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.
Continue reading » »Curried Mussels
I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too.
Continue reading » »Barramundi with Shallots and Chile
Barramundi’s meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.
Continue reading » »Garlicky Butterflied Grilled Shrimp
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
Continue reading » »Classic Blackened Catfish
This dish brings back memories of my college days in New Orleans when I used to make it at least once a week. Little did I know then that I was making a sustainable pick! I’ll warn you from experience; your fire alarm will probably go off, so have a towel handy to fan the smoke away.
Continue reading » »Grilled Halibut with Green Pea Coulis
Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
Continue reading » »ON THE MENU THIS WEEK
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