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  • Easy steamed mussels with wine
    This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.
    • Mussels (2lbs or more)
    • Butter
    • 1...
  • Easy Miso-marinated Black cod (Sablefish)
    This popular take on black cod yields delicious results and is easy to do in your broiler. The longer you marinate it the richer it will be, but a quick 30 minutes will do the trick too.
    • 1/4 cup red or white miso paste
    • 1/4 cup sake
    • 2 tablespoons mirin (or you can substitute sherry or sweet white wine)
    • 2 teaspoons soy sauce
    • 1 tablespoon vegetable oil
    • 1/4 cup sugar
    • 2 black cod filets
    1. Whisk together...
  • Ginger-soy Sablefish (Black cod)
    The silky and rich flavor of sablefish pairs beautifully with Asian flavors. Whip up this simple marinade in the morning and by dinner time you’ll be done in a flash. Or marinade for at least 30 minutes while you kick off your shoes and have a glass of wine. (Note: this also works well with halibut and salmon.)
    • 1 tablespoon honey
    • 3 tablespoons soy sauce
    • 3 tablespoons rice vinegar
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons sesame oil
    • 1...
  • Halibut with Caper Vinaigrette
    Treat your beautifl halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate! Pictured here with mashed sweet potatoes and sauteed rainbow chard.
    • 1 Tbsp vegetable oil
    • 2 Tbsp mayonnaise
    • 1 clove garlic, crushed
    • 1 lemon, half of it juiced, the other half sliced in wedges for serving
    • 2 Tbsp champagne or red wine vinegar
    • 2 Tbsp capers
    • 1 tsp mustardfresh thyme
    • salt...
  • Broiled Petrale Sole with Lemon, Mustard and Thyme

    Petrale sole

    This recipe is easy to make even if you’re in a bit of a rush. Because there’s really never enough thyme…


    Broiled Petrale Sole with Lemon, Mustard and Thyme


    • Petrale sole

    • 1 Tablespoon olive oil

    • 1/3 cup Dijon mustard

    • a couple sprigs of fresh thyme 

    • 2 lemons, 1 sliced into rings, 1 for squeezing later

    • salt & pepper as you like it



    1. Preheat the broiler

    2. Brush your baking pan or dish with olive oil,...

  • Drunken Mussels with Fennel & Lemon
    Pick up a 4-pack (or more pack!) of Leffe or your favorite Belgian ale. It’s time to get saucy!
    • 2 tablespoons butter
    • 1/2 medium onion, sliced
    • 1/2 medium fennel bulb, cored and sliced
    • 1 1/4 cups light Belgian-style ale (like Leffe or Duvel)
    • 2 pounds mussels, scrubbed and debearded
    • 2 teaspoons lemon zest
    • 1/2 cup heavy cream
    • Salt & pepper, to taste
    • ½ teaspoon chopped Italian parsley, if you have it (for color)
    • Crusty bread to mop up the...
    Drunken mussels w. fennel & lemon
  • Pacific halibut with mustard sauce and hearty lentils
    Heavenly halibut and hearty lentils - a satisfying combination of earth and sea!
    (note: if you want to skin your halibut fillet, see Kirk's instructional video HERE )
    Ingredients :
    For the lentils
    2 tablespoons olive oil
    1/2 an onion, chopped
    1 cloves garlic, minced
    1 stalk celery, chopped
    1 carrot, chopped small
    1 bay leaf
    1/2 teaspoon herbs de provence (or your preferred dried herb combo)
    salt & pepper
    1/2 cup red wine (from last week is fine!)
  • Lemony trout with capers and wine
    Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!
    Ingredients :
    1/3 cup flour in a shallow bowl
    salt, to taste 
    2 trout fillets
    3 tablespoons butter
    2 tablespoons lemon juice
    1/2 teaspoon grated lemon zest
    2 tablespoons capers
    Method :
    • Heat your oven or toaster oven to 250 to keep your cooked fish warm later.
    • Combine flour and salt in a shallow bowl, then swish your fillets through the flour...
    I ate it too fast so this photo is courtesy of Whole Foods
  • Herb-Crusted True Cod
    Herb-Crusted True Cod
    I love the contrast of this crunchy topping and the smooth, flaky fish. Fresh herbs are key here (and fresh breadcrumbs too if you have a food processor and some leftover bread). 
    • 1lb true cod fillets
    • A little olive oil on the baking pan
    • 1 cup fresh breadcrumbs
    • 1 lemon, zested and juiced
    • 2 tablespoons flat-leaf parsley, chopped (or any fresh herb you have, really)
    • 2 tablespoons fresh chives (or scallions, chopped finely in a pinch)
    • 1 clove...
  • Night smelt fish fry (or, fries with eyes!)
    Fresh, sparkling night smelt - what a treat!  If you've ever dipped for these yourself you know how magical these little creatures are and how they smell a little bit like cucumber fresh from the sea.
    I've tried a few methods, but a good old fashioned FRY yields the happiest results.  Paired with this zesty dipping sauce, you have the makings of a delicious appetizer or fun dinner. Their bones are so fine you do not need to debone...
    Fries with eyes photo by Viola Toniolo
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