All Recipes

- 400 g spaghetti
- 400 g Italian sausage (sweet or hot), casings removed
- 2 red or yellow bell peppers, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 400 g canned crushed tomatoes or 300 g passata
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper
- Fresh parsley and grated Parmesan to serve

1. Heat oil in a wide pan; sauté onion until translucent, add garlic and cook 1 minute.
2. Add sliced peppers and cook until softened (about 8 minutes).
3. Push vegetables to the side, add sausage and brown, breaking into pieces.
4. Stir in crushed tomatoes and oregano, reduce heat and simmer 15 minutes; season to taste.
5. Cook spaghetti al dente, reserve pasta water and drain.
6. Toss pasta with sauce, adding reserved water to loosen if necessary; finish with parsley and Parmesan.

- Red snapper fillet
- Fresh lemon

1. Preheat oven to 375°F (190°C). Place the red snapper fillet on a baking sheet lined with parchment paper or lightly greased.
2. Slice the fresh lemon into thin rounds and place a few slices directly on top of the fish. Add herbs like parsley or dill for extra flavor. Season with salt and pepper and bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork.

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- Red snapper fillet
- Butter

1. Pat the red snapper fillet dry with a paper towel, sprinkle with salt and pepper. Melt half of the butter in a skillet over medium-high heat. Place the fish skin-side down, and sear for 3-4 minutes until the skin is crispy.
2. Flip the fish and add the remaining butter. Once melted, add minced garlic and baste the fish with the garlic butter. Cook for another 3-4 minutes until fully cooked and serve immediately, drizzling the garlic butter over the fish.

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- Red snapper fillet
- Fresh pineapple

1. Preheat the grill to medium-high heat. Season the red snapper fillet with salt and pepper and brush lightly with olive oil. Grill the fish for about 3-4 minutes on each side until cooked through and has nice grill marks.
2. Dice the fresh pineapple and mix with diced mango, red onion, and chopped cilantro in a bowl. Spoon the fruit salsa over the grilled red snapper and serve for a refreshing twist.

Each of these recipes focuses on bringing out the natural taste of the red snapper, using complementary ingredients to create satisfying and classic dishes.

- 1 pound rock shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly squeezed lemon juice
- 4 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the rock shrimp to the skillet and cook for about 2-3 minutes until they turn pink and opaque. Stir in the white wine and red pepper flakes, then season with salt and pepper.
3. Pour in the lemon juice and add the butter, stirring continuously until the butter melts and the sauce thickens slightly.
4. Remove from heat and mix in the fresh parsley. Serve the shrimp with the sauce, garnished with lemon slices. Enjoy over pasta or with crusty bread.

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- 1 pound rock shrimp, peeled and deveined
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce, or to taste
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for garnish

1. Bring a pot of salted water to a boil and add the rock shrimp. Cook for about 2-3 minutes until they are pink and opaque, then drain and transfer to an ice bath to cool. Once chilled, drain and set aside.
2. In a mixing bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Season with salt and black pepper to taste.
3. Arrange the shrimp cocktail-style on a platter or individual serving dishes. Accompany with the cocktail sauce on the side and garnish with lemon wedges. Chill until ready to serve.

- 1 ripe banana
- 1 cup diced fresh mango
- 1 cup milk (or a dairy-free alternative)
- 1/2 cup yogurt (or a dairy-free alternative)
- 1 tablespoon honey (optional)
- A handful of ice cubes

1. Place the banana, diced mango, milk, and yogurt into a blender.
2. If a sweeter taste is desired, add honey. Include the ice cubes for a chilled effect.
3. Blend until smooth and creamy.
4. Pour into a glass and serve immediately.

- 2 ripe bananas, sliced
- 2 cups diced fresh mango
- 1 tablespoon lime juice
- 1 tablespoon honey
- Fresh mint leaves for garnish

1. In a large bowl, combine the sliced bananas and diced mango.
2. In a small bowl, whisk together the lime juice and honey.
3. Pour the lime juice mixture over the fruit and gently toss to combine.
4. Transfer the salad to serving bowls and garnish with fresh mint leaves.
5. Serve immediately or refrigerate for a short while before serving.

