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cooking.nytimes.com
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
cooking.nytimes.com
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
www.allrecipes.com
This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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The fish in these tacos get their amazing crunch from Old El Paso® taco shells.
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A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.
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Leaving the skins on gives this applesauce its pretty pink color.
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Get Basil Oil and Cinnamon Oil Recipe from Food Network
Ingredients: basil, olive oil, cinnamon
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Delicious sole dredged in an egg and mustard mixture, then potato flakes; pan fried to a golden brown. Serve with lemon wedges and tartar sauce.
Ingredients: egg, yellow mustard, salt, potato, oil, sole
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Catfish is baked in a tahini and lemon juice sauce in this simple dinner option.
www.delish.com
This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.