Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, 1/2 teaspoon salt and a few grinds of pepper.

Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown.

Divide the lentils among 4 plates, top each with a fillet and drizzle with browned butter.
Garnish with thin slices of lemon rind and a sprig of thyme. Delicious!

Ready in 25 minutes.
Serves 4

Preheat oven to 375°. Prepare a baking dish with nonstick pan spray. Sprinkle salt and pepper over both sides of tilapia fillets; set aside. Combine artichokes, breadcrumbs, Parmesan cheese, and oregano in a medium bowl; mix well. Brush each fillet with 1/2 teaspoon olive oil; top with the parmesan mixture. Bake until fish pulls apart easily with a fork (about 15 minutes).
Sprinkle each serving with chopped fresh parsley just before serving. Serve it with steamed broccoli or rice.
Enjoy!

Serves 4.

Desalt the fillets following the instructions above.

In a sautée pan over medium heat, add olive oil and cook the onions, peppers, tomato, garlic and olives with the bay leaf, for about 5 minutes.

Add the Pollock fillets and the water, continue cooking for 10-15 minutes until fish is done.

Season with salt (only if needed) and pepper to taste.

Serves 2-4

Preheat oven to 400°F.

In a small bowl whisk together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

Brush each salmon portion lightly with honey mustard mixture.

Bake salmon 12 to 15 minutes in the pre-heated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

It goes very well with quinoa salad.

And YES, it is that easy:)

Serves 4

Descongelar bien las porciones de Dorado con agua fría dentro de la bolsa. Una vez descongelados, escurrir y secar con una toalla de papel.

En un recipiente mediano añadir la piña, el mango, la cebolla, el cilantro, el jugo de limón, sal y pimienta al gusto. Adicionar aceite de oliva, mezclar y reservar.

Mezclar el ajo en polvo y sazón Cajun. Cubrir las porciones de Dorado por ambos lados con la mezcla de ajo en polvo y sazón Cajun.

Calentar el sartén a fuego medio-alto, adicionar aceite de oliva y las porciones de Dorado. Cocinar por 2-3 minutos cada lado.

Servir con salsa de mango y piña.

Cut the avocado in cubes, add to a bowl. Cut the red onion as well as the fresh cilantro leaves.
Season with salt, pepper, and lime juice.
Drizzle a little olive oil and mix it up. Set aside.
Remove the skin from the fish portions.
Season with salt and fresh pepper.
Brush honey to both sides of the salmon portions.
Heat the oil in a heavy bottomed skillet over medium-high heat.
Cook fish on the skillet for 2-3 minutes until the honey forms a nice brown crust.
Flip the salmon portions for another 2-3 minutes until the fish flakes.
Serve with the avocado salsa and your favorite bun.
Accompanies crispy sweet potato fries.

Serves 2-4 people.

Place your catfish nuggets into a heavy duty bag or large sealable bowl and add your buttermilk and few (3-4) dashes of tabasco sauce, adding a few more dashes if you like it extra spicy.

Now mix well making sure all of your catfish nuggets are well coated and then refrigerate overnight or anywhere from 8 to 24 hours.

Remove your catfish nuggets from fridge and let them to drain in a colander for 10-15 minutes. While your nuggets are draining combine your flour, cornmeal, pepper, salt , garlic powder, and cayenne (can add extra cayenne if you like it really spicy) in a heavy duty baggie or large bowl and combine well.

Add your Oil to a large skillet or cast iron pan deep enough to cover nuggets when cooking and heat to 360 degrees.

Once your nuggets have finished draining add a few pieces at a time to the dry flour/cornmeal mixture and coat them well. Now place your fish into oil making sure not to try and cook too many at one time , don’t crowd your pan, and allow them to cook for 4-5 minutes or until golden brown and floating to top.

Remember between batches to let oil return to temperature (360 degrees).
Remove them and place them on paper towels to drain. Serve hot with lemon wedges and enjoy!

Serves: 4-5

Spray grill with nonstick spray or brush with vegetable oil to prevent sticking. Preheat on high for about 10 minutes.

In a blender, mix butter, oil, garlic, cilantro, lemon juice and seasoning. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce.

Place wahoo steaks on grill and cook, turning once or twice. Brush more sauce as needed.

Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

In a frying pan, heat 2 tablespoons olive oil, and then add the onions and garlic. Let it cook for 2 to 3 minutes. Set aside.

In a container, mix the ripe mashed plantain with cod, cilantro, cake flour, and add the sautéed onion and garlic.

Take the mixture by tablespoons and form little balls. Then coat the balls in the wheat flour, then with the beaten egg, and finally in Panko.

In a deep skillet, pour 4 cups of corn oil and let it heat. Put the little balls into the oil in small portions and fry them until golden brown. Serve with your favorite sauce.