Baked Salmon with Parmesan Herb Crust

I thought I had sworn off [cooking] salmon.  I don’t know why, I just could not cook salmon no matter what I did.  I can cook a lot of things – but salmon just wasn’t one of them.  I decided that when I wanted my fix, I would get it at a restaurant.  But I decided to give it one more shot.  Everyone says how easy it is to cook and if everyone is saying that…well…I must be doing something wrong!  I’ve tried foil packet salmon, blackened salmon, baked salmon, you name it, I’ve tried to make it.  I always end up thinking it’s not done, so I end up cooking it for too long.  And that, my friends, has been my fatal error.  Salmon is supposed to be pink – very pink – when cooked through.  So don’t wait for the pink to go away, or you will be suffering the same fate as I have – dry, overcooked salmon.

baked salmon

 

 

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Seafood Fondue

Seafood Fondue…get in my belly!  This is one of those dishes that, once again, I had tried at a local cajun seafood place.  It was my favorite thing to get there, but at $14.95 a pop it was getting old quick.  I loooove to go out to eat but you know what I love even more?  When I can make the same thing at home!  So, after playing around a bit, I’ve been able to make an even better version of McAdoos Seafood Company’s seafood fondue.

Seafood Fondue

 

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Seared Opah with Capers, Tomatoes and Basil in a White Wine Sauce

opah 2

I saw Opah at my supermarket, and having never tried it, decided to give it a whirl.  The fish guy/monger/cutter (what are they even called?) reported that it was tasty and who is he to lie?  So I bought it.  It was fresh and wild caught, which means tasty and tastier in my books.  I was pretty sure I could stick a lemon on top and serve it and it would taste good, but what fun would that be?  So I came up with this concoction and I’m proud to say the food critic/chef/husband deemed it “really good”.  In Katie’s Confessions Blog speak, that means it was freakin amazing…so you should really get on this recipe, like stat.  Any firm white fish will do.  This was a thick, meaty fish and reminded me a lot of swordfish.  I haven’t seen it at my supermarket since, so I will keep this recipe handy next time they have swordfish.

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Proscuitto wrapped Swordfish

swordfish

This dish is every bit as decadent as it sounds.  It’s definitely something you make as a treat, although it’s not so time consuming that you can’t make it on a weeknight!

You can wrap the swordfish in any kind of cured meat and get the same result.  A really moist, flavorful piece of fish!

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