A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
Most people don’t think you can make barbecued fish. You can. Slow and low over smoky heat is actually an ideal way to cook any fish.
A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.