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WILD FISH AND SHELLFISH RECIPES
Scallop ceviche is the hot weather appetizer I reach for when I want clean sweetness from scallops, bright citrus, and zero cooking. Bay scallops cure quickly in lime and orange juice, then I add red onion, jalapeño, cilantro, capers, and a touch of chipotle for a gentle smoke. Finish with avocado and serve ice cold
Bay Scallop Ceviche Read More »
Homemade fish stock (also called fish fumet) is one of the fastest stocks you can make. It’s the secret weapon behind restaurant-level seafood soups, chowders, paella, risotto, and quick pan sauces. Done right, it tastes clean, light, and almost sweet, not fishy. I make fish stock whenever I’ve got fish bones and heads from breaking
How to Make Fish Stock Read More »
Two of my all-time favorite things to eat are bahn mi sandwiches and tender charred octopus. So I figured why not mix them together with a delicious spin on the classic remoulade sauce. Now, I know an octopus isn’t usually something you see or want in a sandwich, but this is the exception. The combination
Crispy Octopus Bahn Mi with Miso Remoulade Read More »
This catfish salad is fresh, creamy, and loaded with crunch. It’s built like a classic seafood salad, but we’re using catfish and a little lump crab to give it that coastal, special-occasion vibe without making it fussy. And if you don’t have crabmeat on hand, you can substitute it with more catfish. Don’t miss my
Smoky Catfish Salad Read More »