Oswald Rivera

Author, Warrior, and Teacher

Category: fish (page 1 of 6)

SABLEFISH

Today’s recipe is a meal for a special occasion. It’s sablefish, that species of deep-sea fish common to the North Pacific Ocean. The fish is also known as black cod. Now, let me say it up front, sable is not cheap.… Read more...

GRILLED FISH IN CHURRASCO MARINADE

In Portuguese and Spanish culture, churrasco is the name for grilled beef. Eventually the name came to refer to any cut of meat that was grilled, inclusive of chicken and, yes, fish. And that is the recipe given today: Grilled Fish in Churrasco Marinade.… Read more...

TROUT WITH ALMONDS

Recently we got some fresh trout. About the only time we get trout is when some friend goes fishing in some nearby lake and brings back some. The classic way of cooking trout is the way we did it when we went camping: breaded and fried in a cast-iron skillet.… Read more...

SALMON FILLETS WITH LEMON, TARRAGON AND GARLIC SAUCE

We are fans of salmon, and we are always experimenting as to how to cook salmon fillets in unusual fashion.  Here’s a result from that on-going experimentation: Salmon Fillets with lemon, Tarragon  and Garlic Sauce. Technically, summer is here, so you should find fresh tarragon at your local grocer.… Read more...

FISH BAKED IN MILK


This is a recipe I acquired from my Jewish brethren. It’s Fish Baked in Milk. In my culture, we would never consider baking fish in milk. But leave it to the chosen people to come up with this dish which, by the way, is delicious.… Read more...

FISH FILLETS WITH LEMON AND THYME DRESSING

For this dish you can use fish fillets or 4 fish steaks. It’s a simple recipe of fish in a lemon-thyme dressing, or sauce. The fish can be any firmed flesh white fillets such as haddock, cod, perch, turbot, sea bass, grouper, tilapia, snapper, whatever you can find.… Read more...

BACALAO GUISADO – Stewed Codfish

At one time, dried salt cod was a popular food worldwide. It was a common staple throughout the Mediterranean basin. It was well represented in Spanish, Greek and French cuisines; but it was also integral to the native cooking of places as far flung as India and Canada.… Read more...

HONEY-LIME GLAZED SALMON

This is a recipe that will provide a great dinner in minutes. And, if you like salmon, you’ll love this sucker.  Honey-Lime Glazed Salmon provides fillets with a flavor all its own. Glossy and sweet-tart, it’s a memorable dish. And if you like it spicy, you can add a teaspoon of chili powder to the honey-lime glaze and still wow your guests and family.… Read more...

PARSLEY FISH FILLETS

At the beginning of the summer I purchased a parsley herb plant. And the sucker took off. I now have a veritable jungle of parsley. So I have to use it up before the Fall hits our area. This recipe is one of those efforts.… Read more...

STEAMED FISH FILLETS – NUYORICAN STYLE

The only steamed fish I’m familiar with are steamed sea-bass, very popular in Cantonese cuisine; and ginger steamed fish. Both are Asian dishes, where steamed fish, usually whole (with the head intact) is a very common method of preparing seafood. Then I started thinking, why not a steamed fish dish replete with spices and herbs common to Puerto Rican cooking?… Read more...

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