Crusted Halibut Baked in White Wine

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.

Pan Fried Haddock Fillets with Caramelized Mini Peppers

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.

Herbed Fishballs with Tomato-Chickpea Sauce

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.

Fried White Anchovies with Parsley-Lime Dressing

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”.

Salmon with Sweet and Spicy Almond Topping

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.

Fried Fish with Agristada – Sephardic Lemon and Egg Sauce

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.

Herbed Fish Cakes

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.

Red Trout with Grapes and Almonds

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.

Baked/Steamed Chilean Sea Bass with Cilantro, Lime and Jalapenos

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.