4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Kosher salt and black pepper
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Preheat your broiler.  Broil tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.  If you prefer, this recipe can be grilled as well.

Serves 4

1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 shallot, minced
pinch of crushed red pepper
1 cup dry white wine
1 small can chopped clams with clam juice
1½ pounds littleneck clams, washed & scrubbed
2 tablespoons butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano

1. Heat oil in a medium stockpot over high heat. Add garlic and shallots and cook for a minute.
2. Add crushed red pepper and cook for a few seconds.
3. Add white wine and clam juice from the chopped clams and cook until the mixture reduces by half, about 3 minutes.
4. Add the chopped clams and littleneck clams, cover the pot and cook until the clams open. Discard any that do not.
5. Remove the clams with a slotted spoon to a bowl.
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Serve in shallow bowls.

Serves 4-6

24 Live blue crabs
5 Potatoes; cubed
4 ears of Corn on the cob

Boil Ingredients
2 Bay leaves
2 Stalks celery; chopped
5 Spring onions; chopped
1 Jalapeno pepper; chopped
1 Orange; cut in quarters
1 Lemon; cut in quarters
Garlic powder
Onion powder
Paprika
Cayenne powder
fresh cracked black pepper
Worcestershire sauce
Tabasco sauce
2 Sprigs parsley
Water

Place the boil ingredients in the bottom of a three-chambered boiler/steamer and bring to a steady boil. Line the center basket with cubed potatoes and corn on the cob. When the potatoes and corn are nearly done, place the crabs in the top chamber. Continue cooking for an additional 5 minutes. Remove crabs and vegetables and serve immediately.

Peel, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.

24 ounces shucked oysters, fresh or frozen
1 cup flour
1 teaspoon salt
dash cayenne pepper
2/3 cup water
2 tablespoons melted butter
1 egg yolk, beaten
1 egg white, stiffly beaten

If the oysters are frozen, make sure you thaw them. Drain the oysters and spread them out on a paper towel to absorb excess moisture. Sift the flour, salt and cayenne pepper together. Combine the water, butter and egg yolk and gradually add it to the dry ingredients. Stir until batter is just blended. Let stand 30 minutes. Fold in egg whites. Dip the oysters in the batter and fry them immediately in 375 degrees F. oil for about 3-4 minutes or until golden brown. Drain on paper towels. Serve with tartar sauce.
Serves 6

1/4 cup butter
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers, julienne cut
3/4 lb zucchini, cut in half lengthwise
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.
Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

Combine all ingredients except shrimp in a saucepan. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce at least 24 hours to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbecuing skewers. Barbecue, basting every minute with left over sauce. Should be done in about 5 minutes. Do not overcook or the shrimp will be tough and chewy.

Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Saute, stirring frequently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.

Vegetable cooking spray, as needed
4 scallions, white part and 1″ green, thinly sliced
3 large garlic cloves, minced
2 tsp minced fresh ginger
1 1/2 Tbs Indian curry powder
2 cups bottled clam juice
2 large baking potatoes, peeled, cubed
3 carrots, peeled, sliced
2 small zucchini, diced
1/2 tsp grated lime zest
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs boneless skinless firm white fish, cubed (such as monkfish, halibut, grouper, or red snapper)
1 1/2 tsp fresh lime juice
3 Tbs fresh cilantro, with extra for garnish
1 Tbs unsweetened flaked coconut, (optional)

1     Lightly spray a nonstick covered pot with cooking spray. Add the scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes. Add the curry and stir for 1 minute.
2     Add the clam broth, stirring to incorporate. Stir in the potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
3     Add the cubed fish, lime juice, and cilantro; simmer, stirring occasionally, until the fish is cooked through, about 10 minutes.
4     To serve, place the stew in a serving dish. Garnish with the coconut and extra cilantro.

Servings: 6

Pull off dark green outer leaves of artichokes until you reach the pale green “heart.” Cut 1/2-inch off top and trim stem end down to the pale green part. Rub artichoke hearts well with lemon and cook in boiling salted water until tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly.
In a bowl combine crabmeat, cream, green pepper, green onion, and mustard. In a small skillet over moderate heat, heat butter and oil. Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook until mixture is reduced to a glaze. Cool slightly and add to crab mixture. Season with salt, pepper, and Worcestershire sauce.
Stuff artichoke hearts with crab mixture. Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. At serving time, garnish hearts with minced parsley and serve with lemon wedges.

Serves: 12