Veal Saltimbocca
Cut the veal into 3- by 4-inch pieces. Place a slice of prosciutto on top of each piece of veal, and top with a leaf of fresh sage. Skewer with a toothpick to hold the three together and sprinkle the
Clams with Sausage & Fettunta
Pour the olive oil into a large pot and cook over high heat for about 1 minute until it starts to sizzle. Add the sausage meat, reduce the heat to medium - high, and cook for 1 to 2 minutes,
Salmon with Curry & Ginger Sauce
To prepare the Salmon: Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets. In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the
Halibut with Tequila & Jalapeño Sauce
To prepare the halibut: Make a spice mixture with the salt, pepper, onion powder and paprika. Brush a little olive oil over both sides of the fish; this will help the spices adhere to the fish and will help it cook
Black Cod with Mango & Ginger Sauce
Make the Mango & Ginger Sauce (see below) and keep warm. Make a spice mixture with the salt, pepper, onion powder, sugar and paprika. Sprinkle gently over both sides of the black cod fillets. In a nonstick sauté pan, bring the olive
Clams with Sausage & Tomatoes
Pour the olive oil into a large pot and cook over high heat for about 1 minute until it starts to sizzle. Add the sausage meat, reduce the heat to medium-high, and cook for 1 to 2 minutes, stirring well and
Potato-Wrapped Tuna Stuffed with Crab & Cucumber Served with Pineapple Carpaccio & Ponzu Dressing
In a medium bowl, whisk together the ingredients for the dressing. Butterfly each tuna block. Distribute the crab, cucumber and hijiki seaweed among the 4 blocks of tuna. Using a mandoline, thinly slice the potato lengthwise and dip the slices in the
Salmon with Vodka & Lemon Sauce
To prepare the salmon: Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets. In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the heat to
Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa
Sockeye salmon, also known as red salmon for their brilliant red flesh color, average about 5 to 8 pounds. The sockeye’s deep red meat has only moderate oil content and is firmer-textured and breaks into smaller flakes, making it a
Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad
Preheat the oven to 425 degrees. Hold the crab firmly with one hand and pull the shell off with your other hand. Rinse the crab under cold water into a strainer to catch the guts. Keep rinsing until you have removed