P.T.: 35 minutes

Ingr.: 1 lb large shrimp (peeled and deveined), 1 cup shredded coconut, 1/2 cup flour, 2 eggs (beaten), salt and pepper, vegetable oil for frying. For salsa: 1 mango (diced), 1/4 red onion (finely chopped), 1 jalapeno (minced), 1/4 cup cilantro (chopped), lime juice, salt.

Servings: 4

M. of C.: Griddling

Procedure: Season shrimp with salt and pepper. Dredge in flour, dip in eggs, then coat in shredded coconut. Fry in oil on the griddle until golden. For salsa, combine mango, red onion, jalapeno, cilantro, lime juice, and salt. Serve shrimp with mango salsa.

N.V.: Rich in protein; mango provides vitamins A and C.

Crab Cake Sliders

P.T.: 30 minutes

Ingr.: 1 lb crabmeat, 1/4 cup breadcrumbs, 1 egg, 2 tbsp mayonnaise, 1 tsp mustard, 1 tbsp parsley (chopped), 1/2 tsp paprika, salt and pepper, mini burger buns, lettuce, and tartar sauce.

Servings: 6-8 sliders

M. of C.: Griddling

Procedure: Mix crabmeat, breadcrumbs, egg, mayonnaise, mustard, parsley, paprika, salt, and pepper. Form into small patties. Cook on a preheated Blackstone griddle over medium heat until golden and crisp, about 4-5 minutes per side. Serve on mini buns with lettuce and tartar sauce.

N.V.: High in protein, omega-3 fatty acids, and vitamin B12.

Griddle-Grilled Mackerel

P.T.: 20 minutes

Ingr.: 4 mackerel fillets, 2 tbsp olive oil, 1 lemon (sliced), salt and pepper, fresh herbs for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Season mackerel fillets with salt and pepper, brush with olive oil. Grill on the Blackstone griddle skin-side down first, until crispy, about 3-4 minutes. Flip and cook for another 2-3 minutes. Serve with lemon slices and garnish with fresh herbs.

N.V.: Excellent source of omega-3 fatty acids, protein, and vitamin D.

Szechuan Style Grilled Octopus

P.T.: 1 hour (includes pre-cooking)

Ingr.: 1 whole octopus (cleaned, about 2 lbs), 2 tbsp Szechuan sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1 garlic clove (minced), salt and pepper, sesame seeds and green onions for garnish.

Servings: 4

M. of C.: Boiling and Griddling

Procedure: Boil octopus in salted water until tender, about 45 minutes. Mix Szechuan sauce, soy sauce, sesame oil, and garlic. Marinate boiled octopus in this mixture for 10 minutes. Grill on a hot Blackstone griddle until charred, about 3-4 minutes per side. Garnish with sesame seeds and green onions.

N.V.: High in protein, iron, and selenium.

Fish Tacos with Cilantro Lime Slaw

P.T.: 30 minutes

Ingr.: 1 lb white fish (like cod), 2 tbsp taco seasoning, 8 corn tortillas, 2 cups cabbage (shredded), 1/4 cup cilantro (chopped), 1 lime (juiced), 1/4 cup sour cream, salt and pepper, lime wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Season fish with taco seasoning. Grill on the Blackstone griddle until cooked through, about 4-5 minutes per side. Break into pieces. Mix cabbage, cilantro, lime juice, sour cream, salt, and pepper for the slaw. Warm tortillas on the griddle. Assemble tacos with fish, slaw, and a squeeze of lime.

N.V.: Rich in protein; cabbage and lime provide vitamin C.

Clam and Chorizo Griddle Bake

P.T.: 35 minutes

Ingr.: 2 lbs clams (cleaned), 1/2 lb chorizo (sliced), 1 onion (diced), 2 garlic cloves (minced), 1/2 cup white wine, 1/4 cup parsley (chopped), salt and pepper, crusty bread for serving.

Servings: 4

M. of C.: Griddling

Procedure: Cook chorizo on the griddle until crispy. Add onion and garlic, sauté until softened. Add clams and white wine, cover with a lid or foil, and cook until clams open, about 10 minutes. Discard any unopened clams. Sprinkle with parsley. Serve with crusty bread to soak up the broth.

N.V.: Clams are a great source of protein, iron, and vitamin B12.