by John Dory | May 14, 2026 | Recipes
Monkfish Korma Marinade1 1/2 lbs monkfish (completely remove the membrane and cut into medallions)1/2 tsp turmeric3 tbsp plain yogurt1 tbsp ginger – garlic paste (or 3 cubes of each) (frozen ginger and garlic cubes from Trader Joe's work great for...
by John Dory | Feb 13, 2026 | Recipes
Four Pepper Cod Cheeks 1 lb cod cheeksFor marinade1 tablespoon Shaoxing wine1 teaspoon soy sauce¼ teaspoon white pepperSpice Blend Coating½ teaspoon white pepper½ teaspoon black pepper¼ teaspoon salt1/2 teaspoon sugar4 tablespoons of cornstarch or flourFor the...
by John Dory | Nov 21, 2024 | Recipes
Roasted Bone-in or Boneless Monkfish with Sun Dried Tomatoes 1 lb bone-in monkfish tail (or 1 lb boneless monkfish)3 tbsp olive oil8-10 sun dried tomatoes (chopped)3 cloves garlic (minced)3 tbsp shallots (minced)1 tbsp tomato paste2 tbsp dry white wine1/2 cup...
by John Dory | Jan 18, 2022 | Articles
Cioppino, the Genoese tomato based stew made of a melange of seafood, was brought to the San Francisco area by Italian immigrant fishermen in the late 1800s. The fishermen would use whatever seafood was left over from the day’s catch. Crab, shrimp, clams and fish were...
by John Dory | Oct 22, 2021 | Recipes
Moqueca (Brazilian Fish Stew) Dutch Oven or Fired Clay Pot 1 1/4 lb thick hake or cod (you can always fold tail under to even thickness)3/4 lb shrimp (peeled and deveined)3 tbsp lime juice (plus wedges for serving)1 can coconut milk (put in measuring cup and...
