I love making these with the poke packs from Wulf’s Fish.
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.
Super flavorful fish burgers complemented well by the crunchy quick pickles and sassy mayo.
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
Rich. Thick. Creamy. Flavorful. Decadent. Delicious.
Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.