Brown Butter Halibut over Pumpkin Grits & Crispy Brussels

You can’t get more fall than this recipe - brown butter, pumpkin, creamy grits, roasted Brussels, cinnamon - all the best, coziest flavors are here in this dish. Paired with the light, flaky halibut, everything comes together deliciously! This one is a fall favorite for us. It’s the definition of restaurant quality and deserves a great bottle of wine to pair!

1 pound sliced Brussels sprouts

1 tablespoon olive oil

Kosher salt and pepper

2 cups milk

1/2 teaspoon cinnamon

1 cup stone ground grits

4 ounces cream cheese

1 stick salted butter

3/4 cup canned pure pumpkin purée

1 tablespoon maple syrup

4 halibut filets

1 tablespoon garlic powder

Handful sage leaves

Preheat oven to 425 degrees. On a baking sheet, toss together the Brussels sprouts, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 15 to 20 minutes or until crispy. Place a large pot over high heat and add the milk, 2 cups water, 1 1/2 teaspoons salt and pepper, and cinnamon. When bubbling, whisk in the grits then simmer. Cover and cook for about 15 to 20 minutes or until liquid is absorbed but grits are still very creamy - uncovering every few minutes to stir as they cook. Take off the heat and stir in the cream cheese, 2 tablespoons butter, sweet potato purée, and maple syrup. Taste and add more salt if needed. Heat 1 tablespoon of butter in a sauté pan over medium-high. Pat halibut dry using paper towels then sprinkle on all sides with salt, pepper, and garlic powder. Cook for about 3 minutes on each side. Set fish aside on a plate. Add the remaining butter to the pan and let cook until golden. Add the sage and cook until butter is toasty and brown. Plate grits and Brussels side by side, halibut on the top, and spoonfuls of brown butter drizzled.

Spiced Maple Salmon over Brown Butter Sage Cauliflower Mash

This cauliflower mash is in my cookbook and on my main personal chef dinner menu, so I decided to give it a little update with all fall flavors! The spiced maple salmon just adds an even cozier touch. This is a big bowl of fall goodness!

Cauliflower:

1/2 stick salted butter

1 tablespoon chopped sage + 10 whole leaves 

1 head cauliflower florets

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Salmon:

4 (5-6 ounce) filets salmon

Kosher salt & freshly cracked pepper

2 tablespoons butter

1 tablespoon maple syrup

1/2 teaspoon cinnamon

Pinch allspice

Squeeze of lemon

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a high speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. Transfer to a bowl and set aside until ready to plate (this can also be refrigerated for up to 3 days).

Preheat your oven to broil. Season the salmon with salt and pepper on both sides. Heat a cast iron pan over medium-high heat and add the butter. Swirl around until melted and golden then add the maple syrup, cinnamon, all spice, and lemon juice and wish everything together. Place the salmon, skin side up into the pan - don’t move! Let cook 3 to 4 minutes, flip, then transfer the pan to the oven to finish cooking and get the tops of the salmon extra crispy - 4 to 5 minutes. Reheat the cauliflower mash in the microwave until piping hot. Plate the cauliflower with the salmon on top and drizzle with the remaining brown butter and whole sage leaves. 

Shrimp ‘N Sausage Jambalaya Soup

Taking traditional, hearty comfort dishes and turning them into soups is one of my favorite ways to spin a recipe. If you love soup (and seafood) as much as I do, this “soupy” take on a classic Cajun dish will become one of your favorites this fall.

1 tablespoon + 1 1/2 teaspoons Cajun seasoning

1/2 pound unpeeled, tail-on shrimp

1/4 cup extra virgin olive oil

1 red or orange bell pepper - seeded + chopped

1 green bell pepper - seeded + chopped

1/2 pound fresh tomatoes - chopped

5 scallions - sliced, plus one for garnish

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1 teaspoon fresh thyme leaves

1 bay leaf

1/2 pound andouille sausage - sliced

1/4 cup tomato paste

2 cups chicken stock

1/2 cup uncooked white rice

2 tablespoons minced parsley

Sliced lemons, for serving

Bring 4 cups of water and the tablespoon of Cajun seasoning to a boil. Add the shrimp and cook for about 2 minutes or just until the shrimp turns pink and the tails curl. Using a slotted spoon, remove the shrimp and set aside to cool. When the shrimp cool, peel them. Save the shrimp water - DO NOT DUMP - you’ll use it as stock later. This gives your soup the best fresh seafood taste - you don’t want to skip this part!

In a soup pot, heat the olive oil over medium-high heat. Add the bell peppers, tomatoes, and scallions with a heavy dash of salt and pepper. Cook until the veggies soften - about 8 minutes. Add the garlic, thyme, and bay leaf. Cook for one minute. Add the sausage and sauté for a few minutes. Stir in the tomato paste until combined. Pour in the chicken stock and 2 cups of the leftover boiled shrimp water. Add the rice and bring to a boil. Simmer until rice is cooked - about 15 minutes. Stir in the parsley. Taste and add more salt and pepper if needed. Serve in bowls, topped with the peeled shrimp, sliced scallions, and sliced lemons.

