This is a quick and beautiful presentation for whole, high-quality fish. Serve it with steamed rice and a spicy vegetable stir-fry for a colorful and heart-healthy meal for guests. 2 whole fish (about 2 lb each, such as rockfish or
Recession-proof Dining
Besides the kitchen anxiety that cooking fish seems to induce in unpracticed home chefs, some people also avoid making it at home because of the common misconception that eating seafood is an expensive culinary habit: a luxury food reserved for
Simple Sauces: Piccata
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,
Halibut Pot Roast
This is a simple and relatively fail-safe way to prepare a large amount of fish for a hungry crowd. Its warmth and rustic flavors are a great addition to any holiday table, and leftovers can easily be converted to soup
Ivory King Salmon with Chanterelles
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
Saké Seafood Marinade
The Pacific Northwest is home to a number of precious culinary gems – some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires
Horseradish-crusted Salmon with Bastard Bordelaise
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