Rebecca

This classic white fish ceviche gets a San Diego-style kick from Blaze 619 Mango Chili and Pineapple Habanero hot sauces.

Whether you start with our live local lobsters or frozen lobster tails, these Sate Kaffir Butter Lobster Tails from Wynn’s Kitchen promise to wake up your taste buds!

Scallops in the style of cacio e pepe – an Italian pasta dish that literally means “cheese and pepper” – but with peas and mushrooms. A perfect dish for spring!

You don’t need to be Irish to enjoy this stew! It’s warm and filling, but we kept it light by using cous cous instead of potatoes.

Score major points on Super Bowl Sunday or any other game day with this crowd-pleasing spin on nachos!

Eggplant becomes meltingly tender when fried. When combined with spicy bluefin tuna and eel sauce? Pure umami!

Black rice, or forbidden rice, is a medium-grain rice notable for its deep blackish -purple hue. It’s especially fun to work with during Halloween, but definitely goes with seafood year round!

A simple approach to cooking lobsters, even for a novice, this dish starts by poaching the lobsters in aromatics then splitting them “Baja-style” and finishing in the oven with a compound fennel butter.

This scallop crudo is as delicious as it is texturally satisfying! You get the silky texture of the scallops with a fruity pop from the grapes and a bright heat from jalapenos and spicy citrusy yuzu.