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 Main Ingredient - Fish or Seafood
Created by Mariah
Order some cooked lobster from the fish counter at your grocery store or fishmonger and set about to make it special with some extra preparation.
Created by Ehmer
Low fat, low cholesterol and good for a weight loss diet as this kebabs are not grilled, but steamed. Serve with brown rice and salad.
Created by Ehmer
This is a cold appetizer, ideal for the summer months. Consider also serving it with salad and crusty bread for lunch.
Created by Mariah
Tarragon and saffron give the fish a unique and refined taste. Red mullet is delicious but has many bones, get it filleted.
Created by All Foods Natural Team
Tender pieces of salmon and monkfish marinated in lemon juice and whole grain mustard, grilled and served with parsley and tomato salsa.
Created by Mariah
This salmon recipe is so simple even an absolute beginner should be able to pull it off and surprise guests with flavors and a presentation as good as that from a professional chef.
Created by Mariah
A colorful dish: white from the potato and cream, orange from the smoked salmon and trout eggs, deep purple from the cooked beet. When there is color in food, there are anti-oxidants.
Created by Mariah
This sole with leeks can be an appetizer, part of a three course plus dessert dinner or a main course on its own right.
Created by Ehmer
This sauce is great for boiled meat, steamed or grilled chicken breast and spaghetti.
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Myrtle's bitter rather than sweet taste calls out for thriftiness in its use. |
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Grill! by experienced food writers Pippa Cuthbert and Lindsay Cameron Wilson. This book contains over 80 recipes and teaches readers how to achieve perfectly cooked food on the grill and in the grill pan. |
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If we consider not all kinds of meat, fish, fruit and vegetables are available during the whole year and we know produce harvested at its peak has more nutrients, a question arises immediately: what is winter food? |
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Horseradish has a hot and piquant flavor, reminding of strong mustard, mainly used in sauces –in Western cooking, more precisely, North European cooking- for roast beef, chicken or fish; an ingredient for dips and served with vegetables such as beets or cabbage. Wasabi –the Japanese horseradish- is used –in Japanese cooking, of course- to make a dip, more of a paste, for fish. Try wasabi paste along sushi, quite flavorful. |
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