INGREDIENTS

• 10–15 dutch baby potatoes
• 2–3 Tbs. soy sauce
• 2 tspn. butter
• 2 tspn. olive oil
• Black pepper; to taste
• Salt; to taste
• 2–3 Tbs. fresh parsley; chopped

INSTRUCTIONS

Preheat oven to 350°. Boil a large pot of water and boil the potatoes for 4–5 minutes. Remove potatoes from water and let cool. Once cooled, slice in half and combine soy sauce, butter, olive oil, black pepper and half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with cooking spray. Place in oven and roast for 20–25 minutes. Remove from oven and taste, re-season with sea salt and pepper if needed. Enjoy.

INGREDIENTS

• 2 Tbs. honey
• 8 Tbs. soy sauce
• 1 cup orange juice
• 4 Tbs. saké
• 2 Tbs. fresh grated ginger
• 4 Tbs. olive oil
• 6 tuna filets
• 8 Tbs. sesame seeds

INSTRUCTIONS

To make the orange/soy sauce combine honey, soy sauce, orange juice, saké, ginger and olive oil in a large bowl. Toss gently. Arrange the tuna filets in the marinade and let rest for 30 minutes. In a soup plate, place the sesame seeds. Take a marinated tuna filet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides. Repeat the operation with all tuna filets. Store in the fridge. At the last minute, sear the filets in a hot skillet. As soon as the sesame seeds get golden, turn the filets. Remove the filets as soon as they are just seared on the outside but still pinky in the inside. Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat. On each plate, arrange one filet, cut into slices, and spoon some sauce on top.

INGREDIENTS

• 2 halibut fillets
• 2 russet potatoes
• Salt & pepper; to taste
• 1 Tbs. butter
• 1 Tbs. olive oil

White Wine Garlic Sauce:

• 2 Tbs. butter
• 2 garlic cloves; minced
• ¼ cup white wine
• ¼ cup chicken stock
• 1 Tbs. parsley

INSTRUCTIONS

Slice the potatoes super thin on a mandolin and soak them in cold water for about 10–15 minutes. Drain the water and pat the potatoes dry. Season the halibut with salt and pepper and rub them with some olive oil. Layer the potatoes on the fish. Heat a frying pan on high with the butter and the olive oil. Add the fish with the potato side down. Let it cook on medium-high heat for about 4–5 minutes. Flip and cook for another 3–4 minutes. Remove the fish and set aside.

Add the remaining butter and garlic cloves to the pan and sauté for 1 minute. Add the wine, reduce for about 5 minutes, add the chicken stock and let the sauce reduce to half the amount and drizzle over fish.

INGREDIENTS

• 1½ lb. sockeye salmon; cut into 4-oz. portions
• 1 lb. whole wheat pasta
• 2 Tbs. butter
• 1 medium onion; diced
• ½ cup dry white wine
• ¼ tspn. saffron
• 1 tspn. mustard
• 4 oz. mascarpone cheese
• ¼ cup sundried tomatoes
• Parsley; for garnish
• 2 Tbs. olive oil
• Salt and pepper; to taste

INSTRUCTIONS

Put a large pot of well salted water to a boil and cook pasta. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until translucent. Add the wine and saffron, stir in the mustard and mascarpone. Cook to thicken a bit. Add the sundried tomatoes. Taste for seasoning—add salt and pepper as needed. When the pasta is al dente, add it to the the cream sauce and stir to combine. Heat a large iron skillet over high heat and add the olive oil. Season the salmon fillets with salt and pepper and place them in the skillet, skin side down. Cook for 5 minutes on each side, or until cooked through. Serve salmon over the pasta and garnish with chopped parsley.

INGREDIENTS

• 1 lb. fresh cod; cut into 4 pieces
• 3 Tbs. olive oil
• 1 garlic clove; minced
• 2 Tbs. fresh basil; chopped
• ¼ tspn. red pepper flakes
• Salt & pepper; to taste

INSTRUCTIONS

Mix the oil, garlic, basil, red pepper, salt and pepper in a small bowl. Place the cod in a zip lock bag, add marinade, squish around and refrigerate for at least 30 minutes. Cook the cod in a hot skillet for about 3 minutes per side.

INGREDIENTS

• 2 calamari steaks
• 1 cup flour
• 1 egg
• ½ cup bread crumbs
• ½ cup panko bread crumbs
• 2 tspn. Emeril’s Original Essence
• Salt & pepper; to taste
• 1 Tbs. olive oil
• 4 Tbs. butter
• Juice of ½ lemon
• ½ cup white wine
  (or chicken stock)
• 2 Tbs. capers; rinsed & drained
• Italian parsley; chopped

INSTRUCTIONS

Rinse the calamari steaks in cold water and pat dry. Season both sides with salt and pepper. Prepare a breading station with flour in the first bowl, whisked egg in the second, and a mixture of bread crumbs and panko in the third. Season the flour and bread crumbs with about 1 tspn. each of Emeril’s Original Essence. Heat olive oil and 2 Tbs. of the butter in a large nonstick skillet on medium high heat. Dredge the calamari steaks in the flour, egg, and then bread crumbs, and add to the skillet.

Brown well on each side, about 2 minutes per side. Transfer calamari to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce slightly. Whisk in the remaining 2 Tbs. of butter. Serve calamari with the sauce spooned over the top and sprinkled with parsley.