As we travel during the PanDamit we eat out only sparingly…keeping our distance and always dining outdoors. We also often prefer to cook in our Airbnb, to stay on budget and feel relaxed. All that said, dining out is a big part of travel, and during our visit to Tucson we discovered some delicious local options. So here is our recommendations… Tasty Tucson – Our Favorite Dining Spots.
If you come to Tucson this is a must. The ninety-nine year old restaurant is a Tucson institution and the place to experience authentic southwest cuisine from tamales to tacos to chili relleno. We enjoyed the back patio and our food was delicious, despite the fact our waiter didn’t seem to know how to properly wear his mask. El Charro
We heard so much about this place we had to check it out, if not for the food for the history of the place. The Cup Cafe is a popular restaurant and bar (serving breakfast all day) at the historic Congress Hotel right in downtown Tucson…close to everything. Make reservations if you can, we did and had a no wait table on the patio where we enjoyed great food, excellent service and live music. Order the ribs with green chili macaroni and cheese. Yum. Cup Cafe
Barrio Brew Pub
The beer was great, and we also enjoyed a lovely salad and tortilla soup, opting for a light lunch in this restaurant/brewery located in an old warehouse. Though we didn’t eat the burgers or sandwiches, everything we saw coming out of the kitchen looked incredible. Barrio Brewing Co
On our last night in Tucson we drove to the far end of town from where we were staying because we had heard so much about this place. And it is totally worth it. We made a reservation so we could sit outside and the outdoor area was lovely and guests were spread apart. Wildflower does not have a huge menu, but I actually prefer that. The menu is seasonal and well thought out.
We started with a beautiful hamachi appetizer. Followed by a delicious Kale Salad. For our entries I had an outstanding roasted chicken and mashed potatoes and Arne loved his slow braised short ribs with arugula. A bonus was we happened to be there on half price bottle of wine night (Tuesday) so of course we drank wine.
Best meal we had in Tucson and the service was exceptional. Don’t miss it. Wildflower.
Sonoran Hot Dogs
Well, even though I am not a hot dog eater usually, we couldn’t come to Tucson and not experience this local favorite. So we set out to test several different Sonoran Hot Dogs and here is what we found.
Quench Your Thirst
In addition to the Barrio Brewing Co above we enjoyed the beer at Borderlands Brewing right in downtown Tucson and another beer on the sunny outdoor patio at MotoSonora. We wanted to visit the Owls Club, a funky old bar in a former mortuary in downtown Tucson. It’s a favorite of locals and visitors a like but it wasn’t open when we arrived…next time.
Tasty Tucson – our favorite dining spots. Come to Tucson hungry. Come to Tucson thirsty. Come to Tucson. We are so glad we did.
We spent seven weeks in the greater Palm Springs area, enjoying the weather, hiking, golf and much more. We didn’t eat out a lot, both due to Covid and to stay on budget. But when we did eat out we tried to visit some of the best of the valley, as well as some lesser known places. There are literally thousands of restaurants to chose from. Everything from Mexican or burgers to seafood and steak. Every cuisine of the world is available somewhere in the area. And we made some favorite dining discoveries around Palm Springs.
We tried to explore and through our exploration we offer a list of some favorites we found. Next time you are in the greater Palm Springs California area, you might consider some of these restaurants. And by the way, wherever you are, please support local restaurants and shops to help keep them alive and well during the pandamit…oops I mean pandemic.
Sherman’s Deli – an institution in the valley, Sherman’s is a true New York style deli and bakery. We ate here twice, once for lunch and once for dinner. In true NY fashion they served Matzo Ball soup, Corned Beef on Rye, Chopped Liver, Hot Pastrami and much much more. https://shermansdeli.com/menus/
Tyler’s Burgers – Many people recommended Tyler’s to us as the best burger in the valley, so yep had to try it. We both had the bacon cheeseburger and it was real good…but even better was the amazing potato salad, just like my mom used to make. http://tylersburgers.com
Armando’s Mexican – on El Paseo in Palm Desert you’ll find dozens of restaurants, but we happened upon Armando’s (no website) for just an appetizer and drink one afternoon. Outdoor seating was excellent, service was great and so was the food.
