Flounder with Chorizo and Clams

This dish is a great example of the sophisticated flavor you can get from using high-quality ingredients in simple ways. To be sure, this recipe isn’t even as simple as it could be, but with just five ingredients, you will really enjoy the range of flavors, textures, and aromas it produces. Read more

Dashi Broth (Ichi-ban Dashi)

I can’t help but giggle at the likely reaction most of you will have to the idea of this recipe even as I begin to write it.  This is going to seem like such a stretch for some of you.

“She wants me to make a broth out of seaweed- kelp, no less- and shaved flakes of dried fish!  Blech!  Are you kidding me?!” Read more

Pan-fried Red Snapper with Chipotle Butter

Adapted from The Gourmet Cookbook, edited by Ruth Reichl

Aside from the fact that this is an impossibly easy and tasty dish, I’m offering this recipe to you to introduce you to the world of compound butters.  Sounds fancy, eh?  Nah. Read more

Pan-Roasted Grouper with Provençal Vegetables

Adapted from The Best of Cooking Light

This is my favorite kind of recipe.  Elegant enough for a dinner party but simple enough for a weekday without skimping on nicely developed flavor.  It works equally with grouper, cod or halibut.  Snapper or salmon could be nice too. Read more

Parmesan-crusted Grouper

This dish can be made with any thin fish fillets.  The key is that they need to be fairly thin or else the fish flesh won’t cook before the parmesan mixture burns.  I love this dish as something easy and quick to throw together on the fly.   Read more

Sweet Black Pepper Fish

Adapted from The Best of Cooking Light

A very simple, quick, crazy-good fish dish, this is a very simple dish and a great example of a simmer.  Fish just can’t be cooked very long before it falls apart, but cooking it in a flavorful liquid gives a mild white fish like halibut so much amazing flavor.   Read more