Crispy Horseradish Mahi Mahi by Kyra Martin

This was soooo good. This crust would be great on chicken too. I used whole hashbrowns, but I think I would recommend cutting them into smaller pieces. This is adapted from diabeticconnet.com

Skinny Buffalo Chicken Sandwiches and Low Carb Lettuce Wraps by Skinny Kitchen with Nancy Fox

Here’s a fantastic way to get the taste of buffalo chicken without the grease and fat . And, they are actually really healthy too! You can make the chicken salad into sandwiches or low carb lettuce wraps. Both are fantastic tasting! They have a bit…

Teriyaki Ginger Salmon by Kyra Martin

The marinade itself was a little spicy due to the ginger, but it cooked up beautifully. I think it's a crowd pleaser.

Whole Foods Amazing Tuna Salad Made Skinny by Skinny Kitchen with Nancy Fox

The first time I tasted this colorful tuna salad was at Whole Foods on Columbus Circle in NYC. I fell in love with the flavor and knew I had to make a skinny version at home! Light mayonnaise, dried cranberries, fresh dill and chopped apple are some of the yummy ingredients used to make this skinny version so fabulous! I added even…

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

SALMON with TOMATO SALSA by BearNakedBaker

Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross

Bleu Halibut by Kevin Olomon

The Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very…

Peachy Salmon by Kevin Olomon

Wild Salmon was among the delicasies I first learned to appreciate while working in Alaska. Use any good store-bought peach preserves for this delicious "barbecue" basting sauce. The sweetness of the sauce pairs well and compliments perfectly the rich taste of wild salmon.