Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 to 62 to 3 tablespoons extra-virgin olive oil, plus more for garnish½ cup bacon, diced4 cloves garlic, thinly sliced1 onion, chopped1 cup dry white wine2 teaspoons paprika2 dozen mussels, cleaned and beards removedCayenne pepper, for garnishHandful fresh oregano, chopped, for

Prep time: 5 minutes | Cook time: 15 minutes | Serves 44 (6-ounce / 170-g) cod filletsKosher salt and freshly ground black pepper, to taste12 thin lemon slices¼ cup pitted, chopped kalamata olives¼ cup capers, drained and chopped2 teaspoons chopped fresh rosemary leaves¼ cup olive oil Arrange the fish fillets in a

Prep time: 5 minutes | Cook time: 15 minutes | Serves 44 (6-ounce / 170-g) cod fillets1 teaspoon salt½ teaspoon freshly ground black pepper2 tablespoons extra-virgin olive oil2 cups grape or cherry tomatoes2 garlic cloves, chopped¹⁄₃ cup Italian salad dressing6 cups baby arugula Pat the fish dry with paper towels, and season

Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 to 61 tablespoon extra-virgin olive oil1 (1½-pound / 680-g) skin-on salmon fillet1 teaspoon salt¼ teaspoon freshly ground black pepper1 teaspoon dried dill2 tablespoons melted butter2 lemons, sliced, divided Preheat the oven to 400ºF (205ºC). In a Dutch oven over medium

Prep time: 20 minutes | Cook time: 25 minutes | Serves 82 cups all-purpose flour1 teaspoon salt½ teaspoon freshly cracked black pepper½ teaspoon smoked paprika½ teaspoon garlic powder¼ teaspoon onion powder1 large egg, beaten1 (12-ounce / 340-g) beer, lager preferredOil, for frying2 pounds (907 g) cod fillets, about 4 ounces (113 g)

Prep time: 25 minutes | Cook time: 15 minutes | Serves 82 pounds (907 g) catfish fillets, about 4 ounces (113 g) each2 (12-ounce / 340-g) beers, lager or ale preferredOil, for frying1 cup all-purpose flour1 teaspoon salt½ teaspoon freshly cracked black pepper2 large eggs, beaten1 cup buttermilk1 teaspoon hot sauce1 cup

Prep time: 20 minutes | Cook time: 40 minutes | Serves 41 (4-pound / 1.8-kg) whole fish, such as snapper or sea bass, cleaned and scaled1 tablespoon olive oil½ teaspoon sea salt½ teaspoon freshly cracked black pepper2 medium lemons, sliced ⅛-inch thick4 dill fronds2 sprigs thyme1 clove garlic, peeled and thinly sliced

Prep time: 10 minutes | Cook time: 30 minutes | Serves 44 tablespoons unsalted butterJuice from 2 medium lemonsSeveral dashes Tabasco sauce4 (8-ounce / 227-g) halibut steaksPinch saltPinch pepper1 small onion, peeled and chopped½ large red bell pepper, seeded and chopped3 large tomatoes, peeled, seeded, and chopped Heat oven to 400ºF (205ºC).

Prep time: 30 minutes | Cook time: 1 hour | Serves 4 to 63 tablespoons extra-virgin olive oil6 garlic cloves, minced1 to 2 onions (about ¾ pound / 340 g), diced1 shallot, minced1 celery stalk, minced1 carrot, diced1½ tablespoons tomato paste½ teaspoon saffron1 teaspoon minced basil or 1 fresh basil leaf2 tablespoons

Prep time: 20 minutes | Cook time: 50 minutes | Serves 4 to 62 pounds (907 g) grouper2 tablespoons extra-virgin olive oil1 fennel bulb, thinly sliced2 celery stalks, thinly sliced6 shallots, skinned and choppedSalt and freshly ground black pepper, to taste4 ounces (113 g) butter, cut into small chunks2 teaspoons chopped fresh