This is a wonderful soup full of amazing flavors, and it is done in 30 minutes.
Ceviche is a wonderful dish that is easy to make, consisting of lime-marinated fish. It has a lovely citrus freshness and can be made with various types of fish.
Skrei, which is a delicate type of Cod, is very well suited to caveman grilling by wrapping in a flavorful package. Here’s how.
Oysters are strange creatures, with their hard, rocky shell and shiny white interior. Oysters live in salt water. They are often eaten raw, or with lemon or a vinaigrette. We’re gonna do the same when grilling them. They’re not my favorite when raw, but cooked on a grill makes it a different matter.
Seabream, or Dorada, is a bass-like fish with firm white meat. It is perfect for cooking in the oven, in a foil package, or why not grill it like in this recipe?
You buy tiger shrimp frozen from your local grocery store. They are available both raw as well as cooked. Buy the raw ones, they are easily identifiable by their gray color. Here we serve them with a nice lemon and oil mix that go great together with avocado.
For those that aren’t too familiar with eating fish, Pike Perch is a great “starter” fish. It’s white meat, easy to cook, and reasonably priced. You buy filets at your local fish monger, and cook them in no time. This time we fry it in plenty of butter.
How can you not love lobster rolls? To me it is a bit of a heathen dish, chopping up lobster to serve in a hot dog bun. But it tastes great, though, and is somewhat of an American classic. Here’s how to make it.
This dish just oozes with freshness. Here we’re using the back of the cod, which is a particularly good cut. It is served on a bed of cauliflower flavored with lemon, and a cool yoghurt and toasted walnuts.