Fresh fish should be a regular staple to every healthy diet. Yet too many of us are intimidated by the cooking process and think of it as special occasion restaurant fare. Not so! By learning a few simple techniques, you will soon be cooking delicious fish and seafood consistently – no matter what the catch of the day may be! Selecting and preparing fish and seafood is much easier with good fundamental knowledge and this time-honored class has helped hundreds of cooks make seafood a regular and easy part of their culinary repertoire. Join us and learn how to successfully sauté, roast, and grill any type of seafood you desire!

Menu:

• Sautéed Tilapia with Caper Lime Aioli

• Grilled Mahi Mahi Salad with Orange White Balsamic Dressing

• Pan-Seared Scallops with Brown Butter Lemon Sauce

• Oven-Roasted Salmon with Tomato Basil Vinaigrette

• Jamaican Jerk Shrimp with Minted Barbados Flambé