Seafood
Seafood

Seafood

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Lemongrass-Mint Poached Halibut

Halibut is the tofu of fish, but in a good way. You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively – I’ve never cooked with sponges). This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind. The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.

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Salmon Fish Sticks with Pimento-Caper Sauce

What’s better than fish sticks? These are, my friend. As a proud Pacific Northwest resident, I feel like an ambassador of salmon, the mighty pink fish of Puget Sound. So, I proudly present salmon as you’ve never had it before. The flavorful, crisp batter turns this magnificent fish into the finger food of your dreams.