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Cook Recipes Archive For ‘fish’

Ingredients

3 tablespoons extra virgin olive oil, divided
1 pound fillet of salmon caught by skin
2 zucchini (about 1 pound), finely grated and pressed to remove excess water
Salt and black pepper to taste
3 / 4 cup plain breadcrumbs
1 tablespoon Dijon mustard
1 egg, beaten
Both Lemon

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Ingredients

2 zucchini, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 / 4 cup pitted black olives
1 / 4 cup (60 ml) olive oil
4 x 180 g white fish fillets, skin thickness (as Ling)
1 clove small garlic, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 / 2 cup coarsely chopped flat-leaf parsley

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Ingredients

500 grams of fish fillets
2 onions
2 days slices of stale bread, crust removed
3 eggs
1 bunch of parsley
130 ml olive oil
salt, pepper
70 grams of flour

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Ingredients

24 fresh mussels
1/4 of a cup of pignolia nuts
salt
1/4 of a cup of currants
1 cup water
black pepper to taste
1/2 cup of dry white wine
2 tablespoons of parsley, chopped
2 large onions, chopped
1/4 cup of olive oil
1/2 cup of uncooked rice
1 teaspoon of allspice

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Ingredients

350 g (12 ounce) wild Alaska salmon fillets
350 g (12 ounce) wild Alaska pollack fillets
450ml (3/4 pint) milk
1 bay leaf
100 g (4 ounce) broccoli, broken into small florets
40 g (11/2 ounce) butter
1 bunch spring onions, sliced
40 g (11/2 ounce) plain flour
50 g (2 ounce) frozen peas, thawed
1 Tablespoon chopped fresh parsley
1 x 375 g (13 ounce) ready-rolled puff pastry sheet, defrosted if frozen
beaten egg or milk, to glaze
salt and freshly ground black pepper

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Ingredients

1/3 cup pure maple syrup
1/2 cup water
2 tablespoons soya sauce
4 teaspoons gingerroot, peeled and minced
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
4 salmon fillets
salt & pepper

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Ingredients

1/3 cup soy sauce
1 teaspoon lemon rind
1/4 fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons dark sesame oil
1 tablespoon minced fresh Italian parsley (flat-leaf parsley, not cilantro)
1 tablespoon minced fresh basil
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
salmon steaks or fillets

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What could be better on a hot, August day than a chilled glass of Sauvignon Blanc and grilled swordfish? Pairing our crisp, zesty Sauvignon Blanc with seafood is as natural as squeezing a little lemon juice on it! The lime juice and cilantro in the salsa do a great job of bringing out the grapefruit and lemongrass  character in the wine. And, as always, Colleen’s recipe is not only delicious – it’s easy and quick as can be!

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How about something just slightly exotic for Mother’s Day this year? That’s our Napa Valley Viognier with its heady stone fruit, floral and spice aroma. And, this oh so easy to prepare entrée, with a slight Asian accent, offers a beautiful yin and yan of sweet and savory flavors as the perfect complement. Toss together a crisp, green salad with citrus vinaigrette, fire up the grill and a delicious lunch or dinner for Mom is ready in a matter of minutes.

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