Grilled Fish in Parchment with Cherry Tomatoes and Corn
Flaky white fish are tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Here’s how …
Continue reading » »Glass Noodle Salad with Spicy Sweet Shrimp
Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand–or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it’s a go-to, one-dish meal for the dog days of summer.
Continue reading » »Spicy Sweet Shrimp
These tasty shrimp are as versatile as they are simple to make. Serve them as an hors d’oeuvre, over wok-tossed rice noodles or in an Asian-inspired salad.
Continue reading » »Tilapia Po’ Boys
Our po’ boys, a New Orleans traditions, are rich with flavor and made with one of our Super Seven Sustainable Seafood picks — U.S. farmed tilapia
Continue reading » »Sauteed Sablefish with Ginger-Soy Glaze
Sablefish, aka black cod or butterfish, is a fatty, mild-flavored fish with a luscious texture. Slathered with this ginger-soy glaze, it practically melts in your mouth.
Continue reading » »Bay Scallop Ceviche Salad
This confetti-colored salad has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish
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Fish Sticks with Cilantro-Serrano Tartar Sauce
Commercial fish sticks are loaded with fillers and preservatives. Make your own and you can avoid all that. I’ll often double this recipe and freeze half, so I have healthy fish sticks on hand for Noemi for busy nights. Just heat frozen fish sticks in the oven at 400 for about 15 minutes, or until cooked through.
Continue reading » »Linguine with Red Clam Sauce
In keeping with the Southern Italian tradition, I added chopped tomatoes and a little wine to Rick Moonen’s recipe from his excellent Fish Without a Doubt. San Marzano are traditional; Muir Glen Organics are terrific, too.
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