A Week Night Dinner Win: Snapper, Asparagus & Bell Pepper Sauce

By: The Food Hunter

This vibrant and flavorful weeknight dinner, Grilled Snapper and Asparagus with Red Bell Pepper Sauce, comes from the Food Network and delivers a restaurant-quality meal with minimal fuss. A little planning ahead to prep the red pepper sauce pays off big time, making it easy to pull everything together in under 30 minutes when dinnertime rolls around. Light, fresh, and full of color, it’s a perfect go-to for warm evenings or anytime you want something quick and impressive. 

Grilled Snapper and Asparagus with Red Bell Pepper Sauce

1 bunch asparagus
3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
salt and freshly ground pepper
1 tablespoon red wine vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets 

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. 

Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed. 

Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. 

Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes. 

Spoon the pepper sauce onto plates. Top with the fish and asparagus.

 By: The Food Hunter

For those who adore the combination of rich, savory flavors and the fresh taste of seafood, Mustard Seared Tuna with Shallot Cream is a dish that promises to impress. I discovered this recipe on Food & Wine. This dish, created by chef Stuart Bell, perfectly balances the robustness of Dijon mustard with the delicate flavor of tuna, all elevated by a luscious shallot cream.

Let’s explore how to create this culinary masterpiece in your own kitchen. Below is a high-level overview of the recipe scaled for 2 people.

Mustard Seared Tuna with Shallot Cream

Ingredients:

• Shallot Cream:

  • Kosher salt
  • 1-2 medium shallots (unpeeled)
  • 1/8 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon thyme leaves
  • Kosher salt and freshly ground pepper

• Tuna:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon drained capers
  • 1-2 tuna steaks
  • Kosher salt and freshly ground pepper
  • 2 teaspoons Dijon mustard
  • Eggplant Relish (for serving)
  • Steamed green beans (for serving)

Instructions:

1. Prepare the Shallot Cream:

   • Preheat the oven to 350°F.
   • Spread a 1/2-inch layer of salt in a baking dish and arrange the shallots on the salt. Bake for 45 minutes until soft. Let them cool, then peel and blend with cream, lemon juice, mustard, and thyme. Season with salt and pepper.

2. Cook the Tuna:

   • Heat oil in a large nonstick skillet. Add capers and cook until crisp. Set aside.
   • Season tuna with salt and pepper, spread mustard on each side, and cook in the same skillet until browned outside and medium-rare within.

3. Serve:

   • Plate the shallot cream and place the fish on top. Sprinkle the crispy capers. Serve alongside Eggplant Relish and steamed green beans.

    

 

An Unforgettable Evening at Top of the Market in San Diego

By: The Food Hunter

This experience was provided complimentary, all opinions are my own.  

San Diego is a city brimming with culinary delights, but few dining experiences can compare to an evening at Top of the Market. Nestled on the waterfront, this restaurant offers not only stunning views of the bay but also a menu that showcases the finest in fresh, local ingredients. My husband and I were recently invited to dine at Top of the Market, and it was an evening filled with exceptional flavors and impeccable service. Here’s a look at the unforgettable meal we enjoyed.

Our evening began with the Kanpachi Crudo, a dish that set the tone for the exquisite culinary journey ahead. The presentation was a visual delight, with thin slices of kanpachi artfully arranged on the plate. Each bite was a harmonious blend of local citrus and creamy avocado, enhanced by the subtle heat of Serrano peppers and the richness of olive oil. The freshness of the fish, combined with the bright, zesty flavors, made this appetizer a standout start to our meal.

Next, we shared the Beet and Burrata Salad, a beautifully plated dish that was as delightful to look at as it was to eat. The salad featured peppery arugula, complemented by sweet, juicy segments of orange. The creamy burrata paired perfectly with the earthy beets, and the pistachios added a satisfying crunch. The white balsamic vinaigrette tied all the elements together with its tangy and slightly sweet profile, making this salad a refreshing and sophisticated choice.

