Only spaghetti and meatballs can claim to be a better pairing than linguini with clams. In my book, clam sauce wins. Here is a simple and classic way to do it.
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The best 30 second recipe every made. And then, eat.
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Great technique for preparing a Thai curry properly. And so easy you will find a new dish to add to your repertoire. Can be used with any seafood or meat.
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Gotta have this recipe up your sleeve. A winner every time.
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Really a must to have as a sauce to go on top of most fish besides the obvious unagi (eel) dish.
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Sablefish, or more commonly called Black Cod (it's not really a cod) has been on every Japanese menu over the past 20 years. Usually expensive but so easy to make. You can marinate this fish for up to three days. I would recommend at least two.
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What an easy recipe and delightful dish. You'll be glad you had the miso glaze.
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Great variation on Nobu's Japanese Black Cod recipe. Works great with Atlantic salmon, Arctic Char and Steelhead trout.
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Not quite a paella but a simple and nifty recipe that comes together pretty quickly. Plus you have to hear how he pronounces 'paella'. I mean, stop...
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Is there a better way to stink up the house in a good way than with a curry? I think not. Monkfish is one of the best fish to use for curries. it is flavorful and holds its firmness without falling apart. This is a good one.
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A great side dish made from great mushrooms from Mycopolitan. Substitute tarragon or rosemary for the thyme or blend them all together.
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A Philly classic. Another super simple recipe that you could use to make a pasta dish. Or, be creative and add red pepper for a fra diavolo, or smoked paprika for a Spanish style dish. You can ever be crazy and add ras el hanout for a North African spin.
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This technique is fantastic to use on the fattier fish in order to preserve it but also to enhance it's flavors. Halibut works well here but this technique is especially suited for fresh tuna as well as swordfish. a wow for sure.
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Nice and easy way to prepare English chips without using up your fryer. If you are making fish and chips, this is a great prep to use in order to time both for dinner.
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The nicest type of cod out there as far as texture and firmness goes. haddock is a favorite of the Northerners for good reason. It may soon be a favorite of yours.
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This fish is one of the sweetest of the sea bass family which includes striped bass. These fish don't get too big but, oh, the flavor. Keep it simple but feel free to add your own accent.
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Great video with good technique to use with fillets that have the skin on and aren't too thick. This is how you do it.
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This is how we cook scallops in a restaurant. Learn this technique and use it for other seafood such as halibut cheeks.
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There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce. You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi.
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A clean way to cook salmon without having the residual smell of seared salmon in your house. In fact, the perfume is magnificent. Also, you get a cleaner preparation producing salmon that is, in my humble opinion, even better chilled. Try it. You'll see.
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