Brown Butter Halibut over Maple Chai Delicata Squash

I normally don’t like posting recipes I haven’t tested more than once. I know we live in a world now where content is key and we’re all supposed to post a ton of it. But when it comes to my recipes, I’ve always been very quality over quantity kind of gal. While I may be slow as a turtle to get recipes posted, the good news is, the recipes you do see have been tested and I will never post one that’s not knock your socks off delicious! Luckily, sometimes a recipe turns out perfectly the first time - this is one of them so I’m sharing it! 8 ingredients, under 30 minutes, and restaurant quality delicious! When I made this the other night, Tres’ reaction was, “This is one of the best dishes you’ve created in awhile.” 

2 servings 

1 delicata squash - cut in half lengthwise, seeds removed, sliced 1/4 inch 

1 tablespoon olive oil 

1 tablespoon maple syrup

1/2 teaspoon chai seasoning 

Kosher salt and freshly cracked pepper 

3 tablespoons butter 

2 Halibut filets 

Heat your oven to 400 degrees. On a baking pan, toss the squash together with the olive oil, maple syrup, chai, and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast for 12 to 15 minutes or until tender and golden. 

While the squash is cooking, heat the butter in a pan over medium heat and let sit without moving until it starts to get slightly golden. Increase the heat to high and wait for the butter to start smoking - don’t be alarmed if it starts to get really dark, it won’t burn once the fish hits the pan. Once smoking, add the fish and cook for 2 to 3 minutes on each side or until cooked through and flaky. Plate the squash, top with the fish, and drizzle brown butter over the entire dish. 

Spain-Style Garlic Head-On Shrimp

Just like in Spain, this tapas dish done the right way will blow your mind. This is the perfect, quick appetizer or dinner, once you get the hang of how to peel the shrimp and keep the head on them! Believe me, the head on makes all the difference in flavor. Watch my full IGTV video on Instagram @Andreas_Cooktales - I show you how to handle these little guys from start to finish, including the peeling and deveining process. This dish takes about 15 minutes from start to finish - including all the peeling and deveining!

2 servings for a meal • 4 servings for tapas/appetizer

20-25 head-on, tail on prawns or jumbo shrimp (easy to find at any international market)

Kosher salt and freshly cracked pepper 

2 tablespoons butter 

2 tablespoons olive oil 

5-6 garlic cloves - sliced 

1 teaspoon (more or less to taste) red pepper flake

1/4 cup white wine 

Zest and juice 1 lemon

2 tablespoons fresh minced parsley or cilantro

Grilled bread, for serving 

Working one shrimp at a time, use a small paring knife to cut along the length of the back of each prawn into each vein. Remove the vein, the shell, and the tail if you wish. Optional: At the top of the head, squeeze out the insides of the shrimp. Rinse well and pat dry. Sprinkle all shrimp with kosher salt and pepper on both sides and toss together. 

In a large sauté pan, heat butter and olive oil over low heat. Add garlic and pepper flakes and  cook for 45 seconds to 1 minute. Add the shrimp and cook for about 2 minutes or right when shrimp turns pink. Flip the shrimp, add the wine, and let reduce by half and shrimp cook on the other side - about 2 more minutes. Turn off the heat, zest and juice the lemon into the pan and toss together with the shrimp. Sprinkle with chopped or torn parsley or cilantro Serve tapas style at a party with a bowl close by to dispose of heads and shells. Also include bread on the side to sop up all the goodness! 

Southern Bilinis with Smoked Trout & Maple Creme Fraiche

I made these for Valentine’s Day but quickly decided they’re perfect for any small gathering, cocktail hour, brunch, or just to snack on. I put a southern twist on original bilinis by making these with cornmeal and buttermilk. The maple creme fraiche makes them pancake-like, and the smoked trout atop brings together that perfect happiness of sweet and savory. They’re a breeze to make and can be stored in the fridge until ready to assemble. 

3/4 cup self-rising flour

1/4 cup cornmeal

1/4 teaspoon kosher salt

3/4 cup buttermilk, plus more for thinning

1 egg

1/3 cup creme fraiche

1/2 teaspoon maple syrup

1/4 teaspoon lemon zest

Smoked Trout filets - torn into pieces  

Microgreens - for garnish

In a medium bowl, add the flour, cornmeal and salt and whisk together. Make a well in the center and add the buttermilk and egg. Whisk all ingredients together until completely combined. The consistency should be similar to pancake batter - if it’s too thick, thin it out with more buttermilk. 

Heat a skillet over medium heat and coat the bottom of the pan with butter. When butter starts slightly smoking, use a mini scoop - aka a cookie scoop - (If you don’t have one a tablespoon will work) to make mini pancakes on the skillet. When the batter starts bubbling at the top, about 1 to 2 minutes, flip the bilinis and cook for another minute.

Let bilinis cool. Mix together the creme fraiche, maple syrup, and lemon zest. Smear each bilini with a heavy dollop of creme fraiche, top with a piece of smoked trout and microgreens.

