With my sister Sammy visiting from Napa, I thought it was a perfect opportunity to make her a home-cooked meal in between this weekend’s festivities. Try these fun & colorful swordfish tacos that are sure to impress your guests.
One of my favorite things about the Poke Tuna Blowout Bowl is how quick and easy it is to make.
This is a Tim Cushman recipe, a master at preparing raw fish. It’s unique because the hot oil cooks the raw salmon just slightly, while the orange & lime juice adds a light, citrusy flavor.
Everything tastes better on a stick… especially shrimp! Line ‘em up and fire up the grill, here’s a fun, seafood kabob recipe perfect for summer.
Here’s a classic seafood dish with a Chicago twist. I wasn’t sure how the giardiniera would work with salmon ceviche but was pleasantly surprised by the combination. The vinegar in the giardiniera acts as a flavor enhancer, lessening the bitterness of the acidic lemon & limes and brightening the salmon’s natural flavor.