Ingredients:

Fresh Salmon (any size)
1 bunch green onions
2 tbsp olive oil
2 potatoes for baking
Salt
Pepper

Steps:

1) Preheat oven to 375°F, place potatoes in the oven to bake (20 mins before you place the salmon in the oven).
2) Chop the entire bunch of green onions.
3) Place salmon skin-side down on a baking sheet lined with aluminum foil.
4) Add olive oil and spread over the salmon.
5) Spread green onions on top of the salmon.
6) Sprinkle with salt.
7) Place in oven for 15 minutes.
8) Flip and pull the foil back which will peel the skin back as well.
9) Bake for another 20 minutes until cooked.

Ingredients:

4 Basa fillets
2 cups bread crumbs
2 lbs Brussles sprouts
1 Red Onion
Salt
Pepper

Steps:

1) Thaw your basa fillets in a bowl of water.
2) Wash and cut your brussels sprouts lengthwise.
3) Cut 1 medium red onion and place in a baking dish with brussels sprouts.
4) Sprinkle 2 tbsp oil, salt, and pepper over the mix and toss so the sprouts and onions are well coated.
5) Set aside.
6) Pat your Basa dry and place on baking sheet (lined with parchment paper).
7) Add salt & pepper then add breadcrumbs to the top of your fillet.
8) Sprinkle olive oil over fillets.
9) Repeat on the flip side of the fillet.
10) Place basa fillets and brussels sprouts in oven and bake at 425°F for 25 minutes.

Ingredients:

Whole Rainbow Trout
Olive Oil
Salt & Pepper
Lemons (we used 3)
Fresh Herbs (we used Parsley and Dill)

Steps:

1) Begin by laying the trout on some tin foil - we used two layers of tin foil to ensure the heat would not escape.
2) Put olive oil, salt, and pepper all over the fish (inside and out). Stuff the fish with whatever fresh herbs you have on hand - chives, spinach, or thyme would also be an excellent choice.
3) Place lemon slices inside the fish and close it up.
4) Place tinfoil on top of the fish and seal all ends. We want the fish to steam inside the foil packet.
5) Bake at 400°F until the fish flakes easily (checking often). For us, it took roughly 25 minutes.
6) Once the fish is done, remove it from the tin foil and either serve it whole or fillet!

**To fillet, gently cut into the flesh near the fish's head and tail. There is a line that runs along the fish's body, using a butter knife and spoon, gently cut following this line. This will separate the first fillet away from the bones. Push the second fillet off of the bones and scrape away any tiny bones that may be stuck to it. Once finished, find the end of the bone (at the base of the tail) and pull it up away from the fish. This bone should easily separate from the fish in one swift movement. Clean the bottom fillet of any tiny bones and your trout is ready to serve! We served it with fresh lemons, green beans, and zucchini!

Ingredients:

Ocean Perch
Italian Style Breadcrumbs
Chili Flakes
1 large egg
Fresh Dill (optional)

Steps:

Preheat oven to 400°F.
1) Pat the perch dry. This is an important step. If the perch are not dry they will not stick to the breading.
2) In a zip lock bag, mix together your bread crumbs and chili flakes (you can use as much of both as you would like).
3) In a separate bowl, beat your egg - we only used 1 egg, you may want to use more depending on how much perch you are baking.
4) Dip each piece of perch in the egg (make sure it is nice and coated), and toss it in with the bread crumbs and chili flakes.
5) Give the perch a good shake to make sure each piece is well coated.
6) Line a baking sheet with parchment paper and place your perch on top.
7) Bake for 20-25 minutes, flipping once, and checking often.
8) Once finished, sprinkle some fresh dill on top and enjoy!

Ingredients:

Cooked, cooled, and flaked Salmon
2 tbsp olive oil
1 tbsp butter
1 onion diced
1/2 red bell pepper diced
2 eggs
3 tbsp non-fat Greek yogurt (or mayo)
1 cup panko bread crumbs (or any bread crumbs)
1 tsp Worcestershire sauce
1 tsp garlic salt
Pepper
1/4 cup parsley

Steps:

1. Heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion + bell pepper and sauté until golden brown.
2. In a separate bowl, whisk your eggs and add sauteed veg, flaked salmon, yogurt, panko, Worcestershire sauce, garlic salt, pepper, and parsley.
3. Mix until all ingredients are combined.
4. Using an ice cream scoop, scoop out the mixture and form into patties.
5. Heat 1 tbsp olive oil over medium-low heat and place cakes into pan. Cook for roughly 2 - 4 minutes per side (or until cooked through).
6. Remove from heat, let cool and enjoy!

Ingredients:

Shrimp (any size with or without shell)
2 tomatoes
1/2 bunch green onions
2 cloves garlic
Pesto (optional)
1/2 cup white wine

Steps:

1) Heat olive oil and saute onion, garlic, tomato together (6 mins).
2) Drop the shimp into the mixture and cook 3 minutes per side or until pink.
3) 2 minutes before finishing, add white wine.
4) Serve over rice or pasta!

Pineapple Salsa Ingredients:

1/5 cup pineapple (diced)
1 Roma tomato (diced)
1 jalapeno (diced)
Cilantro (to taste)
1/3 cup white onion (diced)
2 tablespoons red wine vinegar

Steps:

1) Add all ingredients to a bowl, mix well, and set aside to marinate

Tilapia Ingredients:

Tilapia
Cajun spice
2 tablespoons vegetable oil

Steps:

1) Coat each side of tilapia with a Cajun spice.
2) Heat vegetable oil on medium high heat.
3) Add tilapia to the pan. Cook each side for roughly 2-3 minutes (or until the fish flakes easily).
4) Once finished, remove from heat and top with pineapple salsa.