** Tip: Refrigerate any leftover bilinis. Heat in the microwave for breakfast and top with maple syrup or jelly.

Shrimp Cocktail with Green Goddess Dressing

Retro, fun, and cutely presented, shrimp cocktail is a holiday party favorite that's oh so quick and easy to prepare! This particular recipe uses green goddess dressing instead of cocktail sauce to modernize and dress the classic appetizer up a bit. Here, I give my green goddess dressing recipe, but you can also cut a corner with a good quality store-bought as well (I love Organic Girl Herb Goddess). Present them in clear, miniature cups to give everyone their own little dip bowl and make socializing easier! 

 1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

Kosher salt, freshly cracked pepper  

 1 pound large, cooked salad shrimp 

2 to 3 lemons - cut into small wedges 

Make the dressing by adding the yogurt, mayo, herbs, garlic, anchovy paste, lemon juice, olive oil, and a heavy dash of salt and pepper to a food processor. Pulse together until smooth. Add about one tablespoon of dressing to each mini cup.

Cut slits in the bottom of the shrimp and hook 2 to 3 onto each mini cup. Cut slits in each lemon wedge and add one to each cup. Arrange on a platter and serve. 

Tuna Poke Noodle Bowls

I've fallen in love with Tuna Poke over the last several years, and to my surprise, I learned it's just like making ceviche but in soy sauce and other goodies. The sesame noodles make this delicious appetizer a complete dish. Tres raved and raved when we had this for dinner the other night, so it would only be the nice thing to do to share it with y'all! I promise, you want this in your dinner life! 

Grocery list:  

Tuna: 

• 1 pound tuna - cubed

• 1/2 cup low sodium soy sauce

• 1/2 cup chopped scallions, plus more to garnish

• 1 teaspoon sesame oil

• 3 tablespoons peanut sauce (found in the Asian aisle at Fresh Market)

• 1 tablespoon toasted sesame seed

• 1/2 teaspoon red pepper flake

• 1/4 cup chopped macadamia nuts

Noodles:  

• 12 ounces angel hair pasta

• 2 tablespoons sesame oil

• 1/4 cup peanut sauce

• 1/4 cup low sodium soy sauce

• 2 tablespoons peanut butter

• 1 tablespoon sugar

• 1 tablespoon rice wine or white wine vinegar

• 1 tablespoon sriracha

• 1 teaspoon fresh grated ginger

• 2 cups seeded and thinly sliced red, yellow, or orange bell pepper

Directions:  

In a large bowl, add the tuna, soy sauce, scallions, sesame oil, peanut sauce, sesame seeds, pepper flake, and macadamia nuts. Stir together and refrigerate for at least 2 hours. 

Cook angel hair pasta in boiling salty water until al dente. Drain, rinse, and let cool. In a large bowl, whisk together the sesame oil, peanut sauce, soy sauce, peanut butter, sugar, vinegar, sriracha, and ginger. Add the cooled noodles and sliced peppers and toss together until completely coated in the dressing.  

Plate in bowls with noodles on the bottom, tuna on the top, and garnished with scallions.  

CHEERS TO HAPPY COOKING!!! 

Tuna Skewers with Mojito Sauce

Many of you may have tried the full dinner portion of one of my most popular dishes: Caribbean Seared Tuna with Mojito Sauce. For a few of my holiday parties, I had cocktail platters including fish requested. Since this dish is absolutely TO DIE FOR (no joke y'all... It's ridiculous and super healthy!), I turned it into a cocktail platter and everyone went wild! This is easy, elegant, and would be a perfect New Years Eve dish! 

Grocery list (makes 25 to 30 pieces): 

• 1 tbsp olive oil

• 2 (6 oz) good quality tuna steaks

• 2 tsp Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 1 large ripe mango or papaya – core removed and chopped

• 1/3 cup vanilla or plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Combine the salt, Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl. Cut tuna steaks in bite sized, square pieces. Cover the top and bottom of each tuna steak piece liberally with the mixture, pressing to adhere. Let sit until they come to room temperature and the pan is hot. 

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak piece for 20 seconds on each side for rare. They should form a crust on each side and be pink in the middle. Transfer to a plate and stick a decorative toothpick through the top of each square. Pour half the sauce into a small bowl and decorate the platter you plan to serve on with the remainder sauce, spooning it where you plan to line the skewers. Line the skewers on the plate and refrigerate until ready to serve. 

CHEERS TO A HAPPY NEW YEAR!!! 

