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Thick-cut USDA Prime ribeye seared in screaming-hot cast iron to an edge-to-edge medium-rare, basted with foaming European butter, smashed garlic, and fresh garden rosemary.
Thick wild Alaskan Pacific cod fillets coated in a tacky Dijon binder, wrapped in shredded hash brown potatoes, and air-fried to a shatter-crisp golden crunch in under 30 minutes with homemade dill remoulade.
Jumbo sea scallops seared in cast iron to a golden caramelized crust and basted with bubbling lemon garlic parsley butter.
Bite-sized cubes of wild salmon crisped to golden perfection in the air fryer and tossed in a sticky, sweet-spicy garlic honey glaze.
