Ahi Poke

Poke (pronounced poh-keh) originated from native Hawaiian fishermen, Lawai’a, who would slice up small reef fish and serve them raw, seasoned with whatever was on hand like sea salt, candlenuts and seaweed. So as Alex’s bachelor party set off to be the Lawai’a of the Atlantic…a little “under the weather” from bachelor party festivities and…

Salmon en Croute

Creating what I call the Pescatarian version of Beef Wellington, this entree gives a spectacular presentation, but with surprisingly little effort. It requires no more than a baking sheet and some parchment to bake; a small bowl to mix herbs and butter. Then if you can fancy the puff pastry into the shape of a…

Sicilian Seared Tuna

I was recently asked to prepare a gluten free, sugar free meal on board Night Town. I’m surprised I haven’t needed to make a gluten-free meal before, but I was certainly up for the challenge. And in reality, it’s not a challenge at all. Fish, meat, vegetables, no breads…healthy for everyone! So it was great…

Cajun Catfish Courtbouillon

Happy National Catfish Day, Scallywags!  Okay, so a couple of introductory explanations.  First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.”  Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…

Moroccan Mussels

If you want a great appetizer that is big on presentation but low on price, mussels are the way to go. Much less expensive than clams or oysters, mussels (one step above a barnacle in the bivalve food chain) are flavorful, quick to steam, and always look beautiful! Here is a new way to prepare…

The Crab Quesadilla Blues

Lots of celebrations coming up this weekend…Kentucky Derby on Saturday (don’t forget your Mint Juleps!) and Cinco de Mayo on Sunday! From bourbon and fancy hats to Tequila and great music, this weekend has it all. So to help you celebrate Cinco de Mayo we’ve got a “Blues x 2” treat here for you… blue…

Mardi Gras! Eggplant Bayou Teche

  A pirate’s got to be flexible, change course with the wind, heave to and regroup. And that’s what we had to do this Mardi Gras season. Typically Louisiana-based Kristin would hold the Mardi Gras feast, to no one’s surprise. But her SV Upward Wing is on the hard. Unfortunately so is my SV Night…

Blueline Tilefish with Tarragon Beurre Blanc

This is Lenny Rudow, editor of Spinsheet Publishing’s Rudow’s FishTalk with his beautiful Blueline Tilefish that he caught 50 miles off Ocean City, Maryland in 300+ feet of water. He’s a cute little bugger, isn’t he? (Ladies…I was talking about the fish…) with a clean shine and a comedic face. Totally unlike the face-only-a-mother-could-love Snakehead…

Poor Man’s Lobster

I’ve always looked suspiciously at menus with seafood items called “Krab Sticks” and “Imitation Lobster” knowing how incredibly processed and artificial the “seafood” must be. But then I came across this simple recipe that is very natural, totally unprocessed and absolutely delicious. So I took a successful stab at turning cod into lobster. Now if…

Snakehead Chả Cá Lã Vọng

What do you do with an invasive species? Eat it! Snakeheads (Frankenfish, or as National Geographic named them, “fishzilla“) are creepy, invasive fish that have been introduced into the Chesapeake and surrounding tributaries. They’re creepy not only because they are fierce predatory swimmers with rows of spiny teeth, but they can walk on land. They…