Nobu’s Miso-Marinated Black Cod

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.

Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions

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.

Fish Chowder

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.

Shrimp Creole

This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.

Lemon, Herb, and Parmesan Baked Salmon

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.

Baked Feta with Halibut, Broccolini, Tomatoes, and Lemon on Farro with Dill

I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.

Crab and Halibut Bisque

Rich. Thick. Creamy. Flavorful. Decadent. Delicious.

Shellfish Stock

The perfect base for making a decadent seafood bisque.

Red Curry Coconut Shrimp and Chicken

Creamy, rich, colorful comfort food without making you feel bogged down after eating it.

Roasted Poblano Fishcakes

Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.

Shrimp and Grits

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!