If you haven’t gotten on the quinoa bandwagon yet, this might be a good time to give it a try. This ancient food, sometimes called “The Mother Grain,” is actually a seed packed with protein and fiber, making it a great substitute for meat. It’s also considered gluten-free, but can sometimes carry gluten properties if…
haddock
Coconut Snapper with Lime Cilantro Butter
I’ll just say it. I LOVE Snapper! And I especially love the Queen Snapper my hubby brought home from a recent Gulf of Mexico offshore trip. Aside from being especially delicious, Queen Snapper is a gorgeous fish — bright red (almost candy apple), with a deep forked tail and huge eyes. It’s a deep water…
Yellowtail Snapper with Orange & Pineapple Salsa
Recently some friends went offshore and brought back enough beautiful Yellowtail Snapper to share with those of us who couldn’t fish that day. When I get access to Yellowtail Snapper, I like to prepare it very simply, in order to savor the delicious, light and delicate texture. My go-to preparation is a saute with a light…
Crunchy Scamp with Basil Cream Sauce
Scamp is like the best Grouper you’ve ever had. It is beautiful, white, light and flaky. It’s also versatile, in that you can prepare it in a variety of ways. Its flavor profile is mild – similar to that of Halibut or Snapper. My hubby and I recently fished offshore with friends Jim and Wendy…
Mutton Snapper with Basil-Lime Dressing
Hubby and his pals fished offshore recently and had one of those “epic” days. Almost 100 miles off the Gulf Coast can produce exciting results, and this day was definitely a winner. Mutton Snapper, African Pompano, Yellowtail Snapper, Amberjack — you name it, they got it (provided it was in season). While not uncommon, Mutton…
Grouper Cheeks and Basil Zucchini
My husband and his pals went offshore fishing a while back and had a fantastic day, as measured by their haul of huge red grouper, black grouper and snapper. Did you know that with large grouper, when filleting, you can carve out the cheeks from the jaw area? And when cooked, they taste a little bit…