Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best. Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on…

Cod with Yogurt Dill Sauce

Serves 2. In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature. Sprinkle Spanish paprika on both sides of a 1 lb. cod filet….

Lemon Sole

A flat fish native to Northern Europe. It is neither truly sole, nor lemon-flavored. The name is a French derivative which describes the outer scales of the fish and its shallow waters habitat. Since filets are thin, it cooks very quickly. A cartilage spine splits it and small bones need to be removed. Cut the…

Seared Swordfish Steaks

Serves 2. Pat dry 2 swordfish steaks and place in a hot non-stick fry pan, no oil. Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan to a plate. Turn heat to medium. Add 3 tbs. olive oil, 4-6 sliced green onions/scallions, 4 tbs. capers, 4 tbs….

Black Cod~ Nobu Nod

Nobu not Next Door. Downtown. Still worth the trip. But. Found gorgeous filet at Citarella couple blocks away on Broadway. Serves 2. Marinade 2 pieces cut crosswise in your favorite Miso Asian Sauce. Refrigerate at least a few hours. Overnight to 48 hours is great. Remove from fridge and bring to room temperature. Wipe excess marinade from…

Sole Rollatini

Serves 2. 4 thin filets of sole, no skin. In a small bowl, mix together: 1/2 cup panko crumbs zest of one lemon 1/2 teaspoon dried oregano 1/2 teaspoon dried basil ground black pepper to taste handful of chopped parsley 1/4 cup grated cheese of your choice Divide mixture evenly and spread on the filet…

Delectable Haddock

Serves 2. Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top….

Sriracha Teriyaki Glazed Salmon

Serves 2. Cut skinless salmon filets into two serving sized pieces of equal thickness. In small bowl mix: 1/8 cup sriracha sauce 1/4 cup teriyaki sauce 1 tsp. maple syrup 1 tsp. rice vinegar Coat each salmon piece with the sauce. Refrigerate for a few hours or overnight. Bring to room temperature before cooking. Preheat…

Hake in Spicy Broth

Serves 2. 1 1/2 lb. filet wild Hake fish. In a medium saucepan, boil 1 box Pacific Chicken Broth. Add 2 each sliced seeded serrano and red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and cover. Add the wild hake. Simmer until flaky, about 10…

Cioppino Estivo

Summer Seafood Stew for Two ~Tilapia. Vongole. Pomodori. Aglio. Olio. Prezzemolo. Pane. Questo è tutto.~ 2 Tilapia filets 2 dozen + Little Neck Clams 1/2 cup fresh American parsley, chopped 1/4 cup olive oil 2 tbs. unsalted butter 2 Garden tomatoes, chopped 1/2 Bell pepper, any color, chopped 1 Jalapeño pepper, sliced and de-seeded 1…

Summer Bouillabaise

Florence farmer’s market. Serves 2. Coarsely chop- 1 large onion red or white 1 large native tomato 1 orange or yellow bell pepper Brown in a little olive oil in a stock pot. Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams. Season with fresh chopped chives…

Cod Chowdah

If you like thick creamy chowder, this isn’t it. It’s a light yet hearty savory soup. Serves 4. Peel and cut 3 small potatoes into bite-sized chunks. Finely dice the tender inside end of a small leek, keep half for later. In a large saucepan, cover potatoes and half the diced leek with vegetable or…