Along the Eastern Coast of Mexico, you’ll find the port city called Veracruz, which stretches along the Gulf Coast like the graceful tentacle of a sea creature. Known for its tropical weather, friendly people and Afro-Caribbean vibe, seafood and spices are the culinary hallmark of this coastal city where Mexican flavors blend with West African accents and is a pescatarian… View Post
$12 and 15 minutes to pescatarian luxury!
Bisques, chowders and soups are some of my favorite things to cook up and experiment with. The freedom to open up my pantry, refrigerator and freezer and assemble a comforting meal is delightful. This salmon chowder recipe is a perineal favorite. I used frozen wild salmon for this recipe because it’s freezer staple and this recipe is about simplicity,… View Post
Branzino, also known as Branzini, loupe de mer and European seabass, is one of my favorite fish to prepare whole. The flavor is mild yet distinct, the flesh is firm, and the bones are easy to work around. My first experience with this fish was in Paris on Christmas day with my then boyfriend (now husband). It was two days… View Post
Cooking with exotic spice blends are a great way to explore different regions and cultures without having to leave home! This wild shrimp taco recipe created by The Posh Pescatarian uses The Spice House’s Oaxacan Ancho Coffee Rub to create a southern Mexican treat. The jicama taco shells add variety and refreshing flavor. Ingredients: 1 lb wild sustainable shrimp, peeled,… View Post
Traditionally a vegetarian dish made from potatoes and cruciferous veggies like cabbage and Brussels sprouts, my version adds a bit of wild pollock, which makes it special.
If you are anything like me, then you always have fresh herbs, nuts and seeds on hand. As a pescatarian these ingredients are on my weekly shopping list. One of my favorite ways to use up all of these extra goodies is to make a sauce that I can spread on flatbread for a quick pescatarian pizza, add to soup,… View Post