Category Archives: Seafood

Tired of Turkey?

One of the first restaurants I visited in Portland, Oregon, when I was attending Western Culinary was Higgins.

There, I fell in love with Chilean sea bass–until I learned it was overfished; now I rarely eat it unless it is sustainably raised and harvested.

Here is a preparation for fish that is similar to how it was made at Higgins: simply seasoned, seared, and served over a bed of beans and vegetables. Continue reading

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Easy Appetizer: Citrus Shrimp

One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.

This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading