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Wahoo, also known in Hawaii as Ono, is a fantastic fish for grilling, with its rich, flaky, super-succulent meat. It’s found all over the world, in warm water, and is generally not susceptible to overfishing because it doesn’t swim in tight schools and is usually caught only via hook & line. This also tends to [...]

Here’s another shrimp creole recipe, somewhat simpler than my earlier one. I’ve reduced the fat in the recipe by making a smaller roux, substituted fennel for the celery, increased the wine to 1 cup, and used a little less tomato. If you’re new to making a roux, be sure you take a look at the [...]

Well I’m going through a big fresh pasta phase now, it seems, so here’s another pasta recipe. If you still haven’t tried your hand at fresh pasta, this recipe is a great reason to get started. The flavors are fresh & bright & fishy & yummy and fresh pasta really makes it sing. I’ve always [...]

Cured salmon, a lovely treat on top of a cracker or a bit of black bread, is something you really should be making yourself, at home. It’s easy, it’s cheap, and it really impresses the neighbors. The salt pulls the liquid out of the salmon flesh, making a potent brine and curing the fish in [...]

Patagonian toothfish, AKA Chilean sea bass, is available again from a sustainable fishery, but as far as I can find, Whole Foods is the only retailer around here that sells the Marine Stewardship Council-certified product. So if you’re not sure the fish you’re buying is from the South Georgia fishery, you might want to get [...]

Well winter is well upon us now, and though I don’t love the cold, I do love some of the things cold does to food. Oysters, for instance, are best in the cold months when they’re not spawning. If you’re lucky enough to be able to buy oysters in the shell where you live, you [...]

Quinoa is a fantastic nutty-tasting grain, commonly used in South American cooking. You can find it more and more in grocery stores here in the U.S., and I strongly encourage you to give it a try. This recipe came about as I was looking for a little twist on my Shrimp & Grits recipe. This [...]

Salmon is a great fish for grilling, and as long as you can get it off the grill in one piece, it looks terrific on the plate. The technique below is borrowed from a recipe for soy/maple glazed salmon from Cook’s Illustrated, and it works pretty well. Just be sure your grill is nice & [...]

Here’s a quick way to make a tasty little soup with whatever fish you happen to have fresh from the fish market. It’s great with snapper, but almost any fish will do. For the stock, however, I do recommend lobster stock. Where do you get losbster stock? Easy. When you make Lobster Potato Salad, make [...]

Lobsters’ lofty price seems to put them out of consideration for anything but exotic grand preparations like Thermidor or the traditional simplicity of boiled (or steamed) lobsters. Desiring lobster, but looking for something a little new, I decided to take an old picnic classic and tart it up with some lovely leftover lobster meat. I [...]

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