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.
The perfect base for making a decadent seafood bisque.
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.
I love this as an entree, but I’ve also served this in individual tumblers as an appetizer at a New Orleans themed party and it was a hit. Pure comfort food!
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
A standard fishcake recipe with panko, spices, and herbs.
Ingredients 1 large cod filet 3/4 cup unsweetened coconut flakes 2 tablespoons coconut flour 1 egg, beaten coconut oil for […]
Ingredients 2 soft shell crabs 1 1/2 cups milk 1/2 cup flour salt and pepper butter and/or olive oil for […]
Ingredients 2 oranges, zested and juiced 3 limes, zested and juiced 2 tablespoons olive oil 1/2 teaspoon salt, or to […]
Ingredients 5 tablespoons butter 4 tablespoons fresh lemon juice 1 tablespoon lemon zest 1/2 teaspoon sea salt fresh ground black […]