Heat oil in nonstick skillet over medium-high heat. Mix together smoked paprika, cumin, cayenne, and 1/2 tsp salt. Use all of seasoning mix to season both sides of halibut. Place in pan with heated oil, and cook for 5 minutes on each side or until internal temperature is at least 145°.
For salsa, dice the strawberries and red onion, finely dice the jalapeño, and chop the cilantro. Combine in a bowl with lime juice and 1/2 tsp salt.
Spread a layer of Harmons guacamole onto plate, top with halibut filet, and finish with a dollop of strawberry salsa. Serve with Harmons tortilla chips.
In a dry sauté pan over medium heat, toast the pistachios. Working quickly, roughly chop the pistachios. While the nuts are still hot, stir them into the olive oil, garlic, and orange zest and season with salt.
Season fish with salt and let rest for 20 minutes. In a sauce pan, combine 2 cups water, wine, vinegar, shallot, carrot, peppercorns and bay leaf. Simmer over low heat for 5 minutes. Season the broth with salt and bring it to 170 degrees. Add the fish skin side down and cook until it flakes under gentle pressure, 4-6 minutes per 1/2 inch thickness. Remove the fish from the liquid and pat dry. Remove the skin and discard. Serve with Orange-Pistachio Relish.
Nutrition per serving: 480 calories; 32g total fat (4.5g saturated); 370mg sodium; 10g carbohydrates; 4g dietary fiber; 2g sugar (0g added sugar); 40g protein
Preheat oven to 415°
In a small bowl, combine fig jam and balsamic vinegar, set aside.
Lay a strip of bacon on a parchment lined sheet pan, brush the top side with the fig and balsamic mixture. Roll a scallop in bacon to wrap and use a toothpick to secure. Rotate the scallop so the bacon is around the outside. Repeat until all scallops are utilized. Bake for 15 minutes until the bacon is crisp and scallop is 150° in the center.
Removed the finished scallops to serving tray and top with chives
Whisk together oil, lemon juice, and garlic in a medium bowl. Add beans, tomatoes, onion, and parsley and toss together. Gently stir in tuna.
If using lettuce, divide equally onto small plates and top with the tuna salad.
Nutrition per serving: 270 calories; 11g total fat (1.5g saturated); 320 mg sodium; 23g carbohydrates; 8g dietary fiber; 2g sugar (0g added sugar); 23g protein
Preheat oven to 375F.
Spray sheet pan with cooking spray and line up contents across it.
Spray the top of the shrimp and veggies with a good quality cooking spray, like avocado and sprinkle with salt. Bake for 15-20 minutes until the shrimp is pink and the veggies are fork tender.
Make the sauce while your mix is baking. Add all ingredients of sauce to a small nonstick pan over medium-low heat. Using a silicone spatula continually stir/whisk until the mixture is hot and has thickened up, 5-7 minutes.
When sheet pan mix is done, pour the sauce over it and toss until all the veggies and shrimp are well coated.
Sprinkle cashews and sesame seeds over the pan for garnish.
Nutrition per serving: 320 calories; 9g total fat (2g saturated); 550 mg sodium; 31g carbohydrates; 6g dietary fiber; 17g sugar (4g added); 31g protein
Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with baking paper.
Combine miso and butter, then spread over snapper. Combine sesame oil, chili, and soy sauce in a bowl. Add broccolini, mushrooms and sesame seeds, toss to combine, then spread over the base of prepared baking dish. Top with snapper. Roast for 18-20 minutes until snapper is just cooked and the broccolini is tender.
Nutrition per serving: 440 calories; 25g total fat (9g saturated); 620mg sodium; 18g carbohydrates; 4g dietary fiber; 8g sugar (0g added sugar); 39g protein
Lightly adapted from delicious.com
In a Dutch oven over medium-high heat, add 2 tablespoons butter. Add leek, season with salt and pepper and cook, stirring occasionally, until softened, about 4 minutes.
