Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes. Continue reading “Savory Shrimp, Kimchi, and Rice Noodles Pancakes”
One of my favorite ways of preparing fish fillets, is to coat them with a tasty buttery crust, and bake them in white wine. The butter in the crust melts over the fish while baking, and not only adds wonderful flavor to it, but also keeps it nice and moist. The rest of the ingredients in the crust add their unique flavors and textures, while the white wine adds another layer of fragrance and flavor to the fish. Continue reading “Crusted Halibut Baked in White Wine”
When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading “Pan Fried Haddock Fillets with Caramelized Mini Peppers”
I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading “Herbed Fishballs with Tomato-Chickpea Sauce”
The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version. Continue reading “Cannellini beans, Tuna and Pasta Salad”
The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor. Continue reading “Fish and Crab Cakes”
Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”. Continue reading “Fried White Anchovies with Parsley-Lime Dressing”
Tuna salad is too often a boring and heavy blend of canned tuna, mixed with too much mayonnaise, a bit of celery and not much else.
The version I have for you here is tastier and healthier: Continue reading “Vegetables Loaded Tuna Salad and Open Face Tuna Melt”
Due to a hectic week I didn’t have the time to prepare a new post, so I’ve decided to re-post this recipe, from the earlier days of the blog. Many of you probably haven’t seen it, and those who did will hopefully enjoy a reminder for this tasty recipe. Continue reading “Halibut with Lightly Caramelized Onions, Tomatoes and Raisins”
This quick and tasty dish combines two simple dishes, that can be served on their own, into one. Continue reading “Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon”
While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading “Salmon with Sweet and Spicy Almond Topping”