Prep time: 15 min
Cook time: 15 min
Serves: 4

​INGREDIENTS:

• 4x 6-8 oz portions of sockeye salmon 
• 12 ounces Chilean crab meat (squeezed dry) 
• 4 ounces regular cream cheese, softened (not whipped)
• 1 large egg whipped
• 1 tbsp mayonnaise
• ½ cup baby spinach cooked with excess liquid squeezed out
• 1 tbsp diced red pepper
• ½ cup mozzarella cheese shredded 
• 1 tsp old bay
• ¼ tsp sea salt adjust to taste
• ⅛ tsp black pepper adjust to taste
• 2 tbsp panko bread crumbs

Prep time: 15 minutes
Marinade time: 12 hours
Cook time: 20 minutes
Serves: 4

INGREDIENTS: 

• 4 portions of Sablefish (150-200g each)
• 1/3 cup sake
• 1/3 cup white (shiro) miso paste
• 1/4 cup dark maple syrup
• 1/4 tsp soy sauce

Prep time: 15 min
Cook time: 15 min
Serves: 6

INGREDIENTS:

• 1 ½ pounds lingcod, cleaned and boned
• 1/2 lemon, zested
• 1 ½ cups bread crumbs
• ½ cup grated parmesan cheese
• 2 tbsp mayonaise 
• 1 teaspoon lemon pepper
• Salt and pepper to taste

Cook time: 30 min
Serves: 4

INGREDIENTS:

• 2 cedar grilling planks
• 8 halibut cheeks
• 2 tbsp tarragon leaves
• 2 leeks, white parts only
• 2 tbsp olive oil
• 1 lemon, sliced
• Salt and pepper

INGREDIENTS: 

• 1 lb albacore tuna loin  
• 2 Tbsp vegetable oil 
• For the rub/crust: 
• 1/2 Tbsp paprika  
• 1 teaspoon salt  
• 1/2 teaspoon garlic powder  
• 1 teaspoon black pepper  
• 1 teaspoon onion powder  
• 1 teaspoon cayenne pepper  
• 1 teaspoon dried leaf oregano  
• 1 teaspoon dried thyme  
• A heavy-bottomed pan big enough to cook your whole loin 

Prep time: 5 min
Cook time: 10 min
​Serves: 2

INGREDIENTS:

• 2 Dungeness crab clusters
• 1 cup water
• 1/2 cup white wine
• 2 lemons, quartered
• 3 tbsp fresh basil or tarragon, minced
• 2 tsp old bay seasoning
• 1 stick butter, melted
• Salt and pepper to taste