Don't like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood in to your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?If you answered yes to any of the questions above, Then I've got the recipe for you!  Pictured on the left, are fantastically fresh snapper fillets simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper and Extra Virgin Olive Oil.The...

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well. Ingredients:1 pound bay or sea scallops 1/2 Cup flour2 Tablespoons Extra Virgin Olive Oil for searing scallops4 Tablespoons Lemon Olive Oil 1 Lemon, zested and juiced 1 pound capellini, cooked al dente 1/3 Cup flat leaf parsley, chopped plus some for garnish Salt and Pepper to taste Method:If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and...

I know roux made with olive oil sounds crazy. Breathe (deeply). Now let's collectively get over it. If you're familiar with Cajun cuisine then you know about roux. And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and ALWAYS made with a mixture of copious amounts of butter and flour.  If you're still with me, (I assume if you're still reading this, there exists at least a modicum of trust), then you'll make your roux forever more with extra virgin olive oil and never look back. It will be our delicious, healthy little...