California Aquaculture Association

Recipes

Recipe: Pan-Seared Tilapia with Kale and Lemon Vinaigrette

Lightly cooked kale combined with red onions and creamy, tangy goat cheese makes a savory bed for quickly sautéed tilapia fillets. A sprightly vinaigrette flavors the kale and the fish. Serve roasted, halved fingerling potatoes alongside. U.S.-farmed tilapia is a Seafood Watch "Best Choice." (Serves 4) Lemon-shallot vinaigrette 1/4 cup fresh lemon juice 2 tablespoons minced shallots 1 teaspoon grated lemon zest 1/2 cup olive oil 1/4 teaspoon sugar

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Recipe: Roasted Oyster Crostini with Brûléed Parmesan

Yields 12 Ingredients 1 (10-inch) loaf French bread 5 tablespoons Oyster Butter, in all, recipe follows 12 large oysters, shucked 1 cup shredded Parmesan cheese 1/4 cup minced cooked applewood smoked bacon 1/4 cup chopped green onion, for garnish Instructions Preheat oven to 350º. Cut French bread into 1/4-inch slices. Toast bread on baking sheets until crisp, about 5 minutes. Remove bread slices from oven, and increase heat to Broil. While bread

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Reciped: Breaded Abalone

Courtesy of AllRecipes.com: Ingredients Makes 4 servings 1/2 pound abalone without shell 1 1/2 cups seasoned dry bread crumbs 2 eggs, beaten 2 tablespoons milk 1 cup olive oil for frying 1/2 cup ketchup 1 tablespoon prepared horseradish 1 teaspoon lime juice chopped fresh parsley for garnish Directions Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks

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Recipe: Crispy lemon fish with yogurt tartare and potato fries recipe

Serves 4 | Courtesy of The Telegraph For the fish 110g fresh coarse breadcrumbs 2 tsp finely grated lemon rind ¼ cup chopped flat-leaf parsley 8 x 120g firm white fish fillets, skin off 2 tbsp lemon juice 1 tbsp olive oil Lemon cheeks, to serve For the yogurt tartare 210g thick plain yogurt 2 tbsp chopped cornichons 1 tbsp salted capers, rinsed and chopped 1 tbsp chopped dill 2 tsp white balsamic vinegar To make the yogurt tartare, place the yogurt,

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Recipe: Wasabi Trout

Serves 4 Ingredients 1/4 cup soy sauce 2 tablespoons olive oil 2 teaspoons wasabi paste 1 teaspoon minced garlic 1/4 teaspoon crushed oregano, or more to taste 1 pinch ground black pepper, or to taste 4 (4 ounce) fillets trout 1 pinch Cajun seasoning, or to taste Directions Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black

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Recipe: Bronzed Seabass with Lemon Shallot Butter

Courtesy of thepioneerwoman.com Ingredients: 6 ounce Piece Of Sea Bass, With Or Without The Skin On 3 Tablespoons Butter 1 whole Medium-sized Shallot, Minced 1 whole Lemon, Zested And Juiced 3 Tablespoons Canola Oil Kosher Salt And Fresh Ground Pepper, to taste   Preparation: Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper. Heat canola oil in a medium-sized oven-safe pan over high heat for a few

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Recipe: Oyster Artichoke Soup

Ingredients 2 tablespoons olive oil 1 bunch green onions, chopped 1 teaspoon minced garlic ¼ cup all-purpose flour 1 ½ cups fat-free chicken broth 1 pint oysters drained, reserve ½ cup liquid 1 bay leaf ½ teaspoon fresh thyme leaves Dash cayenne pepper 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped ¼ cup chopped parsley 1 cup fat-free half-and-half ¼ cup sherry Garnish: fresh thyme leaves Instructions In a medium nonstick

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Recipe: Smoky Fish Chowder

Ingredients 3 ounces bacon (about 3 to 4 slices), diced 3 tablespoons unsalted butter 2 medium leeks, white and light- green parts, thinly sliced 3/4 teaspoon kosher salt, more as needed 1/4 teaspoon hot smoked paprika 1/4 cup dry white vermouth or white wine 2 cups fish stock, store-bought or homemade (see recipe) 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds 3 thyme sprigs 2 cups whole milk 10 ounces flaky white fish, such as tilapia,

