Lobster Rolls

4 (1 1/2 lbs) cooked lobsters or 4 lobster tails or 1 1/2 lbs lobster meat
1/2 cup mayonnaise
3 Tablespoons freshly squeezed lemon juice
2 Inner celery stalks and leaves finely chopped
2 Tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
4 rolls, split and lightly toasted
Melted butter for brushing

1. Remove the meat from lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
2. Brush cut sides of the rolls with melted butter and fill with the lobster salad.

  Lemon Butter Scallops

 Tablespoon unsalted butter
1 lb scallops
Kosher salt and freshly ground black pepper to taste
- For the Lemon Butter Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper to taste
2 Tablespoons chopped fresh parsley leaves

1. Melt 1 tablespoon butter in a large skillet over medium high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once until golden brown and translucent in the center, 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minutes. Stir in lemon juice; season with salt and pepper to taste.
5. Serve scallops immediately with lemon butter sauce, garnished with parsley.

  Simple Grilled Halibut

4 thick-cut fillets halibut, about 1/3 lb each
1/3 cup olive oil
Kosher salt, or sea salt
Freshly ground black pepper
2 lemons, halved

1. Carefully pat fillets dry with paper towels. Brush fillets liberally with oil and season with salt and pepper.
2. Light 1 chimney full of charcoal. When all charcoal is lit and cover with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place fish on grill and cook until bottoms of fillets begin to turn opaque and a spatula can be slid under fish with little resistance, about 5 minutes. Flip fish and cook until it can be flaked with a fork and is opaque almost all the way through, or until it registers between 130 and 135 on an instant-read thermomerter inserted in middle of fillet, 3-5 minutes more. Transfer fish to a platter, let rest for 5 minutes, then serve with lemon halves.

  Shrimp Scampi

4 Tablespoons Butter, divided
2 Tablespoons Olive Oil
3-5 Garlic cloves minced
1/2 Teaspoons Red Pepper Flakes
1/2 Cup Dry White Wine
Ground Black Pepper to taste
1 lb large Shrimp. peeled and deveined
Zest and juice of 1 Lemon
1/4 Cup Chopped Parsley Leaves
8 Ounces (1/2 lb) Angel hair or linguine pasta, cooked to serve
1/4 Cup Grated Parmesan Cheese

1. In a Large pan over medium heat, melt half the butter with the olive oil. Add the minced garlic and red pepper flakes and cook until  they're fragrant, about 1 minutes. Add the white wine, satl, and black pepper and bring it to a simmer. Allow the wine mixture to simmer for 2-3 minutes or until it is reduced by about half.
2. Add the shrimp to the pan and cook, stirring often, until just cooked through (about 2-4 minutes)
3. Add the lemon zest, lemon juice, and the remaining 2 tablespoons of butter, and mix to combine. A the chopped parsley.
4.  Taste and adjust the seasoning with additional salt, lemon juice, or more red pepper flakes. You can also adjust the consistency of the sauce with a little of the reserved pasta cooking water, if needed. Serve over pasta and garnish with Parmesan cheese.

    One Pan Lemon Garlic Baked Salmon + Asparagus

4-6 (6oz or 170 g) salmon fillets, skin removed
2 tablespoons minced garlic
2 tablespoons fresh chopped parsley
1/3 cup freshly squeezed lemon juice
Olive oil cooking spray
1 teaspoon Kosher salt (or sea salt)
1/2 teaspoon cracked black pepper
4 bunches asparagus (24 spears), woody ends removed
1 lemon, sliced to garnish
1/3 cup beans/peas or any other greens

1. Preheat over broiler (or grill) to high heat. Line a baking sheet with aluminium foil. Arrange oven shelf to the second top shelf (about 8 inches from the heat element).
2. Place the salmon on a large baking tray. Rub each fillet with the garlic and parsley to evenly coat; pour over the lemon juice. Spray with a light coating of olive oil spray and season with salt and pepper. Arrange the asparagus and greens around the salmon in a single layer, and place the lemon slices over the top.
3. Broil (or grill) for 8-10 minutes, or until salmon is cooked through to your liking ( we find 8 minutes is perfect if the oven is hot).
4. Serve with asparagus and beans/peas.

