Thai Formula

For curries and soups. 1 tablespoon Garlic-Ginger Paste, see below 2-4 tablespoons green, yellow or red Thai curry paste 3 tablespoons Thai fish sauce 1 (14-ounce) can coconut milk 1 tablespoon lime zest 1-2 tablespoons fresh lime juice 1 tablespoon agave nectar —- Garlic-Ginger Paste Makes about 1/3 cup This is a simple, handy seasoning [...]

Pan Seared Halibut Steaks

FROM DELICIOUS FISHES (NOT NS) Yield: 2 servings Simple, light and healthy—lightly battered steaks are seared in olive oil and drizzled with a lemony finish. According to Environmental Defense’s Fish Buying Guide, wild Pacific halibut is “in the green”, making it one of the best choices for sustainable fish. 2 tablespoons all-purpose flour 2 tablespoon [...]

Poached Salmon

Yield: 2 servings Simple ingredients make a simple, elegant dish in only 5 minutes. Quick poaching ensures that the good fats and flavors stay intact while cooking. 2 (1/4 pound) wild salmon fillets 1/2 teaspoon lemon pepper spice blend 1/4 teaspoon dried dill dash salt, plus another 1/4 teaspoon for poaching broth 1/3 cup dry [...]

Left-Over Fish Salad

This is my favorite way to use up the left-over meat from a whole cooked fish. I use an avocado mash flavored with mustard and honey to replace mayonaisse and have included fresh asparagus and Egyptian walking onions from the farmers’ market. Use any diced vegetables you have in the fridge. All amounts depend upon [...]

Whole Fish with Lemon and Rosemary (Broiled or Pan-Fried)

Serves 2-4 Rosemary, lemon, olive oil… that’s it, and a little sea salt to bring out the flavors of this classic combination. Try this simple recipe with sea bass, trout, snapper or grouper. (Pictured here are trout.) A few of the cooked rosemary sprigs can be minced into a side of rice or quinoa. 2 [...]

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