As much as I love fresh black cod when we get it in our delivery from Siren Fish Co., I wasn’t up for doing anything elaborate with it. Plus, it’s so delicious, buttery and fresh, it really doesn’t need much of anything to make it a satisfying meal. I decided to totally wing it. Plus [...]
Archive for: fish
My Best of 2012 list was long and difficult to narrow down. Larry and I had a spirited discussion about what made the cut and what didn’t. At the end, we were left with eleven items that needed to be on our final favorites list. There was a lot of good food last year, though. [...]
Our Siren SeaSA delivery this week was black cod – no complaints here. It’s always delicious: buttery, mild, quick-cooking. I think our favorite way to prepare black cod so far was this Mahogany Black Cod – more involved, but it was so good. And just the fish could be prepared without all of the extra [...]
This is a recipe from a very old issue of Fine Cooking, published seventeen years ago. I’ve made two other recipes from this particular article on making a crust for fish, and both were really good. This one is, too. We got salmon from our seafood CSA. Normally we do a simple Asian-influenced marinade and [...]
We got black gill rockfish for the first time from our seafood CSA. Line-caught, from Ft. Bragg. I knew I wanted a simple preparation – this is a mild white fish, and ultra fresh. A classic meunière was the first thing that came to mind. A light dredge in flour and seasoning, then the fillets [...]
This is barely a recipe – it’s more of a general technique that can be adjusted to suit the season and your mood. I didn’t use flounder – there wasn’t any at the farmer’s market. I asked for something comparable, and I think they gave me sole. It’s a slightly firm, mild white fish – [...]
If Siren SeaSA delivered black cod to us each and every week, I would not be disappointed. It’s wonderful – buttery, mild, so delicious. We were tempted to repeat the same recipe as last time, but instead went with this miso-marinated version instead. It’s similar in that it’s got Asian flavorings, but it’s a simpler [...]
It’s the first day of Spring, my favorite time of the year. Bulbs are in bloom, our persimmon tree is sprouting tiny green leaves, and the markets are full of the first of the spring produce – asparagus, tiny perfect radishes, green garlic, spring onions, and the very first of the strawberries. This is also [...]
This is a quick, simple soup. I used a Japanese vegetable broth; soy sauce and sesame oil are added for richness and flavor, but the broth on its own isn’t very substantial. The perfect addition to this is smoked trout – Trader Joe’s sells it in little tins, which makes it easy to transport as [...]
Our latest delivery from Siren SeaSA was a fantastic black cod. I was really tempted to make the black cod & chorizo stew that Anna posted, but Larry’s been asking for parsnips. And this recipe for a caramelized, butterscotch-y sauce and whipped parsnips looked too good to pass up. This was a perfect choice – [...]
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