Mateo Rossi

Lobster Roll with Brown Butter and Chives

Sweet chunks of lobster tossed in warm brown butter and lemon, piled into a toasted split-top bun and showered with chives. New England on a plate.

Greek Grilled Octopus with Oregano and Lemon

Tender octopus simmered until silky, then charred over coals and dressed simply with olive oil, red wine vinegar and dried oregano. Pure Aegean sunshine.

Cedar-Plank Miso Salmon with Charred Scallion

Wild salmon lacquered in sweet white miso and roasted on a smoking cedar plank until the edges caramelize. Bright charred scallions and a squeeze of lime cut the richness.

Lemon-Oregano Grilled Chicken Souvlaki

Cubes of chicken marinated in lemon, oregano and garlic, threaded on skewers and charred over the grill. Juicy, herby and endlessly summery.

Sicilian Swordfish Involtini with Pine Nuts

Thin swordfish rolled around a savory filling of breadcrumbs, currants, pine nuts and pecorino, then roasted with bay leaves. A jewel of Italian coastal cooking.

Herb-Crusted Halibut with Lemon Butter

Meaty halibut fillets under a crisp herb and panko crust, finished with a glossy lemon butter sauce. Elegant enough for company, easy enough for Tuesday.

Cajun Grilled Chicken with Charred Corn Salsa

Spice-rubbed chicken breasts grilled until juicy and topped with a smoky charred corn and tomato salsa. Bold Louisiana heat balanced by sweet summer corn.

Cajun Blackened Catfish with Remoulade

Catfish fillets crusted in a smoky Cajun spice blend and seared until blackened, served with a cool, tangy remoulade. Big Easy flavor in twenty minutes.

Miso-Butter Roasted Cod with Bok Choy

Flaky cod roasted under a savory miso butter that turns golden and nutty, plated over wilted baby bok choy. Deeply comforting yet light.

Slow-Roasted Citrus Salmon with Fennel

A side of salmon slow-roasted in olive oil over shaved fennel and orange until buttery and silken. Gentle heat keeps it impossibly moist.

Pan-Roasted Trout with Almond Brown Butter

Whole butterflied trout crisped skin-side down and finished with a toasty almond brown butter and lemon. Trout amandine, coastal and unfussy.

Thai Basil Chicken Lettuce Cups

Fragrant minced chicken stir-fried with garlic, chili and holy basil, spooned into cool lettuce cups. Fast, punchy and bright with lime.

Garlic Butter Seared Scallops with Pea Purée

Golden-crusted sea scallops seared hard and basted in garlic butter, set on a vivid spring pea purée. A five-star plate you can make in fifteen minutes.

Peruvian Tiger's Milk Sea Bass Ceviche

Cubes of sea bass cured in fiery leche de tigre with lime, aji amarillo and cilantro, finished with sweet potato and crunchy corn. Cold, bracing and electric.

Coastal Herb-Roasted Chicken with Preserved Lemon

A whole chicken roasted with preserved lemon, thyme and rosemary tucked under crisp golden skin. Mediterranean brightness in every juicy bite.

Portuguese Piri-Piri Roast Chicken Thighs

Chicken thighs bathed in a fiery piri-piri marinade and roasted until the skin blisters and crisps. Sticky, spicy and packed with garlic and lemon.

Seared Ahi Tuna with Sesame-Ginger Crust

Sushi-grade tuna rolled in black and white sesame, flash-seared rare, and sliced over a zingy ginger-soy dipping sauce. Restaurant drama in ten minutes.

Honey-Citrus Glazed Chicken with Orange and Thyme

Pan-seared chicken breasts glazed in a glossy honey, orange and thyme reduction. Sweet-tart and sticky with a fragrant herbal edge.

Smoky Grilled Mackerel with Charred Lemon

Oily, robust mackerel fillets grilled hard for smoky char and brightened with squeezed charred lemon and a whisper of chili. Bold and unapologetic.

Portuguese Piri-Piri Grilled Sardines

Whole sardines splashed with fiery piri-piri and grilled over high heat until the skin blisters and crackles. A smoky, briny taste of Lisbon's summer festivals.

Portuguese Cataplana Clams with Chouriço

Fresh littleneck clams steamed open in a copper cataplana with smoky chouriço, garlic and white wine. Torn cilantro and crusty bread make it a coastal feast.

Peruvian Aji Amarillo Grilled Shrimp Skewers

Jumbo shrimp marinated in golden aji amarillo, garlic and lime, then flame-grilled until just charred. Sweet, spicy and smoky all at once.

Maryland-Style Jumbo Lump Crab Cakes

Barely-bound jumbo lump crab cakes with just enough binder to hold, pan-fried golden and served with a squeeze of lemon. All crab, no filler.

Thai Green Curry Mussels in Coconut Broth

Plump mussels swimming in a fragrant green curry and coconut milk broth with lemongrass, lime leaf and basil. Fast, aromatic and slurpable.

Crispy Salt-and-Pepper Calamari with Lime Aioli

Tender rings of calamari in a shatteringly crisp peppered coating, fried fast and served with a garlicky lime aioli. Irresistible coastal snacking.