Pesce all’Acqua Pazza

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.

Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.

Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.

Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

Matt’s Grilled Salmon

Cedar plank
Lemon slices

Salt salmon liberally and place in a ziploc bag. Brine for one hour in the refrigerator.

Rinse salmon thoroughly, dry it, then return it to the bag. Sous vide salmon for one hour at 120. While salmon is sous viding, soak the cedar plank in lukewarm water and heat a two-zone grill to 300-350.

Creamy Pan-Roasted Scallops With Fresh Tomatoes

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination

Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.

Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.

Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

Coconut Rice With Shrimp and Corn

2 tablespoons coconut oil
1 small yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.

Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.

Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)

Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

One-Pan Fish With Bacon and Sweet Corn

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
Kosher salt
1/2 cup chopped flat-leaf parsley leaves and tender stems
1/2 teaspoon red-pepper flakes
2 garlic cloves, finely grated
1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
1 lemon
4 tablespoons extra-virgin olive oil
4 bacon slices, chopped
2 small shallots, finely chopped
2 cups fresh corn kernels (from 2 ears of corn)

Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.

Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.

Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

Fish Skewers With Herbs and Lime

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley

Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.

Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.

When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.

Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

Using traditional flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.

Korean Sheet Pan Shrimp

4 T gochujang sauce
4 T sesame oil
4 T honey
1 lb shelled fresh or frozen shrimp (I prefer anywhere between 16-25/lb.)
1 red pepper cut into large cubes
3/4 lb parboiled green beans
2 – 3 scallions cut on diagonal in 3- inch sections
Garlic Chips (In the salad section with croutons)
Chili Garlic Crunch
1/2 c chopped peanuts
Gochujang seasoning
1 package rice noodles, cooked
1 European cucumber, sliced

Preheat oven to 400.

In a large gallon sized zip lock bag, combine gochujang, sesame oil and honey.

Add shrimp and vegetables and combine well.

On a large parchment lined sheet pan, spread out shrimp and veggies.

Place in preheated oven on middle rack and bake for 10 minutes until shrimp are cooked.

Place cooked rice noodles in bowl. Top with shrimp and veggies. Top with garlic chips, chili crunch, peanuts, and cucumber. Garnish with cilantro.

Honey-Lime Shrimp

8 tablespoons unsalted butter, cubed and divided
4 cloves garlic, minced
1 medium shallot, minced
1 1/2 teaspoons chili powder
1/2 teaspoon smoked paprika
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/3 cup vegetable or chicken stock
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
2 teaspoons lime zest
2 tablespoons chopped fresh cilantro leaves

Melt 6 tablespoons butter in a large skillet over medium heat.

Add garlic and shallot, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chili powder and paprika.

Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.

Stir in vegetable or chicken stock, honey, lime juice and lime zest, scraping any browned bits from the bottom of the skillet.

Remove from heat; stir in cilantro and remaining 2 tablespoons butter until melted.

Serve immediately.

Sheet-Pan Gochujang Shrimp and Green Beans

2 tablespoons plus 2 teaspoons gochujang
2 tablespoons extra-virgin olive oil or sesame oil
1 tablespoon soy sauce
2 teaspoons honey
1 pound large shrimp, peeled and deveined
1 pound green beans, trimmed

Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.

On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

Grilled Swordfish

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

Preheat a charcoal grill or broiler, or heat a grill pan.

Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.

If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Hot Sauce Shrimp

1 1/2 pounds large shrimp, peeled and deveined or shell-on
Kosher salt
3 tablespoons unsalted butter, cold and cubed
1 tablespoon hot sauce, plus more to taste
2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed
6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.

Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.

Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.

Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

Ginger-Mint Grilled Shrimp

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)

Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.

When you’re ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)

Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.

Grilled Swordfish With Corn Salad

4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
6 tablespoons unseasoned rice vinegar
Neutral oil, such as grapeseed
1 1/2 teaspoons toasted sesame oil, plus more for serving
2 ears of corn, kernels cut from cobs (about 2 cups kernels)
Kosher salt and black pepper
1 ounce chives, cut into 1-inch lengths (about 1 slightly heaping cup)
1 small bunch cilantro (about 2 1/2 ounces), leaves and stems cut into 1-inch lengths
Flaky salt, for serving

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)

While the grill’s heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don’t stir them in), and season with salt and pepper.

When you’re ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)

Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Grilled Fish With Dill Sauce and Zucchini

For the sauce
1/2 cup sour cream
2 tablespoons minced fresh dill, plus extra fronds for serving, if using
2 teaspoons lemon juice
1/4 teaspoon fine sea salt or table salt

For the fish
1 Chilean sea bass fillet (about 1 pound)
1 teaspoon olive oil, plus more as needed
1/4 teaspoon fine sea salt or table salt
1/2 teaspoon freshly cracked black pepper

For the zucchini
2 zucchini (about 1 pound total), trimmed, sliced lengthwise into 1/4-inch planks
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon fine sea salt or table salt
1/4 teaspoon freshly cracked black pepper

Prepare a grill for direct medium heat (350 to 450 degrees; see NOTE).

