Using a large pan, sautée the onion in 1 Tbsp of olive oil. Add thyme and chilli flakes, stirring occasionally. When onion is soft, after 10 minutes approx., add the chickpeas and tomatoes. Cover and cook gently for 10 minutes or until mixture thickens. Mash it roughly and reserve.

On another pan, add remaining Tbsp of olive oil, add Snapper fillets, season with salt & pepper. Cook, skin-side down, for 2 minutes each side, or until fish flakes easily.
And last, for the gremolata combine garlic, lemon and parsley. Add salt & pepper. Reserve.

Serve the chickpeas first, top it with the Snapper fillet and sprinkle with gremolata.
Garnish with micro greens and a lemon wedge.

Enjoy!

Preheat the oven at 400ºF
Cover a baking dish with aluminum foil. Coat it with olive oil.
Place the fillets in the baking dish and season with salt and pepper.
Spread 2 Tbsp of pesto over each fillet.
Bake them uncovered for 10-13 minutes or until it flakes easily and it is opaque.

Serve with white rice or a green salad.
Enjoy!

Cut cucumber in thin slices.
Cut the smoked salmon slices in half, lengthwise.
Mix the cream cheese with chopped dill.
Season with salt & pepper. Add olive oil. Combine the ingredients into a paste.

Arrange the cucumber slices, add ½ slice of smoked salmon, add a spoon of the cream cheese mix, roll it up. Use a toothpick to hold it together.
Garnish with dill or parsley.

Serve them as an appetizer.
Enjoy!

Cut tuna portions in small cubes.
Add to a bowl. Add soy sauce, lemon juice, Shriracha sauce.
Add sesame oil and stir.
Add the avocado cubes and chives. Mix all up and let it rest in the fridge for 20 minutes.
When ready to serve, sprinkle sesame seeds and garnish with chives.
Serve plain, on crunchy tostones or on Belgian endive leaves.

Season the fish portions with salt and pepper. Add butter to a frying pan, over medium high heat. When melted, add garlic and cook it for 1-2 minutes.
Add mushrooms, salt and pepper, and sautée for 5 minutes.
On the same skillet, make room for the Mahi portions. Sear them 2-3 minutes on each side. Remove the fish from the skillet and reserve.
Prepare the sauce in the same skillet.

Add butter on medium heat. When it starts to brown, add capers, parsley and lemon juice. Stir for 1 minute and serve.
Serve the sweet potato purée on plate, place the fish on top and spoon over the sauce. Serve with lemon wedges if you like.

Enjoy.

Season the fish fillets with a paste made with mashed garlic cloves, salt and thyme.

Cover the fish with the paste on one side, let it rest for 10 minutes to incorporate the flavors.
On a skillet over medium heat, add 1 Tbsp olive oil. Add shallots and sautée for 1 minute. Add coconut milk and bring it to a simmer. Simmer it for approx. 5 minutes or until reduced to
a thicker sauce. Season with salt and pepper. Reserve.

Place the coconut flakes on a dry skillet over medium low heat and cook for 3-5 minutes or until golden brown. Reserve.

On another skillet, add 1 Tbsp olive oil and when hot, add fish fillets. Cook the fish 2-3 minutes each side. Remove it from heat and prepare to serve.

Place the sauce on plate, add the fish on top and sprinkle the toasted coconut flakes on top. Add a lime wedge and serve. Enjoy!

Using a bowl, add garlic, olive oil, lime juice, cilantro, salt and pepper. Whisk it together. Add the tuna steaks and marinate them for 15 minutes.

In another bowl, combine all ingredients for the salsa. Season with salt & pepper. Reserve.

Heat the grill to medium high. Remove tuna steaks from the marinade and add them to the hot grill.

Grill them for 1-2 minutes each side. Remove from grill and serve.

Arrange the tuna steaks on the plate, add spoons of salsa, either on the side or on top.

Sprinkle a little cilantro and enjoy!

SMOKED SALMON, MANGO & COCONUT FLAKES

Peel and pit the mango. Cut it into cubes. Cut the salmon slices into strips.
Place a strip of salmon and a piece of mango into a toothpick.
Repeat. Sprinkle with grated coconut and serve it at room temperature.

SMOKED SALMON, CREAM CHEESE, RASPBERRY & DILL

Cut the salmon slices into strips.
Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix in a serving spoon.
Add a raspberry to a strip of salmon and roll it. Place it on top of the cream cheese mix.
Top it with a dill leaf.
Repeat. Serve it at room temperature.

SMOKED SALMON, RICOTTA CHEESE & DILL

Cut the salmon slices into strips.
Start with 2 Tbsp of ricotta cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the ricotta cheese mix in a strip of salmon. Roll it.
Top it with a dill leaf.
Repeat. Sprinkle it with lemon juice.
Serve it at room temperature.
Garnish with lemon slices.

SMOKED SALMON, STRAWBERRIES, CREAM CHEESE, DILL & BALSAMIC GLAZE

Cut the salmon slices into small pieces. Cut the strawberries into small cubes. Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix on a cracker. Add little cubes of strawberry and small pieces of smoked salmon.
Sprinkle with black sesame seeds.
Top it with a dill leaf.
Add a few drops of balsamic glaze.
Repeat. Serve it at room temperature.

SMOKED SALMON, AVOCADO, CREAM CHEESE, DILL & BALSAMIC GLAZE

Cut the salmon slices into small pieces. Cut the avocado into small cubes.
Start with 2 Tbsp of cream cheese and use more if needed.
Add chopped dill, salt, and pepper to taste.
Mix well. If too thick, add a drizzle of olive oil. Place a spoon of the cream cheese mix on a cracker. Add little cubes of avocado and small pieces of smoked salmon.
Sprinkle with black sesame seeds.
Top it with a tarragon leaf.
Add a few drops of balsamic glaze.
Repeat. Serve it at room temperature.