For the main course, I chose the Alaskan Halibut, and it did not disappoint. The halibut was perfectly cooked, with a golden-brown crust and a tender, flaky interior. It was served atop a bed of fregola, a type of Sardinian pasta, that added a wonderful texture to the dish. Asparagus spears provided a crisp contrast, while the preserved lemon tzatziki offered a creamy, tangy element that elevated the flavors. Thin slices of Persian cucumber and dill completed the dish, adding a refreshing crunch that balanced the richness of the fish and sauce.
 

My husband opted for the local Sea Bass, which was another fantastic choice. The sea bass was sitting on a bed of silky polenta that was simply divine. The mushrooms added an earthy depth to the dish, while the citrus salsa brought a surprising and delightful sweetness that complemented the fish beautifully. Each component was expertly crafted, creating a harmonious and memorable dish that highlighted the chef’s skill and creativity.

 

Dining at Top of the Market was more than just a meal; it was a culinary experience that showcased the best seafood San Diego has to offer. The combination of fresh, local ingredients, innovative dishes, and impeccable service made for an evening that we won't soon forget. Whether you’re a local or just visiting, Top of the Market is a must-visit destination for anyone who appreciates fine dining and exceptional seafood. If you’re looking to treat yourself to an unforgettable dinner with breathtaking views, this is the place to be.

Ready to experience Top of the Market for yourself? Here’s a tip: make a reservation in advance to secure a table with a view of the bay. Whether you’re celebrating a special occasion or simply want to enjoy a night out, this restaurant promises a dining experience that’s second to none. Enjoy your meal, and prepare to be amazed!

Halibut with Eggplant, Tomatoes and Kalamata Olives

By: The Food Hunter

This Mediterranean-inspired recipe makes having a delicious weeknight dinner easy. Halibut is a mild, white fish, similar to cod, with a firm and flaky texture. It pairs well with bold flavors such as Kalamata olives, garlic and basil. The tomatoes and eggplant in this dish add addition layers of depth and flavor. 

For this recipe I used a wild halibut filet from Omaha Steaks. Responsibly sourced, perfectly portioned and flash frozen day of catch I find their seafood to be perfect choice for weeknight meals. 

Halibut with Eggplant, Tomatoes and Kalamata Olives

2 Cups Diced Eggplant
1 Cup Chopped Tomatoes
1/4 Cup Fresh Basil
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Chopped Kalamata Olives
Olive Oil
1 lb. Halibut

Season Halibut with salt and pepper.

Heat olive oil in a pan over medium high heat. Add garlic and crushed red pepper and sauté until fragrant. Add in eggplant season with salt, and cook for approximately 15 minutes. Add tomatoes and allow them to cook down. Then add in basil and cook for a few minutes more. Add in olives and cook for an additional minute or two.

In the mean time add halibut, to a pan and cook for 3-4 minutes before flipping.  Once cooked through place on top of veggie mix and serve. 

Avocado & Hearts of Palm Salad with Grilled Fish

 By: The Food Hunter

Need weeknight meal that is easy to make and tastes delicious. Look no further! This salad and fish combo is will do the trick. I happened to have some grouper on hand from my latest Fish Fixe haul but I can imagine other types of fish would work equally as well with this salad. 

Avocado & Hearts of Palm Salad with Grilled Fish
1/4 lb piece of fish
juice of a lime
torn leaves of romaine lettuce
1 jar of hearts of palm, sliced
1 large cucumber, sliced
1 avocado, diced
3 Tablespoons olive oil

While the fish is cooking mix all of the salad ingredients together and dress with the olive oil and lime juice. Serve salad with cooked fish and extra pieces of sliced lime. 

Seared Scallops with Tarragon Butter Sauce

 By: The Food Hunter

I love scallops and this tarragon butter sauce is amazing!! All you need is a vegetable side dish, I made sautéed spinach, and you are good to go.

Pan-seared scallops are an easy-to-make restaurant worthy meal you can make at home. The key to this dish is searing the scallops in an uber hot pan, and resisting the urge to move them as they cook.By doing this you will create an irresistible caramelized exterior, while at the same time keeping the inside tender and juicy. The tarragon butter sauce is easy to make and only adds to the already amazing scallops. 

Need scallops? I recommend Fish Fixe for perfectly portioned, quality, seafood delivered right to your door.

