In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70%. Whisk in apricot preserves making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve for future use. Preheat oven to 375 degrees. Heat a large skillet over medium high heat. Season swordfish on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place filets face side down into pan. When swordfish has achieved proper browning flip over and continue to cook for 20 seconds. Place swordfish on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place swordfish in the oven to finish cooking. About one minute before the swordfish is finished, apply another coat of the apricot glaze to the swordfish and place back in oven until finished.

Mix ingredients and marinate fish for at least 1 hour (up to 4 hours) before cooking. Broil 5 to 6 inches from heat on a greased broiler rack, turning halfway through cooking, allowing 10 minutes for each 1-inch thickness of fillets.

Mix all salsa ingredients well, and refrigerate several hours to blend flavors. Melt butter. Dip bluefish fillets in butter, then coat with blackening spice. Heat a skillet (cast iron works best) very hot, add a tablespoon of butter to the skillet and cook one filet for about 2 minutes on each side. Repeat for each piece of fish, adding more butter for each fillet. Serve fillets topped with the chilled salsa.

Add oil to pan. Sprinkle calamari with flour, cook it until golden brown, and remove from pan. For sauce, add tomatoes, onion, garlic, butter, fish sauce, lemon juice, and spices. Simmer and taste periodically. When flavorful, serve and enjoy!

Cook onions and celery in reserved bacon grease until soft and tender, approximately 5 minutes. Season with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add 1/4 teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper. Take out 3/4 cup of potato/onion/celery mixture and put into a mixing bowl. Cover with 3/4 cup of the broth. Puree with a hand blender (or you can puree in a blender). Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper. Serve with crumbled bacon and/or oyster crackers.

Season the flour with salt & pepper. Lightly dredge the fillet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the fillets to the pan and cook for 2-3 minutes on each side until golden brown. Remove the fillets to some paper towels to absorb any excess oil.

Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook another 1-2 minutes. Just before serving, stir in the parsley and basil. Place each sole fillet on a plate. Spoon the sauce over the fillets, equally dividing it between the plates, and allowing it to spill down around the fish.

Cut cod fillets into equal “sticks.” In a shallow bowl, whisk together egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together bread crumbs, dry mustard, and pepper. Coat a baking sheet with vegetable cooking spray. Dip fish sticks into egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place on prepared baking sheet and bake in a 450 degrees Fahrenheit oven for 6 minutes. Turn sticks over and continue baking for 4 minutes. Remove sticks to a serving platter. Quickly sprinkle cheddar over tops of fish sticks and serve immediately, with lemon wedge, if desired.

Sweat shallots in 3 tablespoons butter until soft and translucent. Add corn and sauté for 2-3 minutes. Add saffron and cream. Simmer for 4 minutes until saffron has released its aroma and color. Season with salt and pepper. Place corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.

Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form potato mixture into pancakes. Coat bottom of pan with clarified butter and drop pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in oven until service.

Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush pan with butter and sear scallops, 3 minutes on each side, until caramelized and firm to touch. To serve, place sauce on plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.

Cut flounder into eight strips, about 1 inch x 6 inches each. Set aside. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper. Lay flounder out skinned side up. Divide crabmeat evenly between the eight strips of fish. Spread crabmeat to evenly cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place on piece on top of each flounder roll. Pour wine in bottom of baking dish, around rolls. Bake at 375° Fahrenheit for about 25 minutes, or until fish is cooked through and crab is lightly browned. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33-38 degrees Fahrenheit) up to two days before cooking.

Arrange the Ono on your serving plates. Top with about 4 tablespoons of the Tropical Fruit Salsa. Place additional salsa on the table for your friends to add more if they wish. Serves 12. Enjoy!

Season, oil, and grill lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in bowl and top with a serving of warm compote.

Heat butter in sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30–40 minutes. Deglaze with sherry vinegar and reduce about about 2/3 liquid until compote is a golden brown color. Cool and stir in chives.

Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill). Place opah spice side down and cook for 8-10 minutes then flip and cook on the other side for 8-10 minutes.

Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on shark to cover one side. Spray side of shark with a touch of cooking spray (to prevent sticking on the grill). Place shark spice side down and cook for 8-10 minutes then flip and cook other side for 8-10 minutes.

Place fillets in greased broiler-safe pan, without rack, skin-side down. In small bowl blend together all other ingredients. Spread over fillets. Broil about 4 inches from heat until fish flakes with a fork, about 8 to 10 minutes. Baste once or twice during cooking with pan juices. Serves 4.

Rinse tuna with cold water; pat dry with paper towels. In a small saucepan, melt butter. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Place tuna in a glass ceramic baking dish; top with 3/4 of the marinade. Marinate in refrigerator at least 30 minutes, turning once. Drain tuna and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade. Broil 4-5 inches from source of heat for 3 minutes. Tuna should be pink in the center when removed from heat. Transfer to serving platter and sprinkle with lemon peel.

