Fish

INGREDIENTS 3 tablespoons extra-virgin olive oil, divided 1/2 pounds russet potatoes (3 or more), unpeeled, sliced into ¼ inch-thick rounds 3 garlic cloves, minced 3½ teaspoon table salt, divided 1½ teaspoon pepper, divided 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 3 tablespoons unsalted butter, cut into ¼ inch pieces 4 sprigs fresh thyme 4 thin lemon slices INSTRUCTIONS Adjust oven rack to lower-middle position and heat oven to 425 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine potatoes, garlic, remaining 2 tablespoons oil, 1½ teaspoon salt, and ¼ teaspoon pepper in bowl. Cover and microwave until potatoes are just tender, 12 to 14 minutes. Shingle potatoes into 4 rectangular piles that measure roughly 4 by 6 inches on prepared sheet. Pat cod dry with paper towels, sprinkle with remaining 1½ teaspoon salt and remaining ½ teaspoon pepper, and lay 1 fillet skinned side down on each potato pile. Place butter, thyme sprigs, and lemon slices on top of cod. Roast until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 15 to 18 minutes. Slide spatula underneath potatoes and cod, gently transfer to individual plates, and serve.

INGREDIENTS 1/3 c. mayonnaise Juice of 1/2 lemon 1/2 tsp. crushed red pepper flakes (optional) 2 (6-oz.) cans tuna 1 ribs celery, finely chopped 2 dill pickles, finely chopped 1/4 c. finely chopped red onion 2 tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper 8 slices bread, such as sourdough 2 tbsp. butter 1 tomato, sliced 8 slices cheddar INSTRUCTIONS Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using). Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

INGREDIENTS 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each INSTRUCTIONS On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. YIELD 8 servings ...

INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets INSTRUCTIONS Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. YIELD 8 servings ...