Will this Canadian winter never end? I so want to create some great grilling summer recipes, but here it is another snowy day and just 4 days until spring. So for those of you waiting for this part of the globe to warm, here is a soul-and-tummy-warming fish stew for you. It’s easy and quick to prepare and most of the ingredients can be kept onboard (aside from the fresh fish). I always keep a few tins of baby clams…
He’s done it again! Tonight my Captain transformed a piece of salmon into a meal that burst with flavour at every bite… …just a few simple ingredients… …a healthy sprinkling of sea salt and pepper… …and heated grill… …each side slathered with the sauce… GUINNESS MAPLE GLAZED SALMON 1/2 cup Guinness 1/4 cup maple syrup 2 tbsp Bragg seasoning (or soya sauce) 1 tsp Dijon mustard (Captain says it HAS to be Maille) sea salt and pepper salmon…
Just five ingredients… so easy… so delicious… so elegant in its simplicity… FISH FILETS with BUTTER and SHERRY 2-3 fish filets 3 – 4 tbsp unsalted butter or olive oil 3 tbsp sherry 1 tbsp chopped parsley sea salt and pepper Melt 1 tbsp butter in fry pan. Add a swirl of olive oil and heat until sizzling Liberally salt and pepper the filets and drop in the pan. Dot top of fish with the rest of the butter….
I was distracted today… I call it AAADD (Age Affected Attention Deficit Disorder) You know the kind of day when you start out pursuing one task, then you pass by something that needs to be done, then something else attracts you and you start in on that, and by the end of the day nothing in particular gets done. This was one of those days… I planned on studying for an upcoming Weather exam and maybe a blog post or…
Once again a co-worker of Captain Francois donated some of his season’s catch to the ‘Worthy Sailor’ cause… rainbow trout filets… …a very quick and easy dinner on our boat. This time I marinated the filets in a mixture of basil, fresh lemon juice and garlic, pan fried them and served with some Pressure Cooked rice and steamed broccoli. I found that if I wrap the broccoli in foil and place in the cooker pot with the rice it will…
I’m back to picking away at my 44 Classics… this time Tartare… Several years ago now, we were lucky to have the chance to spend a month in Paris. I ordered Boeuf Tartare no less six times And each time the seasonings and presentation were different… different but delicious… ….this, from a little bistro and the portions were monstrous. With this next one I’m going to cheat a bit and offer you my favourite recipe for Tuna Tartare… (I’m more…
Dinner doesn’t get any easier than this… No preamble necessary… …and no altering the recipe to suit the simpest of galleys. #7 SOLE MEUNIÈRE 2 servings 2 – 4 sole filets 1/4 cup flour sea salt & pepper 2 tbsp cooking oil 2 tbsp butter for sauce… 1/4 cup butter 1 tbsp lemon juice 2 tbsp chopped Italian parsley lemon wedges to garnish Rinse filets and pad dry. Season well with sea salt and pepper. Dredge in flour, shaking off…
Coconut Curry Poached Salmon 2 tbsp olive oil, divided 1 package of baby spinach 1/4 cups shallot, minced 2 tsp red curry paste 1 small can coconut milk 3/4 cups chicken stock 2 pieces salmon 1/2 cup green onion, cut diagonally 1/2 cup parsely, chopped juice of 1/2 lime S&P Heat 1 tbsp oil in sauce pan. Add spinach and toss with thongs until wilted. Remove and set aside in two bowls. Add remaining oil and sauté shallots…
…A few simple on-hand ingredients make this grilled fish unforgetable… …some EVO, balsamic vinegar, some Bragg soya seasoning (or soya sauce), Buckwheat honey, fresh garlic and grated ginger is all that’s needed… I found a way to keep ginger on hand without it going furry or soggy in a humid boat environment by peeling, slicing and imersing in a container of sherry or vodka. The ginger stays crisp indefinitely (in my kitchen/galley it never lasts long enough for me to…