The inspiration recipe below sounded delicious but, none the less, I have slightly adapted it. The amount of salt and cream that it...

L. requested tuna tataki this week, which I had never made before. Turns out it is really easy. Basically all you do is rub the best...

I made this with catfish because the texture seemed right but any firm fleshed fish would be delicious. You can also do this with whole...

Branzino is an innocuous enough fish; it is firm-fleshed but delicate so you need to give it additional flavors with which to work. It is...

I love swordfish and these were either particularly delicious swordfish steaks or the sauce I invented worked magic, not just from a...

This cooks at very low heat in the oven and I finished my version on high to get the skin crispy, which is how I like it. You could just...

Growing up in Japan, so close to Minamata Bay, swordfish was off the menu for many years. Because of that, I rarely think to cook with it...

L. and I have been eating a lot of mackerel because he loves it and our local Asian market sells incredibly fresh fillets of it very...

I am a huge fan of duck confit, which led me to tuna confit, which led me - of course - to making my own. Obviously, this is not...

This is about to become a summer staple. I can see all kinds of uses for it already - on fish, on pork, on grilled chicken, in pasta and...

This fish stew comes together very quickly and is easy to put together for a last minute supper. It is obviously better with fresh fish...

L. Asked me to make these kombu cured salmon burgers again, with the stipulation that the original recipe needed more work. When...

It was too hot to think of a meal that consisted of an appetizer, even something as simple as the tomato salad I had planned, and a...

A French classic, I ate this a lot when I lived in France. My mother remembers it vividly from her visits to France as well. So why is...

I often feel that fish today doesn't taste as much of the ocean as it did when I was younger. Having read about a Japanese chef in...

As you can see from the photo, I am working on making things prettier by spending more time on my plating. I still have a long way to go...

I enjoy fried calamari when it shows up on a restaurant snack menu but have always been leery of cooking it at home. I have read so much...

I have been cooking a lot with Branzino these past few months: in a world where fish is so horribly expensive it is still reasonable, and...

I made these with cod but I think that they might be even better with salmon because it is a less delicate fish and would stand up better...

You must trust me despite my unappetizing photo to illustrate this. It is one of those wonderful dishes that tastes complex and looks...

The photo above shows L.'s version of what was supposed to be a simple dish. It was meant to be plain steamed fish in a subtle broth with...

If given the choice between something sweet and something fried, I will always go for the fried; even better if it is of the salty...

This is one of those embarrassing recipes that you eat at someone else's house, really enjoy, ask for the recipe and then confirm that...

The photo does not, unfortunately, do the dish justice. The salmon was perfectly cooked and the "crumble" portion of the dish added...