When you cook fresh fish, it doesn’t take much to make it delicious.
Nature has given us original flavors, the reason I keep the seasonings simple in all my recipes.
So, grab your olive oil, salt, and pepper — and let’s cook!
In ceviche, you let your limes do the “cooking.”
Fluke sashimi is very common, and perfect in a tartare.
crispy whole mediterranean branzino
Thirty years ago you found this wild Mediterranean fish only in southern European countries.
Vongole is supposed to be garlic, olive oil, clams, and white wine. That’s it. Nothing else.
OVEN-ROASTED LITTLENECK CLAMS
This recipe is all about tasting the sweet, tender clam not the stuffing.
Stuffed calarmari is a classic part of the Feast of Seven Fish on Christmas Eve.