Baked Cod With Cherry Tomatoes

This delicious fish dish is quick and easy to prepare.  Panko crumbs give it nice crunch, and the cherry tomatoes add a sweet/sour note that complements the cod.


1 lb of cod, thick cut end
1/4 cup of panko crumbs
salt and pepper
2 – 3 tbs. butter
2-3 tbs. oil, olive or vegetable
1 medium onion, sliced and large dice
1 box of mixed cherry tomatoes, cut in half
1 sprig of fresh thyme or rosemary

Baked Cod with Cherry TomatoesHeat oven to 375.

Sprinkle Cod with salt and pepper and panko crumbs.
Melt 2 tbl.butter and 2 tbl. oil in an oven proof  frying pan.
Sear cod on both sides and remove to a plate.

Saute the onion in the same pan, you may need to add the extra oil and butter at this time.

Cook 2 minutes or until starting to brown slightly. Add the cherry tomatoes and cook until they start to loose their juice.  Make room in the middle of the pan and return the cod to the pan. Spoon some of the sauce over the fish. Sprinkle with the sprig of fresh herbs.

Bake for 20 minutes.

Can be served over rice, lentils or couscous with a light green salad.

Serves 2 or 3


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Grilled Shrimp

Grilled ShrimpWho doesn’t love grilled shrimp “on the barbie” in late summer. This spicy shrimp recipe will satisfy your need for heat! the sauce, on the other hand, will cool you back down.


Shrimp and Marinade:

1 lb of P & D Shrimp
1/2 cup of chopped Italian parsley
1/2 cup of chopped cilantro
2 cloves of garlic, minced
1/2 cup olive oil
grated rind of 1 orange
grated rind of 1 lemon
3 tsp of chopped Ancho Chili in Adobe Sauce ( or more to taste )
You could use jalapeño but I did not have any in the house.
s & p

2 pints of orange cherry tomatoes, cut in half
4 cloves of garlic, minced
8 stems of ramps, thinly sliced.
1/3 cup of olive oil
s & p

To serve:
Italian style bread, sliced, brushed with olive oil and grilled

In a large bowl mix the parsley, cilantro, garlic, lemon and orange zest and the olive oil. Season with salt and pepper. Toss in the shrimp. Cover and refrigerate one hour or more

In a large saute pan, heat the olive oil. Toss in the cherry tomatoes, garlic and ramps. Cook down until a nice sauce forms. Season with salt and pepper.

Meanwhile heat the grill. Once hot cook the shrimp turning once until charred and cooked through. 6 minutes. Add the remaining marinade to the sauce and cook down a bit.

Add the shrimp to the sauce and serve with the grilled bread slices.

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Salmon Mousse

A friend asked me to print this for December.  It’s one of his favorites and a long time classic. Just takes a few minutes to make and delicious any time of the year. Enjoy!


1 large can of Red Salmon
1/3 cup of fresh lemon juice
2 T of Gelatin
1/4 of a medium onion, chopped
1/4 cup fresh dill, chopped
1 generous T. horseradish
dash or two of paprika
1.5 cup of sour cream
1.5 cup mayonnaise

Garnish: Kale, Lemon Slices, Capers, cranberries for seasonal color.

Open the can of salmon and drain the liquid into a small pot.

Place 1/3 cup of lemon juice into the Cuisinart bowl and sprinkle on the 2 T. of Gelatin

Heat the salmon liquid and pour over the lemon juice and gelatin. Pulse for 2 seconds. Scrape the gelatin from the sides.

Add the dill and onion and puree. Add the canned salmon minus any dark skin and puree.

Add the paprika, horseradish, sour cream and mayonnaise. Pulse till smooth.

Pour in to a fish mold sprayed with Pam Original Spray. There will be more than enough for the mold so have a small ramekin near by for the extra.

When ready to serve line the platter with kale and turn fish out. To do this wet a cloth with hot water and wring it out. Place it on the inverted mold. You will need to do this several times to release it and coax it with the tip of a knife. It should fall right out after that.

You can also just pour it into a large ramekin and serve directly.  I like it with Carr’s Wafers or Fresh French Bread.

Note: you can use fresh salmon salmon to make this, 1 lb cooked.You will need to create 1/4 cup of fish stock and heat it for the gelatin.

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Add luxe Gravlax to your holiday gathering for a touch of elegance.


3 Tbl Vodka
3 to 3.5 lbs side of salmon, skin on

Zest of 2 lemons
Zest of 2 oranges
3/4 cup of kosher or Himalayan sea salt
9 Tbs  Sugar  (.5 cup plus 1 tbs )
3/4 tsp freshly cracked pepper
1.5 cups of chopped fresh dill


1 egg yolk
2 Tbs whole grain mustard
1 Tbs honey
1/3 cup vegetable oil
1.5 Tbs cider vinegar
1.5 tbs chopped dill

Combine all of the dry cure in a small bowl.

