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Place the clams and mussels in a large pan or bowl of salted water (1/3 cup salt to 4 quarters water). Let the shellfish sit for 1 hour to disgorge any sand, then scrub with a small stiff brush to

Sprinkle the eggplant cubes with 1/4 teaspoon of the salt and put in a colander. Place a dish over the eggplant and weight it down. Drain for 20 minutes and pat dry with a towel. Set aside. Sprinkle the fish fillets

Preheat the oven to 350 F. Spread 2 cups of the rock salt in the bottom of 2 (9 x 13 inch) baking dishes. Sprinkle each dish with 1/2 cup of the water. Place one of the fish in each

Prinkle the tuna steaks with 14 teaspoon of the salt and the pepper. Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the tuna steaks and cook for 2 minutes

Slice the tops off the tomatoes and reserve. Using a very sharp paring knife, remove and discard the ribs and seeds from the insides of the tomatoes, being very careful not to puncture the skin. Sprinkle the salt inside the

Prepare the Rice Pilaf and keep warm. Season the scallps with the salt and pepper and dust with the flour, shaking off any excess. Heat 2 tablespoons of the oil in a large saute pan set on medium-high heat until sizzling,

For the Spicy Mayonnaise: Process the capers, 1 1/2 tablespoons of the parsley, the roasted garlic and the Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl,

For the Lemony Limas: Heat 3 tablespoons of the olive oil and the garlic in a medium saute pan set over medium-high heat until the garlic is sizzling, about 2 minutes. Add the onion and red pepper flakes and cook for

Preheat the oven to 450 F. Heat 1 tablespoon of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Seanson the fish fillets with 1 teaspoon of the salt and 1/2 teaspoon

For the Fresca Sauce: Combine the chopped tomatoes, sugar, salt and pepper in a medium bowl. Stir and let rest for 30 minutes for the flavors to combine.   For the Sea Bass: Preheat the oven to 450 F. Sprinkle the fish with the