For the fish:

2 lbs Snapper filets (can also use grouper, mahi or cod)

2 tsp paprika

½ tsp cayenne pepper

1 tsp garlic powder

1 tsp ground cumin

Salt and pepper to taste

2 tbsp canola oil

For the cabbage slaw:

4 cups shredded cabbage, loosely packed

1/3 cup cilantro, chopped

2 green onions, minced

1 clove garlic, minced

3 tbsp distilled white vinegar

1 tsp kosher salt

2 tsp white sugar

For the lime crema:

1/3 cup sour cream

3 tbsp mayonnaise

1 lime, zested

Salt to taste


  1. Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides.
  2. Heat 1 tbsp. oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
  3. To make cabbage slaw, toss all ingredients together in a large bowl.
  4. To make lime crèma, whisk all ingredients together and season to taste with salt.
  5. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crèma.

For the fish:

2 lbs grouper filets, roughly 1 ½ inches thick

2 lemons, juiced

2 tsp oregano, finely chopped

2 tsp fresh rosemary, finely chopped

1 ½ tsp sea salt, divided

1 tsp crushed red pepper flakes

½ tsp garlic powder

½ cup olive oil


For the salad:

1 ½ pints sweet red cherry tomatoes, halved

1 cucumber, diced

½ cup basil, chiffonade style

Salt to taste


For the broccolini:

1 bunch broccolini



  1. Place the grouper in an appropriately-sized baking dish.


  1. Make the marinade by vigorously whisking together the lemon juice, olive oil, garlic powder, 1 tsp salt, finely chopped herbs and crushed red pepper flakes in a small bowl.


  1. Pour the marinade over the grouper. Cover with plastic wrap and refrigerate for 30 minutes. Do not marinate for over 30 minutes, as the acid from the lemon will start to cook the fish.


  1. While the fish is marinating, prepare the salad by placing the halved tomatoes, diced cucumber and basil in a bowl. Season with salt, mix, and set aside.


  1. Remove the fish from the marinade and cook in a preheated grill pan over medium heat for approximately 6 minutes per side, or until the fish is opaque and flakes easily.


  1. While the fish is cooking, add lightly oiled and salted broccolini to the pan and turn frequently to char on all sides.


  1. Plate the fish with the salad and broccolini and serve immediately.


I tbsp extra virgin olive oil

2 cloves garlic, minced

2 lbs medium shrimp, peeled and deveined

1 lemon, juiced and zested, divided

3 cups chicken or vegetable broth

1 lb linguini

1/2 cup store-bought pesto

1/3 cup grated parmesan cheese, plus more for garnish

Salt and Pepper to taste

Red pepper flakes to taste



  1. In a large skillet over medium heat, heat olive oil. Add garlic and good until fragrant, about one minute.


  1. Add shrimp and half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about two minutes per side. Transfer to a plate.


  1. Deglaze pan with remaining lemon juice. Add broth and linguini and bring to a boil. Cook until majority of broth is absorbed and pasta is al dente, about ten minutes.


  1. Remove from heat and toss in pesto, parmesan cheese, lemon zest and cooked shrimp.



Top with more parmesan cheese and red pepper flakes and serve.