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
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
Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke. Continue reading
These fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet. Continue reading
Whenever I want a quick, healthy and impressive main dish, I usually choose a nice fresh filleted fish. A few minutes of prepping, a few minutes of cooking, and you’re ready to serve.
Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. Continue reading
