Monthly Archives: March 2013

Vietnamese Spicy Tuna Salad

Ingredients 1 1/2 tablespoons fresh lime juice Half of a 14-ounce can hearts of palm, drained and thinly sliced crosswise (about 1 cup) 2 tablespoons Asian fish sauce 2 tomatoes, cut into 1/2-inch dice 1/4 cup olive oil 1 teaspoon … Continue reading

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Lobster and Asparagus Salad with Miso-Mustard Vinaigrette

Ingredients Vinaigrette 1/4 teaspoon dashi powder (see Note) 1/4 cup water 2 large egg yolks 2/3 cup yellow miso 2 tablespoons sugar 1 tablespoon powdered mustard 2 teaspoons soy sauce 3 tablespoons unseasoned rice vinegar Salad 6 (8 oz.) lobster … Continue reading

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Grilled Niçoise Tuna Steaks

Salade Niçoise is one of the great summer dishes of Southern France. It’s the centerpiece of a party that’s all about sunny Mediterranean style, from the wine to the plates to the tea towels. Ingredients 1/2 cup(s) extra-virgin olive oil … Continue reading

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Orange-Basil Grilled Mahi-Mahi

Ingredients: 2 (6 oz.) Mahi-Mahi fillets, Olive oil Sea salt For The Dressing: 2 tablespoons olive oil 1 orange, zest and juice 1 clove garlic, crushed 1/2 teaspoon mustard 1/2 teaspoon honey 2 tablespoons shredded basil Sea salt and freshly … Continue reading

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Grilled Rosemary-Salmon Spedini

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian kebabs. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily, and keep a close eye on the … Continue reading

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Baked Fish and Chips

A healthy alternative to the classic pub favorite! Ingredients For the Chips: 3 medium russet potatoes (1 1/4 pounds) 1/4 cup extra-virgin olive oil Pinch of cayenne pepper Kosher salt For the Fish: Olive oil cooking spray 2 3/4 cups … Continue reading

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