These fresh and simple tacos will make you feel like you are relaxing on Medano beach in sunny Cabo San Lucas, Mexico! This recipe is highly customizable and my measurements are merely a suggestion. If you like cilantro add more. Not a fan of Serrano pepper? Omit it. Have fun and be creative. Ingredients: 2 pounds U.S. shrimp, peeled, deveined… View Post
Pescatarian Seafood Posole
Paddle boarding is one of my favorite ways to work my core and spend time in nature. After a long afternoon on the water, a bowl of posole (or pozole) is a nice way to refuel. Aren’t familiar with posole? It’s a Mexican stew that is traditionally made from dried hominy, spices and pork. Typically cooked on Saturday afternoons, it is… View Post
Wild King Salmon en Papillote Recipe Cooking Demo
The last few weeks have been exciting for me! My show The Posh Pescatarian: Appetite for Adventure recently launched in Paris, Moscow and Toronto on myZen TV Network and I just completed my first live cooking demo on Fox Studio40 LIVE! The demo was a lot of fun and more challenging then I imagined. I only had 4 minutes to tell… View Post
Easy Caribbean Salt Cod Fritters
Caribbean beginnings I first experienced salt cod fritters on my honeymoon in the Caribbean on the island of Saint Martin. They were delicious! When I got home I vowed that I’d create my own version. I experimented with various recipes and ingredients, including whole-wheat flour, which did not work out so well. What I present to you in this post… View Post
Cooking fish from frozen to table-ready!
I have received a lot of questions about how to cook fish from frozen to table-ready in 30 minutes or less. I am happy to report that it is possible and even preferred in some cases. While fresh fish right off the dock is best for flavor and texture, that’s just not always practical. As soon as a fish is caught,… View Post
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