”Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy!” — Chef DJ Zack, H & H Fresh Fish Company Arugula Fennel...Read More
This is a quick, easy dinner and very delicious! Serve with a side of steamed green beans. Use a mild white fish such as cod. INGREDIENTS: 2 lbs. fish fillets (cut into 6 portions) 1/4 cup flour 1 teaspoon seasoned salt (such as Lawry’s) 1 teaspoon paprika 1/4 cup butter, melted and divided 1/2 cup...Read More
Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Serve with brown rice and steamed broccoli. INGREDIENTS: 1 tablespoon thinly sliced shallot 1 bay leaf 1/2 cup white wine 3 tablespoons reduced-fat sour cream 2 teaspoons lemon juice 2...Read More
This recipe is intended for thicker, skin-on fish fillets such as sea bass, halibut, or salmon. INGREDIENTS: 1 lb. fish such as sea bass, halibut, or salmon Salt, pepper, garlic powder Olive oil 2 tablespoons salted butter 2 cups sour cream 1 large lemon 2 cups basil, stemmed and chopped METHOD: Basil Puree Sauce: In...Read More
INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More
INGREDIENTS: 4 6-ounce pieces of salmon fillet per person 2 tablespoons Dijon or honey mustard 8 tablespoons breadcrumbs or Panko 2 teaspoons each of minced thyme and marjoram (fresh tarragon or dill works well also) Salt and pepper to taste 4-6 tablespoons cooking oil METHOD: Preheat oven to 450°F. Remove skin from salmon fillets, if...Read More
Much like a Tom Kha soup, this dish is a great way to cook mussels in a wok and take them to your backyard table for a crowd to share. Great with pilsner-style beer or crisp white wines, this is a great appetizer for a casual crowd to share right out of the wok, soaking...Read More
INGREDIENTS: 4 12 oz. salmon fillets 1/2 lb. kumquats 2 bulbs fennel, with tops 1/2 lb. spring greens lettuce mix 1 large onion, finely diced 6 cloves of garlic, minced 1 bottle of a fairly nice chardonnay Salt and pepper Coconut oil, for frying METHOD: Slice the kumquats, place in a container with a sealable...Read More