Paul Bar – located in a sad little strip mall, Paul Bar was a huge surprise. Despite currently only being take-out, we loved our food we got there, especially the Bacon Balsamic Brussels Sprouts. https://www.thepaulbarps.com
Pieros – one of the best meals I had anywhere in the valley. Pieros is known for it’s pizza but I had the Short Ribs and Arne ordered Lasagna. We also enjoyed the Tuscan Wedge Salad. This is definitely one of my favorite dining discoveries around Palm Springs. https://www.pizzavinotogo.com
Chef Georges Picasso – hidden in a little shopping center in the tiny community of Bermuda Dunes near La Quinta, this place has a giant menu of many European specialties and a particular focus on Hungarian food. Great service, huge portions. http://chefgeorgespicasso.com
Lavender Bistro- definitely the loveliest meal we had both for ambiance and food. This was a bit of a splurge for us but worth it for sure. A gorgeous lighted patio, well protected from the wind and top-notch service in every way. My filet mignon and Caesar salad were perfect. https://www.lavenderbistro.com
John Henry’s – we learned about this restaurant from a local couple we golfed with. They said we had to try it, even though few visitors ever go there. I’m really glad we did. The outdoor patio was beautiful and everyone in our group enjoyed their food from steak to sea Bass. I had Osso Buco and it was delicious. Reservations a must. https://www.johnhenryscafe.com
The Daily Grill – located on El Paseo in Palm Desert this is a great place to sit on the outdoor patio and watch the ridiculously expensive cars drive by: Bentley…Maserati..Jaguar.. Ferrari. Excellent and inexpensive for breakfast lunch or dinner. https://www.dailygrill.com
Farm – we only went to breakfast once during our visit and I am so glad we chose to eat at Farm. Tucked into the cutest little space right in old Palm Spring, the outdoor patio is bursting with flowers.
As of this writing, only outdoor dining is open in California. But the nice weather in the valley makes outdoor dining easy. Most restaurants have expanded their outdoor seating and diners are enjoying the new spaces. Masks are still required. Remember the temperatures drop in the desert so bring an extra layer for evening dining. Also, because of reduced capacity, make a reservation no matter where you want to eat.
This is one of our favorite blog posts from 2020. Enjoy it again or for the very first time.
Lucky am I that I have tasted coffee all over the world, in fact, in 110 countries. Wow that is a lot of countries and a lot of coffee. I’ve been able to narrow down my favorite coffee around the world. I do love coffee and although there has been many countries where the coffee was downright lousy or non-existent, luckily there have been many countries where it was delicious and abundant.
We are currently hunkered down on the island of Cyprus, where coffee rules. Cypriot coffee is much like the coffee of Turkey or Greece, and is usually made in a Cezva, a metal cooker with a long handle and a pouring lip. The coffee in Cyprus is arabica coffee and is ground so fine it is almost like a powder. Traditionally cooked in sand over an open fire, many traditional houses will still make the coffee in a machine that uses sand very hot, then place the Cezva into the sand and bring the coffee to boil twice.
I had never seen coffee made in this manner and it was something fun and new to see.
Cyprus is another of a long list of countries who know how to make good coffee, even though they don’t grow their own beans. Many countries with the best coffee don’t grow beans. It’s all in the way it’s prepared.
So I thought today I would share with you all my favorite coffee around the world, in addition to Cyprus. Some of the worlds best and most delicious. Whatever you call it; java, joe, mud, cuppa, brew, cafe, octane, rocket fuel or juice – here is my favorite coffee around the world.
I visited France in 2007 and despite the Starbucks phenom in the USA, France was the place I had my first and most memorable cup of real good espresso. And I didn’t have just one. I drank so many cups of espresso during my ten day visit to Paris and northern France. I learned how much I love a deep, dark rich cup and I have loved it ever since.
Most people think of espresso as Italian, and certainly they are credited with the invention of the espresso machine. I loved this amazing coffee here as well, and was a bit confused by the social etiquette surrounding your morning coffee. Most baristas were kind and assisted this silly American.
My 2008 trip to Ethiopia remains one of the highlights of my travel life, and learning the complicated process the Ethiopia Coffee ceremony encompasses is one of the most interesting things I have ever seen. Ethiopians strongly claim their country as the birthplace of coffee, and they take the ceremony of coffee very seriously. You can’t be in a hurry for your morning cuppa here…but it is very much worth the wait.
