"As Good As It Gets!" Recipe This braised sea bass in tomato fennel broth is one of the best recipes I have ever prepared.  This recipe is an adaptation of an incredible recipe my wife and I both spotted in Fine Cooking and had to make. The original recipe featured halibut fillet's and basil but we substituted Chilean Sea Bass and cilantro only because they were...

This recipe came to me from a dear friend who enjoyed dining out in New York restaurants with me. Since it relies heavily on pantry staples, you can make this at any time of year. The addition of brown sugar ensures a nice golden brown color when your fish is done.

This cilantro shrimp recipe comes from one of my favorite restaurants in Park City. I read about it in a local cookbook called Park City--A Taste Of Past & Present. Our local supermarket sells great frozen Caribbean shrimp in 2 pound bags that are handy to keep in the freezer and great to have when you want to whip up a quick and simple meal. I just made this sau...

One of my favorite clam dishes is Clams Casino, a classic baked preparation that originated in Narragansett, Rhode Island. Clams with bacon, cheese and bread crumbs: it's a classic for a reason. You really can't go wrong.

I came across this recipe for cooking cod fillets right in a fresh tomato sauce and serving it with Arborio rice. I had a big container of fresh Jersey shore tomato sauce in the refrigerator that I needed to use, so I thought I would give this a try. I'm glad I did. The whole family enjoyed it.

Whenever I tell people how easy it is to make crab cakes they look at me as if I'm kidding. I tell them, "If you can prepare a meatloaf and cook a hamburger, you can make a great crab cake!"

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These pieces of fish marinated in soy and ginger and dredged in potato starch bake up light and crispy. The flash-fried asparagus is a wonderful if unexpected accompaniment.

A low-fat way to prepare moist and flavorful fish and impress your Valentine at the same time, lovely white fish is enclosed in paper and steams in its own juices along with asparagus, dill and lemon. The perfect fish course for a romantic dinner.

this stew contains a laundry list of ingredients, but it is very easy to make and is full of flavor from both the seafood, the brandy and the sofrito.

Have you ever looked at the ingredient list on a package of fish sticks? There are so many unpronounceable ingredients that it's a little disturbing. And often the first ingredient in minced fish.

The first entry in my Cookbook Challenge Series, this classic French dish from The New York Times Cookbook is easy to make, takes very little time, and tastes wonderful. I served ours with my wife's famous scalloped potatoes.

On Saturday my wife bought me some Red Mill All Purpose Gluten Free Rice Flour for basic cooking purposes and last night I had the opportunity to give it a try. My youngest daughter didn't like the idea that we were going to start cooking with rice flour and voiced her opinion.

Every once in a while you come across something new in the culinary world that really surprises you because you've never heard of it before and it turns out to be incredible. This is what happened when we dined at Quahog's Seafood Shack, a new restaurant in Stone Harbor, NJ that locals remember as Tridi Jo's.

While lauded for his marauding endeavors and "discovery" of the Mississippi, de Soto is also credited for one lesser known fact: the introduction of the orange to the Americas. Celebrate his contribution with this simple to prepare and brightly flavored fish and salsa dish.

This is a recipe for a wonderfully flavorful orange-ginger marinade slightly adapted from Marinades, Rubs, Brines, Cures and Glazes. Jim has done it again. I used it on tuna steaks, and my whole family loved it.

This is a fantastic dish to make in the summer when Jersey corn, tomatoes, peaches and local scallops are at their peak. Do use the freshest ingredients you can find in this dish; it really should be made in season. That's okay, it will give you something to look forward to in the middle of winter!

Asian-style barbecued shrimp featuring Grumpy's Barbecue sauce, ginger, garlic and sesame. This is a quick and really flavorful way to prepare shrimp on the grill.

Yesterday my wife and youngest daughter went for manicures and while sitting there getting their nails done, they watched Rachel Ray on TV prepare Ginger-Garlic Fish in Parchment. It looked so good she stopped at a local fish market and picked up some fresh halibut to try a variation of the recipe at home.

