Clam Ceviche on the Half Shell
Slow-Roasted Salmon with BBQ Sauce
Steamed Clams with Chickpeas and Green Garlic
Mustard-Brushed Halibut with Pea Puree
Seared Scallops with Sautéed Fennel in Saffron Broth
Naanwich with Tuna and Harissa
Tahitian Poisson Cru (E’ia Ota)
Seared Swordfish with Lemon Caper Pan Sauce
Seared White Fish with Crispy Skin and Charred Cauliflower
Smoked Salmon Rillettes
Maple Glazed Bacon-Wrapped Salmon Skewers with Beets and Greens
Grilled Asparagus with Warm Crab Salad
