop the almonds. Finely chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Pit and thinly slice the peach. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Add the shallot to a small bowl along with the cider vinegar.

2. Add the potatoes to the boiling water. Cook 5 to 6 minutes, or until tender when pierced with a fork. Drain and rinse under cool water.

3. While the potatoes cook, make the dressing. Add the garlic paste to the shallot and vinegar. Gradually whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.

4. Season the insides of the trout with salt and pepper, then sprinkle the tarragon all over the insides. In a large nonstick pan, heat some olive oil on medium-high until hot. Add the trout to the hot pan, skin side up. Season the skin side with salt and pepper. Cook 3 to 5 minutes per side, or until the skin is crispy on the second side, turning over once.

5. While the fish cooks, in a large bowl, combine the arugula, sliced peach, almonds, and cooked potatoes. Spoon some of the dressing into the salad (you may have extra dressing) and season with salt and pepper. Gently toss to coat.

6. Divide the salad and trout between 2 plates. Spoon some of the remaining dressing over the fish, if you like. Enjoy!

Ingredients:
2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

Directions:

Ingredients

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

1 lb cod fish fillet
1⁄4 cup butter or 1⁄4 cup margarine, melted
2 tablespoons lemon juice
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon white pepper
1/8 teaspoon paprika

DIRECTIONS

1. If fish fillets are large, cut into serving pieces.
2. Mix butter and lemon juice.
3. In another bowl, mix flour, salt and white pepper.
4. Dip fish into butter mixture; coat fish with flour mixture.
5. Place fish in ungreased square baking dish, 8x8x2 inches.
6. Pour remaining butter mixture over fish; sprinkle with paprika.
7. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Ingredients

Corn-Coconut Curry Sauce:
2 tablespoons canola oil
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Mesa Curry Powder, recipe follows
3 cups fish stock or vegetable stock
2 cups unsweetened coconut milk
4 ears corn, grilled and kernels removed
Kosher salt and freshly ground black pepper
1 large skinless halibut fillet, preferably center cut (about 2 pounds)
Canola oil
Kosher salt and freshly ground black pepper
Handful fresh cilantro leaves, for serving
Handful fresh mint leaves, for serving
Grilled Cherry Tomato Chutney, recipe follows

Mesa Curry Powder:
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground chile de arbol
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt
Combine all the spices in a small bowl.

Grilled Cherry Tomato Chutney:
1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Directions

Corn-Coconut Curry Sauce:
For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
Preheat a grill for direct and indirect grilling.
Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
Mesa Curry Powder:
Combine all the spices in a small bowl.
Grilled Cherry Tomato Chutney:
Prepare a charcoal grill for direct grilling, high heat.
Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.