Side Dish Recipes
Fish Lettuce Wraps
Until lettuce wraps made a big splash on the culinary scene (thanks to P.F. Chang’s restaurants), iceberg lettuce had fallen out of favor. Oh sure, you’d still see the occasional Lettuce Wedge with Blue Cheese and Bacon salad or the ubiquitous “salad mix” at restaurants, complete with shredded carrots and red cabbage, but that’s about…
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Grilled Spiny Lobster with Tomato Basil Butter
Nothing messes up a delicious lobster more than an overpowering recipe that covers up the mild flavors of the meat. It’s imperative that you cook and eat your lobsters at their freshest, not frozenest. Once they die, the meat degenerates and bacteria grows quickly. Whack ‘em on the back of the head or place the…
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Grilled Yellowtail with Jalapeno Jelly Glaze
Here’s a recipe that’s so easy, you’ll use it over and over. Great in a pinch when you want something that’s fast and delicious. Rubbing it in olive oil and sprinkling with salt and pepper helps to enhance the flavor of the fish.
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Grilled Yellowtail with Spicy Peppercorn Oil
This Spicy Peppercorn Oil is best made a day ahead, so plan accordingly. In a pinch, you can make a fast batch and just slap it on your fish, but it’s mo’ betta after a day or two. It really brings out the flavor of the fish.
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Halibut with Herb and Chive Oil
Fresh halibut is on my Top Ten list of favorite fish, especially the smaller “local” variety from California. This blended oil will complement any fish, even if you do insist on overcooking it. You can prepare the fish any way you please – grill, broil, sauté, bake or pan-sear. When not grilling the fish, I…
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Tomato and Cucumber Salsa
Just go to your garden for this recipe. A great way to use all those cucumbers – but you’ll want to seed them first. A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
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Plum Salsa
Let this rest at room temperature for about 30 minutes to get all the flavors to combine. Perfect as a side or snack on a hot summer day – or a great accompaniment to fish or upland game. When you start creating your own fruit salsas, you can make flavors you wrote find in stores.
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Blackened Fish Sandwich
Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser. The secret is to use an extremely hot skillet, preferably well-seasoned cast iron and to cook the fish outdoors.…
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Broiled Fish with Roasted Garlic Sauce
This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a sauté pan with some butter and white wine. The recipe calls for fillets, but smaller whole or…
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