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Recipe: Catfish Tacos with Strawberry Salsa

  Ingredients Olive oil cooking spray 1 lb catfish fillets 1/2 teaspoon ground cumin 1/2 teaspoon salt (preferably kosher), divided 1/4 teaspoon freshly ground black pepper, divided 8 small (6-inch) corn tortillas 2 pints strawberries, hulled and chopped 1 small green jalapeño chile, seeded and chopped 3 tablespoons chopped fresh chives 1 tablespoon fresh lemon juice 2 cups chopped napa cabbage Directions Heat oven to 450˚. Coat a rimmed baking

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Recipe: BBQ Oysters with blue cheese dipping sauce

Courtesy of Red Fish Grill Recipe Ingredients: 6 Oysters, free of sand/grit 2 ounces Barbeque Oyster Sauce (see recipe) 1 ½ ounce blue cheese dressing Seasoned flour Chopped parsley 6 oyster shells Blue Cheese Crumbles Barbeque Oyster Sauce 5 ounces TABASCO Pepper Sauce 2 ½ Tbsp. honey 3 ¼ Tbsp. clarified butter Recipe Directions: Drain oysters and toss in seasoned flour. Fry until golden. Barbeque Oyster sauce should be kept in a warm place until

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Recipe: Roasted Fish With Quinoa Salad

  Ingredients 4 ounces fish (sea bass or tilapia) Olive oil spray Salt and pepper 1 cup broccoli 1/2 cup quinoa, cooked 2 tablespoons scallions 1/4 avocado, diced 1/2 lemon   Directions Preheat a baking sheet in the oven at 450°F. Lay out a piece of aluminum foil, lightly spray your fish with olive oil, and season with salt and pepper on one side, then repeat on the other side. Remove the hot pan from the oven, keep the prepared fish on

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Recipe: Oven Roasted Striped Bass

  Courtesy of eat-drink-garden.com | Serves 2 -3   2 ¼ to 2 1/2 pound striped bass 1 Meyer lemon, sliced Fennel fronds, about three 2 cloves garlic, sliced into four slices each 4 thyme sprigs 2 bay leaves, fresh or 1 dry 2 tablespoons fresh parsley, chopped   Preheat oven to 450. Place the pan that you are going to cook the fish on in the oven — it should be a nice roasting pan that will hold the entire fish comfortably.  Preheating

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Recipe: Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette

Courtesy of: LouisianaSeafood.com Recipe Ingredients: 3 egg whites 1 cup cornmeal 2 cups all-purpose flour 2 teaspoons salt 1 teaspoon pepper 20 each Louisiana oysters, shucked 1 pound baby spinach 1 head frisée lettuce, cleaned 8 pieces of bacon, cooked crispyand crumbled   For Vinaigrette: 1 egg 1/2 cup blue cheese, in all 1/4 teaspoon Dijon mustard 3/4 cup grapeseed oil 1 teaspoon fresh lemon juice 1/4 cup white wine vinegar 1/4 cup buttermilk

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Recipe: Rosti Potatoes With Sterling Caviar

Recipe courtesy of Sterling Caviar As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa California. "I'm very spoiled, I only use the best, and this Caviar is world class". Serves 4 1/4 cup crème fraîche (see below) Juice of 1/4 fresh lemon 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper 2 medium russet potatoes 1/2 cup peanut oil 4 ounces Sterling caviar (or more or less to taste or

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Recipe: Sturgeon with Red Curry Vinaigrette and Jicama Slaw

From MontereyBayAquarium.org: (Serves 4) Vinaigrette 3 tablespoons Thai red curry paste 1/4 cup seasoned rice vinegar (or unseasoned rice vinegar plus 1/4 teaspoon sugar) 2 tablespoons vegetable oil 2 tablespoons minced fresh cilantro 1 tablespoons Asian fish sauce such as nuoc nam 1 1/2 teaspoons fresh lime juice   Jicama Slaw 3 tablespoons fresh lime juice 1 tablespoon sugar 1 1/2 teaspoons Asian fish sauce such as nuoc nam 1 1/2 teaspoon