Make the sauce: In a small bowl, whisk together the sour cream, dill, lemon juice and salt; set aside.

Make the fish: Brush or rub the fish on both sides with olive oil and season both sides with salt and pepper.

Make the zucchini: Brush the zucchini with olive oil and season with oregano, salt and black pepper.

Starting flesh-side down if skin-on, grill the fish over direct heat until the flesh begins to flake and is cooked through, approximately 10 to 12 minutes, using a spatula to flip once after 7 or 8 minutes. If the fish sticks when you start to flip it, leave it in place for another 30 seconds to 1 minute, and try again.

After flipping the fish, add the zucchini to the grill and cook over direct heat until charred and softened, 5 to 6 minutes, flipping once midway through cooking.

Place the zucchini and fish on a serving platter, spoon some of the sauce on top of the fish or serve it on the side. Sprinkle fresh dill fronds on top of the fish, if using. Serve with additional sauce and lemon wedges on the side.

Poached Cod in Lemongrass Broth over Baby Spinach

6– 8 ounces white fish ( True Cod, black cod, halibut, sea bass- I used True Cod in the photos)
1–2 teaspoons coconut oil
1 shallot- finely chopped ( Shallot vs. onion, makes for a more flavorful broth)
2–3 garlic cloves- rough chopped
1/4 cup tablespoons finely chopped lemongrass
1 teaspoon chopped ginger
4 cups water or chicken stock
1 teaspoon kosher salt
2 teaspoons fish sauce
1/3 to 1/2 cup coconut milk
1 lime- lime juice to taste, start with half a lime, taste, adjust.
5 ounces baby spinach

Optional additions- shittake mushrooms, radish, thai basil, bean sprouts, jalapeno slices, cripsy shallots. Add kefir lime leaves or galanga to the broth for extra flavor.

Notes- do no cook chilies in the broth, it will get too spicy. Simple add to individual bowls at the end.

Shallot (vs onion) gives this the best flavor.

Cut fish into 2 pieces and season with a little salt and pepper, set aside.
Heat oil in a medium-large sauce pan or pot, over medium heat.

Add shallots, garlic, ginger and 3 tablespoons finely chopped lemongrass.

Saute, stirring often, until fragrant and golden, about 4- 5 minutes. Add water, salt and fish sauce. Bring to a simmer and simmer for 5 minutes to allow flavor to develop. Add coconut milk ( both solids and water), and a generous squeeze of lime. ( you could make this ahead & refrigerate at this point)

Gently, place fish in the simmering broth, spooning the fragrant liquid over the fish. Simmer for just a few minutes ( 3 minutes) taking care not to overcook.
Place a generous mound of baby spinach in two bowls. Carefully lift out the fish from the broth and place over the bed of spinach. Using a ladle, divide the broth between the two bowls. Top with shredded or sliced radish, sliced jalpeno or red chilies ( for heat).

Feel free to substitute other white fish – halibut, mahi-mahi, snapper, haddock, black cod, or sea bass – all work here, but baking time may increase or decrease based on thickness.

Baked Cod Recipe with Garlic and Lemon

1 – 1 1/2 lbs cod – or sub black cod, halibut, sea bass… etc.
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons fresh thyme
zest from one lemon

2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
1 large leek, white and light green parts, thinly sliced into half moons
4 cloves garlic, rough chopped
2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
1 tablespoons fresh thyme
1/2 cup chicken or veggie broth or stock, more as needed
1/2 cup white wine (or sub more broth and a squeeze of lemon)
generous pinch salt and pepper
1 large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F.

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender. Add leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add preserved lemon ( or lemon zest), fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If mixture seems dry, add another splash of broth- you want this slightly wet ( ¼- ½ inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish. Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

Serve this on its own for a low carb dinner, or serve with basmati rice, everyday quinoa, or cauliflower rice.


Feel free to substitute other white fish – halibut, mahi-mahi, snapper, haddock, black cod, or sea bass – all work here, but baking time may increase or decrease based on thickness.

If you like a crispy golden crust on the fish, feel free to dredge in flour or bread crumbs and pan-sear the fish first before finishing it off in the oven.

Baked Cod with Burst Tomatoes

3 tablespoons olive oil, more for brushing
1 tablespoon red wine vinegar, or sherry vinegar
1 shallot, sliced
4 garlic cloves, rough chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cherry or grape tomatoes ( mixed colors are nice here)
1 lemon – zest (set aside) and lemon slices
1– 1 1/4 lb cod fillets 4 -6 pieces ( thicker pieces work best here –1 inch thick or more) see notes
salt, pepper and Aleppo chili flakes to taste
1/4 cup basil leaves torn

Preheat oven to 425F.

Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.

While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish, between the tomatoes.

Lower heat to 400F.

Bake the fish for 8-10 minutes then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.

When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a few wilted basil leaves.

