One of the trends in today’s cooking is lighter sauces. We have been using less cream and butter in our sauces, and the base for this sauce will work for most other vegetable-base sauces as well. The key to this is to have a powerful, high-speed blender.
This recipe has two parts. First, the preparation of the shrimp skewers; then, the cooking and preparation of the final dish. A great summertime meal, this recipe serves four.
I prepared this cioppino just last night with some local dorado and yellowtail we have been catching offshore of San Diego. It was very good. This recipe has two parts. First, the preparation of the cioppino broth; then, the addition of the various seafoods. The recipe serves eight.
This entire recipe is actually a compilation of a few things I have served with fish before, so if you’d like to keep things simple you could always serve any kind of cooked fish with either the roasted cauliflower steak or the fried heirloom tomatoes -- but together it is always a crowd pleaser! The recipe serves four.
As most anglers know, cobia is an outstanding species of fish to eat. Here is a dish we serve that is well liked as long as the fish is not overcooked. Enjoy! The recipe serves four.
I first had robalo – or snook, as it’s more commonly called in the United States -- a few years ago and really liked it. Robalo produces a nice, meaty fish fillet, and it tastes excellent. This recipe has two parts. First, the preparation of the fish and lobster; then, the vinaigrette. The recipe serves four.
Everybody loves salmon. With its wonderfully unique taste and wide availability, salmon is a species frequently eaten by anglers and non-anglers alike. The following salmon recipe has two parts and serves six.
This is an easy recipe to learn and prepare and you can use any kind of fish for it to be a hit. My preference is for cod or salmon, but grouper also works great. This recipe has two parts – first, the slaw preparation; then the fish. It serves four.
One of the things I liked best during my time in France was that the size of a fish did not matter to them, and the French were very skilled in eating fish that have bones, something that is taboo in the United States. One of my favorites that I was introduced to was sculpin.
Here’s a lovely dish for one of the world’s favorite species to eat, the sea bass. The following recipe has two parts and serves four.