• 4 (1 - pound) flatfish such as sole, flounder, sand dab, or fluke
• 1 cup dry white wine
• 2 shallots or 1 medium onion, finely chopped
• 1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed
• 1 tablespoon unsalted butter or olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped parsley
Thickeners (optional):
• 1 tablespoon beurre manie (1 1/2teaspoons butter worked to a paste with 1 1/2 teaspoons flour
• 1/2 cup heavy cream or
• 1/4 cup garlic, potato, asparagus, or sorrel puree

Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.

Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven. Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.


• 2 heads garlic
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 1/2 tablespoon dried marjoram
• 1/8 teaspoon crushed red pepper
• 1 cup dry white wine
• 3 6-ounce cans chopped clams, drained, juices reserved
• 1/4 cup finely chopped fresh parsley
• 1 pound whole-wheat linguine or spaghetti
• 2 tablespoons lemon juice
• 2 teaspoons butter
• Lemon wedges for garnish

• 1/4 cup finely chopped fresh parsley
• 1 teaspoon freshly grated lemon zest
• 1 clove garlic, finely chopped

Preheat oven to 400°F.
Rub off excess papery skin from garlic heads without separating cloves, and slice about 1/2 inch off the top. Place each head on a square of foil (cut-end up). Sprinkle each with 1 tablespoon of water and pinch the edges of the foil together to make a package. Roast until cloves are very soft, 40 to 50 minutes. Unwrap and let cool slightly. Squeeze cloves out of skins into a small bowl; set aside.

Heat oil in a saucepan over low heat. Add shallot and cook until softened, 1 to 2 minutes. Add marjoram and crushed red pepper; cook until aromatic, about 30 seconds. Add wine and bring to a boil. Increase heat to medium-high and cook until mixture has reduced to 1/4 cup, 10 to 14 minutes. (The wine will be nearly evaporated.) Reduce heat to low; add reserved clam juice and roasted garlic and whisk until smooth. Stir in clams and 1/4 cup parsley; heat gently over low heat. Keep sauce warm.

Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

Meanwhile, make gremolata: combine 1/4 cup parsley, lemon zest and garlic clove; mix well.
Drain the pasta and transfer to a large, warm serving bowl. Stir lemon juice and butter into clam sauce, and pour over pasta. Toss gently, then sprinkle the gremolata over the top. Serve immediately, with lemon wedges.


• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.


• 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
• Coarse salt and black pepper or grill seasoning
• Extra-virgin olive oil, for cooking

Stuffed portobellos, recipe follows
• Mixed green salad dressed with oil and vinegar
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.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Grilled Stuffed Portobellos:

• 2 tablespoons balsamic vinegar
• 1 large lemon, juiced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil, plus more, for drizzling
• 4 medium to large portobello mushroom caps
• Coarse salt and black pepper, or grill seasoning spice blend
• 3 large, firm plum tomatoes, seeded and diced
• 2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
• 1/2 pound fresh smoked mozzarella, thinly sliced

Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.

Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.


• 4 (6-ounce) salmon fillets
• 1 tablespoon maple syrup
• 1 tablespoon teriyaki sauce
• 1 tablespoon pineapple juice
• 1 teaspoon minced fresh ginger
• 1 clove garlic, mashed
• Pineapple Salsa, recipe follows

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar

Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.


• 2 tablespoons unsalted butter
• 12 shallots, thinly sliced
• 12 mushrooms, thinly sliced
• 1 cup brandy
• 1 cup Madeira
• 6 cups lobster stock

Beurre Manie:
• 1 tablespoon softened, unsalted butter
• 2 tablespoons flour
• 1 1/2 cups heavy cream
• 1/4 teaspoon fresh lemon juice
• Dash of hot pepper sauce

Melt butter in a large stockpot over medium-high heat. Sauté shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.

Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.

Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.

When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.

Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.