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 …

Seared Salmon with Morel Balsamic “Beurre Rouge” Less acidic than a vinaigrette with a hint of bite from the vinegar and lemon, this sauce compliments salmon beautifully. It adds richness to lighter salmon and brightens up heavier salmon varieties. The fruity/musky balsamic flavor blends into a delicious earthy finish from the morels. Drink Pairings: Red …

  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 …

  (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 …

The best way to remove skin from most fish fillets is to: 1) Lay the fillet on a cutting board, skin side down. 2) On the narrower tail end, make a cut between the skin and the flesh that is deep enough so that you can grab the skin with your other hand. 3) Put your …

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 & …

  Swordfish has robust, meaty flesh, making it an ideal choice when grilling.  As it also takes to marinades very well, why not introduce a little extra flavor? Simple Swordfish Marinade Ingredients: Several sprigs of fresh thyme Sliced Garlic Olive Oil (6 oz per person of swordfish fillet, cut into steaks) Swordfish Grilling Instructions: Once …

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 …

Sharon Clark, mother of Marx Foods food photographer extraordinaire, Ryan Clark, shares her recipe for pickled salmon. It is tasty. Mmmm … mmm … mmm. Thanks, Sharon!   Homemade Pickled Salmon Recipe The below recipe can be adapted for any quantity of salmon.  I used three whole salmon fillets. Curing the Salmon: 1. Fillet and …

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 …