Seared Scallops with Tarragon Butter Sauce

(Recipe adapted from Epicurious)

1/2 pounds large sea scallops

3.5 tablespoons unsalted butter, cut into tablespoons, divided

1 tablespoon finely chopped shallot

1/8 cup dry white wine

1/8 cup white-wine vinegar, I used Ponti brand 

1 tablespoon finely chopped tarragon

Pat scallops dry and sprinkle with salt and pepper 

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.


Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced. Add juices from platter and if necessary boil until liquid is reduced. Reduce heat to low and 1 tablespoon butter, stirring until almost melted, then add remaining tablespoons butter and swirl until incorporated and sauce has a creamy consistency. 

Stir in tarragon and salt to taste; pour sauce over scallops.

How to Make Cassuli alla Carloforte like Stanley Tucci: Searching for Italy

 By: The Food Hunter

 Cassuli alla Carloforte

 

 

In last night’s episode of Stanley Tucci: Searching for Italy, Tucci visited the Italian island of Sardinia. Famous for its crystal blue waters and passionately preserved traditions, such as hand milking goats. Food varies widely across the island with such delicacies as Bottarga, corbezzo honey, pecorino sardo, sheep's stomach filled with blood, and the Cassuli alla Carloforte.

Tucci begins his journey in the islands capital city of Cagliari, home to an impressive variety of fresh fish, and vegetables. One of the most celebrated foods in Cagliari is the Bottarga or what is commonly referred to as Sardinian caviar. Bottarga from grey mullet, was first introduced to Sardinia by the Phoenician occupiers and has since become famous around the world. 

Pecorino Sardo

Leaving the coast and traveling inland, Tucci meets with Luigi Manias a local island bee keeper and experiences his first taste of bitter honey. Bitter honey is made from the autumnal blossom of the native corbessolo trees and is often referred to as cobessolo honey. A hearty dish of spit roasted lamb finished off with a generous coating of honey is known locally as the "Bandit's dish".

STANLEY TUCCI: SEARCHING FOR ITALY 
Photo Credit: Matt Holyoak

Another of Tucci’s Sardinia adventures included a boat ride with Chef Luigi Pomata to watch the tonnare fishing event, an ancient method of blue fin tuna fishing that uses large nets to trap the mammals. Tucci gets a taste of the tuna in the traditional dish, Cassuli alla Carloforte, a delicious fusion of blue fin tuna, homemade pesto, tomatoes and pasta.

What Exactly is Cassuli alla Carloforte?

Cassuli alla Carloforte is a recipe that intertwines the food traditions of Liguria and Sardinia.
Genoese style Pesto is mixed with local San Pietro tuna, fresh tomatoes and handmade pasta known as cassuli. Although cassuli or pennete is recommended any short or long pasta would be equally delicious. Don't have access to blue fin tuna don't fret a good quality jarred Italian tuna will also work.

How To Make Cassuli alla Carloforte?

This dish requires making a pesto, which can easily be done in advance. You will also need to remove the skins from your Roma tomatoes. This can be done by cutting a small X into the tomato and dropping them gently into boiling water for a few seconds. When removed from the water allow them to cool before peeling away the skins. Although this recipe is traditionally made with poached fresh tuna, you can use a good quality jarred Italian tuna if that is all you have available. I would recommend this tuna from iGourmet.

Skinned Roma Tomatoes

What is Pesto?

Pesto is the classic Italian spread that combines the flavors of fresh basil, extra-virgin olive oil, freshly grated Parmigiano cheese and pine nuts (I typically use almonds due to an allergy) into an irresistible condiment. Ingredients are ground into a paste-like consistency, which is typically enjoyed either slathered on bread as part of a crostini or as in this instance mixed with pasta. 

Mixing basil pesto

Although pesto is super easy to make, you can make use a good-quality pre-made Italian pesto like the one available from Giadzy.

What to drink with Cassuli alla Carloforte?

When pairing food and wine I look for a versatile wine that fits many meals. I enjoy the Duca di Salaparuta Calanica Frappato from Southern Italy as it is an ideal choice for rich fish dishes as well as  hearty meats.

