Vietnamese Stir Fried Salt & Pepper Dungeness Crab Stir fried crabs with salt aka “cua rang muoi”, is one of the tastiest and most visually appealing seafood dishes. It’s also one of the most popular dishes in Vietnam because it’s oh so finger licking good! Read more »
Baked Haddock with Brown Butter Simple and delicious baked haddock fillets drizzled with brown butter. Brown butter takes any piece of white fish from good to gourmet! Read more »
Baked Flounder with Tomatoes and Basil A delicious, easy to make lunch menu item. Baked Flounder with cherry tomatoes and basil. Read more »
Flounder Fillets in Lemon Sauce Flounder Fillets in Lemon Sauce is a simple meal that delivers every time! The fish always turns out flaky, juicy, and flavorful. It is sublime with every bite! Boneless flounder fillets are delicate white fish simmered in a skillet with lemon sauce, resulting in an easy weeknight dinner, and one you’ll fall in love with! Read more »
Greek Grilled Octopus Author: Jana Dziak Easy Greek grilled octopus is a traditional Mediterranean octopus recipe. Make this delicious and impressive but deceptively simple meal yourself. It requires few ingredients and mostly hands-off time to transform octopus into something tender and unexpected. Ingredients Directions Read more »
Grilled Octopus with lemon & oregano Octopus is just one of those proteins that seems to make people squeamish. Which frankly is their loss. It’s one of those ‘ugly delicious’ cuts, that seem a little gross at first, but are actually incredibly delicious. Octopus is tender and delicate, and giving it a finishing sear over charcoal makes it spectacular. Read more »
Pangasius green herbs risotto Have you ever tried a fish risotto? The creamy taste of the herb butter goes perfectly with the main ingredient: pangasius. Read more »
Pangasius with Vegetables This colorful dish is a delight to look at, healthy and quick and easy to make. Read more »
Mediterranean Bronzini Filet Recipe with Vierge Sauce Bronzini has a very delicate taste that pairs beautifully with the zing of a beautifully balanced Vierge Sauce. Juicy cherry tomatoes, rich black olives, basil and pine nuts with a zest of lemon give a Provençal twist to your dish. Read more »
Bronzini Al Cartoccio Bronzini fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked. Read more »
