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Marinated fresh anchovies. Photo courtesy Flavor Your Life. This one‘s for sushi, sashimi and anchovy fans, requires no cooking and is served chilled—great summer fare! There are many more ways to serve anchovies beyond Caesar salad, canapes and pizza. One of our favorite ways is as a first course or hors d’oeuvre: This recipe,…
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[1] Shrimp ceviche (photo © Yasmine Duchesne | Unsplash). [2] You can serve ceviche in any type of dish, including rocks glasses and wine glasses (photo © Seviche Restaurant | Louisville). [3] Ceviche and tortilla chips are great with a glass of wine or a beer (photo © Chevys Fresh Mex | Flavor & The…
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On Saturday we provided fish-buying tips from chef Scott Leibfried of Arch Rock Fish restaurant in Santa Barbara. Today, Chef Scott provides some fish-cooking tips to turn home cooks into chefs de poisson. INITIAL DECISIONS FOR COOKING FISH Portion Size. A good portion size for a fish is six to seven ounces. Cooking Method. You…
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Are you cooking fish less often because you’re not comfortable with your technique? There are plenty of videos online that show you just how easy it is to cook fish: on the stovetop, in the oven, on the grill. The key is this: don’t overcook it. Fish is far more delicious on the rare side…
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Save calories and carbs with a “deconstructed” crab cake. Photo courtesy Wild Mushroom Restaurant | Texas. Crab cakes are a popular item on menus nationwide. The crab is good for you, but the fat for sautéing is less so. You could place the crab cake(s) on a large bed of salad for a healthy…
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