Seafood Recipe

While most Americans think of corned beef and cabbage on St. Patrick’s Day, seafood and fish dishes are in many ways more traditional Irish fare. Savory pies and cobblers are favorites throughout the region, either wrapped in flaky pastry, or baked under a thick layer of mashed potato crust, like this preparation. This [...]

2009 is the year of the Ox, according to the traditional Chinese zodiac, a calendar made up of 12-year cycles.  People born in the year of the Ox are considered stubborn, loyal, patient, and capable of inspiring great confidence in others.  They are also known for having considerable mental and physical stamina, and often make [...]

This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat).  Any thick fillet of white fish will work – try cod, rockfish, or sea bass – but halibut is perfect as it absorbs flavors from the sauce and [...]

When it comes to seafood, often simplest is best – quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, [...]

Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon. Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and [...]

This might well be the best salmon I’ve ever tasted. Yesterday was our wedding anniversary, and I wanted to make something special. Since I’m a fish-and-vegetarian and the primary cook in my household, my red meat-loving husband rarely gets to indulge his taste for steak. I promised him a filet mignon – my first! – [...]

This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating. Serve with steamed rice and a spicy vegetable stir fry, or with roasted baby red potatoes and braised greens with garlic.
You will need:

1 [...]

This is one of the easiest, quickest preparations I’ve tried, but don’t let its simplicity fool you – the flavors are complex and well suited to a variety of sides or servings. I used black cod, which has a tender and flaky consistency that responds well to broiling; the heat of the spices balances [...]

This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish – fillets work better than cross-cut steaks, as they allow more surface area for the glaze to work its magic. Pair this with [...]

This is a rich, earthy dish that originates in the Bahia region of Brazil.  Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper.  The original recipe calls for leaving the skins on the [...]