Turkish Swordfish Kebabs with Celeriac, Orange and Walnut Salad

Turkey is blessed with loads of fresh seafood. Turks prepare it simply and serve it with an accompaniment that takes little effort to make. The swordfish kebabs featured here do just that. (Click here to see the recipe.) This approach leaves “the fish tasting of the sea, river or stream from which it was plucked,” … Read more

How Poaching Fish (like Salmon) in Olive Oil Got Popular (Thank Ms. Wolfert!)

Paula Wolfert was among the first food gurus in this country to poach salmon and halibut in extra virgin olive oil. The noted cookbook author and food anthropologist recalls years ago visiting the Spanish island of Mallorca, where she watched a chef simmer pieces of fish and shellfish in quarts of olive oil. That encounter … Read more

Chef Trey Foshee’s Sardine Crostini w/ Homemade Tomato Conserva

What do you get when you cross a classically trained chef with a Hawaiian-born surfer dude? Trey Foshee. The San Diego chef heads the kitchen at the acclaimed George’s at the Cove, in La Jolla. Thanks to his ocean roots, it’s not surprising Foshee does amazing things with fresh seafood – like the sardine crostini … Read more

A Seafood Tapas from Catalan To Be Enjoyed with Your Favorite Libation

The Spaniards are wizards at creating intriguing flavor combinations. For example? They like to serve fish dressed with a sauce using almonds, hazelnuts or pine nuts. Tomatoes and saffron are sometimes added. The dish featured here, from Spain’s Catalan region, uses those ingredients … plus English peas, paprika and chopped onion. (Click here to see … Read more

Joyce Goldstein’s Pasta “In Zemino” w/ Seafood & Greens

I’m a big fan of Joyce Goldstein. And the award-winning chef  and cookbook author is a big fan of extra virgin olive oil. She used lots of EVOO when she demonstrated Italian dishes at a healthy cooking conference in California. “Olive oil is good for you,” Joyce told the audience as she liberally poured some … Read more


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