I had never even seen a sour/bitter orange (a.k.a. Seville orange) before last week, when some dear friends picked ‘em right off their tree and gave me a bunch. They have a darker orange exterior color, with a distinctly rough, thick and dimpled skin — not the prettiest oranges you’ve ever seen, but they’ve got…
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Rosemary-Garlic Potato Encrusted Grouper
There are lots of recipes for ‘potato encrusted’ fish that use either instant potato flakes, mashed potatoes, a layer of “shingle-looking” thinly sliced potatoes (a beautiful presentation, by the way), or grated potato (like hash browns). I’ve tried several methods with varying degrees of success. . .and don’t even get me started on my experience…
Lemon, Parsley & Garlic Grouper
It’s Red Grouper season in (State) Gulf waters, so we’ve been enjoying it immensely. When cooked, Red Grouper’s flesh is bright white and it has a delicious, mild flavor (I’ve heard it described as a cross between Halibut and Bass). It’s tender, flaky and lean, and the sturdy texture can handle just about any cooking…
Baby Eggplants with Roasted Tomato & Red Pepper
It’s fun to try new things, which is why I was so excited to spot these beautiful baby eggplants at the farmer’s market! I’ve never cooked them before, so I couldn’t wait to get into the kitchen. Unfortunately, inspiration didn’t hit me immediately, so I left them on the counter for a few days and…
Citrus Infused Whole Roasted Snapper
We’re doing something a little different today. . .cooking a whole fish! Don’t be intimated — it’s actually a little easier than cooking a single fillet and you can even make stock with the leftover bones and pieces! If you’re fortunate enough to catch a fish yourself, that’s great, but you can also find one…
Zoodles with Tomato, Corn & Basil
Zucchini noodles (“zoodles” as they’re now called) offer a nice alternative to pasta, so they’re particularly great for folks on gluten free or paleo diets. I finally got on the bandwagon last year and have to say I enjoy them AND it’s fun using my spiralizer tool! I don’t know about you, but I love…
Grilled Swordfish with Roasted Tomatillo Salsa
By now you may have noticed that most of the fish I cook is caught by someone in our household. Not only do we catch a lot of fish inshore, but we also have wonderful friends who have bigger boats to get us offshore pretty fast. Here’s what you typically need to catch great fish, way…