Notes: Feel free to substitute other white fish – halibut, mahi-mahi, snapper, haddock, black cod, or sea bass – all work here, but baking time may increase or decrease based on thickness.

Seared Halibut over Zucchini Noodles

8–10 ounces halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)
1 garlic clove, smashed
1–2 tablespoons olive oil
salt and pepper to taste


1 tablespoon olive oil
1 fat shallot, sliced thin
3 garlic cloves, rough chopped
12–16 ounces zucchini noodles (zoodles)
salt and pepper to taste
2 teaspoons lemon zest
1/2 cup chopped Italian parsley ( or sub 1/4 cup basil)
1 tablespoon lemon juice (more to taste)
Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional)

Preheat oven to 375F ( or toaster oven)

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.

Vegetable Lo Mein (with Tofu, Shrimp, and Chicken Variations)

4-5 ounces dry lo mein noodles – typically thin egg noodles, but sub any noodle you like- soba, GF noodles, whole wheat linguini, etc. If using fresh noodles, weight will be different, basically use enough for two servings.

Lo Mein Sauce:

3 tablespoons soy sauce ( or GF Braggs)
2 tablespoons Chinese cooking wine (or mirin, or sub 1 1/2 tablespoons water mixed with 1/2 teaspoon rice vinegar and 1/2 teaspoon honey)
1 tablespoon oyster sauce (optional– see notes)
2 teaspoons sesame oil
1 teaspoon maple syrup, sugar or honey
1/4 teaspoon liquid smoke (optional, see notes-but tasty)
1/8 teaspoon white pepper
1/2– 1 teaspoon sriracha ( or chili paste)

Lo Mein Stir Fry:

2 tablespoons wok oil, peanut oil or coconut oil
1/2 an onion, thinly sliced
2 cups sliced mushrooms
3 garlic cloves, rough chopped
1 teaspoon ginger, minced
1/2 red bell pepper, thinly sliced
1 cup matchstick carrots
1 cup shredded cabbage
1 cup snow peas

Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!

Garnish: scallions, sliced

Optional Additions: Crispy Tofu , chicken breast, shrimp, thinly sliced beef…etc.

Set water to boil and cook the noodles according to directions on the package.
Stir together the Lo mein Sauce ingredients in a small bowl.

Prep any and all veggies and set near the stove.

In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.

Add the noodles and give a good stir and toss a few times to incorporate.
Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.

Serve in two bowls, garnish with green onion.


Feel free to substitute other veggies, keeping proportions the same.

Classic Lo Mein often includes Oyster sauce, feel free to add or leave it out. Oyster Sauce is not vegan or GF. If leaving out you could, also sub Hoisin Sauce which is usually vegan but not GF.

Classic Lo Mein has a subtle smokiness which is hard to replicate at home. It actually comes from the wok being used over a high-heat restaurant stove. A few drops of liquid smoke can really mimic this taste. Go light here. I really like it- but up to you.

If adding crispy tofu, chicken or shrimp or beef, season with salt and pepper and quickly sear in an oiled wok. Set aside on a paper towel-lined plate. Add this into the wok with the noodles at the end with the sauce.

Nordic Nicoise Salad

8 baby potatoes
1– 2 eggs (optional), boiled to your liking
1 cup snap peas
1 Turkish cucumbers (or use English)
1/2 small fennel bulb, shaved (optional)
4 radishes
1 bunch watercress
6 ounces smoked trout, smoked salmon, lox, pickled herring or smoked/cooked sardines (or sub cannellini beans or baked/smoked tofu for a vegetarian option)
1 tablespoon capers
2 tablespoons fresh dill
Other optional additions: pickled red onions, fresh sprouts, chive blossoms, nasturtium petals, sliced avocado, blanched green beans or other veggies, a dollop of plain yogurt, toasted rye croutons, or rye crisp, crumbled.

Nordic Nicoise Dressing:

1/4 cup olive oil or grapeseed oil
2 tablespoons champagne vinegar or lemon juice
1 teaspoon wholegrain mustard
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon white pepper (or black)
1–2 teaspoons fresh grated or prepared horseradish
pinch sugar

Place the baby potatoes in a pot of water and boil, then simmer until tender, about 20 minutes. Add the snap peas in the same water during the last minute to quickly blanch. Drain. Rinse under cold water.

At the same time boil the eggs, either soft or hard – your preference. Peel and halve.

While the eggs are boiling, stir the dressing ingredients together in a small bowl with a fork, tasting and adjusting.

Prep the veggies. Using a veggie peeler, shave the cucumber into ribbons (or just slice into rounds)

Slice the radishes, slice the fennel.

Assemble the salads. Lay a bed of watercress on the bottom of two bowls. Top with cucumbers, radish, fennel, fish, eggs, pickled onions, capers and fresh dill. Scatter blossoms around the top. Feel the joy.

Dress the salad right before serving.

Add a dollop of yogurt for extra richness if you like…. and serve with rye crisp.