Place a piece of plastic wrap  large enough to go around the salmon in a Pyrex or glass baking dish.

Place a double layer of cheesecloth over the plastic wrap, again big enough to go around the salmon.

Sprinkle 1/3 of the dry cure over the cheesecloth.

Place the salmon, skin side down on top of the dry cure.

Drizzle the vodka over the salmon. Then place the rest of the dry cure over the surface of the salmon. Use your hands to rub it into and to cover the fish.

Wrap the fish in the cheesecloth and then in the plastic wrap making a tight package.

Place in the refrigerator. Place weights on the fish. I use 2 bricks wrapped in tin foil, or cans of food.

Turn the fish once a day for 4 – 5 days. You may let out the juices that form after 2 days. Reseal tightly.

After 4-5 days, remove from all of the wrapping. Wipe off the dry cure. I like to use paper towels until it is all gone. Place uncovered in the refrigerator for one hour to dry. Take out and place on a cutting board. Slice very thinly.

To make the special sauce, mix together all the special sauce ingredients in a small bowl.

Serve fish with special sauce, chopped egg, and minced red onions along with thin slices of Pumpernickel or Rye Bread.


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Roasted Red Snapper, Mediterranean Style

There was a small Red Snapper at the Coop last week. Just the right size. And not often seen here in the north!!! So I had to have it. What, you think this photo looks funny. Well, I was so excited that I plated half and started eating before I remembered that I should have take the photograph first. Your picture will undoubtably look better. It was delish.


1 whole small red snapper, cleaned and gutted. Scales removed
8 pieces of garlic minced and mashed with a drop of kosher salt
1 tsp cumin
1 tsp coriander
.5 tsp black pepper
.5 tsp sumac
2 tablespoons chopped fresh thyme or oregano
1.5 bell peppers, orange and yellow, sliced
1 tomato, sliced
1 small red onion, sliced in rounds
Greek or Italian olive oil
1 lemon, quartered

Preheat oven to 425 degree F

Brush a baking dish with olive oil

Pat the Snapper dry and make a few slits in each side of the fish. Fill the slits with the garlic and some of the fresh herbs. Place in the prepared baking dish.

Mix the spices: cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of of the mix to coat the fish on both sides.

Stuff the cavity with the fresh herbs and some tomato, onions and peppers.

Place the remaining vegetables around the fish and sprinkle with a little salt and the rest of the spice mix.

Drizzle the fish and vegetables with a liberal amount of olive oil.

Bake in the the oven at 425 for about 25 minutes or until the fish flakes. Remove from oven and squeeze half of the lemon over the dish. Plate and serve with the other lemon wedges.

Serve with rice. I used Jasmine.

Serves two.

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Baked Black Bass With Vegetables

Black Bass BakeWhole fish look so appealing. I bought this black bass and then decided to filet it for faster baking and ease of serving. (Adapted from CHINA MOON Cookbook by Barbara Tropp.)


2 filets of black bass or one small whole bass

1/4 cup Sake Wine
1/4 cup rice wine vinegar
1/4 cup white wine
3 T. soy sauce
2 T. chopped fresh coriander, leaves and stems
1 T. Toasted Sesame Oil
2 T. fresh ginger, peeled and minced
1 piece of garlic, minced
1 inch of fresh lemon grass, sliced and minced
.5 T sugar
1 tsp Red Thai Curry Paste
1 tsp fresh lemon juice, or lime if you have it

2 T peanut oil for frying
1 small onion cut into 1/4 inch wedges
2 small carrots, diced
1 clove of garlic, minced
1 inch of fresh lemon grass , diced
4 cups of Napa cabbage, cut into ribbons
.5 lb baby Bellas or white mushrooms, sliced
.5 tsp Pink Szechuan pepper corns
1.5 tsp fresh ginger, chopped

Chopped Cilantro and lemon or lime wedges

Heat the oven to 375. degrees

Combine all of the Marinade ingredients. Lay the fish filets in the marinade. Cover with the sauce and turn several times while you prepare the vegetables. Usually 10 – 15 minutes

Heat a WOK or Skillet and add the peanut oil. When hot add the onion and stir fry until golden and wilted. Add the rest of the ingredients. Stir to coat everything with the oil and toss and cook just until starting to wilt. You may add more oil down the sides if needed. Remove from the heat and spread on a baking dish.
Remove the fish from the marinade and place the fish on the vegetables. Pour 2 or more T. of the marinade over the fish. Bake for 8 – 10 minutes or until soft.

Serve with the vegetables underneath. Garnish with chopped cilantro and a lemon or lime wedge. Serve with rice or soba noodles.

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