Add remaining 2 tablespoons butter. Add rice and cook, stirring often, until aromatic, about 4 minutes. Add parmesan rind, saffron, 3 cups broth, and 1 teaspoon salt and stir to combine.
In a small saucepan over medium heat, add wine and lobster tails. Bring wine just to simmer to poach lobster tails.
Cook rice, stirring often, until broth is nearly evaporated, and rice begins to stick to bottom of pan. Add 1 cup broth at a time and continue to cook until broth is nearly evaporated before adding another cup. Once all broth is added and lobster is cooked, remove lobster from wine and set aside.
Add 1/2 cup of wine to risotto and continue to cook, adding 1/2cup of wine at a time until liquid is absorbed by rice. You may not need to use all the wine. If you need more liquid after, add 1/2 cup broth as needed.
When risotto is cooked, stir in lemon zest and half of lemon juice and peas. Season with salt and pepper and remaining lemon juice.
Remove lobster meat from tails, cut in half lengthwise. Lay risotto on a plate with a half of a lobster tail. Garnish with parsley.
In a heavy large pot over medium-high heat, add pancetta, leeks, celery, and thyme and cook until vegetables are tender, about 5 minutes. Add potatoes and clam juice and bring mixture to a boil. Reduce heat to low, partially cover, and simmer until potatoes are almost tender, about 10 minutes.
Add half and half and cream and cook just until heated through, about 5 minutes.
In a small bowl, combine butter and flour to make a paste. Add paste in spoonfuls to soup, stirring until dissolved and mixture reaches desired thickness. Add salmon and simmer until fish is cooked through, about 5 minutes.
Add dill and season with salt and pepper. Ladle chowder into soup bowls or serving bowls and serve with oyster water crackers and dill sprigs for garnish.
Preheat oven to 350°. Lightly grease 24-cup mini-muffin pan.
Lay 1 sheet phyllo on a cutting board. Brush with butter. Lay 1 sheet phyllo on top of phyllo sheet and brush with butter. Cover remaining phyllo sheets with a partially damp towel. Cut 2 1/2” squares out of phyllo (about 15 squares per sheet) and place each square in pan holes. Repeat until all holes are filled with phyllo. Gently press dough into each hole, touching bottoms of pan. Bake until golden, about 4 minutes. Let cool.
In a bowl, combine cream cheese and Boursin and mix until smooth. Add celery, Old Bay, lemon juice, 1 tablespoon chives, salt, and pepper. Add crab meat and fold to combine. Refrigerate, covered, about 30 minutes. Remove mixture 20 minutes before filling. Fill shells with crab mixture. Garnish with remaining 1 tablespoon chives and avocado.
In the bowl of a food processor fitted with blade attachment, add shrimp and pulse until coarsely chopped. Add salt, cornstarch, sugar, pepper, oyster sauce, sesame oil, rice wine, and egg white. Pulse until a paste forms. Transfer to a bowl, add green onions and oil and stir to combine. Cover with plastic wrap and refrigerate 15 minutes.
Slice each eggplant on diagonal, about 1 1/2″ thick, then slice a wedge piece through the middle, but not all the way, to create a pocket for shrimp.
Fill each eggplant slice with about 1 tablespoon of shrimp mixture. Repeat until all eggplant slices are filled.
Heat a frying pan or wok over medium-high heat with 1/4”of oil. Working in batches, fry eggplant slices on each side until browned, about 2 minutes. Transfer slices to a paper towel-lined plate. Carefully return all eggplant slices to pan, add 1/2 cup water and cover. Steam for 8 minutes, until eggplant is soft and easily pierced with a knife and shrimp is pink and cooked through.
Transfer eggplant to a plate.
In a small bowl, combine oyster sauce, sugar, cornstarch, and 2 tablespoons of water.
Remove any oil from pan, add sauce and cook until thickened, for 2 minutes. Add garlic and half of green onions to sauce and cook for 1 minute. Arrange eggplant on a platter, drizzle sauce on top and then serve hot.