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Recipe: Grilled Lemon-Pepper Catfish

Ingredients 6 tablespoons lemon juice 1/4 cup butter, melted 2 teaspoons Worcestershire sauce 4 catfish fillets (about 5 ounces each) 1/2 teaspoon salt 1/2 teaspoon lemon-pepper seasoning   Directions In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally. Drain and discard marinade. Sprinkle fish with salt

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Recipe: Baked Macaroni and Cheese with Crawfish

Courtesy of LouisianaSeafood.com Recipe Ingredients:  1/2 pound elbow macaroni, cooked al dente 2 tablespoons butter Nonstick cooking spray 1/2 pound cheese cut into small cubes (any mix of pepper jack, Gouda, sharp or mild cheddar, Colby jack, etc.) 1 tablespoon granulated sugar 2 eggs, beaten 1/2 cup milk 1 cup cooked Louisiana crawfish tails, roughly chopped   Recipe Directions:  Preheat oven to 350˚F. Cook the pasta to al dente, drain,

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Recipe: Baked Tilapie With Tahini

Serves 4 Ingredients: 4 fillets tilapia or other white fish 1/2 cup tahini paste out of the jar 1/4 cup warm water 1/4 cup lemon juice 2 cloves of garlic, smashed salt and pepper to taste 1/4 cup pine nuts 1 tablespoon olive oil chopped parsley or cilantro, for garnishing   Directions: Line a baking pan with baking paper, or grease the pan well. Place the fillets on it. Lightly salt and pepper them.Bake at 375 F – 190 C for 25 minutes.In the

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Recipe: Papa’s Fried Catfish

Courtesy of LouisianaSeafood.com Recipe Ingredients:  3 pounds catfish filets salt, to taste cayenne pepper, to taste flour, as needed 3/4 cup yellow cornmeal 1 cup milk 1 1/2 cups vegetable oil 1 medium-size yellow onion, peeled and thinly sliced (separate into rings) lemon wedges, for garnish tartar sauce, to serve   Recipe Directions:  Rinse the catfish in cool water and pat dry. Season the fish generously with salt and cayenne. Combine

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Recipe: Pan-Seared Trout with Pecan Brown Butter and Smoked Trout Salad

Courtesy of Monterey Bay Aquarium (Serves 4)  Smoked Trout Salad (optional) 4-4 1/2 ounces smoked trout, skinned and trimmed 1 tablespoon sour cream or crème frâiche 1 tablespoon finely chopped onion, preferably Vidalia 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon zest 1 1/2 teaspoons finely chopped rinsed capers 1 1/2 teaspoons chopped fresh chives 1/4 teaspoon freshly grated horseradish or prepared horseradish Coarse kosher salt

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Recipe: Thick and creamy fish chowder

Serves 6 1 whole sea bass or other white fish (4 to 5 pounds), scaled and cut into 3 pieces, including the head 7 cups water 3 all-purpose potatoes, cut into 1-inch pieces 4 slices bacon, cut into1-inch pieces 1 onion, coarsely chopped Salt and pepper, to taste 1 tablespoon flour 1 cup light cream 1 cup milk Sweet paprika (for sprinkling) 2 tablespoons chopped fresh chives 1. In a stockpot over medium-high heat, combine the fish and water. Bring

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Recipe: Fresh Herb and Panko-Crusted Tilapia Fillets

Serves 4 Ingredients Olive oil cooking spray 1/4 cup buttermilk 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/4 pounds tilapia fillets 2 cups panko (Japanese-style) breadcrumbs 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh basil 1 teaspoon garlic powder 1 lemon, cut into wedges 1 tablespoon finely chopped fresh oregano Directions Place a rack in top third of oven. Heat the oven to 425 degrees. Set

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Recipe: Seabass En Papillote with Spicy Tomato Sauce, Fennel, Olives and Capers

