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...

Salmon Crudo with Spicy Kumquat Dressing

Salmon Crudo with Spicy Kumquat Dressing. This fresh looking (and of course tasting) salmon crudo has fresh salmon topped with razor thin, crunchy slices of fennel, segmented oranges, and topped with a drizzle of spicy kumquat dressing. Leafy fennel fronds were added...

Ahi Crudo with Curry Dressing

Last summer, this was one of my favorite ways to serve my fresh caught ahi – crudo with a curry dressing. If you want a refresher on the differences between crudo and sashimi, I wrote about it here: Crudo vs. Sashimi. A drizzle of the curry dressing...

Albaore and Shrimp Beignets

  Albacore and Shrimp Beignets 3 cups albacore tuna (hand chopped)1 1/2 cups shrimp meat (hand chopped)2 tablespoons chopped fresh mint1/4 teaspoon rushed fennel seeds1 1/3 cups milk2 eggs2 2/3 cups all purpose flour4 teaspoons baking powder1 tablespoon salt1...