Cassuli alla Carloforte

Cassuli alla Carloforte

Ingredients for two people

• 2 cups fresh basil
• 1 clove garlic
• 1/4 cup pine nuts or raw almonds
  
• 1 ounce grated pecorino
• 1 ounce grated Parmigiano 
• 1/4 olive oil
• 5 tomatoes, blanched, skin removed and chopped
• 1/2 lb poached tuna
  
• 1/2 lb pasta

Begin by making the pesto. Using a small food processor mix the garlic, Pecorino and Parmigiano cheese together until you have a chunky paste. Add the basil and oil and mix again. Season with salt. 

In the meantime bring a large pot of salted water to a boil and cook your pasta until al denti. 

Heat a saute pan over medium heat. Add tomatoes and saute until they release their juices. Add tuna to the pan and keep warm.

Remove pasta from water and place directly into the pan with the tuna and tomatoes. Add the pesto and toss to combine. Serve with pecorino cheese.

 

One-Pan Lingcod With Kale & Fennel

 By: The Food Hunter

My latest shipment from Sitka Salmon Shares arrived a few week's ago. I used the lingcod to make this tasty one-pan dinner.

 

Check out their amazing seafood program & use code FHGCFish to get $25 off your order.

One-Pan Lingcod With Kale & Fennel

olive oil
2 cups fennel, sliced
2  garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest

Heat a large skillet over medium heat, cook fennel, and garlic in olive oil for about 5 minutes, until they become fragrant. Add fresh tomatoes, kale and water and cook for about 10-12 minutes. Add crushed red pepper, fresh oregano and sliced olives. Season with salt and pepper.

Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.

Sicilian Style Tuna Carpaccio & Duca di Salaparuta Kados Wine

By: The Food Hunte

 

The silky, smooth texture of fresh tuna is perfect for carpaccio. The traditional Sicilian recipe below makes a wonderful starter course or a delicious light lunch. Pair it with wine from the hills of Western Sicily; like the Duca di Salaparuta Kados . This wine is made from Grillo, a native white grape with lovely floral & citrus notes.  The combination of fresh tuna and grillo grape will make your mouth water.

Sicilian Style Tuna Carpaccio

½ lb fresh tuna, thinly sliced
2-3 tablespoons fresh squeezed lemon juice
Extra Virgin Olive Oil
2 celery hearts, sliced thin
3 oz pitted kalamata olives, thinly sliced
4 basil leaves, sliced thin

Arrange the thinly sliced tuna on a plate. Season with slat & pepper and top with some lemon juice and a drizzle of olive oil. Let this marinate for 5 or 10 minutes.

In the meantime, combine sliced olives with celery and basil. Mix with olive oil and toss to coat.

Top the tuna with the celery salad and serve.

Clam Toast with Tapenade

By: The Food Hunter

This recipe from Bon Appetit is a must for clam lovers. It combines the briny sea flavor of clams with a green olive tapenade for a match made in heaven. Clam toast makes a splendid appetizer when paired with a glass of white wine. I would suggest the Landmark Vineyards 2018 Overlook Chardonnay. At $27 a bottle it's a steal.

Clam Toast with Tapenade
1 lemon
4 pounds littleneck clams
1 garlic clove, finely chopped
½ cup coarsely chopped parsley
1 teaspoon crushed red pepper flakes
¼ cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 loaf crusty bread, halved lengthwise
Green Olive Tapenade
1 ounce Parmesan, coarsely grated (about ⅓ cup)

Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.

Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.

Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and ¼ cup oil; season with salt and black pepper.

Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.

Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.


For the Tapenade
10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
¼ cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
¼ cup fresh lemon juice
Kosher salt, freshly ground pepper

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Do Ahead: Tapenade can be made 1 week ahead. Cover and chill

Tuscan Tuna & White Bean Salad

By: The Food Hunter 

The Tuscan Tuna & White Bean Salad is super healthy and loaded with Mediterranean flavors. If you struggle with getting enough protein in your diet give this easy-to-make salad a try. It uses simple ingredients to create an amazing meal. I recommend using quality tuna since it is the true star of the dish.

 

Wine Recommendation:

 

2019 Corvo Colomba Platino is made using only Insolia grapes. This elegant white is fresh but at the same time bold and well structured. It is one of the best known whites of Sicily.