- 2 ripe bananas, peeled and frozen
- 3 cups diced fresh mango, frozen
- 1 tablespoon lemon or lime juice
- 1/4 cup water (if needed for blending)

1. In a food processor or high-power blender, combine the frozen bananas and mangoes.
2. Add the lemon or lime juice to enhance the flavors.
3. Blend until smooth, pausing to scrape down the sides if necessary. If the mixture is too thick to blend, add a little water to help achieve a creamy texture.
4. Spoon the sorbet into bowls and serve immediately for a soft-serve texture or freeze for about an hour for a firmer consistency.
5. Enjoy as a light, refreshing dessert option.

- 4 plum tomatoes, diced
- 1 bunch of green leaf lettuce, washed and torn into bite-sized pieces
- 2 cups fresh spinach leaves, washed
- 200g maitake mushrooms, cleaned and torn apart
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Optional: freshly grated Parmesan cheese for garnish

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the maitake mushrooms and sauté for 4-5 minutes until they are golden brown. Season with salt and pepper. Set aside to cool.
2. In a large salad bowl, combine the diced plum tomatoes, green leaf lettuce, and spinach. Add the sautéed maitake mushrooms. Drizzle with the remaining olive oil and balsamic vinegar. Toss everything gently to combine. Optionally, top with grated Parmesan cheese before serving.

- 4 large whole wheat tortillas
- 2 plum tomatoes, sliced
- 1 cup fresh spinach leaves
- 1 cup green leaf lettuce, chopped
- 150g maitake mushrooms, torn into small pieces
- 2 tablespoons cream cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste

1. In a pan, heat 1 tablespoon olive oil over medium heat. Add the maitake mushrooms and sauté until they are tender and lightly browned, about 5 minutes. Season with salt and pepper and let them cool slightly.
2. Spread cream cheese evenly over each tortilla. Arrange spinach leaves, green leaf lettuce, plum tomato slices, and sautéed maitake mushrooms on top of the cream cheese. Roll up each tortilla tightly, slice in half, and serve immediately.

- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 12 oz semisweet chocolate chips
- 1 tbsp vegetable shortening (optional, for smoother dipping)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.  
2. Cream butter, peanut butter, granulated sugar and brown sugar until light. Beat in eggs one at a time, then vanilla.  
3. Whisk flour, baking soda and salt; gradually mix into wet ingredients until combined.  
4. Drop rounded tablespoons of dough 2 inches apart onto prepared sheets; flatten lightly with a fork in a crisscross pattern.  
5. Bake 9–11 minutes until edges set but centers still soft. Cool on sheet 2 minutes, then transfer to wire rack.  
6. Melt chocolate chips with shortening (if using) in a heatproof bowl over simmering water or in short bursts in microwave, stirring until smooth.  
7. While cookies are warm but cooled enough to handle, spoon about 1 tsp melted chocolate onto the center of each cookie, leaving a ring of cookie visible around the edge. Let chocolate set at room temperature or refrigerate briefly.

- 2 whole chicken legs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 ounces bacon, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour

1. In a large Dutch oven, heat the olive oil and butter over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
2. Season the chicken legs with salt and pepper, then add them to the pot, skin side down, and brown on all sides. Remove and set aside.
3. In the same pot, add the onion and garlic, cooking until softened. Add the mushrooms and cook for a few more minutes.
4. Stir in the flour and cook for 1 minute, then add the wine, chicken stock, tomato paste, bay leaf, and thyme. Stir well and bring to a simmer.
5. Return the chicken legs and bacon to the pot, cover, and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is tender.
6. Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve with crusty bread or over mashed potatoes.

- 2 whole chicken legs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 garlic cloves, crushed
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon oil
- 1 onion, sliced
- 1 teaspoon sugar (optional)

1. In a large bowl, combine the soy sauce, vinegar, crushed garlic, black pepper, and bay leaves. Add the chicken legs and marinate for at least 30 minutes or overnight in the refrigerator.
2. Heat the oil in a pot over medium heat. Add the onion and sauté until translucent.
3. Remove the chicken from the marinade (reserving the marinade) and cook each leg until browned on both sides in the pot with the onion.
4. Pour in the reserved marinade and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. Optional: Add sugar to balance the flavors.
6. Serve hot over steamed rice, spooning the sauce over the top.

