Thaw Snapper Portions. Pat dry. Season with salt and pepper. Reserve. In a small saucepan, bring water to a boil; stir in rice and oregano. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.

In a large skillet, heat oil over medium-high heat; sauté onions, zucchini and squash until vegetables are lightly browned 5-7 minutes. Stir in rice, mix well and reserve.

Using another skillet, heat oil over medium-high heat; sear Snapper portions skin side down, 2-3 minutes each side or until fish is cooked through and it flakes easily with a fork.

Serve the vegetable rice first and top it with the Snapper portion. Garnish with fresh oregano leaves.

Enjoy!

Cook the couscous first following instructions on the package.
On a skillet, add olive oil and when hot, toss 1 garlic clove. Sauté for 2 minutes.
Add the sweet peppers and raisins. Sauté for another minute or so. Lastly, add the green chili slices and let it cook for 1 minute.

Fluff the cooked couscous and toss the sautéed peppers and raisins. Mix it together, drizzle olive oil to make it easier to mix. Let it rest while you cook the fish.

Season the Salmon fillets with sea salt and pepper.
Sprinkle sesame seeds on top, press it down with your hands to make it stay like a crust.

Toss a handful of pine nuts on a skillet on medium heat. Let it toast until brown. Stir constantly. Reserve.

On another skillet, add olive oil and when hot, toss 1 garlic clove.
Add the fish fillets, sesame seed crust down, and sear it for 2-3 minutes on each side.
Add a handful of chopped parsley right before serving.

Arrange couscous on the plate, add the fish fillets on top.
Sprinkle toasted pine nuts and serve.

Enjoy!

Coat the fish fillets with 1 Tbsp of olive oil. Sprinkle salt and pepper. Reserve.
Using a skillet, add 1 Tbsp of olive oil over high heat. Add the minced garlic and sauté for 1 minute.

Add the chopped tomato, sliced sage and season with salt and pepper. Stir and mix well.

Cover the skillet and let it cook for 5-6 minutes.

Using another skillet, add a drizzle of olive oil over high heat. Add the Grouper fillets and sear them for 2-3 minutes each side. It might require a little longer depending on the thickness of the fish.

Once fish is cooked through, prepare to serve.

Serve the tomato sage sauce first. Place the fish fillets on top. Garnish with sage leaves. Sprinkle freshly ground pepper.

Serve it hot. Enjoy!

Season the fish portions with salt and pepper. Top it with a crust of sesame seeds and chopped garlic.

Add olive oil to a frying pan, over medium high heat. When hot, add Mahi portions and sear them for 2-3 minutes each side.

Cook the sweet potato whole. Use the microwave for a quicker result, 2 minutes, flip and another 2 minutes.

When cooked, slice it thick. Be careful, it retains heat 🔥

Using another skillet, drizzle olive oil over medium high heat. Add chopped garlic and sauté for 1-2 minutes. Add the sweet potato slices on top of the garlic. Flip them after 1 minute and sprinkle chopped fresh rosemary.

Add the scallions and tomatoes 1 minute before serving for a quick sear.
Arrange the sweet potato slices on plate, place the fish on top and spoon the tomatoes on the side.

Add a scallion to each plate. Sprinkle chopped cilantro, drizzle olive oil and serve.

Enjoy the flavors!

Thaw the salmon fillets, pat dry.
Preheat oven at 425 degrees F and line a baking sheet with aluminum foil.
Season the fish with salt and pepper on both sides. Set aside.

Pulse the walnuts in a food processor to fine crumbs.
Place the crumbs on a shallow dish. Press the salmon fillets into the walnut crumbs to coat on all sides.
Transfer them to the baking sheet with a drizzle of olive oil.

Bake the fillets in the oven for 10 minutes. Turn the broiler on high and broil for 3 minutes until golden brown.

Remove them from the oven allowing to rest for 3 minutes.

Serve the salmon fillets over spinach greens and cherry tomatoes on the side.

Enjoy!

4 (6-ounce) Panamei salmon fillets
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
Olive oil
Green herbs to garnish

Cranberry Sauce:
1 cup sugar
1/2 cup water
1/2 cup fresh orange juice
12-ounces fresh cranberries (frozen may be substituted)
1/4 teaspoon ground cinnamon

4 Pollock Fillets Panamei
1 lemon, halved
4 Tbsp flour
2 eggs, lightly beaten
Breadcrumbs
Salt & pepper, to taste
A dash of sugar

6 Panamei Flounder Fillets, seasoned with salt and pepper
¼ cup olive oil
3 Tbsp fresh lemon juice
2 Tbsp fresh parsley leaves, finely chopped
1 onion, sliced thin
½ tsp coarsely ground black pepper
3 red bell peppers, cut into 2-inch julienne strips
Broccoli florets
A handful of cherry tomatoes, whole
¼ cup dry white wine

4 Panamei All-Natural Grouper Fillets
1 ¾ lb peeled and seeded pumpkin or butternut squash or a combination of both, cut into ¾ of an inch chunk
½ Tsp sea salt
6 Tbsp olive oil
3 medium onions, roughly chopped
1 red pepper, seeded and cut into 1/3-inch chunks
2 garlic cloves, thinly sliced
4 bay leaves, preferably fresh
1 ½ Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
A few grates of nutmeg
½ tsp ground cumin
12 Tbsp of tomato sauce
2 Tsp red wine vinegar & a pinch of sugar mixed with 4 Tbsp water
2 Tbsp pine nuts lightly toasted