Four of the loveliest words to hear when you’re trying to get dinner on the table in a hurry are “thirty minutes or less.” So I am happy to say that’s what your timing will be with this week’s recipe for Crispy Cod with Basil Cream Dipping Sauce. This is one of my dependable recipes [...]

  I am not ready for it to end.  Not even close.  Summer is waning and I am stubbornly and sadly hanging on to what’s left of it. There have not been enough light to dusk days of completely clear blue sky or nights warm enough not to feel a little chill on bare arms [...]

A good salmon recipe should highlight and not overpower the naturally rich flavor and texture of this well loved fish. My philosophy with cooking has always been to keep it simple, but most importantly if you start with a quality fresh ingredient then you do not have to do much to enhance it. This recipe for [...]

I think this is the simplest recipe I’ve posted. Dungeness crab is like that. So good on its own, it needs very little to enhance its sweet flavor and delicate texture. Just a little garlic carefully cooked over low heat to release flavor and marinated briefly with ripe summer tomatoes and fragrant basil. All tossed [...]

Honestly, I don’t think there is a better way to cook fresh salmon than grilling it on a cedar plank. Native Americans had it about as close to how nature intended it when they invented this method of cooking. They called it fire pit planking where they tacked a fish on a cedar plank and held [...]

With the Northwest wild spot prawn season almost upon us, you may want to try this. It goes together in 30 minutes with the help of using jarred roasted red peppers and is remarkable enough for guests, yet easy for a weeknight meal. If you’re not able to nab some spot prawns, the wild frozen [...]

Fresh cod continues to be my seafood of choice for its firm texture, mild flavor and reasonable price.  And I love this method of cooking it in parchment paper. It’s so easy you almost feel like you’re cheating. The only tricky part is getting the hang of folding the parchment paper edges and crimping them [...]

Coconut Shrimp tend to be considered “restaurant food”, something that most people do not make at home. The lack of a doable recipe, not enough time or unfamiliarity with buying and handling shrimp are possible reasons why people choose not to make them. The recipe I am arming you with here leaves you with no [...]

I use a combination of butter and vegetable oil in sautéing because the butter gives flavor and the vegetable oil can be heated to a higher temperature before it starts smoking. A general rule for cooking seafood fillets is 10 minutes cooking time at medium high heat for every one-inch of thickness.

Smoky grilled corn and sweet Dungeness crab are the highlights of this chowder. I love making this for an easy September weekday dinner. You can prepare it and have it on the table in less than an hour. Homemade Crostini are my favorite for dipping in the chowder and my recipe follows the chowder recipe [...]

Summer cooking does not get any easier than with this recipe and with summer winding down, I know everyone is still looking for ways to spend as little time in the kitchen as possible and as much time outside enjoying what remains of the season. I prefer to use fresh wild caught salmon for this [...]

Some of my fondest food memories are from the summer months when the local Dungeness crab season is open.  This began when our kids were toddlers and we lived on San Juan Island. In the beginning I complained about the piles of chicken bait crowding food in the refrigerator, dragging the boat through the mud [...]

I love cooking and eating halibut. The only downside is its expensive price, making it more a special occasion seafood than one you would cook every week. One way to get around the price issue is by cutting the fillet into chunks and simmering it into a sauce. This method “extends” the servings of halibut [...]

The refreshing, tangy flavor of the cucumber dill sauce compliments the rich flavor of the Copper River salmon.  The sauce is simple to prepare and is best made a little ahead of serving time to develop flavor.  I like to baste the salmon with this simple mixture of butter, brown sugar, lemon zest and dill. [...]

My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I cook the fish under the broiler or even in a non-stick skillet on top of the stove. But since I like to grill year round, if I have the time I will [...]

I taught Thai cooking classes for years and this recipe was easily one of the all time favorites.  “Tremendously flavorful” is how everyone describes it. The stems of cilantro have more flavor than the leaves and that is why they are used in this recipe, along with a hefty amount of garlic. I like to [...]

Quite often I come across people who are not familiar with Petrale Sole. Awareness of this fish is similar to how it behaves at the bottom of the ocean. Shaped like an oval platter with one side of its skin olive brown and the other creamy white, it eludes predators, swimming incognito on the bottom [...]

I first learned about Cajun “blackened” seasoning in the 80’s when Paul Prudhomme made his splash on the culinary scene.  Typically, to prepare blackened fish you dip the fish fillet in butter and then coat it with blackened seasoning and sear it over high heat in a cast iron skillet. It is then served with [...]