Ingredients:

(1) Medium/large stove-top pan

(1) Shallow baking pan

(2) Large fillets of fresh grouper

(1) Cup flour

(2) Tbsp. butter

(6) Fresh mushrooms – sliced

(1) Tsp. shallots – chopped

(2) Tbsp. shrimp – chopped

(1) Tsp. parsley – chopped

(2) Cups white wine

(1) Cup heavy cream

Salt

Directions:

1.) Heat the stove-top pan to medium/high heat.

2.) Pre-heat oven to 350 degrees.

3.) Add and melt butter in stove-top pan.

4.) Dredge the grouper fillets in flour.

5.) Add grouper fillets to the stove-top pan and cook until both sides are light brown, then remove and place them in the baking pan.

6.) Add your mushrooms, shallots, shrimp, parsley, and salt to the stove-top pan, and cook for 2 minutes while stirring.

7.) After 2 minutes, add the wine. Continue stirring and cooking until the wine is reduced by half.

8.) When the wine is reduced by half, add heavy cream and then pour the mixture on top of the fillets.

9.) Place in oven and bake for 10-15 minutes, or until the sauce is bubbling consistently.

10.) Cool and serve!

Ingredients:

(1) Large stove-top pot

(1-2 lbs.) Fresh tuna steaks

Olive oil (Enough to coat bottom of pan)

Sesame seeds (raw not roasted)

(1/2 tsp.) Red pepper

(1/2 tsp.) Salt

(1/4 tsp.) Pepper

Wasabi/ ginger/ soy sauce

Directions:

1.) Heat stove-top pan to medium-high heat.

2.) Coat bottom of pan with olive oil.

3.) Mix salt, pepper, red pepper, and sesame seeds on a plate.

4.) Clean and dry your tuna steaks to prepare them for dipping.

5.) Dip your tuna steaks into the spice mixture until each side has an even covering.

6.) Cook for 1 & 1/2 minutes on each side until the outside is light brown, and the inside is still pink and raw.

7.) Serve with soy sauce, hot suace, wasabi, or all three.

Ingredients:

(1) Large stove-top pot

(6) Lobster tails

(2) Sticks of butter

(6) Lemons

Small sauce brush

Directions:

1.) Put whole lobster tails in a water-filled pasta pan/ dutch-oven that’s large enough to fit them all.

2.) Bring it to a boil with the lobster tails inside from the get-go. As soon as the water starts to boil, remove the tails and cut them in half the entire length of the tail.

3.) Once the lobster tails have been heated and halved, rub each with one of the sticks of butter for a nice coating before they hit the grill, as pictured below.

4.) Once each lobster tail is coated like pictured above, they are ready to grill at medium-high heat. 3/4 intensity seems to be best for good grill marks, while still retaining moisture.

5.) While grilling, each lobster tail can be brushed with melted butter for extra flavor.

6.) Once the lobster tails have been grilled to your preferred level, you are done. Douse them in lemon juice,  melted butter, and enjoy!

Ingredients:

(2) Dozen fresh jumbo shrimp

(1) Small bag of rice flour

(1) Beer of any kind

(1) Tsp. baking powder

Coconut shavings

Canola oil

Directions:

1.) Bring the canola oil to just below a boil in a shallow frier. This will ensure a golden brown, along with a thorough cook-through.

2.) Clean, rinse, and de-vein your jumbo shrimp.

3.) Pour the entire beer into a seperate bowl, and then add the rice flour until you end up with a crepe consistency (A bit more runny than you would make a pancake).

4.) Add 1 tsp. of baking powder to the beer/rice flour mixture, and stir it in well.

5.) Pour your coconut shavings into a shallow bowl.

6.) Dip your jumbo shrimp into the beer/rice flour/baking powder mixture.

7.) After step 6, dip the shrimp immediately into your coconut bowl and ensure that the shrimp gets well covered with the shavings.

8.) Place into the frier and cook for a few minutes on both sides until they are golden brown.

9.) COOL & SERVE!