- 2 pork tenderloins
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon rosemary, chopped

1. Preheat oven to 375°F (190°C). Season the pork tenderloins with salt and pepper.
2. In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, then transfer to the oven and roast for 20-25 minutes.
3. While pork is roasting, in a small saucepan, combine apple cider, Dijon mustard, brown sugar, and rosemary. Cook on medium heat until the sauce thickens.
4. Remove the pork from the oven and let it rest for a few minutes before slicing. Serve with the apple cider sauce drizzled on top.

- 2 pork tenderloins
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil

1. Preheat oven to 400°F (200°C). In a small bowl, mix garlic, thyme, rosemary, salt, and pepper.
2. Rub the mixture all over the pork tenderloins, ensuring even coverage.
3. Heat olive oil in an oven-proof skillet over medium heat. Sear the tenderloins on all sides until browned.
4. Transfer the skillet to the oven and roast for 15-20 minutes or until the pork is cooked to your liking. Let rest before slicing and serving.

- 2 pork tenderloins
- Salt and pepper, to taste
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar

1. Preheat oven to 375°F (190°C). Season the pork with salt and pepper.
2. In a bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
3. Heat a skillet over medium-high heat and sear pork on all sides for a few minutes.
4. Brush the glaze over the pork and transfer it to the oven. Roast for 20-25 minutes, basting occasionally, until cooked through. Let it rest before serving.

- 2 pork tenderloins
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
- 2 tablespoons olive oil

1. Preheat oven to 375°F (190°C). Carefully butterfly the pork tenderloins and season with salt and pepper.
2. In a bowl, combine spinach, sun-dried tomatoes, and feta cheese. Spread the mixture along the center of the tenderloins.
3. Roll up the tenderloins and secure with toothpicks or kitchen twine.
4. Heat olive oil in a skillet over medium-high heat and sear the pork on all sides. Transfer to the oven and bake for 25-30 minutes. Slice and serve.

- 2 pork tenderloins
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey

1. In a large resealable bag, combine soy sauce, sesame oil, garlic, ginger, and honey. Add the pork tenderloins and marinate in the refrigerator for at least 2 hours.
2. Preheat oven to 375°F (190°C). Remove pork from marinade and pat dry.
3. Heat a skillet over medium-high heat and sear the pork on all sides until browned.
4. Transfer to the oven and roast for 20-25 minutes. Let the tenderloin rest before slicing and serve.

- 4 heirloom tomatoes, sliced
- 1 pound fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste

1. Arrange alternating slices of tomato and mozzarella on a large, shallow platter.
2. Sprinkle basil leaves on top, then drizzle with olive oil and balsamic vinegar. Season with salt and pepper before serving.

- 4 cups stale bread, cut into cubes
- 3 large heirloom tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced
- 1/4 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste

1. Soak bread cubes in water for 1 minute, then squeeze out excess moisture.
2. In a large bowl, combine bread, tomatoes, onion, cucumber, and basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine and let stand for 30 minutes before serving.

- 1 baguette, sliced
- 4 heirloom tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

1. Grill or toast bread slices until crisp and golden.
2. In a bowl, combine tomatoes, basil, garlic, olive oil, and balsamic vinegar. Season with salt and pepper. Spoon tomato mixture over each slice of bread and serve.

- 2 large heirloom tomatoes, sliced
- 2 handfuls of mixed greens (such as arugula and radicchio)
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste

1. Arrange the mixed greens on a serving platter, top with sliced tomatoes and mozzarella.
2. Scatter basil leaves over the top, then drizzle with olive oil and balsamic vinegar. Season with salt and pepper before serving.

- 1 sheet puff pastry
- 3 heirloom tomatoes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated parmesan
- 1/4 cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

1. Preheat the oven to 400°F (200°C). Lay the puff pastry on a baking sheet and prick with a fork.
2. Spread ricotta over the pastry, leaving a border. Arrange tomato slices on top, sprinkle with parmesan and basil. Drizzle with olive oil and balsamic, then season with salt and pepper. Bake for 20-25 minutes until golden.