Cooking and Eating Fish: The Fear & How to Get Over It

From cooking it to eating it, I have people tell me constantly they have a fear of fish. And no matter how many times I hear it, I always go wide-eyed when someone utters the words, "Cooking fish seems too difficult" or "Fish grosses me out." Lets get two things straight: 1) Fish is easier to cook than any other meat. For instance, the most popular cooked meat - chicken - often has a long cook time, can be over or under cooked very easily, and has to be overly seasoned to even have flavor and 2) Fish is the cleanest, freshest of all meats. If you can eat slimy, grimy, often over-processed chicken, believe me, you can eat fish. Think about it: a lot of chicken comes from dirty, smelly, over-populated farms, whereas fish comes from large, clear, open water. Not to mention, it's the source that makes up the majority of the earth and our bodies, so it only makes sense to eat what comes from water! Now, I'm not trying to dis chicken or say it's not worth cooking. I just think fish is cleaner, purer, healthier, and because it can be simply seasoned and cooks quickly, it makes life easier. 

Raw fish is sometimes the best fish!

You may be shaking your head right now thinking, what does she know about being a beginner cook or a picky eater? I'm here to tell you, not too long ago I was both. The first time I cooked fish I will never forget thinking, wow - that was the quickest, easiest meal I have ever made! As a recipe writer, the one question I get asked most is: What are the quickest, easiest recipes? My answer is and will always be: fish. It does not require a long cook time, plus it's already fresh with tons of clean flavor so salt, pepper, and olive oil are usually all that's required to cook it. 

As for picky eating, it's something I am now somewhat ashamed of and also something I currently have a lower tolerance for. When someone tells me they don't like fish, the first thing I am going to ask them is: Have you tried good-quality, fresh fish and have you tried every type of fish in the world? When I personally "didn't like fish," it was because I had never had a fresh, well-cooked piece and had only ever been exposed to low-quality types. As a recovered picky eater, I'm a strong believer that you're not allowed to say you don't like something unless you've tried it, and my guess would be 99% of people who claim to not like fish haven't tried them all. Hell, I haven't even tried them all. But I can say, I have broadened my horizons. Close-minded thinking gets us nowhere in life.

Smoked salmon can be bought whole and already done and ready to eat! Just put it over your favorite veggie or dish! Here I have it over an egg scramble for a great brunch!

Ok, enough lecturing, lets talk fish!!!

Choose your Swimmers Wisely

If you aren't fond of fish, it's important for your first experience to be the freshest. And lets be real, if you are fond of fish, it's still a must to always shop for good quality, fresh creatures so you never have an off-putting experience so you'll continue to love it. 

Caviar... Don't be scared. It's absolutely delicious if you find the really good quality stuff. It pairs perfect with champagne of course!

• Shop local or stores known for fresh food - I prefer my fish to be from a local store or farmer's market. However, if that's not an option, I hit up Whole Foods or Fresh Market.

• Be mindful of where your fish came from - Most good stores will have each fish's origin labeled. If they don't, ask the fishmonger.

• Don't be afraid to ask questions - Ask when the fish was delivered and how long it's been there. There is no harm in that, and you're buying it, so you have a right to know. Most stores will have certain days and times when special, unique fish are delivered. Ask what days different types of fish are available.

• Be observant - One thing I know for sure is that most of the time, all you have to do is look at and smell a piece fish to know if it's fresh or not. Don't go to the store with a certain type of fish in mind. Look at them first, and choose the one that looks the freshest.

Get to Know your Swimmers

There are more fish in the world that I can discuss in one post, so I'm going to avoid boring you (and pretending I know what I'm talking about) and just cut to the chase. These are the most popular fish, the ones you'll most likely be able to find, and my personal favorites. 

Branzino - If you have never eaten fish in your life because "you don't think you like it," this is the number one fish I recommend to warm yourself up. Branzino is a European or Mediterranean sea bass, and in my opinion, the best fish on God's green and blue earth. You will often find it at authentic Italian restaurants as it's a very popular dish in Italy. It's not easy to find because it comes from way across the ocean, but Whole Foods has a shipment once a week so check your local stores. This fish is best roasted whole, stuffed with citrus and herbs, sprinkled with salt and pepper and drizzled with olive oil. Ask your fishmonger to fillet it if you don't wish to deal with bones. For a filleted branzino, I recommend roasting or grilling it with the skin on. Hands down, though, my favorite way to cook this fish is to simply roast it with a sprinkle of olive oil, salt, pepper, and a fresh herb like thyme. And in true Italian form, before serving, drizzle the baked fish with more olive oil. Melt. In. Your. Mouth. Delicious! Try my Lemon Herb Branzino over Wine Balsamic Collards!
 

Tuna - This is another fish for people who are scared of eating anything from the sea. But don't go overcooking it, thinking that taking the pink rawness out will make it better. Tuna should be served rare - seared over high heat for one minute on each side. Did you know overcooking fish actually makes it taste fishier? Well, now you do, and tuna is at the top of that list. When most unseasoned fish eaters think of tuna, they think of what's in the can. No sir, no mam, please don't say that ever again. A good quality tuna filet will not smell fishy and it won't have a strong flavor. It will quite actually have the cleanest, softest, subtle flavor. I've always said to people, you know something is clean and good for you if your breath doesn't stink after eating it. Your breath will feel so fresh and so clean clean after eating tuna. That's how pure it is. Try my Tuna with Mojito Sauce and see for yourself!  
 

