Steve BlackGarlic Herb Roasted OystersA great way to try oysters other than half shell or fried.By Steve BlackAugust 3, 2013Fresh Sea Bass PicattaHere’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.By Steve BlackApril 22, 2013Sculpin/Leek and Bacon SauerkrautOne 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.By Steve BlackDecember 13, 2012Red Miso Glazed GrouperThis 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.By Steve BlackNovember 23, 2012Salmon with Braised Red Cabbage and Red Wine SauceEverybody 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.By Steve BlackOctober 5, 2012Roasted Robalo with Asparagus Salad/Lobster VinaigretteBy Steve BlackSeptember 25, 2012Grilled Cobia/Saffron Risotto/Blood Orange-Carrot BrothAs 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.By Steve BlackAugust 28, 2012Grilled Halibut with Roasted Cauliflower Steak and Fried Tomato SaladThis 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.By Steve BlackAugust 11, 2012Summer CioppinoBy Steve BlackAugust 7, 2012Lemon Pepper Grilled Shrimp/Citrus SaladThis 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.By Steve BlackJuly 18, 2012Roasted California White Sea Bass/Carrot-Ginger SauceOne 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.By Steve BlackMay 21, 2012Bistro SaladWe’ve had a lot of local, social groups here at the hotel lately, and while this bistro salad recipe is nothing completely out of the ordinary, it is always popular — and worth writing about because it allows you to change or add to the recipe in so many ways. The following serves four.By Steve BlackApril 24, 2012Ritz Roasted Cod with White Polenta and Lemon VinaigretteCook your catch with chef Steve BlackBy Steve BlackMarch 27, 2012Halibut and Scallop Vera CruzBy Steve BlackMarch 5, 2012Shrimp and Scallop Pot PieA recipe for a delicious shrimp and scallop pot pie...By Steve BlackFebruary 1, 2012Pepper-Roasted Salmon & Red QuinoaPepper roasted salmon & red quinoa with seven roasted winter vegetablesBy Steve BlackJanuary 18, 2012Asian Risotto Crab CakesBy Steve BlackJanuary 6, 2012Pacific Cod Feuiellete with Saffron CreamBy Steve BlackDecember 5, 2011Light and Crispy Fish-n-ChipsBy Steve BlackNovember 17, 2011Red Curry Grilled Yellowtail and ShrimpBy Steve BlackOctober 5, 2011