Pre-heat oven to 400 degrees Fahrenheit. Season the fish by rubbing a little lemon oil all over the flesh and skin of the fish. Next, season with the herbs, freshly ground black pepper and sea salt. Place on a sheet pan, skin side down, and roast in a 400 degrees Fahrenheit oven for about 12-15 minutes or until fish is just cooked.

Melt butter over low heat in large frying pan with lemon juice (optional). Sauté garlic in butter until translucent. Add shrimp, pepper, and hot sauce to taste. Stir until cooked. May be served over rice.

Set out all ingredients at room temperature 1 hour before preparing. Bring 2 gallons of salted water to a rolling boil. Cook pasta until al dente. Strain and return to pot. Keep warm. Stir in mascarpone, goat cheese, and heavy cream. Add seasonings. Do not over stir or mix. Cover and keep warm.

Cut butter into 1 inch chunks. Hold at room temperature up to one hour. Bring 1 tablespoon of water to a boil in heavy deep sauté pan. Reduce heat to low. Add butter one or two chunks at a time, whisking to create an emulsion. Once this emulsifies, all the butter may be added. Turn heat to low. If using claw or knuckle meat, add meat to pan. Do not chop or cut. If using tail meat, cut tails into one inch medallions. Gently incorporate into butter. Cover and hold at low heat.

Spoon 4-6 ounces of mac and cheese into center of a pasta bowl or plate. Arrange 3 ounces of lobster meat on top and on side of the mac and cheese. Use equal amounts of claw, knuckle and tail meat. Ladle 1-2 ounces of butter sauce over the meat. Serves 8. ENJOY!

Wash, clean, fillet, and portion skate wing. Dredge skate wing in flour. Mix egg and milk together. Dip floured skate wing in mixture, then place in seasoned bread crumbs (bread crumbs, Old Bay and parsley). Fry until golden brown. Add salt and pepper to taste.

Boil potatoes until tender. Place in a food processor. Add butter and milk. Season with white pepper and salt.

Dice red peppers, removing stems and seeds. Sauté in olive oil. Puree red peppers with white wine. Strain peppers. Add mayonnaise and chopped capers. Season to taste and serve.

Thaw fish if frozen. In a bowl, combine orange juice, catsup, salad oil, soy sauce, lemon juice, and pepper to make the marinade. Reserve 1/4 cup of marinade for basting and pour the rest over shark steaks in a shallow dish. Cover and refrigerate for two hours. Drain fish. Place steaks in a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes easily when tested with a fork. Allow 5 minutes for each half-inch of thickness. Baste occasionally with marinade. If steaks are more than 1-inch thick, turn fish over when half done. Brush again with marinade; sprinkle with sesame seeds. Serve with rice and stir-fry vegetables.

For salsa fresca, in a bowl, mix all ingredients gently so not to break the crabmeat. Set in refrigerator to allow flavors to develop.

In a 10-inch sauté pan, heat oil over medium heat. Season both sides of the fillets with salt and pepper. Add fillets to the pan and cook for about 3 minutes until first side is golden brown. Turn and cook for about 2-3 minutes longer until golden brown on both sides and opaque in the center. Place rockfish on a plate and spoon crab and tomato salsa fresca on the top or side.

Season wahoo with salt and pepper and brush with olive oil. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side.

In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.

Marinate the sliced onion in the vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments. Toss with 1/2 to 3/4 cup citrus vinaigrette.

Combine all liquid ingredients and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste). Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.

Bring chicken stock to 160 degrees, and add spices. Simmer for ten minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved. Melt butter in small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.

Combine potato and corn flakes with the herbs. Season with salt and pepper. Dip fish, flesh side only, into whisked eggs. Place that side into the flake mixture and press gently. In a large skillet, heat the oil over high heat for 30 seconds to a minute. Place the fish, potato crust side down, into the oil. Allow the crust to turn golden brown (about 2-3 minutes), then lower the heat to medium and gently flip the fish. Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.

Season fillets with salt. Heat cast iron pan on high heat. Add cooking oil. When oil is hot, carefully place fillets skin side down in pan. Gently press each fillet down to ensure skin is in even contact with pan before adding next fillet. Cook until skin begins to crisp and take on golden brown color (about 3 minutes). Gently flip fillets and turn off heat. Let sit for about 2 minutes to continue cooking.

Preheat broiler. Bring heavily salted water to a boil. Put broccoli in water for 90 seconds. Strain and place on a rack to cool to room temp. In a large sauté pan brown butter and add diced onion. Cook until soft. Add in chili, currants, and broccoli. Toss to combine. Place in oven. Cook until edges of broccoli begin to char and crisp (about 3-5 minutes).

Add onion, garlic, and olive oil to a saucepan. Bring to a simmer and continue to cook for about 7 minutes, until onions and garlic are soft. Add pecans and simmer for 5 minutes, until it has a toasty, nutty smell. Add lemon juice and molasses. Pour mixture into a blender. Add water. Puree on low speed, gradually increasing the speed until mixture is smooth. Pass through a fine mesh strainer using the back of a spoon.

