Great Lakes whitefish is a local sustainable fish that has made a great comeback and is caught in great numbers. It’s super versatile and can be quickly and easily prepared in almost any method from broiling to baking, encrusted with nuts, planking, blackening, and more.
Crunchy, creamy, rich and loaded with sweet plump oysters, I look forward to my mom's scalloped oysters all year long.
The sweet, uber-freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between mid-Novemeber and early March.
Today’s recipe is typical Sicilian, fresh and simple. Pan seared or grilled swordfish (pesce spada) with a vinaigrette called salmoriglio.
Razor Clams are something we try to get into the market when we can...we don't see them a lot here in Michigan because harvesting is difficult and they are very brittle, fragile, don’t travel well and are very perishable. Our Razor Clam supplier, Harbor Fish in Portland Maine, gives us a heads-up whenever they have them but unfortunately that is not often enough. Sweet and tender they are one of our finest clams (when we can get our hands on them).
This recipe, an adaptation of Chef Eric Ripert’s, is a fantastic summertime dish that makes an easy and elegant appetizer or light supper.
Mike Monahan created this great sandwich as a special for the lunch counter. It incorporates the wonderful flavors of Vietnam—Asian hot-spicy-sweet-sour vinaigrette and crunchy shredded cabbage—that perfectly compliments the fantastic rich flavor of bluefish. It's great with a simple cucumber salad on the side. This recipe serves 4.
This delicious recipe is courtesy of our good friend, Francesca Giarraffa.