- 400 g spaghetti
- 400 g Italian sausage (preferably spicy), casings removed
- 300 g friarielli (broccoli rabe) or broccolini, trimmed and blanched
- 3 cloves garlic, thinly sliced
- 3 tbsp extra-virgin olive oil
- Pinch of red pepper flakes (optional)
- Salt and black pepper
- Pecorino Romano for serving

1. Blanch friarielli in boiling salted water 2–3 minutes, drain and set aside.
2. Heat oil in a skillet, add garlic and red pepper flakes; cook until fragrant but not browned.
3. Add sausage, breaking it into pieces, and brown thoroughly.
4. Stir in drained friarielli, season with salt and pepper, and sauté 3–4 minutes to marry flavors.
5. Cook spaghetti until al dente, reserve some cooking water and drain.
6. Combine spaghetti with sausage-friarielli mixture, add a splash of pasta water if needed, toss well and serve with grated Pecorino.

- 2 duck breasts (bone-in, skin-on)
- Salt and pepper
- 1 cup fresh cherries, pitted
- 1/4 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 sprig fresh thyme

1. Score the skin of the duck breasts and season with salt and pepper.
2. In a hot skillet, cook duck skin side down until crispy, then finish in a preheated 375°F (190°C) oven for 10-12 minutes.
3. Meanwhile, in a separate pan, combine cherries, red wine, balsamic vinegar, honey, and thyme, cooking until cherries are soft and sauce is reduced.
4. Slice the duck, serve with the cherry sauce, and garnish with fresh thyme.

- 2 duck breasts (bone-in, skin-on)
- Salt and pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced

1. Preheat oven to 375°F (190°C). Score duck skin and season with salt and pepper.
2. Sear in a pan over medium heat, skin side down until golden brown, then flip and sear the flesh side briefly.
3. Transfer to the oven and roast for 10-15 minutes.
4. In a saucepan, mix balsamic vinegar, honey, mustard, and garlic; simmer until reduced to a glaze.
5. Drizzle the balsamic glaze over the sliced duck and serve.

- 2 duck breasts (bone-in, skin-on)
- Salt and pepper
- 1 cup pomegranate juice
- 2 tablespoons sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon cornstarch

1. Score the duck breast skins and season with salt and pepper.
2. In a hot skillet, sear the duck breasts skin side down until crispy, then move to a 400°F (200°C) oven for 8-10 minutes.
3. In a saucepan, reduce pomegranate juice with sugar and vinegar over medium heat until thickened.
4. Mix cornstarch with a little water, add to the sauce, and stir until it reaches a glaze consistency.
5. Slice duck and drizzle with the pomegranate reduction.

- 2 duck breasts (bone-in, skin-on)
- Salt and pepper
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh ginger, grated

1. Pat the duck dry, score the skin, and season with salt and pepper.
2. Cook in a skillet over medium heat, skin side down for a crisp finish, then roast in a 375°F (190°C) oven for 10 minutes.
3. In a small saucepan, combine honey, soy sauce, rice vinegar, and ginger, simmering until slightly thickened.
4. Brush the glaze over the sliced duck and serve immediately.

- Butter lettuce leaves
- Green leaf lettuce leaves
- Wax beans, blanched
- Cherry tomatoes, halved
- Hard-boiled eggs, quartered
- Tuna (preferably packed in olive oil)
- Black olives
- Small red potatoes, boiled and quartered
- Olive oil
- Lemon juice
- Salt and pepper

1. Arrange a mix of butter and green leaf lettuce leaves on a serving platter.
2. Layer the wax beans, cherry tomatoes, boiled eggs, tuna, black olives, and red potatoes over the lettuce.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

- Butter lettuce, torn into pieces
- Green leaf lettuce, torn into pieces
- Wax beans, blanched
- Grilled chicken breast, diced
- Avocado, sliced
- Blue cheese, crumbled
- Hard-boiled eggs, chopped
- Bacon, cooked and crumbled
- Cherry tomatoes, halved
- Red wine vinegar
- Olive oil
- Salt and pepper

1. On a large platter, arrange the butter and green leaf lettuce as the base.
2. Artfully arrange rows of wax beans, grilled chicken, avocado slices, blue cheese, chopped eggs, bacon, and cherry tomatoes on top.
3. Whisk together red wine vinegar and olive oil, season with salt and pepper, and drizzle over the salad.

