Try this tasty sustainable seafood dish. ROASTED MONKFISH AND TOMATOES Serves 4 Roasted monkfish and tomatoes are dressed with chile flakes and olive oil for an easy weeknight dinner. Serve whole wheat pasta or polenta alongside. Ingredients: 3/4 pound boneless, skinless monkfish fillets, patted dry and sliced crosswise into medallions about 1/3-inch thick 3 Roma [...]
Serves 4 Stout beers have a hearty molasses flavor that intensifies when the beer is reduced. That sweetness is a perfect complement to rich salmon, especially when paired with the woodsy aroma of roasted mushrooms Ingredients: 2 pounds mixed mushrooms (such as shiitake, cremini or oyster), thickly sliced 2 shallots, sliced 5 sprigs fresh thyme [...]
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 from Molly Siegler of Whole Foods Market Ingredients: 1 teaspoon extra-virgin olive oil 1 small yellow onion, finely chopped 1 clove garlic, finely chopped 2 small fennel bulbs, quartered and thinly sliced 1 leek, white portion only, thinly sliced 1/2 teaspoon fine sea salt 1 (14.5-ounce) can Italian-style diced tomatoes 1/2 cup dry white [...]
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, [...]
For years health professionals have encouraged people to include more fish in their diet. The 2015-20 Dietary Guidelines for Americans recommend including at least two servings of seafood per week. For an average 2,000 calorie per day diet, that advice translates into at least 8 ounces of fish and shellfish per week, including one oily [...]
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 [...]