Trout - There are several different types of trout you may see when you're fish shopping, and you may notice several different colors: pink, white, and orange. But in my experience, they all taste fairly similar. The best way to describe trout is a mix between salmon and char. The flavor of trout is buttery, nutty, and delicate. I always say, if you like salmon, you'll like trout. The only difference  is salmon typically has more body and thickness and is not quite as delicate as trout. Trout is great cooked various ways but best smoked, pan seared, roasted with butter, and my personal favorite, blackened. 

Salmon - It's not for everyone, but I have to admit, it's one of my favorite types of fish for numerous reasons. It's easy to find, extremely versatile when it comes to serving with different sauces and sides, and most importantly, it's easy to cook restaurant style. I have mastered the absolute best way to cook salmon, and because it's so perfectly cooked and delicious, we eat it sometimes twice a week. I'm very passionate about this cooking method, and I promise if you cook it this way, you will never cook it any other way. Try my Balsamic Salmon with Tomato and Avocado Salad for the perfect technique and a pretty delicious side to go with it! 
 

Sea Bass - Just because a person lectures people on how to like fish doesn't mean they have to love them all. While I like sea bass, it's certainly not my favorite, but I must be the crazy one because it's one of the most popular and more expensive types of fish. There are many types of sea bass - black sea bass and striped sea bass being the two most common. You may see Chilean sea bass on fancy restaurant menus, but you'll pay for it and you're actually eating a Patagonian toothfish. Anyway, before I start talking too much about something I only know a little about, a sea bass is a firm fish that becomes flaky and someone oily when cooked and has a buttery, mouth-coating, rich flavor. It's best cooked pan-seared or baked in the oven. 

Snapper - Red snapper is another one of my favorite types of fish. Seriously, if you ever go to the Gulf (Destin, Orange Beach, Seaside, etc) on holiday, I highly recommend staying in a condo and cooking fresh Gulf red snapper for dinner one night. There are fish markets galore where you can buy it, and you won't find it fresher! The flavor or red snapper is mild and clean and the texture is thin and flaky. My favorite way to cook snapper is to roast it. Try my Roasted Red Snapper with White Balsamic Tomatoes recipe! 
 

Catfish - Here in the south, catfish is as common as fried chicken and BBQ. It's not always the most appealing fish and can even be somewhat to blame for all the close-minded, fish haters out there, but if cooked correctly and not eaten at a fast food joint, you will probably like it. Catfish can often have a slightly fishy flavor and some have even described it as tasting mucky or dirty, which is why the stuff is often fried. However, a good quality piece of catfish will also have a very minimal, smooth flavor. I always recommend frying catfish and serving it over a bed of greens or grits but it's also great grilled or blackened. 
 

Halibut - Halibut was one of the first fish dishes that helped me overcome the fear of eating sea creatures, so I always highly recommend it for picky eaters. It's a firm, lean, white fish that becomes soft and flaky when cooked. It has a very light, simple, sweet flavor when cooked correctly. That's one negative of halibut, it can be easily overcooked so you have to watch it closely. Another negative is it can sometimes be quite expensive; however, it's one of the easiest eating pieces of fish so for first-time fish cookers, I say go for it. My favorite way to cook halibut is by marinating it with light ingredients such as lemon, olive oil, and herbs then searing it, grilling it, or roasting it and serving with lemon butter and olives, and capers. Or try my Mango Salsa Halibut with Pink Peppercorn Brussel Salad, and bonus: read more about my picky eating habits on this post. 
 

Haddock - I was most recently introduced to haddock while on a trip to Ireland, Scotland, and England. While I had seen and heard of the fish before, I had never really given it a try, but fell in love with it across the pond. Haddock is found in the North Atlantic Ocean (hence eating it in the UK), and the texture is similar to cod, yet finer and more tender when cooked. It has a simple, delicate, and someone sweet flavor similar to cod but more interesting. You can do just about everything with haddock that you can do with cod. The best ways we had it were smoked, roasted, fried for fish and chips, and baked in a fish pie. 
 

Cod - Cod may be one of the most versatile fish types to cook because it's a blank slate when you get it and you can do just about anything with it. It's white, meaty and also has a reputation for being uber healthy. Cod is very mild and simple, so it can sometimes be bland unless seasoned properly. One way to overcome that is to salt and pepper it well and roast with loads of herbs like thyme, oregano, and parsley. And don't forget a drizzle of olive oil at the end. If any of your fish dishes lack flavor at the end, a drizzle of olive oil over the top will put you right back on track. Try my version: Roasted Lemon Cod with Olive Salad. Cod also the most common fish used for frying up fish and chips, and in my opinion, it's the best fish used for just that. 
 

Swordfish - Swordfish is large and meaty, almost like a steak. It's moist and sweet in flavor with a higher fat content than most fish. You may notice when shopping for it that it's color can vary. Don't be alarmed, if it's orange, white, or pink, it will still taste the same. Because it's so large and meaty, it's usually recommend to cook on the grill and that's the only way I have ever cooked it! 
 

