• 1 to 1 1/2 pounds black cod fillets, skin on or skinless
  • 1/4 cup sake
  • 1/4 cup rice vinegar
  • 1/4 cup canola, rice bran or other neutral oil
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • Dark sesame oil, for garnish
  • 3 green onions, thinly sliced on the diagonal, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish


1. In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.

2. Lay each fillet in the pan. (If using skin-on fillets, place the fillets skin-side down in the pan.) Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet.

3. Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.

4 Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets.

5. Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.

6. Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds.



Ocean perch

  • 2 lbs ocean perch fillets with skin
  • ¼ cup Olive oil
  • Salt and pepper

Salsa verde

  • 1 lbs Tomatillos, cut in half
  • 1-2 Jalapeno peppers cut lengthwise in half (Remove seeds for a milder salsa)
  • 1 Small yellow onion, quartered
  • 2 Garlic cloves, with the husk on
  • 1 Large handful of cilantro, leaves, and stems
  • 1 Lime, juice, and zest
  • Salt to taste


1. Pat the fish dry and sprinkle lightly with salt and pepper.

2. Heat a frying pan with olive oil over medium-high heat. When piping hot gently place fillets skin side down in the oil. Let the fish fry without turning it until the fish is no longer opaque and cooked through. This should take about 4 minutes.

3. Place fish skin side up on a plate to prevent the skin from becoming soggy. 

4. Dress generously with tomatillo salsa verde.




  • ½cup all-purpose flour
  • 64-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 clarified butter
  • 4 tablespoons unsalted butter, diced, at room temperature
  • 3 tablespoons minced parsley
  • 1 lemon, cut into wedges, for serving


1. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons of clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm.

4. Add 2 more tablespoons of clarified butter to the skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

5. Arrange the fish on a warm serving platter. Top with parsley. In a reserved skillet, heat remaining 4 tablespoons of unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.



  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tablespoons granulated sugar
  • 4 (8-ounce) black cod fillets


1. Preheat the oven to 400°F. 

2. Heat an oven-proof skillet over high heat on the stovetop. 

3. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. 

4. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. 

5. Flip and continue cooking until the other side is browned, 2 to 3 minutes. 

6. Transfer to the oven and bake for 5 to 10 minutes, until the fish is opaque and flakes easily.



  • 3 tablespoons Greek olive oil, plus 1/4 cup
  • 1 Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups long-grain rice
  • 2 plum tomatoes, diced
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped fresh mint leaves
  • 1/4 cup finely chopped fresh at-leaf parsley
  • 2 1/2 pounds baby squid, cleaned
  • 1/2 cup tomato juice


1. Preheat the oven to 350 degrees F.

2. Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft.

3. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute.

4. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil.

5. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes.

6. Remove from the heat and let sit for 5 minutes. Flu with a fork and stir in the mint and parsley. Let cool.

7. Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish.

8. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper.

9. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.



  • 1 Cleaned Tube of Squid
  • 1 Clove of Garlic
  • 1 Tbsp Extra Virgin Spanish Olive Oil
  • 1 Lemon
  • 3 Basil Leafs
  • 1 Tomato
  • Dried Oregano
  • Dried Parsley
  • Sea Salt
  • Ground Pepper


1. Finely mince 1 clove of garlic and add to a bowl, add 1 tablespoon of extra virgin Spanish olive oil and the juice of half a lemon and whisk everything together until well mixed

2. Grab 1 cleaned tube of squid (if frozen, thaw it and pat it dry) and cut strips on top of the body of about 1/4 inch apart, without cutting all the way through

3. Add the marinade you made on top of the calamari and rub throughout the entire squid, then season the squid with sea salt, freshly cracked black pepper and some dried parsley

4. Heat a non-stick frying pan with a medium heat. Once the pan get´s hot add the squid to the pan, cook between 1 1/2 to 2 minutes per side, then transfer to a plate

5. Using the same pan with the same heat add 1 tablespoon of extra virgin Spanish olive oil to the pan and cook 2 tomato halves face down for about 3 minutes

6. Transfer the cooked tomato halves to the plate, drizzle with some extra virgin Spanish olive oil and season with sea salt and some dried oregano

7. Garnish the dish with some fresh parsley and some lemon slices



  • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon coarsely chopped Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges


1. Pat squid dry with a paper towel.

2. Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. 

3. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). 

4. Season with additional salt and pepper, and serve with lemon wedges.




  • 1 1/2 pounds bay scallops
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Lemon wedges
  • Optional garnish: chopped parsley


1. Rinse the scallops thoroughly with cold water and pat them dry with paper towels.

2. Heat the olive oil over medium-low heat. When the oil is hot, add the scallops and cook for 90 seconds, stirring frequently.

3. Add the minced garlic and stir to blend. Continue to cook and turn for about 1 1/2 to 2 minutes longer.

4. Garnish the scallops with chopped parsley and serve with lemon wedges, if desired.

5. Serve with hot cooked pasta or rice along with sauteed spinach or Swiss chard.