Penja Seared Scallops

Scallops are sustainable, healthy, and delicious. This recipe is ready in moments and makes use of in-season mandarins and a blend from the Spice C...

Roasted Whole Fish

Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...

Shrimp Salvador

Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like ...

Tahina Braised Fish

Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "bre...

Poached Salmon

Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike mos...

Pasta Puttanesca

This is an easy and quick weeknight meal that's mostly pantry ingredients. It's ready in about a half hour, and is also perfect as a blank canvas f...

Hamachi Crudo & Charred Eggplant

Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...

Tuna Tartare

Growing up half-Japanese you eat a decent bit of tuna, though not as much as people would expect, and usually not as sushi! This recipe is adapted ...

Riviera Crusted Tuna

Seasoned with our Riviera Herbs blend, this recipe from chef Eric Ripert is a perfectly fresh and delicious meal for a summer afternoon. If you're ...

Salmon Ceviche

This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish.

Izak Seared Salmon

Our Izak spice is essentially a harissa powder, which allows to get the great flavor of harissa without adding moisture to a dish. Because we use s...

Ochazuke Paella

This new dish, blending the flavors of Japanese ochazuke with paella technique, was a delight to create and even more fun to eat. This version is ...