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Preparation: Whisk the oil, zest, fresh herbs, (lightly salt) and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat.

Preparation: Beat egg in medium bowl and add remaining ingredients except for bread crumbs, combine thoroughly.

Preparation: In a deep skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.

Preparation: Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

Season the salmon with salt and pepper. Combine the spices in a bowl and mix well. Season the salmon with the spice mixture. Let it sit to absorb the flavors.

Beer Batter: 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup Mexican beer Fish Tacos: Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for [...]

4-6 King Salmon filets 4-6 oz. each 2 tbsp Dijon mustard 1 tbsp Whole grain mustard 3 tbsp Mayonnaise 4 Scallions, chopped fine 1 tbsp chopped parsley 3 cups fresh breadcrumbs, made from a fresh [...]

Prepared bread toasts / croutons Defrosted frozen or fresh lobster 1.5 lbs Arugula 1 large chopped shallot Orange juice Olive Oil Salt and pepper   In a bowl lightly combine lobster with [...]



3/4 pound highest-quality tuna, preferably loin 1 teaspoon kosher salt 1 to 2 medium shallots, finely diced (about 1/4 cup) 2 teaspoons capers, drained well and chopped 1/4-1/2 teaspoon crushed [...]