The beautiful island country of Zanzibar (actually a self-governing island of Tanzania) has many coffee plantations as well as beautiful and interesting spice plantations. On a tour of one of these plantations we learned a lot about the coffee culture of Zanzibar and enjoyed drinking the rich dark brew at Zanzibar Coffee next to our hotel.
There are so many things I love about Morocco, including the food, and the coffee is high up on that list of favorite things. We drank it in all parts of the country and it was rich and delicious no matter where we were. Moroccans could be found drinking it morning and night, but for me I had to stick to the morning, or I would have been awake all night long.
Another country that really knows how to do coffee is Greece. Like other European countries coffee often comes with a “biscuit” for dipping, and a cup of beautiful dark coffee in the afternoon was my favorite mid-day treat.
This photo does not do justice to the coffee we had in Qatar. We transited through Qatar and spent only one night, and enjoyed on the morning of our departure what I can say is hands down the best breakfast I have ever eaten…including a pot of delicious brewed dark coffee.
We spent a month in Vietnam and really grew to love the coffee there. Often served with sweet milk, but you could order it without, the local coffee was almost always served in a clear glass cup without a handle.
When we returned home after our month in Guatemala we brought with us six pounds of coffee…now one of my favorite coffee around the world. The production of coffee is big in many Central American countries, but of all the countries we visited we liked Guatemalan coffee the best.
So there you have it, my favorite coffee around the world. I can’t wait to continue my coffee culture research when we can start traveling again and continue our ’round the world travel. Coffee makes me happy!
This is a repost of one of our favorite blogs from 2020. Enjoy again or for the first time.
We spent seven weeks on the island of Cyprus – 37 days longer than we thought we would be here. During that time we were basically under house arrest so there was very little sight-seeing. Fortunately we are allowed to go out to the grocery store (with advanced permission) and the stores were bursting with wonderful fresh produce; avocados, citrus of every kind, carrots, eggplant, zucchini, pomegranates, lots of greens and potatoes and cucumbers. Just about anything you can think of to use in my Cyprus test kitchen.
I’m very grateful that one of the first things we did on arriving in Cyprus in early March, (before all hell broke loose and quarantines and lock downs became the norm), was take a cooking class. By doing so during our first few days, I was introduced to the incredible cuisine of Cyprus; a little Greek, a little Turkish and a bit reminiscent of Eastern Europe. The cuisine is hearty with pork, beef, lamb as well as middle eastern spices and lots of beans, rice and local produce. There is also seafood, although we unfortunately did not experience it.
Since the island was on lockdown during our visit, we were unable to go out and taste the cuisine at the hundreds of restaurants and tavernas dotting the island landscape. So I decided to use all that time I had on my hands to bring the cuisine to us, creating a personal Cyprus test kitchen. I did a similar thing when we spent three weeks on the island of Antiparos a few years ago. We were there in the off-season and almost everything was closed. So I taught myself to cook Greek (see it here). And that was my attitude and goal here in Cyprus. It’s been one of my favorite boredom-buster-in-lockdown activities.
Taste of Cyprus
Before the lockdown began, during our first few days on the island, we signed up for a full-day tour with Cyprus Taste Tours, a local tour company and we were so blessed to meet Liza (Lee-zah) a Cypriot who loves food and loves introducing it to visitors. Our day included a beautiful drive through the Troodos Mountains of Cyprus, a visit to the Vouni Panayia Winery and a visit to the Loukoumia Geroskipou candy making factory. We also made a brief stop at the Chrysoroyiatissa Monastery to learn a bit about the ancient ways of making wine.
But the best part of the day was the four hours we spent at Mrs. Sofia’s Traditional House learning and eating several of Cyprus’ most traditional foods. She has a perfect Cyprus test kitchen and I was infatuated.
We were at the family home of Sofia and Andreas, the home Sofia grew up in. The original part of the home has been preserved in a way that guests can see how a traditional Cypriot home was in the past. Sofia and Andreas have added a cooking kitchen on to create a space for classes (only through Cyprus Taste Tours) as well as serving meals to tour groups that come through.
We learned so many things during our time with Sofia. First she pulled fresh bread out of the outdoor oven and fresh halloumi out of the outdoor cheese maker. Wow. Delicious.