- Butter lettuce leaves, torn
- Green leaf lettuce leaves, torn
- Granny Smith apple, diced
- Red apple, diced
- Celery, sliced
- Walnuts, toasted and chopped
- Seedless grapes, halved
- Mayonnaise
- Lemon juice
- Salt and pepper

1. In a large bowl, combine the butter and green leaf lettuce, along with the diced apples, celery, walnuts, and grapes.
2. In a small bowl, mix mayonnaise with lemon juice, then season with salt and pepper to taste.
3. Toss the salad with the dressing just before serving.

- Butter lettuce leaves, torn
- Green leaf lettuce leaves, torn
- Wax beans, blanched
- Ham, sliced into strips
- Turkey, sliced into strips
- Swiss cheese, sliced into strips
- Cherry tomatoes, halved
- Hard-boiled eggs, quartered
- Cucumber, sliced
- Ranch or French dressing

1. On a large serving platter, arrange butter and green leaf lettuce as the base.
2. Neatly arrange strips of ham, turkey, and Swiss cheese on top, along with the wax beans, cherry tomatoes, eggs, and cucumber.
3. Serve with your choice of dressing on the side.

- Green leaf lettuce, torn into pieces
- French bread croutons
- Wax beans, blanched
- Parmesan cheese, shaved
- Caesar dressing (homemade or store-bought)
- Lemon wedges

1. Place the torn green leaf lettuce into a large salad bowl.
2. Add croutons, blanched wax beans, and a generous amount of Parmesan cheese.
3. Toss with Caesar dressing until well combined, and serve with lemon wedges.

- Butter lettuce leaves, torn
- Green leaf lettuce leaves, torn
- Canned wax beans, drained and rinsed
- Red bell pepper, diced
- Red onion, thinly sliced
- Feta cheese, crumbled
- Kalamata olives
- Olive oil
- Red wine vinegar
- Dried oregano
- Salt and pepper

1. In a large bowl, combine the torn butter and green leaf lettuce with wax beans, red bell pepper, red onion, feta cheese, and olives.
2. Prepare a dressing by whisking together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss until everything is evenly coated. Serve immediately.

- 4 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard

1. Preheat grill to medium-high heat. Brush salmon fillets with olive oil and season with salt and pepper.
2. Grill salmon for about 4-5 minutes on each side, or until salmon is easily flaked with a fork.
3. In a bowl, mix sour cream, lemon juice, dill, and Dijon mustard to make the dill sauce.
4. Serve grilled salmon hot with a generous spoonful of dill sauce on top.

- 4 salmon fillets
- Salt and pepper to taste
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped

1. Preheat your oven to 375°F (190°C). Place salmon fillets in a baking dish.
2. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme. Lay lemon slices over each fillet.
3. Bake for 15-20 minutes or until the salmon is cooked through and flaky.
4. Serve warm with a sprinkle of additional fresh herbs if desired.

- 4 salmon fillets
- 1 cup dry white wine
- 1 cup water
- 2 tablespoons white wine vinegar
- 1 shallot, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish

1. In a large saucepan, combine the wine, water, vinegar, and shallot. Bring to a gentle simmer over medium heat.
2. Season salmon fillets with salt and pepper. Carefully place them in the simmering liquid and poach for 8-10 minutes.
3. Remove salmon and cover to keep warm. Boil the remaining liquid until reduced by half.
4. Serve salmon with the reduced wine sauce drizzled over and garnish with fresh parsley.

- 4 salmon fillets
- Salt and pepper to taste
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice

1. Preheat oven to 400°F (205°C). Place salmon fillets on a lined baking sheet and season with salt and pepper.
2. Mix honey, soy sauce, olive oil, and lemon juice. Brush over salmon and bake for 12-15 minutes or until cooked through.
3. Broil on high for an additional 2-3 minutes for a deeper glaze.
4. Serve immediately, basting with any remaining sauce from the pan.

- 4 salmon fillets
- 1 cup teriyaki sauce
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- 2 green onions, sliced

1. Marinate salmon fillets in teriyaki sauce for at least 30 minutes to enhance flavor.
2. Heat vegetable oil in a skillet over medium heat. Place salmon fillets skin-side up and cook for 4-5 minutes.
3. Flip the salmon fillets, sprinkle with sesame seeds, and cook for another 3-4 minutes until cooked through.
4. Serve with a sprinkle of green onions and additional teriyaki sauce if desired.