Grouper - When I think of grouper, I think of momma. She cooks it a lot and loves it. Grouper is a lean and firm fish with an easy going, mild flavor. This is a fish that's not fishy and easy to eat. If you like it, move on to halibut or bass. It's similar to those two fish. Momma has a great grouper recipe that I'll get from her soon to share with y'all! 

Now, get out and cook and eat some fish y'all!! Quit being little scaredy cats! Cats aren't even scared of fish... They love it! And so will you! 

CHEERS TO HAPPY FISH EATING!!!  

Lemon Herb Branzino over Wine Balsamic Collards

Branzino has easily become my favorite fish. I had it a bazillion times in Italy, a bazillion more at Italian restaurants, and now I make it at home regularly. It's delicious whole, but for this recipe I have the fishmonger at Whole Foods filet it for me. Y'all... It's to die for, and the collards put a little southern spin on it. Italy, meet Mississippi! Mississippi, meet Italy! 

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

• 3 bunches collards - stems removed, sliced into thin strips

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

• 1/4 cup good quality, fruity extra virgin olive oil

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

1. Heat olive oil in a large saute pan. Add garlic and red pepper flake and cook for one minute. Add the collards with about 2 tsp of salt and 1 tsp pepper. Cook until slightly wilted. Pour in the wine, balsamic, and maple syrup. Bring to a boil then simmer and cover. Let cook for 20 minutes or until liquid is absorbed and collards are tender. Taste and add more salt if needed. 

2. Preheat oven to 425 and heat an ovenproof saute pan over high heat. In a small bowl, mix together the extra virgin olive oil, lemon zest, oregano, and thyme. Set aside. 

3. Brush filets well with olive oil on both sides and sprinkle with salt and pepper. When the pan is smoking, add filets skin side down. Cook for 90 seconds, top fish with lemon slices, and transfer to the oven. Cook for 8 to 10 minutes or until fish is cooked through. 

4. Plate by laying down a bed of collards. Place the fish on top and spoon the lemon herb oil over the fish.  

 CHEERS TO HAPPY EATING!!! 

Shrimp Puttanesca w/ Angel Hair

Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all! 

 Grocery list (4 people):  

• 1/2 cup extra virgin olive oil, plus more for drizzling

• 8 garlic cloves - minced

• 2 tsp oregano

• 1 tsp red pepper flake

• 20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways

• 1/2 cup Kalamata olives - sliced in half longways

• 3 tbsp capers

• 1 lb shrimp - peeled, deveined, tails off

• Kosher salt

• Pepper

• Angel Hair pasta

• 1 tbsp chopped basil

• 1 tbsp chopped mint

Directions:

1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.  

2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.

3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil. 

CHEERS TO HAPPY EATING!!! 

Seafood Pasta with Smoked Oysters

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Continuing my "What Do You Do with That?" post on Smoked Oysters, I wrote this recipe a long time ago, but this time I added smoked oysters. We had this for dinner last night and all I have to say is... Oh. My. Gosh.!!!!! This recipe is to die for!!! The smoked flavor from the oysters is soaked up by the pasta and comes out in every bite! Adding smoked oysters is a thrifty ($2 a can) way to add more seafood to your pasta without breaking the bank, and it makes it taste even better! 

Grocery list: 

• 1 pound fettuccine

• Kosher salt

• 1/4 cup olive oil

• 2 large shallots - sliced

• Pepper

• 3 large garlic cloves - mined

• 1 tsp red pepper flake

• 1/2 tsp thyme - minced

• 1 cup white wine

• 1 pound shrimp - peeled, deveined, tails off

• 1 pound clams

• 3 oz can smoked oysters - drained and rinsed

• 1 lemon - juiced

• 1 tbsp butter

• 1/2 cup parsley - chopped

Directions: 

1. Boil fettuccine in a pot of salted water, using the package directions as a guide, until the pasta is al dente. Drain and reserve at least one cup of the pasta water. Set aside. 

2. In a large sauté pan heat olive oil over medium low. Add the shallots with a dash of salt and pepper and let cook for 1 to 2 minutes or until translucent. Add the garlic, red pepper flake, and thyme and cook for one more minute. 

3. Pour in the wine and add the shrimp and clams. Bring to a boil, cover, and then simmer for 3 to 4 minutes until clams open and shrimp is pink. Add the smoked oysters, lemon juice, butter, parsley, fettuccine, and about 1/4 cup of reserved pasta water (add more pasta water as needed). Stir together, let cook for about one more minute, and serve. 

CHEERS TO HAPPY COOKING!!!

Smoked Oyster Cracker Bites

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

As weird (and maybe unappetizing) as these may sound, I'm gonna go down memory lane on this one and share a story with you. When I hated seafood and wouldn't touch it, my father-in-law had this appetizer at a holiday gathering. He is a crazy good cook - like one of the best - and Tres was able to talk me into trying these smoked oyster crackers. And guess what?! Little Miss Picky loved them! I've graduated from my picky stage (thank the good Lord above), and now I'll eat just about anything. But when I didn't think I'd ever like seafood, I liked these. And you will too! 

