Swordfish Ravioli (ravioli di pesce spada)

Swordfish Ravioli (ravioli di pesce spada)

John and I were in Europe on a cruise last summer with John and Anne, good friends of ours.  Whenever we book a holiday I always do the research on places to visit, things to do and of course where to eat!  We had planned to meet J&A during our second night in Venice.  I…

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Smoked Fish Cakes with Watercress and Sauce Gribiche

Sauce gribiche is a French sauce traditionally served over boiled veal head and while I’m all for being adventurous by stepping out of my comfort zone,  I know I would never eat the head of any animal! However, thankfully there are other alternatives to enjoy this sauce such as being spooned over fish, asparagus, salad…

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Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles

Monkfish (also known as the goosefish, anglerfish), is a large, ugly, bottom-dwelling fish found in the coastal Atlantic area. The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is dense, sweet, and very similar to lobster tail meat in both flavor and texture. That’s…

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Fisherman’s Stew

I enjoy preparing this sort of meal but I was shocked to see that the shrimp were imported from Thailand!  Surely with the Atlantic ocean on our doorstep I could find it locally.  The Nova Scotia Fisheries and Acquaculture site show that shrimp fishing is alive and well in Nova Scotia.  “The Scotian Shelf shrimp…

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Steamed Fish with Lime Dressing

This cuisine is one of my favorites! Thai food always embodies a balance of sweet, sour, spicy and salty. Thai food has found its way to international popularity but it does seem hard to imagine that only twenty years ago, almost no one outside of Thailand had any knowledge of Thai cuisine. It is a…

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Kulebyaka (Russian fish pie)

This fish pie was created in the late 1800’s in Russia. Russia has a rich culinary history and offers a wide variety of soups, dishes made from fish, cereal based products and drinks. Fish was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden. This dish has the added health…

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Chinese Sweet and Sour Fish

I have to admit that I’ve never been a huge fan of fish (too many bones!). That being said, since coming to Asia I have learned to prepare and enjoy fish in different ways and that’s due to the many Chinese restaurants we’ve eaten in over the years. This dish is a bit like homemade…

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Swordfish Involtini with Couscous

Involtini is an Italian word used to describe small bundles of food stuffed into a rolled food wrap. Usually I use chicken, beef or eggplant to stuff so I was interested to see how the swordfish would work in this regard. This recipe is adapted from ‘What to Drink with What you Eat‘ by Andrew…

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Scallops with Tomato Crust on Rich Shellfish Cream

A relatively simple appetizer to make. The scallops I found were a bit on the small side so it’s important to purchase large scallops. That being said, the flavor from the sun dried tomato really makes this dish. This recipe is adapted from chef Angelo McDonnell’s latest book, ‘Hot Tomatoes’. It’s a beautiful, well presented…

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