Seafood Recipe

Scrub oyster shells under cold running water to remove debris. Using an oyster knife, hold oyster flat side up and insert the tip at the hinge. Twist to pop open, slide the blade under the top shell to cut the muscle and remove the top shell. Run the blade under the oyster to free it from the bottom shell but leave it sitting in its liquor.

Arrange crushed ice on a serving platter, nestle oysters on the ice. Place lemon wedges in a small bowl or on the platter. Serve with cocktail sauce and a small spoonful of mignonette per oyster.

In a large pot fitted with a steamer basket, bring 1 liter water to a boil with bay leaves and lemon halves. Place crab legs in the steamer basket (cut in half if necessary to fit).

Cover and steam for 6–8 minutes until heated through. While steaming, combine melted butter and Old Bay in a small bowl for dipping.

Remove crab legs, carve at joints with kitchen shears or crack with a cracker, and serve with lemon halves and Old Bay butter.

Place the diced white fish and raw shrimp in a nonreactive bowl. Pour fresh lime juice and lemon juice over the seafood so it is fully submerged. Stir gently to combine.

Cover and refrigerate for 30–45 minutes, stirring once after 20 minutes, until the fish looks opaque and shrimp are opaque and firm (the citrus effectively 'cooks' the seafood).

Drain about half the citrus (reserve some for flavor), then add red onion, jalapeño, cilantro, diced tomato, olive oil, salt, and black pepper. Toss gently.

Chill 10 more minutes to allow flavors to meld. Taste and adjust salt or heat. Serve cold with tortilla chips or tostadas.

Pat prawns dry with paper towels and season lightly with salt and pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add prawns in a single layer and cook 1.5–2 minutes per side until pink and opaque. Add remaining butter and lemon juice, toss to coat and cook another 30 seconds.

Remove from heat, sprinkle with chopped parsley, and serve immediately.

Prepare sushi rice: if not already seasoned, warm cooked short-grain rice slightly, fold in rice vinegar, and let cool to room temperature.

Place a bamboo mat on a work surface, cover with plastic wrap. Lay a nori sheet shiny side down on the mat. With wet hands, spread about 1/2 cup sushi rice evenly over the nori leaving a 1" top edge clear.

For salmon-avocado roll: place a strip of salmon and a few avocado slices across the rice near the bottom. For California-style (crab/avocado/cucumber): place imitation crab, avocado and cucumber. For other variations, substitute ingredients as preferred.

Use the mat to roll the nori over the filling, pressing firmly to shape. Seal the edge with a little water. Slice each roll into 6–8 pieces with a sharp wet knife. Serve with soy sauce, wasabi and pickled ginger.

Pat salmon fillets dry. In a small bowl mix olive oil, lemon zest, lemon juice, garlic powder, salt and black pepper. Brush both sides of salmon with the mixture.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or pan lightly to prevent sticking.

Place salmon skin-side down and grill 4–6 minutes without moving, until grill marks form and edges begin to cook through. Flip carefully and grill 2–4 more minutes until internal temperature reaches 125–130°F for medium (or longer if you prefer well done).

Remove and let rest 2 minutes before serving. Spoon any resting juices over the fillets.

Place diced ahi tuna in a bowl. Add sriracha, mayonnaise, sesame oil, soy sauce, scallions, sesame seeds and sea salt. Mix gently to combine without breaking up the tuna pieces.

Taste and adjust heat or salt. Use immediately as a tartare with crackers or as a filling for rolls. If refrigerating briefly, consume within 1 day for best quality.

Press tofu to remove excess moisture for at least 20 minutes, then cut into 1/2" cubes. Toss tofu gently in cornstarch until evenly coated and shake off excess.

Heat vegetable oil in a skillet over medium-high heat. Add tofu in a single layer and fry, turning occasionally, until all sides are golden and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt.

In a large bowl combine mixed greens, julienned carrot, sliced cucumber, sesame seeds and green onions. Add crispy tofu on top and drizzle with soy-lime dressing. Toss gently just before serving so tofu remains crunchy.