Serves 8-10 for appetizers
​
1 pound fresh tuna 
1 teaspoon grated fresh ginger 
2 tsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped cilantro 
1 teaspoon minced jalapeño 
½ to 1 teaspoon wasabi (1 ½ tsp horseradish can be substituted if you do not have wasabi) 
1 teaspoon sesame seeds 
1 tablespoon finely chopped scallion 
1 1/2 tablespoons lemon juice, plus half a lemon 
Sea salt and freshly ground pepper 

1. With a very sharp knife, cut the tuna into 1/8-inch dice. 
2. In a large bowl, combine the tuna with the ginger, soy sauce, sesame oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.  Serve immediately. If making ahead, do not add seasoning to tuna until just before serving. 
   
   
   Wonton Crisps 

15 square wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt
preparation

1. Preheat oven to 375°F.
2. Stack wonton wrappers and in half diagonally. Arrange in 1 layer on a large baking sheet and brush tops with sesame oil. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.

Recipe By Serious Eats
https://www.seriouseats.com/spaghetti-pasta-alle-vongole-clams-recipe
 
Kosher salt
3 pounds fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
3 tablespoons extra-virgin olive oil, plus more as needed
3 medium cloves garlic, very thinly sliced
Pinch red pepper flakes
1/2 cup dry white wine
1 pound dried spaghetti
1 tablespoon unsalted butter (optional)
Small handful minced fresh parsley leaves
​

1. Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
2. In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
3. Add white wine and clams, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl, until all clams have opened, about 5 minutes. Remove skillet from heat.
4. Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.
5. In a pot or large skillet of lightly salted water, cook pasta until just shy of al dente (about 1 minute less than cooking time on package). Transfer pasta to skillet with white-wine sauce, add a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced and is beginning to form a creamy, emulsified coating on the noodles. Add butter, if using, and both clam meat and shell-on clams. Cook, stirring, until butter is melted and clams are heated through, about 1 minute; add more pasta water, 1 tablespoon at a time, if sauce over-reduces and becomes dry or greasy. Season with salt if necessary. Remove from heat.
6. Stir in parsley and a drizzle of fresh olive oil. Transfer to bowls and serve right away.

Serves 6
   
½ cup unbleached all-purpose flour
6 sole fillets of tilapia, sole, or halibut each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
Salt and ground black pepper
3 Tbs olive oil
3 Tbs unsalted butter 
4 Tbs unsalted butter , cut into pieces
¼ cup chopped fresh parsley leaves
2 Tbs capers 
4 Tbs lemon juice (1-2 Lemons) 
2 lemons , cut in wedges for serving

1. Preheat the oven to 200˚.  You will need to work in batches.  Season the fish fillet with salt and pepper.
2. Dredge the 2 pieces of fish in flour and shake off any excess. You will dredge fish just before cooking to keep it from getting gummy.
3. Heat a large sauté pan over medium-high heat with 1 Tbs olive oil and cook until the oil is shimmering. 
4. Add 1 Tbs butter and swirl until the foaming subsides.
5. Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too. I cooked my tilapia fillets for 3 minutes on each side.
6. Remove fish from pan and place it on a baking pan and place into the warmed oven.  Wipe out the pan, and continue to cook the remaining fish in the same way.
7. When all the fish are cooked, add the remaining 4 Tbs of butter to the pan and swirl it around. Cook until it turns slightly brown.
8. Add the parsley, capers, and lemon juice to the hot browned butter. Cook for just a few seconds, letting it bubble.  Remove the pan from the heat.
9. Place the cooked fillets onto plates, then pour the browned butter onto the fish and serve right away. Garnish with lemon wedges.

 
Tips
Use fillet of white fish like tilapia, sole, haddock or other lean, firm fish
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly.
​A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.” Cook’s Illustrated

​Servings 4
1 ½ cups panko breadcrumbs-for low-carb option replace breadcrumbs with pork rind crumbs
Salt and ground black pepper 
2 tablespoons fresh parsley, minced 
1 small shallot, minced (about 2 tablespoons)
¼ cup plus 5 tablespoons flour 
2 large eggs 
3 tablespoons mayonnaise 
½ teaspoon paprika 
¼ teaspoon cayenne pepper (optional)
1 ¼ pounds tilapia, or skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces 
Lemon wedges
Tartar Sauce - recipe below 

1. Preheat oven to 450˚
2. Transfer crumbs to pie plate; toss with parsley. 
3. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
4. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
5. Bake fish until firm, with a little “give”, about 18 to 25 minutes depending how thick the fillets are. Using a spatula, transfer fillets to individual plates and serve immediately with lemon wedges and tartar sauce.

TARTAR SAUCE
 
1 cup mayonnaise
2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
1 tablespoon drained capers, minced
2 teaspoons lemon juice
1 teaspoon minced shallot or red onion
1/2 teaspoon Worcestershire sauce
Salt and pepper
 
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in bowl. Season with salt and pepper. Refrigerate until ready to use.

Six Seasons-A New Way with Vegetables
​This is a salad for all seasons, but it is featured as an Early Summer recipe in Joshua McFadden's cookbook "Six Seasons". The Pistachio Butter is a condiment you can use in other recipes, so keep this on hand. I love to serve it along with a charcuterie board. BUY THIS BOOK! That is the best cooking advice I can give you. You will absolutely love every recipe. 

​Serves 4
2 cloves garlic, smashed and peeled
½ cup golden raisins
2 tablespoons white wine vinegar
1¼ pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ cup lightly packed flat-leaf parsley leaves
¼ cup lightly packed mint leaves
½ teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Pistachio Butter
Pistachio Butter
1 cup pistachios, lightly toasted
⅓ cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
 

1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
2. Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
3. Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chile flakes.
4. Season with 1½ teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet.
5. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
6. Spread a layer of pistachio butter onto each plate and top with the slaw.
7. Finish with the reserved fresh herbs and a drizzle of olive oil.

 
Pistachio Butter

1. Process the pistachios in a food processor to get them as fine as possible.
2. Pour in the water, vinegar, and salt with the motor still running and process until smooth, scraping down the sides as needed.
3. Drizzle in the olive oil with the motor still running.
4. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.