August 16, 2022

I spent a lot of my career as the Chef of a high end seafood restaurant. We had fish flown in from all over the U.S. daily. We actually wrote our menus every morning based on what landed, and what didn’t. We were cooking by the seasons and the harvests and it was glorious. Learning to properly cook and pair seafood is more difficult than it sounds. Each fish has its own distinct personality and what it plays well with… and what it doesn’t. So learning to not overpower mild flavors but still create bold memorable flavors was a lot of fun. Here is one of my favorite recipes.