 

Tuscan Tuna & White Bean Salad   

(adapted from Bobby Flay)

 

Grilled Tuna:

One 1 1/2 pound fresh tuna steak

2 teaspoons ground fennel 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

Canola oil, for brushing

Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with  oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.

Salad Dressing:

2 tablespoons fresh lemon juice

3 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

1 teaspoon finely chopped fresh rosemary 

2 anchovy fillets, patted dry and finely chopped 

1 clove garlic, smashed to a paste 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup extra virgin Tuscan olive oil 

 

Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies.
 

 Salad:

One 15-ounce can cannellini beans, drained, rinsed well and drained again

1 cup green olives, pitted 

1/2 bulb fresh fennel, thinly sliced 

1/2 red onion, thinly sliced 

4 ounces baby greens 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh-flat leaf parsley

For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

Octopus & Celery Salad

By: The Food Hunter


Octopus is typically prepared boiled in salted water to tenderize it, then grilled to give the flesh a charred edge. Once cooled it is amazing sliced, and served with celery as a salad with the most basic of dressing. I like a combination of olive oil, lemon juice, basil, and parsley.

Octopus & Celery Salad
1 pound octopus, boiled
6 stalks tender celery ( from the middle) leaves still attached.
4 tablespoons extra virgin olive oil
minced fresh basil
3 tablespoons freshly squeezed lemon juice
grated zest from one lemon
salt
crushed red pepper

Slice the octopus into thin pieces. Slice the celery on the diagonal, thinly.
Mince the  celery leaves. Place the octopus, celery and leaves in a bowl.
Add olive oil, lemon juice and zest. Toss and season with salt and crushed red pepper.
Let sit for about 30 minutes so that the flavors can blend. Add chopped basil and serve at room temperature.

Cod in A Creamy Mushroom and Spinach Sauce

By: The Food Hunter

An easy-to-make weeknight dinner. Try it tonight.

Cod in A Creamy Mushroom and Spinach Sauce

(adapted from April J Harris.com)

• 2 cod fillets preferably skinless and boneless
• 1 tablespoon butter, divided
• 1 large onion, finely chopped
• 1 cup sliced white mushrooms
• 2 generous tablespoons of flour
• 2 to 3 cups fresh spinach small, tender leaves if possible
• ½ to ¾ cup water
• ¼ cup singlecream
• salt and pepper to taste

Instructions

• Preheat the oven to 350°F (175°C).
• Lay each piece of fish in the middle of one of the pieces of foil.
• Seal the foil into parcels and place on a baking tray.
• Bake for 15 to 20 minutes depending on the thickness of the fish. Fish is done when it is opaque and flakes easily with a fork.
• Remove the fish from the oven and keep sealed in the foil packets.
• While the fish is cooking, melt the butter over medium heat in a large frying pan.
• Add the onions and cook until they begin to soften.
• Add the mushrooms and cook until they begin to soften
• Sprinkle the flour over the onions and mushrooms and stir in.
• Cook for a minute or two, stirring constantly.
• Add half a cup of the water, a bit at a time, stirring after each addition and allowing the sauce to thicken.
• Add the spinach and stir into the sauce.
• As the spinach begins to wilt, start to add the cream, a bit at a time, stirring after each addition.
• If the sauce becomes to thick, add a bit more water.
• Taste the sauce for seasoning and add salt and pepper if necessary.
• Remove the fish from the foil packages, place on a plate and serve the spinach and mushroom sauce over top.

Cod & Chickpea Stew

By: The Food Hunter

A few weeks back I made the cod recipe below which I found on Canadian Living. It's a delicious one-pot meal that is uber healthy and satisfying. If you are looking for a new fish recipe give this one a try.

Cod & Chickpea Stew

3 tablespoons extra-virgin olive oil , divided
half bulb fennel, thinly sliced and fronds reserved
3 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/4 teaspoon salt
1 can plum tomatoes, chopped
1 can chickpeas, drained and rinsed
1 cup water
1/2 lb of cod, cut in 1-inch pieces


In large pot, heat 2 tbsp of the oil over medium heat; cook fennel, garlic, fennel seeds and salt, stirring occasionally, until softened, about 5 minutes.