    Grilled Blowfish

• 2 small blowfish per person.
• Drizzle of olive oil
• 1 lime zested and juiced
• salt and pepper to taste
• Extra lime, olive oil and flaky salt for serving

1. Toss everything in a casserole dish or bowl, coating the fish evenly and place in the fridge until ready to prepare (1-4 hours).
2. Heat the grill to low and cook 4-5 minutes on either side, until flesh is no longer translucent and flakes easily from the bone.
3. Drizzle with a bit of olive oil, a squeeze of lime and flaky salt.

    Grilled Salmon

Makes 6 servings
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 4 green onions, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 3 pounds salmon fillets

1. Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
2. Preheat grill for medium heat and lightly oil the grate.
3. Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

    Miso and Soy Chilean Sea Bass

Recipe makes 4 fillets
• 1/3 cup sake
• 1/3 cup mirin (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 1/4 cup packed brown sugar
• 1/3 cup miso paste
• 4 (4 ounce) fillets fresh sea bass, about 1 inch thick
• 2 tablespoons chopped green onion

1. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
3. Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

  Pan Seared Red Snapper

Recipe makes 2 servings
• 2 (4 ounce) fillets red snapper
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 tablespoons rice wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup chopped green onions
• 1 teaspoon ground ginger

1. Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

    Super Grouper

Makes 4 servings
• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried parsley
• 1/8 teaspoon paprika
• 1/4 teaspoon ground white pepper
• 2 pounds grouper fillets
• 2 tablespoons mayonnaise
• 1/8 teaspoon paprika

1. Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

    Broiled Grouper Parmesan

Makes 4 servings
• 2 pounds fresh grouper fillets
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 1 dash hot pepper sauce (e.g. Tabasco™)
• salt and pepper to taste

1. Preheat the oven's broiler.
2. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
3. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
4. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.

    Grilled Halibut with Cilantro Garlic Butter

Makes 4 servings
• 4 (6 ounce) fillets halibut
• 1 lime, cut into wedges
• salt and pepper to taste
• 3 cloves garlic, coarsely chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons butter
• 1 tablespoon olive oil

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

  Monkfish in Lemon Butter Wine Sauce

• 1 1/2 lbs monkfish fillets ( 2 filets about 1-inch to 1 1/2' thick)
• 3/4 cup butter
• 3 tablespoons white wine
• 2 teaspoons lemon juice
• 1/2 teaspoon parsley
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt

1. Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
2. Place Monkfish Fillets in pan & season with salt & pepper.
3. Slice sticks of butter in 1/8" pieces & lay on top of fish.
4. Sprinkle lemon & wine over fish.
5. Sprinkle fish with parsley.
6. Place in broiler for approx. 15 to 20 minutes or until the fish starts to flake.

    "A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine

This is one of my mother's favorite recipes! Serve over pasta or rice." — Paul Kandel  

• Original recipe makes 4 servings
• Salt and pepper to taste
• Cajun seasoning to taste
• 1/2 cup all-purpose flour
• 1 1/2 pounds monkfish fillets, roughly chopped
• 2 tablespoons olive oil
• 1/4 cup butter
• 3 cloves garlic, minced
• 1 large tomato, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh parsley

1. In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
2. Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

  Roast Cod With Crisp Potatoes

• 3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
• 3 tablespoons plus 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 6-ounce cod fillets, skin removed
• zest of half a lemon, cut into thin strips (optional)
• 1 tablespoon chopped fresh chives (optional)

1. Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
2. Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
3. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

    Stuffed Filet of Sole

Serves 2
• 1/2 cup  lump crabmeat combined with
• 2 tbsp cracker crumbs
• 1 tbsp mayonnaise
• 1 tbsp minced shallots
• 1/4 tsp Old Bay. Gently mix and set aside.

Cream Sauce:
• 1 tbsp minced shallots sauteed in 
• 1 tbsp butter with
• 1/2 cup  minced mushrooms. Add
• 2 tsp flour. Add
• 1 cup heavy cream, bring to simmer with stirring. Add
• 1/2 cup grated parmesan with
• 1 tsp each of fresh thyme and chopped parsley. Season with
• 1/2 tsp Old Bay seasoning
• Pepper
• Nutmeg

2 fillets Sole or Flounder. Place one filet in narrow baking dish, skin side down.
Top with filling and second filet. Press lightly.
2. Bake at 350 degrees for 30 minutes.