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Grilled Striped Bass with Summer Tomatoes and Horta
Sardines Veracruz with Roasted Tomato Confit and Olive Tapenade
Rustic Onion Tart with Olives, Capers, and Anchovies
Spring Niçoise Salad
Mahi Mahi with Tomato, Olive, and Caper Sauce
Classic Bouillabaisse
Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad
Salmon Niçoise Salad with Kalamata Vinaigrette
Black Cod with Pine Nuts, Tomatoes, and Olives
Salt-Crusted Salmon with Fennel and Green Olive Relish
Swordfish with Black Olive and Mint Tapenade
Olive Oil Poached Halibut with Fennel and Saffron
Halibut and Mussel Stew with Fennel, Peppers, and Saffron
Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous
Pan-Seared Arctic Char with Olives and Potatoes
Cedar-Planked Salmon with Red Pepper & Caper Sauce
Grilled Swordfish with Lemon, Dill & Cucumber Sauce
Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish
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