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...
by John Dory | Oct 6, 2021 | Recipes
Pan-Seared Hake and Asparagus with Aioli FOR THE AIOLI1 to 2 garlic cloves (finely grated or mashed to a paste, or use 1 tablespoon minced green garlic)½ teaspoon lemon juice (more to taste)⅛ teaspoon fine sea salt (more to taste)1 large egg1 large egg yolk¾...
by John Dory | Oct 5, 2021 | Recipes
Cullen Skink (Traditional Celtic Fish Chowder) 4 cups whole milk1 bay leaf4 sprigs of fresh thyme1 lb finnan haddie 2 tbsp unsalted Irish butter1 medium onion (finely diced)1 lb Yukon gold potatoes (peeled and diced )1/2 cup heavy creamsalt and freshly ground...
by John Dory | Oct 5, 2021 | Recipes
Whole Baked Fish in Tomatoes, Onions and Garlic 2 whole fish (such as, yellowtail snapper, black sea bass, 1 1/2-2 pounds each)1/4 cup extra virgin olive oil1 1/2 teaspoons salt1/2 teaspoon paprika2 cups chopped (seeded tomatoes)1 cup sliced yellow onions1/4...
by John Dory | Oct 5, 2021 | Recipes
Caribbean Stuffed Red Snapper 4 1 pound whole red snapper (scaled and gutted)1 lime (quartered)salt (for rubbing the fish)Stuffing:2 cups bread crumbs1/2 cup butter (melted, 1 stick)4 tablespoons Chopped Chives4 tablespoons chopped parsley leaves1/4-1/2 teaspoon...
