2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

In this dish, the topping almost steals the show from the fish in terms of flavour. Therefore, it is actually of secondary importance which fish fillet ends up on the plate. What is more important, in ...

In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and ...