Up until a couple of years ago, I had never heard of  Tilapa. Now, I purchase it more than any other type of fish. It’s an inexpensive, low-fat, and very easy to prepare. The mild flavor makes it highly adaptable  to many different dishes.
My two favorite ways to prepare Tilapia are breaded and fried for fish tacos or on the grill. When I grill it, I make little foil “dishes” to keep it from drying out or making a mess.
By the way, grilling is the perfect preparation if you’ve got a family who complains about the smell when fish is on the …read more

This delicious dish features glazed cod with a unique salad of charred red onions, California nectarines and radish.

Makes 4 Servings
Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement
Ingredients
Olive Oil / Chive Drizzle

1/2 cup extra-virgin olive oil
Juice from 1 lemon
1 inch cube lemon flesh, skin and pith removed
1/2 cup snipped chives
1 shallot, minced

Fish Marinade

1 cup mirin
1/2 cup white wine
2 1/2 cups miso paste
1/2 cup water
1 1/2 cups sugar
1 tablespoon ancho chile powder
1 teaspoon chipotle chile powder

Charred Onions

3 medium red onions
Splash red wine vinegar
Extra-virgin olive oil
Salt and pepper to taste

Grilled Fish

4 (8-oz.) …read more

Salads don’t have to be boring – there’s no reason at all you should stick with plain old lettuce and carrots to create a light meal. Here are two delicious recipes perfect for making the most of fresh seafood and other healthy ‘good for you’ ingredients. Developed by Chef Owen Tilley. Executive Chef and Director of Culinary, at Nova Scotia’s High Liner Foods, each recipe incorporates seafood into the salad for a fresh taste that will fill you up and of course…tastes fantastic.
Seared Scallop and Quinoa Salad
Ingredients
12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 …read more

Do you still have tomatoes in your garden? Amazingly, I still do, despite the all-but-freezing temperatures this week. If you do, this tilapia recipe is a great way to use them. If not, grab a can of organic tomatoes, such as Muir Glen. Tilapia is a mild, flaky white fish, native to Africa and farm-raised in Asia and the South Pacific. In the video below, Chef Javier Quiroga of Virginia-based “To your Taste Catering,” shows how to prepare it with a tomato-caper sauce.

October is National Seafood Month and what better way to celebrate than with this tasty shrimp dish from the just-published, “Complete 15-Minute Gourmet” cookbook by Paulette Mitchell:
Spanish Garlic Shrimp with Sherry
Serve these succulent shrimp piping hot as a light entrée with rice or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delectable juices. For traditional Spanish flavoring, in place of the paprika use pimentón, a smoked and dried pepper powder. To preserve its color and vibrant flavor, all paprika should be stored in a cool, dark place …read more

It’s zucchini time in the Midwest and Northeast and if you are looking for ideas on how to serve these omnipresent green-colored squash, we have ideas:

Cut them into 1/2″ x 3″ spears and eat raw.
Make zucchini muffins
Grate zucchini in your salad
Grill them.
Make zucchini bread
Use in a vegetable stir-fry
Make stuffed zucchini
Create ratatouille
Bake in vegetable lasagna
Serve baked zucchini with tomatoes
Freeze them
Cut into spears and use as garnish in Bloody Mary cocktails
Pickle them
Serve in marinated zucchini salad
Make gagutz
Add them to vegetable soup
Make zucchini-lemon sorbet (just ’cause it sounded so intriguing)
Make Grilled fish with zucchini and eggplant (a la Rachel Ray)
Bake into zucchini chips …read more

One of my new favorite Web sites is a new video site called Eat, Drink, or Die. This professionally run site is a far cry from food offerings on YouTube. Tom Colicchio (of Top Chef fame) and other food experts have contributed videos on nutrition, wine, healthy eating, and more. If you aren’t familiar with the site, I recommend you take a look.
Below is a recipe from Eat, Drink, or Die for Alaskan Halibut with Baby Leeks. If you’re trying to impress your spouse or are looking for an easy an basically healthy dinner party entree, …read more

Nicoise Salad (salad in the style of Nice, France) is one of my favorite summertime dishes. It makes use of summer’s fresh produce; it’s healthy; and it’s cool and refreshing on a hot sultry day. You can vary the recipe somewhat to suit your family’s tastes and to accomodate what’s fresh at the market, but this is my favorite variation:
Nicoise Salad

Romaine lettuce
Hardboiled eggs, cut in 1/8s
Cherry tomatoes or small, vine-ripe tomatoes, cut in wedges
Boiled new potatoes
Black olives, ideally Nicoise olives (they are the tiny, black olives available in jars)
Canned tuna packed in water, drained and flaked (You can also use …read more

I have a delicious summer recipe to share with you, just in time for weekend grilling, courtesy of the folks at Cooking Light Complete Cookbook.

Grilled Mahimahi with Peach and Pink Grapefruit Relish
(Recipe on page 279 of Cooking Light Complete Cookbook)
Prep: 20 min. • Cook: 11 min.
1⁄3 cup rice vinegar
2 tablespoons brown sugar
1⁄2 cup finely chopped red onion
2 1⁄2 cups chopped peeled ripe peaches (about 11⁄2 pounds)
1 1⁄2 cups pink grapefruit sections (about 2 large grapefruit)
1⁄2 cup small mint leaves
3⁄4 teaspoon salt, divided
1⁄2 teaspoon pepper, divided
6 (6-ounce) mahimahi or other firm white fish fillets (about 3⁄4 inch thick)
Cooking …read more

Grilled shrimp is one of my favorite summer dishes. The people at Cabot Creamery, the Vermont cheese co-op and maker of the “World’s Best Cheddar,” are kind enough to share this recipe for Grilled Shrimp Salad. It’s a refreshing and light summertime dish.
Grilled Shrimp Salad with Orange-Mint Dressing
1 1/4 pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers (soak the bamboo for at least an hour before using)
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 …read more