• Ribeye filet
• 4 oz. 110/130 ct. shrimp
• 1/2 tsp. Tabasco sauce
• 1 Tbsp. worchestershire sauce
• 1 1/2 Tbsp. chopped garlic
• 3 Tbsp. unsalted butter

Grill ribeye to your preference. Combine shrimp, tabasco, worchestershire sauce and garlic. Saute on medium heat until shrimp are almost done. Add unsalted butter swirling pan to incorporate.
Serve over grilled filet.

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• Lemon-pepper flavored angel hair pasta, cooked then dried
• Panko Japanese breadcrumbs
• Eggwash (egg and milk mixture)
• Flour
• Trigger fish filet
• Peanut oil
• Buzz's seafood seasoning
• 1 Tbsp. melted butter
• 1/4 cup artichoke quarters
• 1/4 cup honey roasted pecans
• 2 oz. crabmeat
• 1 1/2 oz. champagne
• Salt and pepper to taste
• 1 oz. heavy cream
• 3-4 Tbsp. unsalted butter

To make pasta, add lemon pepper seasoning to boiling water. Cook pasta until done, drain and dry. Break into 3-4 inch pieces. Dredge trigger filet in flour and eggwash, then place in breadcrumbs and angel hair pasta mixture, pressing firmly to adhere breading. Heat skillet to 325 degrees and add oil. Add trigger filet, pan frying two minutes on each side. In a separate saute pan, add artichokes and pecans to 1 Tbsp. melted butter. Add champagne and cream and reduce until mixture coats the back of a metal spoon. Reduce by half. Add unsalted butter and crab. Swirl pan to incorporate. Serve over trigger filet.

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• 8 oz. tuna steak, 1 1/2 inch thick
• Olive oil
• Salt and pepper
• 1 Tbsp. sliced black olives
• 1 Tbsp. sliced green olives
• 1 Tbsp. diced Roma tomato
• 1 Tbsp. diced red pepper
• 1 Tbsp. diced green pepper
• 1 Tbsp. diced yellow onion
• 1 Tbsp. chopped garlic
• 1 oz. white wine
• Pinch of oregano
• 1 Tbsp. lemon juice
• Pinch of salt
• 3 Tbsp. unsalted butter

Rub tuna steak with olive oil. Season with salt and pepper and grill to medium, 3-4 minutes on each side. Add olive oil to skillet and saute onions and peppers for one minute. Add olives, tomato and garlic and saute for 30 seconds. Add white wine, pinch of oregano, lemon juice, and pinch of salt. Reduce by one half. Add 3 Tbsp. white unsalted butter, swirling pan to incorporate. Serve over grilled tuna.

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