seafood
How to make whole sauteed Dover sole
Cooking whole fish in a pan, in butter, is a wonderful way of encouraging a crisp, buttery exterior and a perfectly moist interior. And it just doesn’t get any better than doing it with whole Dover sole, especially when it’s just come in fresh from...
How to make Mediterranean tuna burgers
This recipe calls for the best quality cut of tuna you can find, first being Bluefin or Bigeye, and second being Yellowfin or Albacore. Fresh tuna’s appearance to beef is really emphasized when you make “hamburgers” out of it. Like beef burgers, tuna...
How to make grilled swordfish steaks tapenade
Swordfish can run up to 13 feet long and weigh close to a thousand pounds. It has a firm, dense, compact structure with flesh that has a tan or coral shade. Swordfish has become one of the best-loved fish because of its meaty, almost chicken-like texture and...
How to make broiled halibut steaks
Halibut is one of the finest eating of any fish in the world. It’s meat is firm and flaky when cooked, and has a delicate flavor that will please anyone. It comes to the market weighing anywhere from 25 to 300 pounds. From the largest fish, steaks are out...
How to eat a whole fish
Once you master this easily learned craft, you’ll love eating whole fish at the table.
How to bake macadamia encrusted halibut with orange sauce
Here’s a popular fine dining dish that can be served with confidence. Anyone who tries a bite of this will come back for another, whether they eat fish regularly or not. Halibut is wonderfully delicate in flavor, soft and flaky in texture. The encrusted...
How to make lobster thermidor
Lobster thermidor was created in 1894 by Marie's, a Paris restaurant near the theater Comedie Francaise to honor the opening of the play Thermidor by Victorien Sardou. Unlike the recipe, the play was not a critical success, and is rarely performed. Due to...