Next we watched the interesting process of making traditional Cypriot Coffee in a special machine where the coffee cooks in hot sand. Amazing.
Then we began to prepare the ingredients for our feast.
Six Famous Cypriot Dishes
During our time with Mrs. Sofia we learned to make the following dishes;
Halloumi Cheese – famous cheese of Cyprus is fantastic eat fresh, boiled or grilled. Squeaky texture with a very high melting point give it an unusual variety of cooking and eating options.
Koupepia – stuffed grape leaves, very similar to Greek Dolmades, the Cypriot version is filled with rice, pork, tomato and parsley and simmered in a tomato broth.
Keftedes – a word that means meatballs and can refer to many kinds but the most popular are a minced pork, grated potato, onion and parsley with a hint of cinnamon.
Pligouri – which is a pilaf of bulgur wheat. Bulgur wheat is what you might know in tabouleh. Pligouri is considered a poor man’s food, but is delicious, quick and easy to make.
Spoon Sweets and Anari Cheese – Anari Cheese is the fluffy white byproduct of halloumi cheese made by adding fresh raw milk to the whey after the halloumi curds have been separated. Spoon Sweets are spoon size bites of usually fruit but sometimes vegetables, usually the rind preserved in a sweet syrup.
Things I Tackled at Home
After going in to quarantine then followed by lockdown, I realized I wasn’t going to be eating in any local restaurants. So I set out to teach myself in my own Cyprus test kitchen, how to make several more of Cyprus’ most famous dishes. Here is everything I tackled during our weeks of solitude with recipe links when possible;
Sheftalia – a type of sausage without skin its held together with caul fat. Very popular taverna meze. I was able to buy the Sheftalia already prepared at the butcher and grilled it up at home.
Kolokouthkia me ta afka – is a traditional scrambled egg and zuchinni dish often eaten as a mezzo.
Fried Halloumi – this cheese is really amazing, with a very high melting point so it’s perfect for frying…but I also love it’s dense saltiness just to pop in my mouth.
Macaronia Tou Fournou (similar to Greek Pastitsio ) this deep dish casserole was delicious and I plan to make it again. Layers of macaroni pasta, Bolognese sauce, bechamel sauce and grated halloumi it was comfort food at its finest.
Melitzanosalata – smashed eggplant cooked and mixed with garlic, lemon and parsley and usually served as a mezzob.
Avgolemoni Soup – Lemon and Egg Soup. Simple and absolutely delicious. What a refreshing surprise this treat was. I will certainly make it again.
Lamb Chops – for our first Easter dinner we had lamb chops fresh from the butcher, marinated simply in olive oil, lemon and rosemary.
Kleftiko – Lamb Shank. This is the most famous dish on this island, and I wasn’t sure about tackling it. Usually cooked in a traditional outdoor oven for hours and hours, I took my chances cooking it in the oven in my kitchen. This was our Easter dinner on the Cypriot Easter Sunday and it was amazing.
Souvlaki – I’ve eaten souvlaki in Greece and the USA and I love it but I wasn’t sure about making it myself. But on one of our final days in Cyprus I went to the butcher and bought beautiful piece of pork tenderloin and made the most mouth-watering meal! We had a lot of meat left and we enjoyed it again on day two.
Fresh Lemonade – we were up to our ears in both lemons and oranges and we loved having fresh squeezed OJ each morning. We put our fresh lemonade skills to the test and what a refreshing afternoon pick me up.
In addition we learned to make Cypriot coffee in our Cyprus test kitchen, just like Turkish coffee, dark and strong.
Things We Ate Elsewhere
Our lovely Airbnb host kept us in delicious baked goods, including one of Cyprus’ most famous desert flat breads called kattimerka, very much like lefse. She brought us a local molded pudding (cake) made from semolina flour called Halva as well as orange cake. And she also made us our favorite, the traditional Easter bread called Flaounes.
We bought Galaktoboureko at the local bakery, a very dense custard, phyllo, and honey pie.
From the grocery store we enjoyed excellent local olives and olive oil as well as wonderful wines from Cyprus including Commanderia, the Cypriot favorite. As well as Tahini, Hummus and Tzatziki.
At the local butcher we sampled the traditional Tsamarella, a sausage made from lamb or goat and served like an appetizer with cheese and bread.
