• Choose a category
• All
• Classic-Fiction

1 bunch asparagus, stems trimmed

Marmalade

1 tablespoon canola oil

1 Vidalia onion, sliced

2 tablespoons orange juice

1½ teaspoons honey

Sea salt and freshly ground black pepper

Preheat the oven to 250°F. and line a baking pan with aluminum foil. Combine the herbs, dry mustard, lemon juice, and ¼ cup of the canola oil in a blender or food processor and pulse to make a puree. Season the puree with salt and pepper and set aside to let the flavors marry. Place both the fish and asparagus in a baking pan and drizzle them with the remaining 3 tablespoons of canola oil; season with salt and pepper. Bake the salmon and asparagus for 20 minutes. While they cook, make the marmalade.

Heat a skillet over medium-low heat. Coat the pan with oil and add the onion. Add a couple of tablespoons of water to help the onion break down and slowly cook it, stirring, until it caramelizes and releases natural sugars, about 20 minutes. When very soft and cooked down, stir in the orange juice and honey. Season with salt and pepper. The mixture should have the consistency of marmalade.

Remove the salmon and asparagus from the oven. Drizzle the salmon and asparagus with the herb puree and serve with the honey-onion marmalade on the side. Garnish the plate with a few fresh herbs.

Braised Red Snapper with

Grandma-Style Zucchini,

Peppers, and Black Olives

under 1 hour

“Grandma-style” means the vegetables are cooked like a stew in a big pot until they’re soft and delicious. The vegetables taste better and better as you cook them down, and the broth tastes nourishing. This is one of the classic recipes I pull out in a pinch, and it’s always welcomed.

Serves 2

3 red bell peppers

Extra-virgin olive oil

Sea salt and freshly ground black pepper

15 baby new potatoes, halved

3 zucchini, cut in ½-inch-thick circles

½ cup whole kalamata olives

3 garlic cloves, sliced

2 fresh thyme sprigs

6 fresh tarragon leaves

½ lemon, sliced paper-thin

2 cups Chicken Stock

1 cup dry white wine, such as Sauvignon Blanc

Juice of 1 lemon

2 center-cut red snapper fillets, about 8 ounces each, skin on, halved on the diagonal

Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and cut them into big strips.

Heat a 2-count of oil in a wide pot. Add the roasted peppers, potatoes, zucchini, olives, garlic, thyme, tarragon, and lemon slices. Sauté everything together for a few minutes over medium heat to coat in the oil and soften; season with salt and pepper. Add the chicken stock, wine, and lemon juice. Bring to a boil, then reduce the heat, and let it slowly simmer down for 30 minutes while you prepare the fish.

Rub a little olive oil and salt and pepper on the fish fillets. Add a 2-count drizzle of olive oil to a skillet and place over medium heat. When the pan is nice and hot, sear the fish, skin side down. Gently press on the fish with a spatula to crisp up the skin. Carefully transfer the fish to the pot of vegetables, skin side up. Turn the heat down to low, cover, and simmer for 5 minutes. Keep an eye on it; don’t let the liquid boil or cook the fish too long or it will fall apart. Serve the fish and vegetables in wide, shallow bowls with a ladle of broth and a drizzle of olive oil. Home-style goodness!

Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette

Seared Tuna

with Chinese Salad and

Ginger-Soy Vinaigrette

1 hour

Salads are quick and painless to throw together on a work night, and you won’t feel like you’ll have to do double time at the gym the next day. If you’re on your own, this is also a speedy and healthy dinner for one: Just use one tuna steak and a few less vegetables. The colors of this sophisticated and