Stir in tomatoes, chickpeas,  and 1 cup water; bring to boil. Reduce heat to medium; cook until slightly thickened, about 10 minutes.

Add cod and cook for 2 to 3 minutes.

Divide among bowls. Drizzle with remaining 1 tbsp oil; sprinkle with pepper and reserved fennel fronds.

Zesty Mediterranean Cod with Kale

By: The Food Hunter

Healthy and flavorful, this zesty cod recipe is also super easy to make. Everything goes into one pan and cooks in under 30 minutes; making it a delicious option for a weeknight meal.

Zesty Mediterranean Cod With Kale
olive oil
2 cups fennel, sliced
2  garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest

Heat a large skillet over medium heat, cook fennel, and garlic in olive oil for about 5 minutes, until they become fragrant. Add fresh tomatoes, kale and water and cook for about 10-12 minutes. Add crushed red pepper, fresh oregano and sliced olives. Season with salt and pepper.

Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.

By: The Food Hunter

I've been trying to incorporate more salmon into my week-night dinners. Though this high-fat flavorful fish is delicious on it's own I like to switch things up periodically. Browsing the internet I found the recipe below on Food & Wine and couldn't be happier with the results.

Though you may be tempted to skip the salad, I suggest thinking twice. The spice rubbed salmon and the cooling, crunchy fennel salad are a match made in heaven...and the combo should not be missed.

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest
1 1/4 pound center-cut, skinless salmon fillet
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fennel bulb, halved, cored and thinly sliced
1 cup flat-leave parsley leaves How to Make It


Step 1

Preheat the oven to 425°. In a spice grinder, pulse the fennel seeds, cumin seeds and grated lemon zest until finely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.

Step 2

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.

Step 3

In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss. Cut the salmon into 4 pieces and serve right away with the fennel salad.

White Fish With Braised Artichokes & Peas

By: The Food Hunter

Recently I've been trying to incorporate more fish recipes into my meal plans. Finding recipes that are a step above the basic baked, broiled or fried fish is sometimes a challenge. A few weeks ago I discovered a tasty dish by Jamie Oliver that I recreated below.

The recipe combines your favorite white, flaky fish with braised artichokes & peas. It is relatively easy to make and perfect to win-over finicky dinner guests. I say you can't ever go wrong when you start with a base of shallots and bacon.

White Fish With Braised Artichokes & Peas
 (recipe adapted from Jamie Oliver)

2 small shallots, (keep whole)
a few sprigs of fresh thyme
6-8 frozen artichoke hearts
1/4 lb bacon
splash red wine vinegar
1/2 cup organic bone broth
1cup frozen peas
2 (4oz) white fish fillets, (I used haddock)
extra virgin olive oil

Heat olive oil in a shallow pan. Add shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.

Boil frozen artichoke hearts according to package, drain and set aside.

Slice the bacon into small strips. Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon. Add a splash of red wine vinegar and the bone broth. Cook about 10 minutes.

Add peas; there should still be liquid in the bottom of the pan, if not you can add a splash of water. Cook for 6 minutes. Remove pan from heat and set aside, covered, while you cook the fish.

Heat a little olive oil in a non-stick pan. Season the fish fillets and cook over a medium-high heat for 3 minutes. Flip and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.

Drizzle extra virgin olive oil over the vegetables and serve with fish. 

Sea Bass with Mediterranean Salsa

By: The Food Hunter

Fresh, good quality seafood is hard to come by in Phoenix; I mean let's face it we live in a desert. But in all honesty there are a few stores out there that are doing it well. Most recently I checked-out Chula Seafood in south Scottsdale and was quite impressed with the selection, quality and prices.

I purchased a few pieces of black sea bass from Chula and made a delicious Mediterranean inspired meal for my husband and I. The sea bass is roasted in the oven with red onions and fresh sprigs of oregano. During the last 6 minutes of cooking the fish is topped with a healthy mix of tomatoes & olives. It's an elegant easy-to-make dish that is loaded with flavor.

