May 22, 2002 |
At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and leftovers. Halibut on the grill is quick and easy. For big flavor, make a Mediterranean paste to smear on top of the fish before grilling. Combine 2 tablespoons of olive oil, 1 tablespoon of minced parsley, the zest of 1 lemon and some ground pepper. Grill some veggies along with the halibut.
May 19, 2011 |
Bear Flag Fish Co. is the seafood wonderland we all long for on idle summer days, a fish market-cum-restaurant where brilliant slabs of tuna glint like rubies and the spindrift of crashing waves hangs in the air. It's minimalism at its seafaring best — Bear Flag understands that often all a fish needs is a satisfying char and the salty rush of a beach breeze. The restaurant sprouted from between the corporate cracks of Newport Beach's Balboa Peninsula. Since it opened in 2008, owner Thomas Carson, a Newport native who grew up working on his father's commercial fishing boat, has seen Bear Flag blossom.
February 4, 2014 |
Crisp and nervy, this Txakolina from the Spanish Basque country has more depth than most and a welcome minerality. Scented with Key lime and jasmine, it ends on a slight bitter note, just enough to make you want to take another sip. A serious wine. Of course, it's a brilliant match with crudo or sushi, a chilled seafood platter or grilled fish. Have it with salt-cured anchovies drizzled with olive oil, which is what winemakers typically serve with their Txakolina in the tasting room.
October 26, 2012 |
Love a good grilled fish fillet or steak? Mahi-mahi is great on the grill , the lean fillets grilling up to mild, tender flakes. It's even better with a drizzle of brightly spiced jalapeno-cilantro cream sauce. Perfect if you're looking to enjoy a little evening outdoor cooking, the whole dish comes together in under an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes that take an hour or less.
July 7, 2012 |
The Bandol rosé with which I celebrate birthdays and most major warm weather occasions now, Domaine Tempier, costs about $40 a bottle. I've still got a couple of bottles tucked away, but I'm on the hunt for alternatives. Previously, I've loved Pradeaux and Domaine Sorin. Domaine Dupuy de Lôme (don't let the difficult-to-remember name put you off) is a real find. The vineyard is sustainably farmed, which is expensive, yet Gérald Damidot is producing a beautiful Bandol rosé for about $20. A blend of 70% Mourvedre with 20% Grenache and the balance Cinsault, the 2011 is dry and zesty with notes of apricot and rose petals and a complexity that makes it ideal for summer foods.
January 27, 2010
I once spent New Year's in a freezing summerhouse near Lake Garda in the Veneto region in northeast Italy, so cold I wore everything in my suitcase to bed. I remember drinking a wonderful white wine called Custoza that day, and I'm happy to report I just found one here. Corte Gardoni Bianco di Custoza blends Garganega, Trebbiano, Trebbianello and other local grapes to make a fresh, light wine. Pale gold in color, it is fresh and dry, with a lovely scent of apples and lime, very similar to a Soave in character.