Things I Didn’t Have
We missed out on one famous Cypriot specialty, a slow clay pot cooked meal called Ttavas. We also didn’t get to experience the cultural tradition of mezzo meals, either a meat mezzo or seafood mezzo at a traditional taverna. This is the most popular way to eat in company, sampling dozens of small dishes while drinking and enjoying each other’s company. So sorry we never got to do that.
Cyprus will always hold a special place in my heart…what a remarkable place to be in lockdown. Even though we missed so much, I still feel a great emotion to the people and the place…perhaps we can return when times are better.
I am so grateful to this country for the love they showed us. EUCARISTW POLU. Thank you very much. You will never know how much it has meant to us.
While spending more than two months in Maui we were blessed with the freshest most wonderful local seafood. When back in Washington State we get a monthly fish delivery from Alaska. That fish is incredible. And luckily in Maui we came upon a fish delivery service that sends the catch of the day right to our door – making it simple to cook Hawaiian at home.
Fresh Fish Maui is an awesome little business with a superb product. You can also buy frozen fish and even fish that has been partially prepared such as coconut crusted or teriyaki. But we stuck to the fresh catch of the day. Each day I received a text telling me what the boats were heading in with. What could be more fresh than that? During our time on Maui we enjoyed fresh onaga, mahi mahi, ono, mong chong and ahi. It was all amazing.
So today I am sharing two Mahi Mahi preparations here, a video I did for my weekly Tasty Tuesday series on YouTube. Both of these turned out so delicious and both recipes are unique and easy. As good as the local restaurants if I may say so myself!
Check this out – Mahi Mahi two ways;
Steamed Mahi Mahi
Two 6 oz mahi mahi – steam on stove top for five minutes
Lightly saute 1 T chopped garlic, 4-5 shiitake mushrooms and one chopped leek. Put on top of steamed fish. Finish cooking vegetables by pouring 2 T hot sesame oil over each piece of fish.
Macadamia Nut Crusted Mahi Mahi
Soak two 6-7 oz pieces of mahi mahi for 20 minutes in 1/3 cup coconut milk. In food processor combine one cup panko with 1/3 cup macadamia nuts and a little salt and pepper. Dip wet pieces of fish in the crust. Fry on stove top, medium heat about five minutes each side. Top fish with toasted coconut for last minute of cooking.
To round out your Hawaiian fish dinner consider this salad that I have made so many times while here in Maui. I found this recipe in a forty-year old Hawaiian cookbook in our condo. I had to modify it but boy is it ono (delicious)!;
Papaya and Greens Salad with Cantonese Vinaigrette
1 head leaf lettuce, half papaya chopped, 1/4 cup walnuts or almonds, 1/4 cup toasted coconut.
Mix above ingredients just before serving. Toss with vinaigrette.
2 T Sesame Oil, 1 T Olive Oil, 1 T soy sauce, 1 T brown sugar, 1 T rice wine vinegar, 1 T Stone ground mustard, 2 t minced ginger and 2 minced garlic cloves. Make an hour ahead and refrigerate.
And here is another delicious side dish for cooking Hawaiian at home;
Okinawan Sweet Potatoes (often called Hawaiian Purple Potatoes)
I made this dish with both purple and orange sweet potatoes for our Thanksgiving Hawaiian feast. So good;
2-3 sweet potatoes, 1/3 cup coconut milk, 4 minced garlic cloves, 1/3 t sea salt, pepper to taste.
Peel potatoes and boil about 45 min (they will take longer than regular potatoes to get soft).
Drain and return to pan. Add coconut milk and mash to desired consistency. Stir in garlic, salt and pepper.
Cooking Hawaiian at Home
Although there are so many wonderful restaurants here on the island of Maui, we cooked and ate most of our meals at home during our nine weeks on the island. Partly to stay on budget, partly to social distance but mostly because this is the way we travel, making each destination feel like home.
Delicious Maui. Delicious, fresh and local. Mahi Mahi – Cooking Hawaiian at Home. Ono.
It’s been a summer of a lot of fish for us and I am now feeling much more confident in the kitchen as I have learned fun and delicious ways to cook fish. My membership to the monthly Wild Caught Alaska Seafood delivery service has certainly helped with that. Having this beautiful fish ready in my freezer is convenient, healthy, sustainable and most of all delicious.
