A Fresh Tomato Light Sauce - a Feast for Your Eyes

Fuse your grilled salmon with a robust, smoked flavor with plank grilling. This technique allows the salmon to grill slowly, retaining moistness and flavor. As you grill with Chef Pellegrini you will learn his technique, secret ingredients and marinades that result in a delicious culinary adventure. You will also grill an assortment of marinated vegetables that truly complement this plank-grilled salmon.

A Very Special Salmon Entree

Blackened Salmon Fillet Topped with Micro Greens Served with Creole Style Vegetables

Seared Black Sea Bass Fillet Served with Swiss Chard and Mushrooms

Lobster tail broiled with a bread and cheese topping

Pan Seared Tuna Fillet served with a Caribbean Style Slaw

Cedar plank roasted King Salmon with cedar plank roasted mushrooms and vegetables.

Fresh cheese tortellini with Portabella mushrooms, zucchini and tomatoes in a light white sauce.

Crab, Pineapple and Cream Cheese Stuffed Wontons served with a Sweet Mustard Chili Sauce

An upscale, festive meal for the time-constrained cook

Fresh fried catfish on a toasted bun

King Crab with Cous Cous

Scrumptious prawns with vegetables and noodles

Salmon with vegetables and rice steamed in foil packet, served with white wine cream sauce.

Spinach and cheese raviolis topped with a creamy sauce of sun-dried tomatoes, peas, and olives and bits of cured salmon.

Lucie Ventura, author of "Touched by Diabetes," joins Chefs Bob Fromage and Luciano Pellegrini to prepare a salmon scallopini with cous cous flavored with vegetables.

Roasted salmon filets served with rice pilaf, topped with caper sauce.

Seared scallops and vegetables in a thin, crisp taco shell

Sea bass fillets, breaded and fried in butter, served with portabella mushroom caps, sweet potato mash, and creamed corn sauce.

Pasta with a medley of shellfish and lobster, topped with cream sauce.

Pan Seared Shrimp and Scallops served with a Blood Orange and Cinnamon Sauce

Scallops Served with Lobster Mushroom and Fresh Fennel

With the help of Cheflive guest Chrissy Watson, Chef Dominic Tedesco makes a delicious seared ahi tuna topped with a passion fruit salsa and halibut cooked two different ways.

Shrimp and Fresh Chives with fresh bamboo shoots topped with Woodear

Delicious shrimp with crimini mushrooms in a porkloin marinara sauce with spinach and chives linguine pasta.

Sauteed Shrimp Served with Hearts of Palm and Mushrooms

Spinach Linguini Pasta Served with an Almond Shrimp Champagne Sauce with Strawberries

A delicate Chinese dish full of flavor.

A simple but tasty shrimp stir fry.

Shrimp Tostados with avocado/sour cream sauce

Steamed Jade Bamboo and fish

Sun Dried Tomato Penne Topped with Sauted Portabello Mushrooms and Prawns

A quick and easy recipe.

Chicken Breasts served with Vegetables, Pan Seared Mahi-Mahi, and a Creamy Risotto