Serves: 4 4 skinless sea bass fillets, each about 6 ounces Kosher salt Freshly ground black pepper Olive oil-flavored nonstick cooking spray 1½ cups store-bought bottled arrabbiata sauce or other spicy tomato pasta sauce ¼ cup oil-packed sun-dried tomatoes, well drained and patted dry, cut into strips ¼ inch wide 2 tablespoons drained small capers 24 pitted Kalamata olives, halved lengthwise 1 small fennel bulb trimmed, halved and sliced crosswise

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Recipe: Blackened Catfish with Crawfish Étouffée

Courtesy of LouisianaSeafood.com Recipe Ingredients:  Catfish 2 7 to 9-ounce fresh catfish filets 8 tablespoons of butter, melted your favorite blackened seasoning, to taste 1 spray-can of vegetable oil Crawfish Étouffée 1 large onion, chopped 1 medium bell pepper, chopped 1 stalk of celery, chopped 1/2 pound of butter 2 tablespoons flour 1 tablespoon tomato paste salt and pepper, to taste 1 to 1-1/2 cups of water 1 pound crawfish tails 1/2 cup

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Recipe: Cardamom and Fennel-Rubbed Striped Bass

Courtesy of MontereyBayAquarium.org Ingredients (Serves 4) 1 teaspoon fennel seeds 1/2 teaspoon black or yellow mustard seeds 1/2 teaspoon cardamom seeds (from about 10 pods) 2 dried red Thai chiles, cayenne chiles or chile de arbol, stems discarded 4 garlic cloves, minced 1 1/2 teaspoons coarse kosher salt 4, 6-ounce striped bass fillets (with or without skin) 2 tablespoons vegetable oil 1 cup unsweetened coconut milk 2 tablespoons finely chopped

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Recipe: Miso-Glazed Seabass

Serves four 1½ pounds sea bass, skin off and cut into a dozen 2-ounce slices 1 tablespoon white miso 1 tablespoon red miso 1 tablespoon sake 1 tablespoon mirin 2 teaspoons soy sauce 2 teaspoons grated ginger 1 tablespoon sugar 2 egg yolks Salt 1 pound tender mustard greens or spinach, stemmed and washed 1 teaspoon toasted sesame oil Pickled ginger, for garnish   1. Lay fish slices in a shallow glass or earthenware baking dish. Put white and

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Recipe: Farm-Raised Oysters Parmesan

Courtesy of NAA: 48 farm-raised oysters, shucked (liquor and bottom shells reserved) ¼ cup chicken stock 2 Tbsp. shallots, minced 1 ½ cups breadcrumbs 2 t. garlic, minced ¼ cup parsley, minced 1/3 cup Parmesan cheese, grated Preheat oven to 400 degrees. Heat broth and oil in a skillet over medium heat. Add shallots, breadcrumbs, and garlic, stirring as they cook for 3 minutes. Add parsley. Arrange oysters on the half shells on a jelly roll pan

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Recipe: Farm-Raised Almond Crusted Tilapia

Courtesy of NAA:   4 U.S. farm-raised tilapia fillets 2 lemons 1 Tbsp. olive oil ¼ t. salt ¼ t. pepper, coarsely ground ¼ cup almonds, sliced Preheat oven to 425º. Grate one teaspoon of lemon peel and squeeze 1 Tablespoon of juice. Cut second lemon into wedges. Mix lemon peel, lemon juice, olive oil, salt, and pepper. Spray a 13X9 glass baking dish with non-stick spray. Lay tilapia on dish and drizzle with lemon mixture. Press almonds on

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Recipe: U.S. Farm-Raised Catfish a lá Meunière

Courtesy of NAA: 4 U.S. farm-raised catfish fillets ½ cup flour 2 Tbsp. butter 2 Tbsp. olive oil ½ t. salt ½ t. pepper Sauce: ¼ cup butter, melted 1 t. capers ½ t. Worcestershire sauce 1Tbsp. lemon juice Mix salt, pepper, and flour. Heat butter and oil in a skillet. Dredge fish fillets in seasoned flour and fry until golden brown about 3 minutes. Turn fish over and brown the second side. Mix the melted butter, capers, Worcestershire sauce, and

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Recipe: All-American Catfish Cakes