Combine flour, salt and corn starch. Toss shrimp in flour mixture. Heat oil in heavy sauce pot to 350 degrees. Fry shrimp in oil for 2-3 minutes. Remove from oil and allow to drain on dry paper towel. Toss cooked shrimp with cayenne, garlic, green onions and white barbecue sauce.

Heat oil in sauce pan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by 1/2. Add Worcestershire, cream and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.

In a sauce pan, reduce shallot, garlic, wine and vinegar to 2-3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for a 3-5 minutes. Strain sauce through a fine sieve and set aside.

Over medium heat, heat 2-3 tablespoons canola oil in a large sauté pan. Season sole with salt and pepper on both sides. Dredge in flour, patting off excess. Lightly sauté 2-3 minutes a side until lightly browned. Remove to a paper towel lined plate. Drain off excess oil from pan. Ladle in gold tomato sauce, add fillets back to pan, and add in cold butter, swirling pan to emulsify. Baste fillets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly. To serve, place each sole fillet on a plate and spoon tomato sauce over the fillet.

Remove crust from the bread. Cut into 1/2-inch cubes. Lightly toast bread in a 350 degrees Fahrenheit oven and set aside. You’ll need about 1/2 cup of toasted bread cubes for the recipe. Heat a large saute pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from oil and set aside. Add garlic and brown slightly. Add calamari and toss quickly. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a 1/2 cup of liquid left when the dish is finished. Put cut vegetables into a large bowl with basil. Season with salt and pepper. Add bread cubes and toss. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds. Pour remaining seafood broth around each plate.

Cut the snapper fillets in half on bias. Season both sides with seasonings. Set aside. Place tomatoes, garlic, shallots and pepper in sauce pan. Sauté with olive oil until well caramelized. Add the water, salt, tomato powder, sugar and base. Simmer for 20 minutes. Add the food starch and cook for another 5 minutes. Remove and strain. Sear the snapper in saute pan on both sides until fish is cooked. Place 2 ounces of the broth on bottom of each bowl. Place 2 4-ounce pieces of fish in the broth. Garnish with cilantro.

In a bowl add ginger, green onion, cilantro, rice wine vinegar, sesame oil, soy sauce, 1 tablespoon of canola oil, and sake. Whisk ingredients together. Set aside.

Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Sauté for about 10 minutes or until celery is tender. While mushrooms are sautéing, make sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth. Add skate to mushroom mixture and cook for about 5 minutes. Combine skate and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese. Bake for approximately 20 minutes at 350°F or until casserole is golden brown.

Make sure the tuna is very cold. Dice tuna into 1/4-inch cubes using a very sharp knife. In a stainless-steel or glass bowl, mix tuna with 1/2 of the vinaigrette, salt, and pepper. Refrigerate for 20 minutes. Add remaining vinaigrette to the chilled ceviche. Adjust the seasonings again. Serve chilled, garnished with crushed pepitas.

With the blade running, add pepitas, botarga, and lime juice to the food processor. Add the oils and process until incorporated. Season with salt and pepper.

Preheat oven to 400 degrees fahrenheit. Combine first four ingredients in a small saucepan over medium heat and reduce by half. Sear sablefish in a hot sauté pan and finish cooking in a 400 degrees fahrenheit oven. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.

Thaw fish if frozen. Place fish fillets or steaks in greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter or margarine until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375 degree Fahrenheit oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with rice.

Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large, deep, heavy-bottomed pan until oil measures 3 inches deep. Heat the oil over medium-high heat until it reaches 375°. While the oil heats, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200° oven while frying the fish. Pat the fish dry with paper towels, Add half the fish to the batter and coat. Use tongs to transfer the fish from the batter, one at a time, to the hot oil. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes). Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to the oven to keep warm. Batter and fry the remaining fish. Smear each of the warm tortillas with 1 tablespoon of Spicy Mayonnaise; add shredded cabbage, tomatoes, and avocado. Add 1-2 pieces of the fried fish to each tortilla and garnish with lime wedges and cilantro.

Preheat oven to 425°F. Rub salt well onto dogfish pieces. Use a small amount of oil to coat a shallow baking dish and place dogfish in baking dish. Heat the remaining oil in a skillet and gently fry the garlic. Add the coriander, followed in a few minutes by the pureed tomato and citrus juice. Stir to mix ingredients together. Pour tomato-citrus sauce over the dogfish. Sprinkle the chili peppers over the dogfish and add water to the baking dish. Bake in a 425°F oven for 20 to 25 minutes.

Blend together goat cheese, yogurt, lemon juice, zest and green onion to make sauce. Serve sauce with cakes.

Season fish with salt and pepper. Cook in hot oil. Baste with butter and thyme.

Cook all ingredients together until corn is tender. Place corn in high speed blender. Puree with a little bit of the milk, adding more as needed, until smooth.

Combine all the ingredients together for the salad. Build the sandwich with the remaining ingredients and toast in butter either in the oven or on a stove-top. Serve hot.