• Combine coconut milk, lime juice, Shoyu sauce, salt, pepper, turmeric, ginger powder, and chopped chili in a mixing bowl.
• Add the tilapia fillets to the marinade and let them sit for 1 hour.
• Preheat the air fryer to 400°F (200°C).
• Brush the air fryer basket with olive oil.
• Remove the tilapia from the marinade and place the fillets in the basket.
• Cook for 6 minutes, then flip the fillets and cook for another 6 minutes.
• Work in batches if necessary.
• Serve hot with extra lime wedges on the side for added zest.

• Preheat the air fryer to 395°F (200°C).
• Spritz the cooking basket with cooking spray.
• Cook the sole fillets in the air fryer for 10 minutes, flipping halfway through.
• In a mixing bowl, mash the cooked sole fillets into flakes.
• Add the mashed potatoes, egg, red onion, garlic, parsley, bell pepper, scotch bonnet pepper, olive oil, coconut aminos, paprika, salt, and white pepper.
• Mix until well combined.
• Shape the mixture into patties.
• Bake the patties in the air fryer at 390°F (200°C) for 14 minutes, flipping halfway through.
• Serve hot and enjoy!

• Preheat the air fryer to 395°F (200°C).
• Drizzle olive oil over both sides of the sea bass fillets.
• Place the fillets in the air fryer and cook for 10 minutes, flipping halfway through.
• While the fish cooks, whisk together mayonnaise, capers, gherkins, scallions, and lemon juice until well combined.
• Refrigerate the tartare sauce until ready to serve.
• Serve the sea bass hot with a generous dollop of tartare sauce.

• In a ceramic dish, combine tamari sauce, lime juice, olive oil, curry paste, lemongrass, basil, garlic, shallot, salt, and pepper.
• Mix well to create the marinade.
• Add the halibut steaks to the dish, ensuring they are fully coated in the marinade.
• Let them marinate for 30 minutes.
• Preheat your Air Fryer to 400°F (200°C).
• Lightly grease the cooking basket.
• Place the marinated halibut steaks in the basket.
• Cook for 9 to 10 minutes, flipping halfway through and basting with the reserved marinade.
• Serve immediately and enjoy!

Prepare the Fish:

• Rinse the hoki fillets under cold water and pat them dry with a paper towel.
• Season both sides of the fillets with sea salt and black pepper.

Make the Batter:

• In a mixing bowl, combine the flour, egg, and paprika.
• Gradually pour in the beer while whisking until a smooth batter forms.
• The consistency should be thick enough to coat the fish but not too runny.

Preheat and Prepare the Air Fryer:

• Preheat your air fryer to 380°F (193°C).
• Lightly grease the cooking basket with non-stick spray or a brush of oil.

Cook the Fish:

• Dip each fish fillet into the batter, ensuring it’s fully coated.
• Place the battered fillets in the air fryer basket, ensuring they don’t overlap.
• Air fry for 12 minutes, flipping halfway through to ensure even cooking.

Prepare the Honey Tartar Sauce:

• While the fish is cooking, whisk together mayonnaise, honey, lemon juice, Dijon mustard, and sweet pickle relish in a small bowl.
• Cover and refrigerate until ready to serve.

Serve:

• Remove the fish from the air fryer once it’s golden brown and crispy.
• Serve immediately with the honey tartar sauce on the side, along with lemon wedges and your favorite sides like fries, coleslaw, or a green salad.

• Preheat your air fryer to 400°F.
• Combine all ingredients in a mixing bowl and toss well.
• Lightly grease the air fryer basket.
• Arrange scallops in the basket in a single layer, working in batches if needed.
• Cook for 7 minutes, shaking the basket halfway through.
• Taste, adjust the seasoning if needed, and serve warm.

• In a large ceramic bowl, combine all marinade ingredients.
• Add snapper fillets to the marinade and let them marinate for 1 hour in the refrigerator.
• On a tray, spread the cassava flour.
• Coat the marinated snapper fillets with the flour.
• Season the fillets with salt and pepper.
• Preheat the Air Fryer to 395°F (200°C).
• Place the fillets in the Air Fryer and cook for 10 minutes, basting with the marinade and flipping them halfway through.
• Serve and enjoy!

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet on a lightly floured surface.
• Brush the pastry evenly with melted butter.
• In a small bowl, mix the sugar and cinnamon together.
• Sprinkle the cinnamon-sugar mixture evenly over the pastry.
• Cut the pastry into 1-inch wide strips.
• Twist each strip gently and place on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown and puffed.
• Allow to cool slightly before serving.

• Stir the boiling water into the cherry gelatin in a large bowl for at least 2 minutes until completely dissolved.
• Add the ice cubes and stir until melted.
• Mix in the cherry pie filling.
• Place the cake cubes evenly in a 3-quart serving bowl.
• Pour the gelatin mixture over the cake cubes.
• Refrigerate for 15 minutes or until set but not firm.
• Pour the cold milk into a large bowl.
• Add the vanilla pudding mix and beat with a wire whisk for 1 minute.
• Gently fold in half of the whipped topping.
• Spread the pudding mixture over the gelatin layer in the serving bowl.
• Refrigerate for 3 hours or until fully set.
• Garnish with the remaining whipped topping before serving.