BY CHEF HUGH ACHESON INGREDIENTS 4 cod [...]
Octupus with Crispy New Potatoes and Romesco Sauce
BY CHEF ANNIE PETTRY INGREDIENTS Octopus 10 [...]
Black Grouper
INGREDIENTS For the Black Grouper: 1¼ C [...]
Provençale Scallops
INGREDIENTS ½ cup dry bread crumbs 1 tablespoon [...]
Seared Sea Scallops, Smoked Bacon, Grilled Asparagus with Fresh Garden Peas, Citrus Butter Sauce
INGREDIENTS For the Seared Sea Scallops: 16 [...]
Halibut with Crab Topping
BY CHEF JON ASHTON INGREDIENTS 1 pound [...]
Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
BY CHEF SILVIO ARAGONA INGREDIENTS For [...]
Yellowfin Tuna
INGREDIENTS 4 yellowfin tuna steaks (¾ cup ea.) [...]
Cajun Shrimp Slaw with Louisiana Sauce
INGREDIENTS 1⁄2 white cabbage (finely shredded) 5 21–25 [...]
Palo Eggs Benedict
INGREDIENTS For the Hollandaise Sauce: 1 1/2 [...]
