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Fish

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Mexican Shrimp Cocktail (Cóctel De Camarón)

Shrimp cocktail is one of the most beloved pre-dinner dishes. Although I am the first to admit there is nothing better than a large shrimp dipped into a tangy cocktail sauce, I find it fun to experiment with ways to vary it. I created this version to go with a Mexican meal.

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Cod in Parchment

I think by now you’ve caught on to why cooking in parchment or foil or sealed in any kind of packet is so desirable. For starters, there is little or no clean up (you all know how high that is on my list), it seals in all the juices so nothing ever comes out dry and it lends itself to lots of creativity. You can also prepare the packets ahead of time and refrigerate them until ready to cook.

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Passover Gefilte Fish Terrine

Here’s a show-stopping recipe for all those who want to elevate their Passover gefilte fish. If you are intent on purchasing the jarred stuff, however, you may want to read on for some fun history to add to your seder. I was so impressed with a gefilte fish article in the SF Chronicle in 2018, that I’ve saved it all these years.

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Baked Oysters Florentine

Legend has it that the Greek goddess of love, Aphrodite, whom the Romans renamed Venus, sprang fully formed from the sea, giving birth to the idea that bivalves enhance amorous occasions. Rather than take a chance you’ll miss the Valentine’s Day passion boat, dive into your romantic repast with these fabulous baked oysters.

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Halibut with Shallot-Mint Vinaigrette & Spiced Chickpeas

I was testing a recipe from Bon Appetit, reducing it in half to serve the two of us. It’s a very simple dish to prepare, perfect for a quick weeknight dinner. It is so good, however, you might think about doubling the recipe and serving it to friends. The flavorful vinaigrette with its tangy red wine vinegar and sweet mint pushes it over the top.

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Shrimp, White Bean, & Tomato Stew

What do you do when you have half of a pound of shrimp in your freezer? Cook them, of course. I was debating what to season them with when I spied the jar of pesto hidden behind the package in the freezer.

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Tuna Salad Melt

There is something about being stuck inside during a pandemic that lends itself to making sandwiches, at least for me. I find myself eating them morning, noon and night.

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Summer Shrimp Scampi with Tomatoes & Corn

Garlic and shrimp are such a dynamic duo that they’ve been given their own nomenclature, Scampi. Add the sweetness of tomatoes and corn and you triple the shrimp’s goodness.

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Thai-Curry Butter Halibut Packets

A good friend who comes over often for dinner says that although he’s eaten many great meals at my home, this is the best yet.

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Hoisin-Glazed Salmon Burgers

Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.

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Cecilia Chiang's Sichuan Shrimp

I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely.  These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends. 

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Slow-Roasted Salmon with Caramelized Onions & Olives in Parchment

It isn't often my guests rate my entree, but they gave this one an eleven. I give it a twelve for its taste, texture, ease of preparation and serving. No cooking technique beats roasting in parchment. 

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Garlic Shrimp with Panko & Parmesan crust

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Garlic Shrimp with Panko & Parmesan crust

These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22. 

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Grilled Sesame-Soy Fish Steaks with Ginger Cilantro Butter

If you have only one marinade for fish, this should be it!

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Sole Piccata with Brown Butter & Grapes

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Sole Piccata with Brown Butter & Grapes

With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.

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