• 3/4 pounds squid, rinsed and dried
• 3 tablespoons olive oil, plus more if needed
• 6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick
• 1/4 red onion, thinly sliced
• 1/4 cup flatleaf parsley leaves
• Grated zest of 1/2 lemon
• Juice of 1 lemon
• 1/8 teaspoon red pepper flakes
• 1 tablespoon capers, drained and coarsely chopped
• Salt
• Freshly ground black pepper

1. Heat the grill to medium-high — if you have a fine grate or vegetable or shellfish basket for the grill this is the moment to use it. While the grill heats, toss together the squid with 1 tablespoon olive oil, and prep the rest of your ingredients.
2. Grill the squid, spreading out the heads and bodies on the grill. The bodies will steam and fill with liquid; I lift the pieces with tongs and pour this into the fire as they grill, so they char and don’t steam. The squid should take 2 to 3 minutes to char and cook through. Remove to a plate.
3. Cut the squid bodies into 1/2-inch thick rings. In a large bowl, toss the warm squid rings and heads with the potatoes, onion, parsley, lemon zest, lemon juice, red pepper flakes, capers, and remaining 2 tablespoons olive oil. Taste and add salt and pepper as desired. Let sit for 10 minutes. Taste again, and adjust lemon, salt, and pepper. Serve!

• 1/4 cup olive oil
• 1 medium sweet onion, peeled, halved and sliced 1/4-inch thick
• 1 green pepper, seeded and sliced 1/4-inch thick
• salt and pepper
• 2 ripe avocados
• small bunch cilantro, cleaned
• 2 limes, cut into wedges
• 1 1/2 pound firm-fleshed white fish fillets (tilapia, bass, etc.)
• 12 flour tortillas
• Homemade salsa or pico de gallo for serving

1. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt, stirring to coat the vegetables in the oil. As soon as the onions start to brown a little around the edges, turn down the heat to medium low and cook, stirring occasionally, until the onions and peppers are tender but still have a bit of a bite, about 5 more minutes. Taste and add more salt if necessary, as well as a few grinds of pepper. Set aside.
2. Heat a grill so that it is quite hot, but not blazing. While it’s heating, peel and cut the avocados into thin slices and arrange them with the cilantro and lime wedges on a plate. Rub the fish all over with the remaining 2 tablespoons of olive oil and season generously with salt and pepper. When the grill is hot, gently lay the fish on it and cook, without fiddling with it, for 2 to 4 minutes per side, depending on how thick the fillets are. You want it cooked through, but not at all dry. Gently remove the fish to a plate and keep warm. (If you’re not grilling, just cook the fish in a non-stick pan over medium-high heat the same way.)
3. Wrap the tortillas in a stack in aluminum foil and seal. Put the foil packet of tortillas on the grill and cover for a few minutes, until they are warm. Alternatively, you can heat the tortillas a couple at a time right on the grill, using tongs to flip them after about 10 seconds.
4. To assemble a taco, break the fish into large chunks with a fork. Take a warm tortilla and put several pieces of fish in a line down the center. Top with a forkful of the onions and peppers, a few slices of avocado and a pinch of cilantro leaves. Add a generous spritz of lime juice and some salsa if you like. Roll and eat. Leave it up to your guests to make their own, and remind them that if they get messy in the process, they’re doing it right!

recipe by cucinettaNYC

• 2 tablespoons olive oil
• 1 medium yellow onion, halved and thinly sliced
• 2 garlic cloves, finely minced
• 1/3 cup sun-dried tomatoes packed in oil
• 1/4 cup pitted oil-cured black olives coarsely chopped
• 2 tablespoons salted capers, well rinsed and coarsely chopped
• 1/4 cup dry white wine, preferably Sicilian
• crushed red pepper to taste
• 4 x 6 ounces swordfish steaks
• salt and pepper to taste
• Basil, roughly torn for garnish

1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
6. When swordfish is cooked through and browned, cover with sauce and warm.
7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.

1/4 to 1/3 pound fiddlehead ferns
3 cloves garlic, minced
3 Tablespoons olive oil
1/2 pound shrimp
3/4 pound spaghetti or linguini
1/4 cup Parmesan cheese

1. Bring 2 cups of water to a boil in a small saucepan. Add the fiddleheads and simmer for 4 minutes. Drain and immediately run under cold water or immerse in an ice water bath to stop the cooking process and set aside. Bring a large pot of salted water to boil for the pasta.

2. In a 12-inch skillet, heat the olive oil then add the garlic. Gently sautee for 2 minutes, until the garlic starts to color. Add the shrimp in an even layer and allow to cook, about 3 minutes, before turning shrimps over. Cook another 2 minutes or until cooked through.

3. Meanwhile, cook the spaghetti according to package instructions or until al dente. Reserve 1 cup of the pasta water before draining. Add the cooked noodles to the skillet with shrimp. Add the fiddlehead ferns and toss to coat the pasta evenly with oil. Add some of the reserved pasta water if the dish is a bit dry. Sprinkle in the Parmesan cheese and serve immediately.

7 tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced
2 sprigs thyme
1 onion, halved and thinly sliced
1 chile de árbol
1  15-oz. can chickpeas
Kosher salt and freshly ground black pepper,
to taste
6 oz. fresh chorizo, removed from casing
and crumbled
12 littleneck clams, scrubbed and rinsed
2 cups roughly chopped escarole
1/2 cup packed flat-leaf parsley leaves
4  5–6-oz. black sea bass filets
2 tbsp. butter

1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add garlic, thyme, onions, and chile and cook, stirring occasionally, until soft, about 12 minutes. Add chickpeas and 4 cups water; bring to a boil, reduce heat to medium-low, and simmer to let the flavors meld, about 20 minutes. Season with salt and pepper and set chickpea broth aside.

