You know that beautiful piece of fish you always order in restaurants, the one with the nice crispy skin that you can never seem to replicate at home?  It has probably been pan seared.  The key to achieving crispy fish skin is to use very high heat, and to serve the fish as soon …

This recipe tempers the richness of black cod with the acidic bite of a pickled salad and an earthy broth made by reconstituting dried shitake mushrooms.  The cod steaks are first quickly seared in hot oil to crisp their skin and develop flavor, then gently finished in the oven.  A small pinch of potent dill …

Hello readers of the Marx Foods Blog.  My name is Lazaro; I run the blog Lazaro Cooks! I was quite happy to contribute to an online store as wonderful as Marx Foods (and we are truly honored to have you share your deliciousness with us, Lazaro!).  ————– Ceviche is an ancient form of curing fish …

Lazaro is back!  If you don’t yet know his blog, Lazaro Cooks!, it is time to get to know him and to get to know him well!  A delicious and innovative dude, Lazaro inspired enough top notch bloggers to win the Five Star Foodie’s Makeover Summer ’10.  With his prize booty, Lazaro has been whipping up some …

Grilled black cod steaks served with fresh sweet English peas tossed with pancetta and earthy black truffle butter.  If you love cod, it doesn’t get much better than this. Grilled Black Cod with Truffled Peas & Pancetta Serves 4 Ingredients: Four 6 oz black cod steaks (cut from Whole Black Cod Fillets) 1 pinch of …