INGREDIENTS

• 2 lb. steelhead trout fillets
• ¼ cup butter; melted
• 2 Tbs. lemon juice
• ¼ tspn. paprika
• 1/8 tspn. cayenne pepper
• ¼ cup barbeque sauce

INSTRUCTIONS

Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

INGREDIENTS

• 1, 9–10-oz. jar dulce de leche or caramel sauce
• ¾ cup dulce de leche liqueur
• 2 Tbs. fresh lemon juice
• 2 tspn. sugar
• ½ tspn. ground cinnamon
• Large pinch of ground nutmeg
• 12 baby bananas; peeled

• 2 Tbs. unsalted butter
• Crushed amaretti cookies or almond macaroons

INSTRUCTIONS

Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat. Melt butter in a large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to 6 plates. Drizzle warm sauce over bananas. Sprinkle with crushed amaretti and serve.

INGREDIENTS

• ¾ cup orzo
• 2, 6-oz. grouper fillets
• 3 Tbs. butter; divided
• Sea salt
• Black pepper
• 1 tspn. flour
• 1 garlic clove; minced
• ¼ cup white wine
• 2 tspn. lemon juice
• 1 roma tomato; diced
• 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.

INGREDIENTS

• 4 (9-inch) bamboo skewers
• 16 large shrimp (about 1 lb.); peeled and deveined, leaving tail shell intact
• ¼ cup olive oil
• 1 Tbsp. fresh rosemary; chopped
• 1 Tbsp. lemon zest; grated
• 2 tsp. garlic; minced
• 1 tsp. coarse-cracked black pepper
• ½ tsp. red pepper flakes
• ½ tsp. salt

INSTRUCTIONS

Soak bamboo skewers in water for ½ hour. Thread 4 shrimp onto each skewer, threading each shrimp through the tail and then through the head; arrange on a large plate. In a small bowl, whisk together oil, rosemary, lemon zest, garlic, black pepper, red pepper flakes and salt until combined; rub over shrimp. Marinate in the refrigerator for 30 minutes, turning once.

For the Mango Salsa: Prepare according to directions. Let stand at room temperature while shrimp are marinating. (Mango salsa recipe down below.)

Prepare an outdoor grill or preheat a stovetop grill pan over medium-high heat. Grill shrimp 2½ to 3½ minutes per side until just cooked through (shrimp will be just barely opaque in the thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.

INGREDIENTS FOR MANGO SALSA

• 2 large, ripe red mangos
• 2 roma tomatoes
• 1 red pepper
• 1 small red onion
• 3 med. garlic cloves
• ¼ cup cilantro
• Juice of 1 lime
• ½ tsp. kosher salt
• ¼ tsp. coarse, black pepper
• 2 Tbsp. sweet Thai chile sauce
• 3 Tbsp. extra virgin olive oil

INSTRUCTIONS FOR MANGO SALSA

Mangos have an oblong shape with a pit in the center, similar to an avocado. Slice the mango along the sides, separating flesh from pit. Take the mango halfs and cut the flesh lengthwise and crosswise to create ¼-inch square pieces, but don’t cut the peel. Finally, use your fingers or a pairing knife to remove the mango away from the peel and place in a small bowl. Dice tomatoes, red pepper, and onion into ¼-inch square pieces and add the mango. Mince garlic and add to the mango mixture. Add remaining ingredients and toss to mix thoroughly.

INGREDIENTS

• Blue marlin steaks
• Salt
• Black pepper
• Olive oil
• Lemon

INSTRUCTIONS

Heat your barbecue grill on high. Rub a bit of olive oil on both sides of the blue marlin and season both sides liberally with salt and fresh cracked black pepper. Cook the fish for 3 minutes on each side over high heat with the lid open. Tip: Don’t move the steak or try to flip it too early. After 3 minutes it will release from the grill without any sticking. Depending on the thickness you may need only 2 minutes for the second side. The aim is to have the center remain slightly translucent. Do not overcook! Squeeze some fresh lemon over the blue marlin steak before eating.

INGREDIENTS

• 4 cups ripe white nectarines; chopped
• 1 cups sugar
• 1 lemon
• 1, 12 oz. evaporated milk
• 1 pack instant vanilla pudding (3.75 oz.)
• 1, 14 oz. sweetened condensed milk
• 2 cups half and half
• 2 cups heavy cream

• Electric ice cream machine
• 5 lb. bag of ice
• Rock salt

INSTRUCTIONS

Peel nectarines with a vegetable peeler and cut into chunks. In a medium–large bowl pour sugar over nectarines and squeeze juice of ½ of lemon onto fruit and mix with spoon. Let fruit sit for about an hour. After an hour put nectarines in a food processor and pulse until almost all puréed. In large bowl whisk the evaporated milk and pudding until well blended. Add the fruit, sweetened condensed milk, half and half, and whipping cream. Pour into ice cream maker and process as directed. After the ice cream is done pour into freezer container and freeze until firm.