Today is the third and final blog featuring fun and delicious ways to cook fish, recipes I have either created on my own or taught myself from recipes I have found over the summer. I offer you a little bit of everything here today, from Thai inspired Cod to Ceviche from Peru and Walnut encrusted Halibut. Get cooking my friends! I’d love to hear from you if you try any of these delicious recipes.
Salmon Salad on Croissant
Whenever I cook a whole or half a salmon fillet, this recipe is one of our favorites to use for the leftovers. Although honestly we rarely have any leftovers. But we enjoy this salmon salad on croissants for lunch, hiking or even for dinner on a warm summer night.
6-10 oz cooked salmon, flake and bones removed
1/4 cup of capers
1/4 cup diced celery
1/4 cup chopped green onions
1 T dry dill
1/2 to 3/4 cup mayonnaise mixed with some of the juice from the jar of capers
Salt and pepper to taste.
Mix together and let refrigerate for a few hours before enjoying as a sandwhich.
Thai Cod in Coconut Broth
One of our favorite recipes for cod or white fish. Check out our YouTube video here on how to make this delicious meal. BTW we post a YouTube video EVERY TUESDAY for Tasty Tuesday. We sure would love for you to follow us on YouTube.
Crunchy Rockfish Tacos
I wasn’t familiar with rockfish when I first received it from Alaska, but I have found it to be a pretty versatile, somewhat nondescript fish that is perfect for breading and frying. It makes good fish and chips and crispy fish tacos. Here’s how I did that.
10- oz rockfish, thawed and dried with a paper towel
Mix 1/2 cup flour, 1/2 cup panko, 1 T cumin, 1/2 t red chili powder or flakes and salt and pepper. Dredge the fillets in the dry mixture.
Cook in air fryer about 6 min first side, turn over for 3 more minutes. Or fry in cast iron skillet in vegetable oil, set on paper towel to drain a minute before serving.
Salmon in Lemon Basil Sauce
Easy but elegant.
2 6 oz salmon fillets drizzled with olive oil and the salt and pepper. Let sit for a few minutes.
In food processor or blender mix together;
1/2 cup fresh basil, 1/4 cup olive oil, 1 garlic clove, 1 T fresh lemon juice, salt and pepper. Pulse until mixed. Pour in small saucepan and bring up to medium heat.
Meanwhile cook salmon about four minutes per side in skillet. Place on plate and pour warm basil lemon sauce over.
One of my favorite foods from around the world is ceviche; it is so very easy to make, and healthy too. Here is how we did this on our YouTube channel for Tasty Tuesday.
Walnut Crusted Halibut
I found this recipe on Pinterest and I changed it up a bit and made it for two people. Oh my did it turn out lovely. This is something you could easily serve to guests.
2 6 oz halibut fillets; salt and pepper them and let them air dry for a few minutes
Combine 1/2 cup bread crumbs, 1/2 cup finely ground walnuts, 1/2 cup grated parmesan cheese. Add 1 T melted butter, 1 T stone ground mustard, 1 T dry dill, 1 t lemon zest.
Place the halibut on greased baking sheet and cover with walnut mixture, pressing into the fish to get it secured. Drizzle with a little bit of olive oil and then back in preheated 425 oven for 10-15 minutes.
Meanwhile in small sauce pan heat 1 t olive oil, 1 T chopped shallots, 1/4 cup white wine, 1 T lemon juice, 1 T butter and 1 t dry dill (or fresh).
Pour sauce over fish for serving or serve on the side.
What does F.I.S.H stand for?
Well, ” fish is so healthy” of course! Especially when you are buying, cooking and serving wild caught sustainable fish. I have learned a lot about how to prepare fish these past few months and I now am confident in my kitchen when it comes to delicious and healthy fish meals.
I hope you too will try some of our favorites here, and learn fun and delicious ways to cook fish. Be sure to check out our Salmon Recipe Blog and our White Fish Recipe Blog from earlier this summer. Enjoy!!
Our summer of healthy eating continues and we have been swimming in delicious wild caught fish from Alaska, thanks to our monthly membership with Wild Alaskan Company. And today I am sharing with a few of my favorite wild caught Alaska white fish recipes
Meanwhile, salmon isn’t the only fish in the sea, and in fact I often prefer a firm white fish when in a restaurant or cooking at home. I am a big fan of halibut, and we order cod in restaurants around the world. Cod has many different names depending where you are including haddock, plaice, scrod, pollock and Gadus. Gadus is the actual name of the genus of this fish.