Sea Bass with Mediterranean Salsa

For the salsa:
1 garlic clove, minced
1 anchovy
1 tablespoons red-wine vinegar
1/8 cup extra-virgin olive oil
1/2 pound grape/cherry tomatoes, halved
6 olives (a mix of green & black), pitted and chopped
1/4 cup sun-dried tomatoes, re-hydrated
1 tablespoon chopped fresh oregano
crushed red pepper to taste

For the fish:
2 (6 ounce) black sea bass fillets with skin and bones removed
extra-virgin olive oil
1/4 medium red onion, thinly sliced
4 fresh oregano sprigs

To make the salsa:
Mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk with oil, chopped anchovy, vinegar, and some crushed red pepper flakes. Toss with remaining salsa ingredients. Let stand, stirring occasionally, while cooking fish.

To make the fish:
Preheat oven to 425°F with rack in middle. Oil a small baking pan.

Rub all sides of fish with oil and season with salt and pepper. Place onion slices and oregano sprigs down first. Place fish on top.

Roast fish about 10 minutes. At this point remove fish from oven and top with salsa. Place back in oven and continue cooking another 5-6 minutes until fish has reached an internal temperature of 135-140.

Smoked Salmon Bruschetta with Pickled Onions to Celebrate National Pinot Grigio Day

By: The Food Hunter



Kick-off summer with the first ever National Pinot Grigio Day on May 26, 2017, sponsored by Cavit wine. Cavit first introduced their Pinot Grigio in the United States back in 1977 and to increase awareness is introducing National Pinot Grigio Day; which will be the Friday before Memorial Day each year.

Here's how I would celebrate National Pinot Grigio Day:

First, decide if you want to celebrate with friends or make it an intimate occasion with a loved one. Second, pour your favorite Pinot Grigio, like Cavit brand which is light and refreshing with hints of citrus and green apple. Third pair the wine with an appetizer like Smoked Salmon & Pickled Onions Bruschetta.

Smoked Salmon Bruschetta with Pickled Onions. 

Ingredients
1 loaf bread
1/2 cup Greek yogurt
4-6 tbsp cream cheese
fresh lemon juice
Salt to taste
1 package smoked salmon
pickled onions (recipe below)

Slice bread into thin rounds and toast in a toaster oven. In the meantime mix Greek yogurt, cream cheese and fresh lemon juice in a small food processor until creamy. Season with salt and adjust taste adding more cream cheese or yogurt as you see fit.

Spread a thin layer of cream cheese mixture on the toasted bread. Top with pieces of smoked salmon. Finish it off with a dollop of cream cheese and a pickled onion.

Pickled Onions 
1 cup thinly sliced red onion
1 clove garlic
3 Tbsp sugar
1 Tbsp salt
½ tsp peppercorns
1 cup white vinegar

 Place the onion and garlic in a large non-reactive bowl. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar is dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

Once boiling, pour over the sliced onions. Make sure all the onions are submerged, and let the mixture cool to room temperature.

Once cool, you can use the onions immediately or store in the refrigerator.

I've received product and/or compensation for posts featuring Cavit Wine. As always, all opinions are 100% my own.

Spicy Mussels in Red Sauce

By: The Food Hunter

When you look out your kitchen window and your eyes fix upon the Tyrrhenian Sea you know the seafood you will eat that night is going to be the freshest you've ever tasted. This is what I remember most about my time spent on the Amalfi Coast. Fresh seafood was in abundance and available everywhere.

Living in Arizona it's obviously much harder to get food fresh from the sea. But with a good recipe it's still possible to have a delicious seafood dinner.  Take for example the recipe below from Epicurious for Spicy Steamed Mussels, the flavor is exceptionally on point and delicious. Although I don't have the same views from my kitchen window I am transported back to the Almafi coast with each bite. 

Spicy Mussels In Red Sauce
(adapted from Epicurious)

2 tablespoons olive oil
4 slices toasted bread, rubbed with garlic
10 cloves garlic, thinly sliced
2 scallions, thinly sliced on a diagonal
2 pounds mussels
2 cups tomato puree
1 cup dry white wine
2 teaspoons crushed red pepper flakes
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano


Heat oil in a large skillet over medium-high heat. Cook garlic and scallions, stirring occasionally, until it becomes fragrant, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with garlic bread.