Category: Fish
Fish Recipes
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I started doing my grocery shopping at Grand Central Terminal Market since I’ve begun my work commute to Connecticut. Most days, I go straight down to SoHo to swim anyway and I can pick something up before I head to the gym via the 6 train. Last week, Pescatore Seafood was selling fresh Portuguese sardines.…
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I’ve been drowning in pork and beef for the last two weeks so I thought a dose of fish would do me good. Rummaging through the pantry, I found two tins of sardines and some pasta from my last visit to Trader Joe’s. Following a Sicilian recipe I found online, I threw some leftover rye…
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Call it pan-bagnat or Niçoise salad in a bun–I’m calling it a tuna sandwich. The weather turned over the weekend and we scrambled for last-minute plans on Saturday morning. I woke the Dr. from a deep slumber to see if he wanted to get out of the city and hike. He wasn’t very happy when…
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From the New York Times last week, I learned what salmoriglio is: an acidic and velvety sauce of Sicilian origin that’s perfect for fish. I always use it; I just never knew it had an actual name! After running an errand for my friend Judy, I stopped by the Westside Market on Broadway and bought…
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Here’s one thing I rarely cook or eat: salmon. Now, salmon is a perfectly good fish but I think I’ve been traumatized with the way they prepare it at weddings. Salmon is like shrimp: a few minutes too much and it’s overcooked, dry and devoid of taste. But I haven’t given up on it. I…
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Anna sent me a pack of sundried tomatoes from her recent trip to Argentina so I went searching for recipes using them as the main ingredient. There were a lot of proven recipes for spreads and pastes, so I stuck with one of them and just used it on fish I bought for my weekly…
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Relleno in Spanish food generally means stuffing, usually a meat mixture that’s been breaded and then fried. It’s applied in Filipino food using the same concept but in this recipe, the meat of my country’s national fish, milkfish or bangus, is removed from the cavity, tossed and stir-fried with other ingredients, stuffed back in the…
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When did sardine get a bad rep? When I mentioned that sardines were in the lunch menu, I got a mixed reception. From the wrinkle-of-the-nose kind of expression to the straight forward Ewww, I wondered what it was about sardines that turned some people off. It was different for me growing up. Sardines were affordable…
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When my boss returned from our office in Budapest, he handed me two red packets of paprika. The developers we work with over there bought them for me because paprika is the most Hungarian thing that I could think of in terms of food. I’ll just have to wait until I visit them myself to…
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Out of all the recipes I tried to make use of the kampachi batch that Kona Blue Water Farms generously sent me, this was the simplest, but also the most complicated in taste. The coconut cream was wee thick, but the kaffir leaves and the lime juice squirted in the end made the fish lighter.…
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Paksiw, or what I would translate as Filipino vinegar stew, has got to be my father’s favorite dish. Filipinos, especially those from the northern part of the country, love anything with vinegar. We can cook and stew almost anything in sour goodness and make an honest meal out of it. My father loves fresh seafood…
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I felt bad searing the Kona Kampachi fillets from Kona Blue Water Farms. It was enough that I baked it with butter the first time. I felt blasphemous to be ruining such a good fish with heat. But when seared, Kona Kampachi turns into the Cinderella of fish: an oomph was added to what would…