  1 pound U.S. farm-raised catfish fillets 1 cup panko bread crumbs 1/4 cup mayonnaise 1 egg, beaten 1 tablespoon lemon juice 3 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 3 teaspoons seafood seasoning (Old Bay) 1 teaspoon chopped fresh parsley 1/4 teaspoon salt 2 tablespoons olive oil Instructions: Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Place fish on prepared baking sheet and bake 15 to 18 minutes,

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Recipe: Scallops with Tomatoes, Corn, and Paprika on Quick Polenta

Serves 2 Quick Polenta 1/2 cup polenta or coarse cornmeal 1 tablespoon olive oil 1/2 teaspoon coarse kosher salt 1/4 teaspoon paprika Freshly ground pepper 1/3 cup grated sharp cheddar cheese   Scallops 12 ounces sea scallops, patted dry Coarse kosher salt and freshly ground black pepper 1 1/2 tablespoons olive oil 2 green onions, sliced 1/8 teaspoon cayenne pepper 1 cup corn kernels (from 2 medium ears) 1 cup grape tomatoes or small cherry

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Recipe: Grilled apple spiced trout fillets

Ingredients: 4 rainbow trout fillets 2 tablespoons thawed apple juice concentrate 1 tablespoon Dijon mustard 1 teaspoon cider vinegar 1/2 teaspoon paprika 1/4 teaspoon pepper 1 pinch salt Directions: Pat fillets dry; arrange skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt; brush some of the sauce onto fillets. Place fillets, skin side down, on greased grill over medium heat; close lid and

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Recipe: Trout with Red Cabbage and Bacon

Courtesy of montereybayaquarium.org Ingredients (Serves 4) Vegetable oil 4, 8-10 ounce boned trout, heads removed 4 thick-cut bacon slices (about 4 ounces), cut into 1/2-inch pieces (look for organic bacon made from pork or turkey) 5 teaspoons minced fresh sage Coarse kosher salt and freshly ground pepper 1/2 medium onion, thinly sliced 4 cups thinly sliced red cabbage (about 12 ounces) 2 tablespoons balsamic vinegar 1 lemon, cut in half   Directions

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Recipe: Chargrilled Oysters

Courtesy of Acme Restaurant New Orleans, LA Recipe Ingredients: Oysters, freshly shucked (on the half shell) - 24 Salted butter - 1 lb. Green onions, chopped fine - 2 bunches Fresh garlic, puree - 20 toes Crushed red pepper - 1 tsp. Fresh thyme, chopped fine - 3 tbsp. fresh oregano, chopped fine 3 tbsp. Fresh lemon juice - 2 tbsp. Worchestershire sauce - 1 tbsp. Creole seasoning - 2 tbsp. White wine - 2 oz. Romano cheese, grated - 8 oz. French bread

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Recipe: Whole Striped Bass with Avocado Salsa Verde

Courtesy of MontereyBayAquarium.org Ingredients (Serves 4)   10 tablespoons extra-virgin olive oil 1 bunch green onions, chopped (about 2/3 cup) 1/3 cup chopped fresh cilantro plus 4 sprigs 2 tablespoons fresh lime juice 1 serrano chile, seeded and minced Coarse kosher salt and freshly ground pepper 1 large avocado, pitted, peeled, cut into 1/3-inch pieces 1 lime, thinly sliced 2, 1 1/2-pound whole striped bass, cleaned, scales removed  

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Recipe: Blackened Tilapia Baja Tacos

Ingredients 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 cup thinly sliced white onion 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled

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Recipe: Oysters with Raspberry Mignonette Granité

Ingredients 1/2 cup raspberries (about 1/2 of a 6-ounce container) 3/4 cup red wine vinegar 1/3 cup minced shallots 1 teaspoon coarsely ground black pepper Pinch kosher salt 3 to 4 dozen oysters in their shells, scrubbed Ice, for serving   Instructions Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.) In a small bowl, combine raspberry purée

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Recipe: Garlic Grilled Tilapia with Couscous

