“El Pescadorito!” The crewman on our dilapidated San Carlos Bay fish boat, chuckled as my 1o year old daughter landed her third Dolphinfish (Mahi Mahi) of the morning in one of our favorite fishing grounds on the Sea of Cortez. It was late morning, and we both said “yes” when asked if we were hungry. We had a pretty good idea of the ensuing fare.

Fish tacos are a favorite of many, yet so many of the recipes are neither authentic nor tasty. I’ve discovered that when trying to emulate food from a different culture, first consider Read More→

I’ve been grilling Catfish for nearly 20 years, and nearly always blackened. I like it because the farm-raised variety is readily available, relatively inexpensive ($5-$6 per pound in filets), and has a pleasant ,mild taste, unlike it’s “gamier” tasting cousin, the wild-caught Channel Cat which can be quite strong. Although at 50% fat with some cholesterol, farm raised Catfish isn’t quite as healthy as tuna or salmon, it absorbs spices and flavors beautifully and makes a great meal on occasion. Read More→

Shrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Read More→

Jambalaya hails from the great state of Louisiana, and was adapted from Paella, commonly found in the Mediterranean countries. It’s a Creole dish,  and although there are hundreds of variations, Jambalaya always has three common ingredients, meat, vegetables, and rice.  For the meat, you can use shrimp or crawfish for the seafood portion;  chicken, ham, and Andouille sausage for the other meats. Typically, either your Jambalaya is water-dweller or land animal based, but I think Andouille sausage should be found in every Jambalaya. The triage of bell pepper, onion, and celery is present in any respectable Jambalaya. Read More→