Freshness matters most with seafood, which helps to explain why, a few generations ago, the culinary taste of most Americans stopped at the water’s edge. Unless you lived near a port or a well-stocked river, bay or lake, most of your seafood came out of a can. Even today—after breakthroughs in flash freezing and rapid transport—many of us who enjoy sushi, ceviche or an array of fish and shellfish entrées at a restaurant shy away from all but the simplest seafood preparations in our homes. It’s as if an atavistic reaction to the otherness of the underwater world makes us uneasy—if not downright queasy—when faced with the reproachful glance of a glassy-eyed sea bass staring up at us from the cutting board.
Homemade Mozzarella Cheese
Date June 11, 2013
An excellent recipe for homemade mozzarella cheese.
Tagged barbecued fish, buerre blanc, buerre blanc sauce, champagne, Champagne sauce, chefhilean seabass, chilean sea bass, citric acid and cheese, cooking, cooking fish, fish, fresh mozzarella cheese, grilled fish, grilled fish recipes, grilling fish, halibut, homemade cheese, homemade cheeses, homemade mozzarella cheese, Italian cheese, Italian cheeses, mozzarella, recipes, salt, water, whey
Grilled Chilean Sea Bass
Date May 29, 2013
Chilean Sea Bass is my favorite fish- it’s naturally buttery, rich, and meaty. This particular fish goes well with white butter sauces, and of course, champagne. Give this recipe a try- it will amaze your friends and family.
Tagged barbecued fish, buerre blanc, buerre blanc sauce, champagne, Champagne sauce, chilean sea bass, Chilean seabass, cooking fish, fish, grilled fish, grilled fish recipes, grilling fish, halibut, how to prepare a buerre blah sauce
How to Prepare Frozen Fish
Date May 11, 2013
It’s not always easy to get to the market before dinner, especially if you work full-time, or have have children at home. It’s often easier to purchase food in bulk, place it in the freezer, and prepare it during the week. Frozen fish that can be bought ahead of time- but be careful, not all seafood items are freezer-friendly.
Tagged baking, cod, cooking fish, cooking methods, cooking seafood, dinner ideas, dinner recipes, fish, fish recipes, frozen fish, frying, grilling, halibut, mackerel, salmon, seafood, seafood recipes
Grilled Swordfish Recipe
Date March 31, 2013
Swordfish is a substantial, meaty fish. The flesh is slightly sweet, yet robust. Thai Peanut Sauce goes perfectly with this particular seafood dish.
Tagged chef, cooking fish, culinary, grilled fish, grilled swordfish recipes, peanut sauce, seafood, seafood recipes, swordfish, swordfish recipes, thai peanut sauce, thai peanut sauce recipes
Herb Grilled Halibut Recipe
Date March 28, 2013
Halibut is a naturally sweet fish with delicate white flesh. Since the flavors are subtle, it’s important not to serve this particular fish without heavy sauces and crusts. My recipe is fresh and light, accenting the natural deliciousness of the fish.
Tagged cooking fish, cooking halibut, fillet, fish, fish fillet, fish recipe, fish recipes, grilled halibut recipes, grilling fish, halibut, halibut recipes, halibut with citrus sauce, how to cook fish, how to grill fish
Fresh Fish Tips
Date May 26, 2011
There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurant’s menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding, and cooking fish.
Tagged black sea bass, broiling fish, catfish, cooking fish, dinner fish, eating, fish, fish dinner, fish monger, flounder, grilling fish, halibut, marinating fish, pan seared fish, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, poaching fish, preparaing fish, purchasing fish, salmon, sea bass, trout
Date May 20, 2011
All food is converted to sugar when it is consumed. This sugar, or glucose, is fuel for our bodies, and helps our muscles and brain work. Some foods turn to sugar faster than others after they are eaten- these are the foods that should be eaten sparingly.
Tagged cooking, cooking fish, diet, dieting, diets, Dining, eating, eating healthy, fish, metabolism, Pittsburgh, pittsburgh dining, understaning metabolism, vegetarian cooking
How to Grill Fish
Date March 25, 2011
Cooking fish can be difficult. It’s not like meat; if you grill a strip steak, and forget about it, it’s still going to be edible- not so with fish. If seafood is overcooked, even by a few minutes, it can become dry, tasteless, and unpalatable. Here are a few suggestions for cooking fish so that it turns out succulent, flavorful, and delicious.
Tagged cooking fish, cuisine, Dining, dining pittsburgh, dinner, fish, fish temperatures, grilling, grilling fish, how to cook fish, how to grill fish, recipes