by John Dory | Oct 22, 2021 | Recipes
Moqueca Capixaba (Brazilian Fish Stew) 8 8-ounce pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)1/4 cup fresh lime juice1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes2 tablespoons finely chopped...
by John Dory | Oct 21, 2021 | Recipes
Ceviche de Pulpo (Octopus Ceviche Peruvian Style) For the octopus1 medium octopus of 800 g. approx.4 liters water1 white onion3 garlic cloves1 habanero pepper2 bay leaves5 grains of Allspice1 tablespoon of salt1 juice of limeFor the ceviche1 large red onion 100 g....
by John Dory | Oct 21, 2021 | Recipes
Satay Udang (Indonesian Shrimp Satay) 1 1 ⁄2 lb. (about 40 medium shrimp, peeled and deveined)1 tbsp. fresh lime juice1 ⁄2 cup chopped shallots1 1 ⁄2 tbsp. dark brown sugar1 tsp. kosher salt8 makrut lime leaves (stemmed)3 candlenuts (or substitute 5 macadamia nuts)4...
by John Dory | Oct 15, 2021 | Recipes
Steamed Bass with Onion, Ginger and Scallion 1 1½-pound whole white fish (such as black sea bass, branzino, or flounder), cleaned with head and tail intactKosher salt and freshly ground black pepperfreshly ground black pepper2 by ½-inch piece fresh ginger (peeled and...
by John Dory | Oct 15, 2021 | Recipes
Monkfish with Caper Butter Sauce 12 monkfish medallions (1/2-inch thick (about 2 pounds))½ cup all-purpose flour1 teaspoon dry mustardSalt and ground black pepper6 tablespoons unsalted butter1 tablespoon finely minced shallots2 tablespoons drained capers2...