Ingredients 2  tablespoons  fresh lemon juice, plus wedges for serving 1  tablespoon  olive oil 2  cloves garlic, chopped kosher salt and black pepper 4  6-ounce tilapia fillets, split lengthwise 1  cup  couscous 1  tablespoon chopped  fresh flat-leaf parsley 2  tablespoons  chopped sun-dried tomatoes   Directions In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and

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Recipe: Spaghetti with Manila Clams, Asparagus and Lemon

Ingredients (Serves 4) 14-16 ounces spaghetti, preferably multigrain 2 tablespoons olive oil 2 large shallots, thinly sliced 1 pound asparagus, trimmed, cut into 2-inch lengths Coarse kosher salt and freshly ground pepper 1/2 cup dry white wine 1/2 cup bottled clam juice 3 pounds Manila clams 1/2 cup sliced fresh chives 1/3 cup minced fresh Italian parsley 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Directions Fill a large

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Recipe: Halibut Fish Chowder

Ingredients 4 1/2 cups water 4 bay leaves 1 1/2 pounds halibut fillets or other firm white fish, skinned 3 slices bacon, uncooked 3 1/2 cups cubed peeled baking potato 1 1/2 cups chopped onion (about 1 large) 1/2 cup coarsely chopped carrot (about 1 medium) 1 1/2 teaspoons dried thyme 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 4 cups 2% reduced-fat milk 1 tablespoon butter, cut into small pieces   Preparation

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Recipe: Ginger-Scented Tilapia with Sugar Snaps

Serves 4 Ingredients: 1/4 cup reduced-sodium soy sauce 1 1/2 tablespoons Asian sesame oil 1 tablespoon red wine vinegar 1 1/4 pound tilapia fillets, cut into 2x1-inch pieces Coarse kosher salt and freshly ground pepper 1/4 cup all-purpose flour 3 tablespoons vegetable oil 1 bunch green onions, thinly sliced 1/4 cup minced peeled fresh ginger 1/4 teaspoon red pepper flakes 1 pound sugar snap peas, strings removed 1 1/2 cups reduced sodium chicken

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Recipe: Abalone Steaks with Lemon Caper Sauce

Ingredients: Abalone steaks crushed saltine crackers or panko whole egg or egg whites clarified butter fresh lemon slices Beat egg until slightly foamy. Dip abalone steaks in egg then crushed saltine crackers or panko to evenly coat both sides. Place the steaks on a tray and allow to rest at room temperature for at least 10 minutes. This helps to promote even cooking and a crispy texture to the coating. Hint: It is important to pre-heat the skillet

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Recipe: Easy Red Thai Fish Curry

Ingredients * 2 large or 4 small firm white fish fillets * 1tbsp red Thai curry paste * 2 tins coconut milk * 1 sweet potato, peeled and cubed * 1 courgette,cubed * 100g baby corn, halved * 100g green beans or mangetout, halved * juice of 1 lime * 1tbsp fish sauce * 2tbsp fresh coriander, to garnish To serve * 2 cups brown basmati rice, cooked   Method * Heat up the curry paste with a little coconut milk in a medium pot. * Add the rest of the

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Recipe: Sturgeon Fish Tacos with Avocado Salsa Verde

Ingredients 1 lb fresh sturgeon filet 1 container French's fried onions 1/2 cup panko breadcrumbs 1 tbsp each: Salt, pepper, garlic powder Any desired toppings (like shredded cabbage, red onion, or sliced avocado) Small flour or corn tortillas Salsa ingredients 1/2 large avocado 1 bunch cilantro Juice 2 limes 2 cloves garlic 2 large green tomatoes (or red, if that's all you can find) 1 jalapeño, seeds removed according to desired level of heat Directions

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Recipe: Whole Roasted Striped Bass atop Seasonal Vegetables

Ingredients Whole striped bass, cleaned Seasonal vegetables Whole dill Olive oil Salt Pepper Seasoning mix Directions If baking pan is large enough, cook the fish whole. If not, remove the tail and head. Slice or chop seasonal veggies in fairly large chunks and arrange in the bottom of a deep roasting pan. Stuff whole dill into the fish cavity. Place fish on top of the vegetables. Lance the fish. Rub the skin with olive oil, drizzling some on the

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