Grocery list: 

• 20-25 fancy, round crackers

• 1 (8 oz) package cream cheese - room temperature

• 1 (3 oz) package smoked oysters - drained and rinsed

• Hot pepper jelly

• Fresh dill

• Fleur de sel or Sea Salt

Directions: 

Spread a generous amount of cream cheese on each cracker and top with a single smoked oyster. If you don't have enough oysters for each cracker, cut larger ones in half to make extra. Spoon a large dollop of hot pepper jelly over each oyster. Top each with a sprig of dill and sprinkle of fleur de sel. Serve on a white platter for beautiful presentation. 

CHERRS TO HAPPY EATING!!! 

Caribbean Seared Tuna with Mojito Sauce

Last year Tres and I went with a big group of friends to St. Barts. Aside from being one of the best vacations we have ever been on, I also found of my favorite dishes of all time and I’ve decided to recreate it – Caribbean Tuna is fresh and healthy and will make you want to hit up some warmer weather. St. Barts is one of the most unique caribean islands. It’s so tiny, you have to take a hopper jet over, but the flight in alone is worth taking the trip. The scenery is beautiful and the island is full of great food! What makes it so unique is it’s a French colony, so the people speak French and the food is very French, with a slight island influence. What’s so cool about St Barts is it’s known to be the #1 destination place for celebrities so on this new year with everyone sick of the cold weather, I thought why not take you back to St Barts with me by making my favorite dish from there! Plus, it’s a new year, and we all have resolutions to watch what we eat… This is a healthy dish to keep you right on your diet track!

SEE VIDEO FOR STEP BY STEP INSTRUCTIONS!!!

Grocery list (4 people):

• 1 tbsp olive oil

• 4 (4-6 oz) good quality tuna steaks

• Kosher salt

• 2 tbsp Jamaican Jerk seasoning

• 1 tbsp smoked paprika

• ½ tsp granulated garlic

• ¼ tsp cinnamon

• 2 medium ripe mangos or papayas – chopped

• 1/3 cup plain greek yogurt

• 1/4 cup honey

• 1 lime – zested and juiced

• 1 large handful of mint – chopped, plus more for garnish

Directions:

1. Add olive oil to a sauté pan and heat over medium high heat. Season tuna with Kosher salt. Combine the Jamaican Jerk seasoning, paprika, garlic, and cinnamon in a small bowl and stir together. Cover each tuna steak liberally with the mixture, pressing to adhere. Let Tuna steaks sit for at least 20 minutes or until they come to room temperature.

2. Make the mojito sauce by combining the mango or papaya, yogurt, honey, lime zest and juice, mint, and salt together in a blender. Blend at high speed until smooth.

3. Sear each tuna steak for 1-2 minutes on each side for rare. They should form a crust on each side. Transfer the tuna to a cutting board and slice thin. Cover a plate with a thin layer of the mojito sauce, top with the sliced tuna and a sprig of mint.

CHEERS TO HAPPY EATING!!!

Perfect Lobster Rolls

The fall of our first anniversary, Tres and I visited New England, and I was introduced to what is now one of my favorite foods on earth: an authentic lobster roll! I'm a "when in Rome" kind of traveler, so whatever I'm supposed to eat, drink, or do in a city, I do it! We visited Portland, Cape Cod, Salem, Plymouth, and Boston. Between those five cities, I may have had 20 lobster rolls.. No joke! So I had to recreate it, and I tried to make it as authentic as possible! 

SEE THE VIDEO HERE!! 

Ingredients (makes 8 rolls)– 

Homemade Mayo:

• 2 large egg yolks

• 1 tbsp lemon juice

• 2 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• Dash of salt

• Dash of sugar

• 1-1 ½ cups vegetable oil (or any oil neutral in flavor)

Rolls:

• 3 large lobsters – meat removed from tails and claws and chopped into large pieces

• 1/3 cup homemade mayo

• 2 stalks celery – diced small

• 2 tbsp fresh chives – minced, plus extra for garnish

• 1 tbsp fresh dill – minced

• ½ tsp salt (to taste)

• 8 hot dog buns

• ½ cup butter - melted

Directions:

1. Make the mayo. In a stand mixer with a whisk attachment, whisk together the eggs yolks, lemon juice, vinegar, Dijon, salt and sugar until thoroughly mixed. ON high speed, slowly drip the oil into the mixture, drop by drop. Once it starts to come together and become light in color, stream the rest of the oil in slowly. This does take a good bit of time, but it’s worth it in the end. When the mayo comes together and is light in color, spoon it into a container or jar and set aside on the counter. (Homemade mayo makes all the difference in this recipe)

2. In a large bowl, combine the lobster meat, homemade mayo, celery, chives, dill, and salt. Stir to combine. Taste for seasoning and add more salt if needed. (Cook’s note: I like to use live lobster for this recipe. You don’t have to but if your food is alive hours before you eat it, I promise it will taste better.)

