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Notes about Recipes in this book

• Blackened tuna toro with yozu vinaigrette

  • lorloff on March 22, 2020

    This was a very good blackening recipe and sauce. I had the Yuzu in the house from the Japanese market and it was excellent in the sauce. I used Just Panela for the sauce which is similar but not as good as Okinawan sugar. Both are brown sugars but much less sweet and with more flavorful savory tones than the brown sugars (both light and dark) that you get in the U.S. My most important recommendation is to sear the Tuna slowly on a lower heat. In this way the outer layers of the tuna do not over cook by the time the center is perfectly rare but warm. I cooked the tuna at a higher heat and the outside got over cooked before the dish was done. Will make again.

  • lorloff on March 24, 2020

    The sauce turned out really well, added some Korean soy sauce at the end. Used Japanese Okinawan sugar which is natural brown sugar and not that sweet which worked really well. The blackening mixture was delicious. Need to watch how you cook the tuna keeping the heat at medium not high so that the outside cooks but the Tuna stays rare without drying out the outside layer of the tuna. Will make again. The Yuzu was wonderful.

• Foil-baked cod

  • blintz on May 23, 2014

    You can prepare this quickly, but with impressive ready-for-company results. The ginger/orange sauce around the fish is wonderfully fragrant after the cod and spinach have steamed. I used parchment packages instead of foil and added quartered cocktail tomatoes to each wrap for a little extra color. Took about 2 extra minutes to cook.

• Lemon-curry flounder with crispy cauliflower

  • bktravels on November 20, 2024

    Easy, fast, delicious. This was really a tasty way to have flounder (or, in our case, grey sole). We made the suggested Crispy Cauliflower accompaniment. We used a small deep fryer and kept the first batch of cauliflower in a 250 degree oven to stay hot while we finished the fish and the rest of the cauliflower. Served on heated plates!

• Roasted flounder with cherry tomatoes and capers

  • lorloff on April 19, 2021

    This recipe was quite delicious. Roasting the tomatoes and capers together was a wonderful approach. However, instead of putting the flounder on top of the sauce, I cooked the sauce in the pan, moved it to the side, and then spread the sauce on top of the fish and drizzled with some lemon oil at the end before roasting. That really made a difference fully flavoring the fish with the sauce. I also cut the cherry tomatoes in half and added some additional tomatoes I had in the house cut to the same size as the ½ cherry tomatoes. Great dish, it takes some roasting time, but well worth the effort. I will do this whenever I have really ripe tomatoes to use up.

  • Mdesorbo on January 18, 2025

    You can add pitted black olives to the pan when you add the fish.

• Mustard-crusted halibut

  • lesliec on April 10, 2021

    This is a really delicious, fairly simple recipe. I'll be making this many times over.