Ingredients: 2 lbs clams or mussels (aprox. 15 per person), 1 TBSP butter or extra virgin olive oil, 1TBSP garlic (chopped), 1 TBSP chopped herbs (basil, parsley, thyme, etc), 1 cup white wine.

Saute garlic in butter at med-high heat for aprox 2 minutes. Add herbs & white wine. Bring to a simmer & then add the mussels or clams. Cover until they open (3-5 min.) Season with salt & pepper. Serve with white wine.

Ingredients: 1 jalapeno or poblano pepper (not so hot) diced small, 1/2 onion diced, 1 can Rotel tomatoes or diced tomatoes, 1/4 bunch of cilantro, juice of 1 lime and one teaspoon of cumin. You can use any size shrimp (peeled and deveined)

Saute shrimp in a med-high heat pan for 3 to 5 minutes. Remove shrimp and add all the picante ingredients to the pan and simmer for 5 to 10 minutes. Add shrimp back to sauce to coat. Serve over white or Spanish rice.

Method 1 - Pan Fry: In a saute pan or skillet, cook over medium high heat with enough oil to cover the bottom of the pan. 3 minutes each side.

Method 2 - Pan Fry: Preheat oven to 350o. Dip crabcake in Panko breadcrumbs on both sides. In a saute pan or skillet, cook over med-high heat with 2 TBSP of olive oil, aproximately 2 minutes each side or until Panko is golden brown. Put on baking sheet and finish in oven 350o. for 5-7 minutes.

Instructions: Crabs, seasoned flour and oil. Seasoned flour can be any seasoning you like; flour plus salt and pepper.

Preheat saute pan to med-high, use enough oil to coat the bottom of the pan, dredge crab in the seasoned flour and place in the hot oil for 3 minutes each side (or until crab is golden brown) Optional: Soak crab in buttermilk for 30 minutes to 1 hour prior to cooking.

In a saute pan or on a grill, heat is on med-high (grill grates are hot and clean). Preheat saute pan 3-4 minutes and the grill for 7-8 minutes with the lid closed. Add oil, butter, etc. to the saute pan, or spray pam on the grill.

Place seasoned fish flesh (not skin) side down first for 4 to 4.5 minutes. Flip fish to skin side, turn the head to med-low and cover the pan or close the grill lid to finish cooking slowly. Finish times will vary depending on thickness of fish. 1 inch aprox 6-10 mins. 1.5 inches aprox 8-12 mins.

Wasabi cream sauce ingredients: 1 TBSP dry wasabi or wasabi flying fish roe, 1 cup heavy whiping cream, salt and pepper.

Preheat grill to med-high heat. Season tuna with coarse sea salt & pepper. Sear tuna 2 minutes on each side for rare steaks. Note: Tuna can be marinated in either soy or teryaki sauce for 30 minutes max.
Mix wasabi, and heavy whipping cream in a saute pan. Bring to a simmer for 5 minutes. Season with salt & pepper.

Preheat oven to 3750. Have Rex's Seafood Market stuff trout for you or stuff two trouts with two halves of on crabcake. Top with thinly sliced lemon. Place in a baking dish and bake uncovered for 17-20 minutes. Top with remoulade sauce.

Serve with a crisp white wine.

Step 1: Soak cedar plank in water for a minimum of 30 minutes. Preheat grill or oven to 3750.

Step 2: Season fish with salt, pepper or other desired seasonings (Pesto or raspberry chippotle)

Step 3: Place fish on plank - skin side down. Place in oven or grill over indirect heat. (do not flip fish) takes approximately 14-18 minutes.

Marinate salmon fillets in raspeberry chipotle sauce (1 TBSP per 8 oz. portion) for 30 mins to 1 hour.

Preheat grill to med-high heat. Spray grill grates with Pam, oil, etc. Sear slamon flesh side down aproximately 4-5 minutes. Flip and sear skin side on medium (closing grill) for 7-10 minutes. Optional: Cook salmon on a cedar plank (see above).

Preheat oven to 375o. Season fish with salt and pepper. Top fish with finly sliced lemons.

Place in a baking dish with 1/3 cup white wine. Bake for 12-16 minutes

Serve with a nice Cahrdonay.

Ingredients: 2-8 oz. halibut filets skinless, 1/2 cup flour, 1 tea spoon Kosher salt, 2 eggs beaten, 1 container of Rex's Pistachio Crust.

Step 1: Season fish with salt and pepper. Step 2: Lightly coat fish with salt and flour mix. Step 3: Coat in egg wash (beaten eggs). Step 4: Coat fish with pistachio crust. Directions: Preheat oven to 375o. Also preheat a saute pan at medium heat. Coat hot pan with veg oil, and sear 1st side aprox 4 min. Flip fish and place in oven to finish cooking. Aprox 10-12 mins depending on thickness.

Preheat a saute pan to med-high heat. Marinate fish with a ginger miso marinade. Season fish with salt, pepper and white and black sesame seeds.

Sear flesh side until golden. Then turn on skin side and reduce heat to medium heat. (cooking time will depend on thickness of fillet.