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Ingredients

2 Hass avocados—halved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream,

jalapeño, red onion, cilantro and 3 tablespoons of the lime juice.

Season the guacamole with salt and pepper and press a piece of plastic

wrap directly onto the surface of the guacamole. In a large bowl,

toss the cabbage with the 2 tablespoons of vegetable oil and the remaining

2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately

high heat until lightly charred and cooked through, about 10 minutes.

Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla.

Top with a piece of fish, a few tomato slices and a large spoonful of the

cabbage slaw. Serve with the hot sauce and lime wedges.

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Ingredients

1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot, minced
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
Salt and freshly ground pepper
Four 6-ounce skinless mahimahi fillets
Extra-virgin olive oil, for rubbing
2 tablespoons finely chopped flat-leaf parsley

Directions

1.  In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times,

until the nuts are fragrant, about 1 minute. Transfer to a plate.

2.  Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes.

Add the wine and boil until reduced to 1/4 cup, about 5 minutes.

Add the shallot, thyme and marjoram and season with salt and pepper.

Cover the sauce and keep warm.

3.  Light a grill. Rub the fish fillets with olive oil and season with salt and pepper.

Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side.

Transfer the fish to plates.

4.  Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts.

Spoon the sauce over the fish, sprinkle with the pine nuts and serve.

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Ingredients

1/4 cup plus 2 tablespoons smoked almonds (2 1/2 ounces)
One 3-inch piece of baguette, cubed
1 garlic clove
1 cup canned diced tomatoes
2 roasted red bell peppers from a jar, drained
2 tablespoons sherry vinegar
1/4 teaspoon pimentón de la Vera
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Four 1-inch-thick tuna steaks

Directions

1.  Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic.

Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth.

With the machine on, gradually add the oil. Season with salt and pepper.

2.  Season the tuna with salt and pepper.

Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium.

Transfer the tuna to plates.

Spoon some of the romesco sauce over the fish and pass the rest at the table.

Make Ahead
The romesco sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.

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Ingredients

1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges

Directions

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,

and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.

When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate.

Spoon salsa onto the lettuce and top with shrimp.

Garnish each serving with a lime wedge and a mint sprig, if using.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1 small shallot, minced
1 garlic clove, minced (optional)
1 red Thai chile, minced
1 tablespoon finely grated fresh ginger
1 tablespoon chopped cilantro
1 mango, peeled and cut into 1/4-inch dice
Salt
2 pounds large shrimp, shelled and deveined
Freshly ground pepper
1 cup baby arugula

Directions

1.  Light a grill or preheat a grill pan.

In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro.

Fold in the mango and season with salt.

2.  Drizzle the shrimp with oil, toss to coat and season with salt and pepper.

Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.

3.  Transfer the shrimp to plates and top with the mango salsa.

Mound the arugula leaves alongside and drizzle with olive oil.

Season with salt and pepper and serve right away.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Directions

1.  In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.

Stir in the shrimp and refrigerate for 2 to 4 hours.

2.  In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.

Season with salt and pepper.

3.  Light a grill. Toss the shrimp with the gin and sherry.

Thread the shrimp onto 8 skewers; season with salt and pepper.

Grill the shrimp over a hot fire until lightly charred and cooked through.

3 minutes per side. Let cool slightly.

Stir the grilled shrimp into the mayonnaise dressing.

4.  Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.

Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

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Ingredients

1 clove(s) garlic, minced
1 tablespoon(s) minced red onion
2 tablespoon(s) fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup(s) mayonnaise
1 teaspoon(s) pure ancho chile powder
4 ounce(s) (crumbled 1 1/4 cups) cotija or ricotta salata cheese
Salt and freshly ground pepper
Hot sauce
12 large sea scallops

Directions

Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.

Transfer to a work surface and cut the kernels off the cobs.

Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice.

Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.

Brush the scallops with vegetable oil and season with salt and pepper.

Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.

Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.

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Ingredients

Finely grated lime zest
2 tablespoon(s) fresh lime juice
1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
1 1/2 pound(s) honeydew melon, rind removed and melon cut into 1/4-inch dice
1 Hass avocado, cut into 1/4-inch dice
Salt and freshly ground black pepper
2 pound(s) large sea scallops

Directions

Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil.

Using a rubber spatula, gently fold in the diced honeydew melon and avocado.

Season the salsa with salt and black pepper.

Drizzle the scallops with olive oil and season with salt and black pepper.

Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.

Transfer the scallops to plates, spoon the salsa alongside, and serve.

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Ingredients

1  pound(s) sea scallops
1  tablespoon(s) plus 1/2 cup olive oil
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
4  teaspoon(s) sherry vinegar or red- or white-wine vinegar
1/2 pound(s) mixed salad greens (about 4 quarts)
3/4 cup(s) loosely packed basil leaves, torn in half
3/4 cup(s) loosely packed flat-leaf parsley leaves
1/2 cup(s) loosely packed mint leaves
1/4 cup(s) chopped fresh chives or scallion tops
4  teaspoon(s) drained capers

Directions

Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add the 1/2 cup oil slowly, whisking.

Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.

In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives.

Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.

Variations: Substitute grilled shrimp for the scallops. Flaked cooked salmon would also be delicious in place of the scallops.

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Ingredients

1/4 preserved lemon, pulp discarded and peel minced (see Note)
1 small shallot, minced
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
One 2-pound, center-cut salmon fillet with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola, halved and pitted

Directions

1.  Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice.

Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits.

Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.

2.  Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.

Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up.

Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.

Make Ahead

The seasoned salmon can be refrigerated for up to 4 hours.
Notes

Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty-food shops.

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