Recently I discovered that one of my favorite fish, Black Cod, is not cod at all. Black Cod is actually Sable Fish, sometimes called Butterfish.
Confused? Well rest assured these fish, no matter what they are called, can all be delicious as long as you are buying and serving wild caught and not farmed. There is also a difference in taste between Atlantic Cod and Pacific Cod (in my opinion), another reason I am such a fan of fish from Alaska.
Get Your $15 Off Today and Free Recipes Too
As I have enjoyed my monthly delivery from Wild Alaskan Company I have been experimenting with white fish and have five wild caught Alaska white fish recipes to share with you today. I continue my experimenting in my kitchen, so I hope to have more recipes (both white fish and salmon) in the months ahead.
And then start cooking with the wild caught Alaska white fish recipe’s below.
Air Fryer Cod
Two 6 oz Cod fillets
Two Tablespoons Panko, mixed with salt, pepper, garlic powder and a pinch of red chili flakes
After thawing your cod fillets dry them really well with a paper towell and then let them sit out and air dry a bit more. Mix your breading ingredients together and toss the fillets in the panko mix. Preheat your air fryer for about 5 minutes to 375 degrees. Place your fillets in your air fryer basket and cook for ten minutes, turn over and cook another 6-8 minutes until done.
Easy, healthy, delicious.
Two 6 oz Cod fillets
I used Air Fryer Cod (above) for our tacos, but you could also fry the breaded cod fillets in oil on the stove top until crispy.
Break the cod apart and make street taco size tacos using four inch round flour or corn tortillas. Offer homemade coleslaw, guacamole, chopped tomatoes, shredded cheese and salsa for a make your own taco feast.
Butter Cod or Halibut
You can use either halibut or cod for this recipe. Thaw two 6 oz pieces of your choice
In cast iron skillet (or other skillet that is ovenproof), brown 4 oz of butter. Place fillets in butter and fry two minutes on each side. Remove from heat and spoon brown butter over fillets, then add juice of one lemon.
Put in pre-heated 350 degree oven for about 5 minutes to finish. Spoon sauce over fish once during cooking.
Baked or BBQ Orange Halibut
Two 6oz Halibut Fillets
2 Tablespoons butter
Zest of one orange
1/2 cup fresh squeezed orange juice
Place Halibut on foil. Smear one tablespoon of butter on each fillet. Sprinkle orange zest on each fillet. Salt and pepper to taste.
Place on cookie sheet for oven (375 preheated) or roll-up side of foil for BBQ leaving top open. Pour half cup of OJ over fillets. Bake or BBQ till flaky.
Miso Glazed Sable Fish
This is possibly my favorite recipe of all time. I had a dish similar to this in a restaurant years ago, and it took me a long time to find a recipe that works. This one definitely works. Sable Fish is da bomb.
Six Sable Fish fillets thawed
Marinade: 1/3 cup white miso (usually in the refridgerated specialty foods section of your market)
1/3 rice vinegar
1/4 cup brown sugar
Heat the marinade ingredients on the stove top until sugar melts, about five minutes. Let cool. Hold out about a half cup of marinade and pour the rest into a gallon size freezer bag and add your fish fillets. Place in fridge for at least 24 hours and up to 48 hours turning bag occasionally.
Grease a cookie sheet really well and place your fillets on the cookie sheet. Preheat the oven to 400 degrees and bake fish for about 10 minutes. Switch the oven to broil and finish the fish under the broiler another 2-3 minutes. Watch it closely.
Meanwhile in microwave reheat the marinade you held aside.
To serve the Sable Fish place a little bit of the marinade on top, sprinkle with fresh, chopped green onions.
Delicious and beautiful served with black rice and stir fried bok choy.
Chinese Halibut with Noodles
This is a recipe I created based on a dish I had when I was in China. I don’t think the fish I was eating in China was Halibut, but I enjoyed the dish so much I came home and came up with this recipe. Chinese Halibut with Noodles was presented on my YouTube channel as part of our weekly Tasty Tuesday series. See it here. We invite you to follow us on YouTube.
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