3 results of 3 Recipes

Halibut

Halibut "Toscano"

Rating: star_onstar_onstar_onstar_onstar_on
Prep Time: 10 Minutes
Cook Time: 20 Minutes

This delicious dish uses the flavors of Tuscany to create a tasty meal that's easier to cook than it tastes!

Catfish with Veggie Sauce

Catfish with Veggie Sauce

Rating: star_onstar_onstar_onstar_onstar_on
Prep Time: 15 Minutes
Cook Time: 20 Minutes

I saw the original version of this recipe on Giada's show (she used halibut), and of course, I had to tinker with it.

Herb & Lemon Butter Tilapia

Herb & Lemon Butter Tilapia

Rating: star_onstar_onstar_onstar_onstar_on
Prep Time: 10 Minutes
Cook Time: 25 Minutes

I love to cook fish because it is so versatile and usually simple to make. This is one of my Mom’s creations that helped instill my love of seafood at a young age. Creamy, lemony, herb butter coats the Tilapia and gives it great flavor. You could sub…

10 results of 77 Blog Posts

Tamarind-Glazed Black Cod with Habanero-Orange Salsa

posted August 10, 2010 in lisa is cooking

When I saw this glazed black cod recipe in the June issue of Bon Appetit, the title alone convinced me to try it. There’s a glaze that’s basted onto the fish while it broils, and then the fish is topped with a spicy, fruity salsa before serving. (read full article)

Roast Pork Tenderloin with Romesco Sauce - What Alex SHOULD have made!

posted August 06, 2010 in A Communal Table

Roast Pork Tenderloin with Romesco SauceSo, the other night my husband and I were watching Top Chef (after 6 years, my husband is now hooked - SWEET!) and the chefs challenge was to choose a country and then cook a dish inspired by that country. The (read full article)

Seafood for the Future

posted July 31, 2010 in 100 Miles

Alaskan Halibut, Arctic Char, Oysters (Washington State) “Sustainability is nothing more than basic supply and demand.  If we (and our demand) remove too many fish from the ocean (the supply) before they reproduce (have more little fish), they (read full article)

How does a recipe earn the label gourmet?

posted July 30, 2010 in Are You Hungry?

How does a recipe earn the label “gourmet”? Is it the ingredients, preparer, presentation, or where the food is being served that earns the gourmet recipes label? I spent a few hours researching the subject. First, I think the definition of go (read full article)

Fish Tacos Redux

posted July 25, 2010 in Guilty Kitchen

I’m NAK. Not familiar with this simple abbreviation? You must not be 1. a new mother, 2. an internet geek, or 3. obsessed with your kids. NAK stands for Nursing At Keyboard and it’s how my life is working these days. I sit, nursing pill (read full article)

Corner Fish Grill was Finally Open!

posted July 22, 2010 in Foodie In Disguise

Well after three attempts to have a meal at the new Corner Fish Grill in Mission Viejo, I finally got in. The first three times after they opened, I came to closed doors saying that they needed additional staff training. Well, Monday evening I finall (read full article)

Roasted Cod with Dill and Mustard Breadcrumb Topping - a Restaurant quality meal for a weeknight

posted July 20, 2010 in A Communal Table

When I was growing up we ate a lot of fish. My father's doctor had recommended that we start eating fish and since we lived on the coast in Southern California that wasn't too hard to do.  The only problem was my mother had absolutely no idea h (read full article)

Made This Just for the “Halibut”

posted July 19, 2010 in Dishful Thinking

Get it?  ”Halibut”? Anyways, another great fish purchase thanks to my new friend at the seafood counter at Whole Foods was a lovely piece of halibut.  When asking for suggestions, the fish guy said that anything you can do to salmon, yo (read full article)

Fish 4 Friday: Pesce Alla Griglia

posted July 15, 2010 in The Chile Underground

Most Americans can’t stomach the thought of cooking a whole fish. They should get over that, though; elsewise they’ll miss out on a flavorful opportunity. And it’s really not any harder than grilling fish fillets. Shoot, in some de (read full article)

Fish 4 Friday: A Very Easy Way to Make Fish Taste Good

posted July 09, 2010 in The Chile Underground

Hey Kids! What Time Is It? It’s time to bake fish, that’s what time it is. (Fooled you with that one, eh? You gotta keep up hereabouts or you’ll get left way behind.) Of course you can grill fish, but this time we’re going to (read full article)

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