Have you ever wanted to know what it takes to serve a New England Clam Bake? This article will tell you everything you need to know.

Spicy and tomato-y, this Italian classic is a wonderful way to use up any leftover lobster you might have. It doesn't happen often, but this recipe will be waiting for you when you need it!

Simple but Delicious This recipe is an alternative for Fish en Papillote that is part of my Valentines Day meals to enjoy as a couple. It is a bit more straightforward but just as tasty a fish course. As with all of the Valentine's ideas, you do what you feel comfortable doing. Maybe go all out for the cheese course and the dessert and use my short cut ideas for the...

This recipe came from a fellow home cook. Here is what she says about it, " Below is a recipe that I got from a cooking class. The Chef's name is Michael Peters, owner of Pierre's Restaurant in Harding, New Jersey. I have made this appetizer a dozen times and everyone asks for the recipe. The broth is so good in this that you have to serve it with a spoon. So here it...

An involved but very good recipe for an interesting and chef-inspired savory strudel appetizer. The strudel features spinach, mango and bell peppers pinwheeled together in a flaky filo wrapper. Pull this one out when you simply have to impress.

One of the recipes I fondly remember my Danish mom cooking is Pan-fried Flounder with Potatoes and Parsley. My dad would grow red potatoes in his garden and just before dinner go out and dig up some young ones we called new potatoes. Because the skin is thinner than what you find on older potatoes, they were seldom peeled.

This Recipe Is Perfect for Valentine’s Day One thing I love about my wife is how she enjoys experimenting with new recipes. If I happen to leave one of my old cooking magazines lying around the kitchen, she'll pick it up and decide to try a few recipes from it. Or if there is a recipe that catches her eye in the Sunday New York Times, off to the market she goes...

If you love to fish like I do, nothing compares to cooking what you catch. This simple fish breakfast includes a fried potato hash, any style of eggs you like, and breaded and pan-fried trout. Try it with any freshly caught white fish.

Pan Roasting is how professional chefs cook all the time but how many of you have heard of this technique or pan roast at home. Before you start this recipe, I recommend you read my article on Pan Roasting to pick up some tips on how to pan roast properly. It provides you with some great tips and suggestions to help understand how pan roasting works and why it is a p...

I adapted this pan roasted sea bass recipe from one of my favorite cooking magazines, Fine Cooking. The original recipe calls for Halibut but I found some nice looking Chilean sea bass at the market but you can substitute any mild white fish like cod or grouper.

This recipe would work with any firm-fleshed white fish, but I was intrigued by the waluu so I picked some up. My daughter encouraged me to dip it in egg wash and dredge it in flour, so I did. The result: a very simple, pan-fried fish dish just waiting for your favorite sides.

This recipe is so good I'm sure any meaty white fish would work. In fact, there was some leftover 'crazy water' (read on) leftovers so I duplicated the dish with chicken thighs the next night and served it with the broth and it too was delicious. I think it would have been better with boneless chicken breasts but I had boneless thighs on hand from the local Farmer's Market.

Poaching is a gentle moist heat technique of cooking and is perfect for cooking delicate fish. In this classic flavor pairing, salmon is poached in a flavorful broth and served with a vibrant green dill sauce.

While at the farmers market, I asked my friend Andy the fishmonger from Ardmore Seafood Market what was really fresh, and he pointed me to the whole wild striped sea bass. Roasted on a bed of eggplant with shallots, kalamata olives and dry white wine, this is a very moist and flavorful dish.

 Simple Sea Bass Recipe Served with Fennel and Orange RelishMy wife prepared this dish inspired by a recipe she read in Cooking Light but completely adapted it to our way of cooking (e.g. not so light!). The original recipe called for serving the fennel and red onion raw but she would have none of that. I like raw fennel in salads but know when it is sautéed, th...

