Tag Archives: fish

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Swimming Upstream

If ever I have the chance to eat whole grilled fish, I do - every Mediterranean restaurant I eat at - but at home I often go another route: oven roasting.
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Homemade Gravlax

Start curing your salmon on Wednesday and it will transform into gravlax for brunch by Sunday ...
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Cedar Plank Grilled Salmon

As the weather finally, finally, starts to improve, my thoughts run to sunny days. Throw together meals. Hours spent barbecuing and eating outdoors. I’m a bit premature in my thinking; there’s still a chill in the air, but the sun is out and all the snow has melted. We're on our way …
Seared Salmon on Lentils

Seared Salmon

This is a quick way to prepare salmon fillets. Cooking salmon using this technique requires you to pay full attention: cooking time varies so you must watch the fish to avoid dry, overcooked salmon.
mint and pea sauce w fish

Mint and Pea Sauce

This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
tomato-coconut with tipaia filet

Tomato-Coconut Curry Tilapia

Flying Air Singapore to Indonesia and a visit with our daughter. Twenty-three excruciatingly long hours of travel. A messenger bag filled with food alternatives: jerk salmon, smoked trout, dried fruit, assorted nuts, chocolate bars* -- we're convinced we'll require sustenance to carry us through our journey! The first meal is served: 'mystery chow'. The sound of rustling tinfoil resinates through the cabin, the chatter evaporates and the clatter of cutlery ensues. The aroma engulfs us as I peel back the silver cover to allow a charge of steam to escape. Cauliflower, Peas and Chickpeas in a Curry Sauce.
halibut with tomatoes- outside

Halibut Tomato Broil

Funny thing, whenever I think of broiled fish, my mind immediately envisions dried up dover sole swimming in some buttery sauce for flavor -- some throw-back to my childhood I guess!! This recipe is anything but dried up and tasteless ...

Baked Halibut with Escabeche #25

I want to start playing around with the spice blends I purchased at La Boîte á Epice. I don't want to hide them amongst other flavors; I want to allow them to stand on their own so I can learn them and know how to best incorporate them in future recipes. I decided to make a simple baked Halibut using Escabeche #25. From Lior Lev Sercarz's book, The Art of Blending, I see that this blend is Mediterranean inspired -- a combination of Lemon, Saffron, Coriander, Fennel and Spices.