3. Heat a grill pan to high heat. Brush the inside of the hot dog buns generously with the melted butter. Place on the grill cut side down for about 1-2 minutes or until charred. Fill each bun with the lobster mixture. Top with extra chives.

Roasted Red Snapper w/ White Balsamic Tomatoes

Every year Tres and I take a trip to Destin with friends. Because we all stay on the same condo, one night becomes a big cook-fest. I plan a menu of fresh gulf fish paired with delicious produce and have some girlfriends come over to help me cook. This year I made this snapper, and it was a huge hit! 

WATCH FULL VIDEO HERE!!!

Grocery list: 

• 4 (4-6 oz) snapper filets

• Kosher salt

• Pepper

• 2 lbs plum tomatoes - chopped

• 2 cups basil - chopped, plus extra for garnish

• 1/4 cup white balsamic reduction

• 3 garlic cloves - minced

• 1/2 tsp red pepper flake

• 1/2 cup white wine

• 1/4 cup good quality extra virgin olive oil, plus more for drizzling

Directions: 

1. Heat oven to 400 degrees. Place each snapper filet on a large piece of aluminum foil. Season both sides with salt and pepper. Fold the sides of the foil up to make a shallow bowl around each filet. Place on a baking sheet. 

2. In a large bowl, combine the tomatoes, basil, balsamic reduction, garlic, red pepper flake, 1 tsp salt, and ½ tsp pepper. Mix together, taste, and add extra salt and pepper if needed. Spoon the tomato mixture over each filet, completely covering the fish. Add about 2 tbsp of white wine and drizzle 1 tbsp extra virgin olive oil to each filet. Fold the sides of the foil up to close, making a package but leaving a small opening in the top.

3. Roast fish for 15-20 minutes or until cooked through. Serve each filet on a plate with the tomato mixture and juices on top. Top each piece with extra basil and a drizzle of olive oil.

CHEERS TO HAPPY EATING!!! 

Corn Salad with Roasted Shrimp

Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew! 

WATCH THE VIDEO HERE!!! 

Grocery List: 
 

Salad:

• 1 lb uncooked shrimp – peeled and deveined

• 1 tbsp olive oil

• Kosher salt

• Pepper

• 5 large ears of corn – shucked

• 2 tbsp butter

• 4 green onions – chopped

• 1 large avocado – cubed

• 1 tsp Kosher salt

Dressing:

• ½ cup cilantro – chopped (more or less to taste)

• 2 tbsp jalapeno – seeded and minced

• 3 tbsp white wine vinegar

• 1 lime – juiced

• 3 tbsp agave nectar

• 1 tsp Kosher salt

• ½ tsp pepper

• ½ cup good quality extra virgin olive oil

Directions: 

1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.

2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.

3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.

4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect! 

CHEERS TO HAPPY EATING!!! 

Balsamic Salmon with Tomato Avocado Salad

I don't always come home exhausted and not willing to cook. Typically, cooking is what makes me happy and relaxes me after a long day. But there's a difference in having a long day and being down right exhausted. For the last couple of years, grad school has been my "after work activity" one or two days a week. Funny enough, I discovered my love for cooking about the same time I started grad school, and unfortunately, there wasn't always time to come home and cook a big elaborate meal when getting home at 9 pm on some nights. I was grateful to have a husband who would cook dinner or order takeout for us while I was in class and have it plated up and ready by the time I got home, but some nights, I just wanted to cook. It just helped me wind down. It did then, and it does now. On these nights I had to come up with something quick and easy to cook. I'm happy to say I have graduated with an MA in Journalism (yay), but that's not to say there still won't be nights I'll need a go-to, no-fuss meal. This is one of those meals... a meal that most people in the world will appreciate. 8 ingredients, 10 minutes... done!!! Thank you grad school for challenging me in this way!

Grocery List:

• 1/2 cup good quality balsamic vinegar

• Kosher salt

• Good quality olive oil - 1 tbsp for each filet, plus some for the pan

• 4 fresh salmon filets - skin off

• 4 tomatoes - firm to the touch

• 2 avocados

Directions:

1. Heat oven to 450 degrees. In a small saucepan, bring 1/4 cup of the balsamic and a pinch of salt to a boil and let simmer. Heat a saute pan with a splash of olive oil to the highest heat (like you're going to boil something) until olive oil is smoking. Sprinkle olive oil, salt, and pepper on each side of the salmon - about 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. 

2. When oil is smoking on the pan, place salmon on the pan face down and don't touch or move for 2 full minutes (not touching it creates an amazing crust... the kind you see on your salmon in restaurants). Flip salmon and let cook for 1 minute on the other side then put the salmon (pan and all) in the 400 degree oven for 3-4 minutes.

3. While salmon is cooking, cube the tomatoes and avocado, throw into a large bowl, and add the rest of the balsamic, 1 tsp of salt (or to taste), pepper, and stir together.

4. When the salmon is done, take out and set aside. To plate, put a serving of the tomato and avocado salad on a plate and top with the salmon. Spoon balsamic glaze over the fish and the salad.

CHEERS TO HAPPY EATING!!!