5 Star Recipe
When 4 Stars Just Aren't Enough
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Simply easy and simply delicious. This is something that you’ll want to start early in the day as it’s cooked long and slow. Read the rest of this entry »
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I ran across some fresh rock cod (a deep salt water fish) in the seafood case this weekend, and I teamed it up with a Béarnaise sauce. The flavor was amazing.
I broiled the fish, which is customary for me, and it usually causes a bit of smoke in the house. How I dream for a commercial broiler with a full vent.
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Well, today’s concoction came about in an attempt to use up some odds and ends from the pantry and fridge. It’s really easy and hope that you enjoy. Read the rest of this entry »
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I must be the luckiest guy on the block; Nick came by with another tuna fillet. In a recent post, I shared with you how I BBQ’d the tuna with a citrus sauce. This time I took an simple approach and used olive oil and savory to create a crust on the outside of the tuna.
The herb crust was great and the tuna was full of juice, since I kept the heat up on the BBQ.
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Nick Frank is a good neighbor of mine that loves to fish, and by the way he informed me he was 57 miles off the coast not 25 when he caught the tuna I used in a prior recipe. Thank you again Nick for the great fish!
He was kind enough to share one of his favorite ways to BBQ salmon.