What's Cookin Good Lookin? Go Fish, Shed your Shell

Mediterranean Roasted Grouper

Mediterranean Roasted Grouper

Serves 4   Ingredients: 1-2 lb           Fresh Grouper fillet, boneless, skinned or 4/6-8oz fillets Citrus Salt Rub: 1/2               Orange, Zest * and Juice (reserved) 1/2               Lemon, Zest * and Juice (reserved) 1/4 C           Sea Salt or Kosher Salt 1/2 t            Turbino or Coconut Sugar 1 t                Black Pepper, Cracked Slather Mixture: 1-9 oz. jar    Mediterranean Roasted Red Pepper Slather 1/2 C           Tomatoes, diced 2 T               Capers 1/2 C           Kalamata Olives 1/4 C           Caper berries to garnish 1/4 C           Italian parsley, minced to garnish   Directions: Prepare salt rub. Pat grouper with paper towel on both sides. Then drizzle grouper with some...

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Poached Hawaiian Mahi Mahi with a Citrus Beurre Blanc

Poached Hawaiian Mahi Mahi with a Citrus Beurre Blanc

When you’re able to get fresh Hawaiian mahi mahi you’re quite lucky. They are a beautiful fish and the meat is darn right delicious anyway it is cooked.   Usually you find it grilled, but today we’re poaching it in a citrus, ginger, shallot, garlic, and white wine bath, then draping it with a citrus beurre blanc sauce, and garnishing with a mango, cucumber, and chili salsa…OMG it’s heaven! Sautéed spinach is one of my favorites and serves as the perfect bed to support this mahi mahi recipe. It’s an optional addition to the recipe, but I highly recommend it!...

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Fried Salmon Fillets in a Tortilla Crust

Fried Salmon Fillets in a Tortilla Crust

Enjoy fried salmon with a Latin flaire in this simple and delicious recipe that will please the whole family.   One of my favorite fish to eat is wild caught Alaska king salmon. It’s so rich and so healthy for you. It’s especially good when you get it wild caught and flown in fresh from Alaska. Thinking about my love for salmon, I had an epiphany…fried salmon with a Latin flare, olé! In this recipe we’re skinning the large salmon fillet then cutting it on the bias (or making angled cuts) into 2-3” slices, then coating it in a tortilla...

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Bouillabaisse, A Delicious French Fish Stew

Bouillabaisse, A Delicious French Fish Stew

Want to learn how to cook bouillabaisse, the most delicious French fish stew? This recipe is so good and I know you can make it with a few Chef Gerrie tips and tricks. It makes a perfect Valentine’s Dinner menu to enjoy with your honey. Boulliabaisse is simply a fish or seafood soup of brothy perfection. Rich in saffron, fennel, leeks, shallots, tomatoes, and garlic, Bouillabaisse is a noble dish of sorts. According to the French, bouillabaisse cannot be prepared beyond the environs of Marseilles. What masquerades elsewhere is just fish soup! Gheez, the arrogance of the French… This bouillabaisse is an artistic presentation of...

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