Grilled Swordfish Tacos Serves 4 Swordfish is rich and firm, making it a perfect choice for grilling. Tossing shredded cabbage with the same savory dressing used to baste the fish keeps preparation to a minimum. Feel free to add your favorite garnishes to the tacos; try diced avocado, a squeeze of lime, sliced radishes and [...]
Recipe by: Nathan Lyon Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America." Ingredients (Serves 4) Vinaigrette 1 medium shallot, peeled and diced finely (3 tablespoons) 1 1/2 tablespoons freshly squeezed lemon juice (juice of half a lemon) 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil Kosher salt, [...]
Recipe by: Nathan Lyon Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America." Ingredients (Serves 2) Gremolata 1 teaspoon lemon zest (1 lemon), grated on a Microplane and chopped finely 1 medium garlic clove, peeled and minced (1/2 teaspoon) 3 tablespoons finely chopped fresh flat-leaf Italian parsley Kosher salt, to [...]
Recipe by: Virginia Willis Cookbook author, James Beard Foundation Award of Excellence recipient, food blogger and chef. Ingredients (Serves 4) Lemon-Caper Sauce 1 lemon 1 Tablespoon chopped onion 1 Tablespoon Dijon mustard 1 Tablespoon capers, drained and finely chopped 1/2 celery stalk, very finely chopped Coarse kosher salt and freshly ground black pepper 2 Tablespoons [...]
Spiced Catfish Tacos with Pickled Shallots and Chipotle Crema Recipe by: Nathon Lyon Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America." Ingredients (Serves 4) 8 corn tortillas, warmed through 2 avocado, pitted and sliced 1/2 cup shredded purple cabbage 1 cup fresh cilantro leaves 2 limes, quartered Pickled Shallots [...]
A hearty sustainable seafood bonanza from Canadian chef Bertrand Alépée. Ingredients 12 oz. MSC certified halibut, cut in small to medium cubes ½ cup butter 1 stalk celery, diced 1 small onion, diced 1 yukon gold potato, diced ¼ tsp garlic, chopped ¼ tsp fresh thyme, chopped ¼ tsp fresh rosemary, chopped 1 cup fish [...]
Recipe by Chef Elia Herrera of Los Colibris, Toronto. Recipe feeds 4 Ingredients 12 oz. Marine Stewardship Council certified halibut, cut in small to medium cubes 1 serrano pepper, sliced 2 scallions (spring onion), sliced 1/2 pint raspberries, cut in half 1 pint 3 passion fruits, flesh scooped out 1/3 bunch cilantro (coriander), chopped 3 [...]
