After a full weekend of birthday bashes and dinner parties, I'm feeling like something light for dinner tonight. I've got some leftover cod, and I'm going to roast it and serve it alongside sesame scented shiitakes and bok choy.
I'll be forgoing richness but not flavor, with fragrant sesame oil, loads of garlic, and lime packing a punch on my plate. To serve up this recipe, which is quick, elegant, and delicious, read more
Making seafood in a slow cooker can be tricky, but this hearty fish chowder is a rare gem.
The key is to add the fish in the last hour, so as not to overcook it. Cream of celery soup and milk powder add richness and body to the stew; chunky potatoes, stewed tomatoes, and legumes add texture.
To make this effortless meal, read more
After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.
If you can't find cod fish at your neighborhood market, replace it with another mild white fish, such as halibut or mahi-mahi. To check out the recipe, read more
Recently at Waterbar, here in San Francisco, I ordered the fish & chips. I was blown away when the waiter brought out an entire rock cod — eyes, fins and all! The fish was battered and deep-fried whole for my eating pleasure. I immediately began to dig in, but some of my friends sharing the gigantic entrée were a little more hesitant. How about you? Could you stomach this unique version of fish and chips?
If there's any fish leftover from last night's bbq, then you're in for a treat tonight. Although these fish cakes are typically made with the mellower cod, they'll taste just as great with saffron sea bass. You can even alter the flavoring to suit your liking. For a quick and easy delicious meal, one that will be great in your repertoire, read more
