Salmon fillet stuffed with spinach, ricotta and feta cheese and flavored with Dijon mustard, fresh dill and oregano makes for a scrumptious holiday meal and impressive presentation. For seafood lovers, this savory roast promises to be the start of a new holiday tradition.
I was editing a story by Ike DeLorenzo about tasting Mass. grown products vs. those grown outside this region -- it's running on Wednesday -- and one of the dishes in the line-up is striped bass. I haven't had any all summer, so I dashed out to buy some.
Local striper is one of the great fish in our sea and while it's fabulous on the grill, I think the smoke takes over and you could be eating a lesser fish (and less expensive fish) and enjoy it just as much.
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.
Typically Ligurian, this straightforward preparation matches flaky white fish with pungent basil and a sweet-tart tomato sauce (fonduta). The fish pieces are breaded with a panko-basil crust, then roasted in a hot oven and garnished with the sauce.
Tilapia’s mild flavor is built on with a creamy topping that everyone will love and you will love how easy it is to put together! Round out your meal with roasted potatoes and a green salad.
Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice, if you like.
To tell when the crunchy, breadcrumb-topped tilapia fillets are cooked just right, look for their flesh to become opaque and flake easily with a fork.
Get the health benefits of fish and the budget benefits of cooking at home by using these simple instructions. Feel free to substitute with other ingredients such as water and lemon juice or white wine for the orange juice, dried dill weed for the herbs, and capers or toasted crushed nuts or seeds for the olives.
During the summer you can grill the asparagus outdoors. The smoky flavor of a wood charcoal fire adds complexity to this substantial meal. While I call for green asparagus, try making the dish with a colorful array of asparagus—green, white, and purple. White miso, which is called shiro-miso in Japanese can be found in health food stores. Smooth rather than grainy miso is preferable for this recipe.