Seabass Recipe that's easy but delicious! I have a new Internet friend, Gaby, from Brazil who recently moved to Carmel, California and she wrote me saying, "You've been a big help! Now I can learn the cooking terms in English. I have kind of the same story as you, discovered cooking when I was in a boarding school in Switzerland, and just can't seem to get away from ...

Yogurt and curry-marinated and seared scallops are served atop a bed of brightly flavored tomato ginger vinaigrette.

This quick to make and casual seafood salad can be served warm or cold. It can easily be dressed up or down depending on the types of seafood you use.

This recipe was sent to me from a home chef who liked the page.  She says, "This is one of the favorites for the family when I cook, it is called Shrimp Victoria. This serves about 4 to 6.  For those of you looking for a quick and easy meal without a lot of fuss, this is a recipe for you. Enjoy.  - RG...

Pernod not only deglazes the pan in this As Good As It Gets recipe, but it also intensifies the fennel and brings a sweetness that balances the acidity of the tomatoes nicely.

We are trying to eat more fish in our household and lucky for me, my girls are starting to enjoy seafood too. This is a very simple recipe I adapted from Paula Deen's version that can be used with any flaky white fish including grouper, flounder, fluke, tilapia, Mahi-Mahi, and snapper.

These little appetizers are cute and fun to serve: "cones" of smoked salmon stuffed with a brightly flavored salsa of onions and radishes served on toast points. Perfect for a New Year's appetizer or for a dinner party.

Soft Shell Crabs are a special treat when they are in season and that comes in late Spring down the East Coast and the Gulf of Mexico. This is the time when these blue-claw crabs wake up from their hibernation under the ocean floor and shed (molt) their hard shells so they can grow up and become bigger blue-claw crabs. This must also be the time when they mate becaus...

While visiting us in Park City, Utah on a ski trip, our friend Pete gave us this tasty recipe to try and we loved it. As the title suggests, this is one of his family's special recipes. Easy to prep, easy to cook....you're going to like this one. Serve it with your favorite veggie, a tasty rice pilaf, and a bottle or two of Pinot Blanc. Whenever a dish is "Florentin...

Meuniére is French for "miller's wife" and refers to the cooking technique used. In this case, fish is seasoned with salt and pepper and then dredged with flour and sautéed in butter.

Kristine, the winner of the LG/Bon Appetit Life Tastes Good cooking competition, is from Maui, HI. Her winning dish was Soy-Glazed Mahi Mahi with Cilantro Pesto Shrimp dish that she shared with me in our interview.

It's my belief that clams, as well as lobster and those giant crab legs, are really just conduits for butter. Of course our fresh local steamers have a sweet flavor all their own with a unique texture but it's the butter that makes them special.

This Featured Recipe comes from a chef Tres Foshee who was chosen as one of Food & Wine's Top Ten Chef's of 1998. I've included it on my page for a bunch of reasons. One, it looks like a great recipe. Two, Trey is working at one of my favorite restaurants, the Tree Room at Sundance here in Utah, just 30 minutes from where I live. And three, the article in Food &a...

This is a playful take on a fish sandwich from Jacques Pepin. The fish acts as the bread, sandwiching a flavorful filling of mushrooms, leeks and sliced scallops. The flavor is simply out of this world. I saw it being prepared on a Jacques Pepin's cooking show while channel surfing one Sunday afternoon. It is easy to prepare and the sauce is out of this world. You wi...

I love finding recipes in unusual places like this one that I found under the lid of a container of Nature Sweet grape tomatoes from Costco. I'm the type of home cook who can't pass a rack of recipes in the supermarket without thumbing through to find a few that might work at home.

This recipe is from a new restaurant in Park City called Mustang Restaurant (at least new to me) and was created by Bill Hufferd. It is served with a simple lemon butter sauce with capers and rosemary. Chef Hufferd says, 'Because of the trout's tender, flaky texture, pan sear the filets to keep them intact.'

So you can see this whole meal started with my going to the Farmers market looking for something to cook and then finding the freshest ingredients available. Between the anchovy, the porcini mushrooms and the garlic, you won't believe how much flavor the sauce has.