by John Dory | Aug 28, 2021 | Recipes
Indonesian Grilled Swordfish 1/3 cup soy sauce1/4 cup canola or peanut oil (plus extra for brushing on the grill)2 teaspoons grated lemon zest (2 lemons)1/4 cup freshly squeezed lemon juice1/4 cup minced or finely chopped ginger root2 tablespoons minced...
by John Dory | Aug 28, 2021 | Recipes
Food & Wine Magazine Grilled Swordfish with Basil Caper Butter 6 tablespoons Unsalted Butter (softened)2 tablespoons chopped basil2 teaspoons drained capers (chopped)1 tablespoon plus 1 teaspoon fresh lemon juiceSalt and freshly ground pepper1 tablespoon extra...
by John Dory | Aug 28, 2021 | Recipes
NYT cooking King Salmon with Savory Whipped Cream 2 pounds king salmon fillet (skin off)salt and pepper3/4 cup heavy cream2 teaspoons dijon mustardPinch of cayenne1/2 teaspoon lemon zest1 tablespoon snipped chives2 tablespoons butterTarragon leaves (for...
by John Dory | Aug 26, 2021 | Recipes
Food & Wine photo credit, Fredrika Stjarne Seared Sole With Asian Lime Sauce 3 tablespoons Asian fish sauce1 1/2 tablespoons palm sugar or packed light brown sugar1/4 cup finely chopped cilantro6 fresh red Thai bird chiles (minced (seeded for less heat))6 cloves...
by John Dory | Aug 26, 2021 | Recipes
NYT Cooking Sole Menuniere 1/2 cup unbleached all-purpose flour6 6-8 ounce skinless (boneless sole or other thin fish fillets, patted dry)kosher salt (to taste)Freshly ground white or black pepper (to taste)4 tablespoons ghee4 tablespoons Unsalted Butter (diced, at...
