Barracuda Marseillaise

This classic and simple recipe for barracuda comes from a 1933 California State Department of Agriculture cookbook.   Barracuda Marseillaise 4 fillets barracuda1 onion (diced)1 tomato, peeled (diced)1 green pepper (diced)Butter, as neededSalt and pepper to...

Broiled Anchovies

Anchovies are a rich, oily fish that are easily cooked up fresh. Here’s a basic recipe for broiled anchovies.   Broiled Anchovies Fresh anchovies (cleaned)ButterSalt and pepperChopped parsleyLemon wedges Clean the anchovies and pat dry gently. Season with...