2. Heat 1 tbsp. oil in a 10″ skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer chorizo to paper towels.

3. Bring chickpea broth to a boil, add clams, and cook, covered, until clams open, about 6 minutes. Stir in escarole, parsley, and reserved chorizo; set aside and cover to keep warm.

4. Season fish with salt and pepper. Heat 2 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Transfer 2 filets to skillet skin side down and press gently with a metal spatula until fish stops sizzling. Reduce heat to medium and cook until skin is golden brown, about 5 minutes. Flip fish and hold it down gently with the spatula while pouring off and discarding oil. Add 1 tbsp. butter to skillet. Using a spoon, baste fish with butter until fish is cooked through, about 2 more minutes. Repeat with remaining filets. Divide chickpea broth between 4 bowls and top each with a fish filet.

• 2 salmon fillets (about 3-4 oz each)
• 1/2 Tablespoon coconut oil (or olive oil)
• 1/2 Tablespoon honey
• 3 Tablespoons balsamic vinegar
• 1 teaspoon red pepper flakes
• Sea salt and fresh ground black pepper, to taste

1. Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 3 to 4 minutes per side, until golden brown.
2. While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 more minutes. Serve sauce over salmon with quinoa or brown rice.

cod fillets
lemons sliced
capers
mini carrots and zucchini cut julienne style or vegetables of your liking
lemon olive oil (you can substitute with plain extra virgin olive oil)
garlic clove pressed
sea salt
pepper
chopped flat leaf parsley
foil

Directions:
Step 1: Take foil and cut off as many sheets as you have fish and make the sheets twice a big as you think you’ll need.
Step 2: Wash and cut vegetables small. Slice lemon. Chop parsley about 2 tablespoons for 4 people.
Step 3: Assemble the packets by laying 2-3 lemon slices down closer to one edge of foil, then put fish on top, drizzle olive oil on both sides of fish, salt and pepper both sides, press garlic clove and spread some on each fillet. Sprinkle parsley on top each fillet. Add the veggies to the sides of each fillet drizzle them with oil then salt and pepper them too. Toss in a few capers for a little added flavor.

Step 5: Bake at 375 degrees Fahrenheit for 10 minutes for the 5 oz. size fillet like I used, a bigger fillet add more time. Serve by cutting the foil packets open in the middle and enjoy

Honey Mustard Vinaigrette

2tsp freshly squeezed lemon juice

2tsp balsamic vinegar

1tbsp honey

2tbsp extra virgin olive oil

1tbsp grainy mustard

1/2tsp garlic, minced

Directions

- To make the Honey Mustard Vinaigrette, combine ingredients in a blender, except for the Olive Oil, which you will drizzle into the blender until the mixture is thick and all the ingredients are well mixed. Put aside.

Salad

1/4cup sliced almonds

1tsp black sesame seeds

1 bunch of frisée lettuce, ends cut (any green of choice works here)

454g fresh strawberries, stemmed and cut in half or quartered

2 mangos, peeled and chopped

10 scallops

Directions

Makes two servings

- For the almond slices I used my toaster oven by placing them on a baking tray and used my toast setting to turn them slightly golden. Be careful though and watch them as they toast quickly. If you don’t have a toaster oven you can place the almond slices in a small skillet over medium heat. moving them constantly until they reach the desired goldenness. Set aside.

- For the scallops, put about 1tbsp of olive oil into skillet over medium to high heat. Once the pan is hot, ( to test I like to put one or two drops of water into the pan and if it sizzles and skips across the oil, then you know its ready), place the scallops in the pan and cook for about two to three minutes per side. Be careful as overcooked scallops can get very rubbery. A perfect scallop will be a light golden brown on each side and tender in the middle. Take out of the pan once ready.

- Wash and place Frisée lettuce on plate. Place cut strawberries and mango on top of lettuce. I like to do this ahead of time so I can take the freshly cooked scallops out of the pan and directly onto the plate.

- Once all the ingredients are plated, sprinkle scallops with sesame seeds and toasted almonds. Then take your dressing, pour the desired amount and you are ready to dive into this taste sensation.

from “Fat” by Jennifer McLagan
serves 6

ingredients:
Six 6-ounce skinless halibut fillets
Sea salt and freshly ground black pepper
36 fresh sage leaves
8-10 slices prosciutto (McLagan called for six in her recipe, but just in case they don’t wrap all the way, it’s best to have extra. Besides, you can eat any leftovers!-bb)
2 large lemons
7 tablespoons unsalted butter

method:
1-preheat oven to 400*. Season fillets with salt and pepper. Place 2 sage leaves on top of each fillet and then wrap each with a slice of prosciutto. The prosciutto will form a belt, enclosing the leaves but leaving the ends exposed. Cut 12 slices 1/4″ thick from center of lemons, reserving the ends for their juice.

2-On a rimmed baking sheet, arrange pairs of lemon slices, slightly overlapping. Place a wrapped fillet on top of each pair of lemon slices. Bake the fish until it flakes and is opaque at its thickest part, 15-20 minutes, depending on the thickness of the fish.

3-While the fish is cooking melt the butter in a frying pan over medium-low heat. Add the remaining 24 sage leaves and cook, turning once or twice until crisp and the butter begins to brown, about 7 or 8 minutes. Remove from the heat and add salt and the juice from the remaining lemon ends.

4-transfer the fish and the lemon slices to warmed plates. Pour any juices released from the fish into the sage butter sauce and pour the sauce over the fish. Serve immediately.

Cooks note: make sure all your fillets are of a similar size and thickness so they will cook at the same rate.

2 large tilapia fillets (or similar thin white fish) – about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.