- 4 salmon fillets
- Salt and pepper to taste
- 1 zucchini, thinly sliced
- 1 carrot, julienned
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped

1. Preheat oven to 425°F (220°C). Cut parchment paper into four large heart-shaped pieces.
2. Place salmon on one half of each parchment, season with salt and pepper, and top with zucchini, carrot, and lemon slices.
3. Drizzle with olive oil and sprinkle with dill. Fold parchment over salmon and crimp edges to seal.
4. Place packets on a baking sheet and bake for 10-12 minutes. Open packets carefully to release steam and serve.

- 2 White Bass fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped

1. Season the white bass fillets with salt and pepper.
2. Heat olive oil in a pan over medium-high heat. Add fillets and cook for 4-5 minutes per side until golden and cooked through.
3. In a small saucepan, melt butter and mix with lemon juice.
4. Drizzle lemon butter over the cooked fish and garnish with parsley before serving.

- 2 White Bass fillets
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste

1. In a bowl, combine lemon zest, juice, olive oil, garlic, thyme, salt, and pepper. Marinate the fillets for 30 minutes.
2. Preheat the grill to medium-high heat. Place the marinated fillets on the grill, cooking each side for 4-5 minutes or until cooked through.
3. Remove from grill and serve with a side of lemon wedges.

- 2 White Bass fillets
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 2 tablespoons capers, drained
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped

1. Preheat oven to 375°F (190°C).
2. Place fillets in a baking dish and season with salt and pepper. Scatter tomatoes and capers around the fish.
3. Drizzle olive oil over everything and bake for 15-20 minutes or until the fish is cooked through.
4. Garnish with fresh basil before serving.

- 2 White Bass fillets
- Salt and pepper to taste
- Flour for dredging
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped

1. Season fillets with salt and pepper, then dredge in flour, shaking off excess.
2. Melt butter in a pan over medium heat. Add fillets and cook for 3-4 minutes on each side until golden.
3. Remove fish and add lemon juice to the pan, swirling to combine with butter. Pour over fillets and garnish with parsley.

- 2 White Bass fillets
- 1 lemon, sliced
- 1 zucchini, julienned
- 1 carrot, julienned
- 2 sprigs of dill
- Salt and pepper to taste
- 2 tablespoons olive oil

1. Preheat oven to 400°F (200°C).
2. Place each fillet on a piece of parchment paper and top with lemon slices, zucchini, carrot, and dill.
3. Drizzle with olive oil, season with salt and pepper, and fold the parchment paper to seal the package.
4. Bake for 15-20 minutes until the fish is cooked through. Serve packets directly on plates.

- 12 large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- Juice of one lemon
- 1 tablespoon finely chopped parsley

1. Pat the scallops dry with paper towels and season them with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add scallops, searing for 2-3 minutes on each side until golden brown. Remove from skillet.
3. In the same skillet, reduce heat to medium, add butter and lemon juice and stir until butter has melted.
4. Drizzle the lemon butter over the scallops and garnish with chopped parsley before serving.

- 12 sea scallops
- 12 slices of prosciutto
- 2 tablespoons olive oil
- Fresh ground pepper

1. Wrap each scallop with a slice of prosciutto and secure with a toothpick.
2. Heat olive oil in a skillet over medium-high heat. Cook the wrapped scallops for 3-4 minutes per side until the prosciutto is crispy and the scallops are cooked through.
3. Season with fresh ground pepper before serving.

- 1 pound sea scallops, thinly sliced
- Juice of 4 limes
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup cilantro, chopped
- Salt to taste

1. In a glass bowl, combine scallops, lime juice, red onion, jalapeno, and salt. Mix well.
2. Cover and refrigerate for at least 30 minutes, allowing the lime juice to 'cook' the scallops.
3. Stir in cilantro just before serving.

- 12 sea scallops
- 6 slices of bacon, halved
- Black pepper
- Lemon wedges, for serving

1. Preheat a grill or grill pan to medium-high heat.
2. Wrap each scallop with half a piece of bacon and secure with a skewer.
3. Grill the skewers until the bacon is crispy and the scallops are cooked through, about 5-6 minutes, turning occasionally.
4. Sprinkle with black pepper and serve with lemon wedges.

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