New England style baked cod/haddock recipe with added zing by using Mojo Sauce and lots of citrus zest. A Christmas time fish dinner that combines New England and Mediterranean flavors.
Last time Shep dropped off some clams to me I covered it here, so I want to steam this batch a little differently. I decided to use up some leftover rose wine and some garlic and onion.
I met the Open Blue folks in Boston at SENA 2019 and now I finally get a chance to cook their responsibly raised cobia.
I've been trying to find a way to use gin in a marinade for fish for a while but decided to give it a go for National Seafood Month. With all the various botanicals infused in the alcohol I would assume gin, in all its various forms, would be a natural choice. However I've only... Continue Reading →
I combined home made breadcrumbs and delicious mojo sauce for a new twist on a favorite Sicilian recipe for swordfish.
For my next attempt at cooking sablefish (aka black cod) I decided to try my own take on the ever-popular miso marinade made famous by chef Nobu Matsuhisa. I've heard so much about how delicious this preparation is that I had to attempt it before I'm out of the sablefish I ordered online from Sizzlefish.com.... Continue Reading →
I finally made an online purchase of seafood. After much hemming and hawing, I decided to go with Sizzlefish.com in order to try a fish I've heard so much about: Sablefish, also known as black cod.
Wester Ross Scottish Salmon gave me a complimentary fillet of their award-winning fish to try at home.