Feeding My Bread Fiends
Prosciutto-wrapped salmon was the main course, but hearty white bean ragout and home-baked bread stole the show. A drizzle of balsamic reduction ties all the Italian elements together.
Category Archives: Seafood
Halibut Hi-jinx
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
Work in Progress
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
Salmon Glue
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…
Fried Fish Makeover
This method transforms all your leftover fish (even fish and chips!) into crisp-outside, tender-inside fishcakes.
Spanish Rice with Mushrooms, Shrimp and Artichokes
The August 2009 Daring Cooks challenge was a Spanish rice dish related to paella, featuring cuttlefish, mushrooms and artichokes. My pantry-friendly variation used dried porcini mushrooms and shrimp.
Packaged with Care
A summery recipe for zucchini-wrapped halibut with dill and a white wine-butter sauce.
Halibut Romesco
Halibut fillets are served with a romesco sauce with ancho and almonds; the leftovers are transformed into fishcakes with romesco-scented aioli.
Crusty
Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.
Crabby
We may not be expert crabbers, but that didn't stop us from enjoying freshly caught Dungeness crab, served in a simple, creamy sauce over fresh spinach pasta.
Salmon Galore
A selection of salmon recipes: Simple, sweet miso-glazed fillets; poached salmon with a creamy mustard-dill sauce and a fantastic bonus chowder; smoky salmon bisque with Parmesan focaccia; and a company-ready salmon cannelloni with dill crespelle…
What’s Black, White and Red All Over?
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Tilapia: Variations on a Theme
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
Can We Keep It, Honey?
Fresh salmon is roasted whole, then transformed into a host of leftovers: Fillets served with green onion sauce and lemon-scallion rice, salmon frittata with corn and peppers, and dilly salmon-potato hash with shiitake mushrooms.
Tzatziki Shrimp Skewers
These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.
Enchilado de Camerones
A take on a spicy Cuban shrimp dish highlighting tomato and bell pepper, nicely balanced by a pot of cooling coconut rice.
Halibut au Court Bouillion
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
Purple Cauliflower Eater
Nutrient-dense purple cauliflower is simply roasted in a skillet, its caramelized nuttiness complemented by touches of garlic and pepper flakes.
Salmon Two Ways
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
Bay Scallop Risotto
A straightforward risotto flavored with dried porcini mushrooms and dotted with tender bay scallops.