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 …

  Poaching is a gentle, low-fat cooking technique popular with restaurants looking to create mild, moist, and healthy fish dishes.  This method can be used with any fish fillets, including Pacific Halibut fillets (pictured), Pacific snapper fillets, and Mahi Mahi fillets. The other benefit of using this technique is that you are only a few …

Mackerel Crudo with Grapefruit, Blood Orange, Avocado, Olives and Chile Think of crudo as an Italian version of sashimi.  This recipe is quick, simple, and is all about showing off the quality of this firm fleshed, tasty fish.  We’ve left the skin on here for more texture, but you could trim the skin if that is …

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 …

Striped Bass en Papillote with Morels & Fiddleheads Baking en papillote is a tasty, lower fat cooking method (you can even omit the tablespoon of butter in this recipe) that really works well with fish. Drink Pairings: Chablis or Greco di Tufo Ingredients: (makes 4 servings) 12 Cipollini Onions 1 Lemon 24oz of Striped Bass …

  (serves 4) Searing fish (called tataki style in Japanese) is a technique that allows you to add a flavorful cooked crust to your sashimi for contrasting flavors and textures. We’ve paired the sushi-grade ahi used in this dish with a fresh wasabi vinaigrette and wasabi smashed potatoes.  You can omit the potatoes and serve smaller …

Pan Roasted Sturgeon with Sautéed Fiddleheads, Morels and Bacon Braised Lentils Eating sturgeon doesn’t have to mean eating smoked fish or caviar.  It’s actually a delicious white-fleshed fish, well suited to pan roasting.  We’ve paired it here with morels, fiddlehead ferns and lentils, but you could easily substitute other fresh mushrooms and asparagus. Drink Pairings: …

This recipe is certainly a sophisticated take on fish & chips, but if you want to really go all out, check out Lazaro’s Cuban Fish & Chips.  Lazaro will be guest posting here soon, but if you can’t wait to check out his consistently impressive creations, go to Lazaro Cooks Now! Perch and Sunchoke Fish & …

  Olive Oil Poached Salmon with Israeli Couscous Broth Oil poaching is a great technique for cooking fish fillets as it keeps the fish from drying out while imparting additional infused flavor from garlic and herbs.  Olive oil poached salmon can be very rich, so the vinegar braised endive adds perfect brightness. Drink Pairings: White …

Halibut takes very well to pan searing, developing a beautiful (and tasty!) crust.  This plate combines baby artichokes, a few bites of intensely flavorful Tapenade, and a delicious and unique warm vinaigrette sauce into a beautiful presentation that really showcases halibut’s possibilities as a culinary canvas. Sourness plays an important role in this dish.  All three …