Creamy Chilean sea bass fillets are seared until golden and crusty then topped with a light and brightly-flavored sauce of wine, shallot, butter and chive.

The freshest local fish and the first farm stand produce of the season combine in a light and easy dish.

Pasta Primavera is so packed with vibrant green vegetables that they take center stage and the pasta itself plays a supporting role.

Actually these are clam fritters, pillow-y soft and light, jam packed with clams and perked up with scallions, Sriracha, and a hint of ginger.

Crispy, pan roasted fish is coated with a spicy rub and topped with a cool, refreshing, tropical fruit salsa.

This incredibly easy appetizer is surprisingly sophisticated, and will tease your tongue with its contrasts, from crunchy chips to creamy sauce to velvety-soft smoked salmon.

Strozzapreti with Sausage, Clams and Broccolini is a riff on the classic Linguine with Clam Sauce. The addition of spicy sausage and tender broccolini makes it a great one-dish meal.

These plump, juicy prosciutto wrapped shrimp are bursting with complex, smoky flavors. Salty crispy prosciutto, earthy rosemary, and a dark, sweet cognac sauce that’s almost butterscotch-like in its richness.

A bath of butter and a bubbling crust of buttery crackers makes this seafood medley so rich and decadent, it naturally deserves a spot on a special holiday menu.

Soft sweet crab and subtle spice with a light and crispy coating.