Seared Sockeye Salmon and Black Cod With Shallots and Roasted Green Beans

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Too many people are scared to cook fish. And that's a good and bad thing. It's good because it means fewer people are buying unsustainable, antibiotic-laced Atlantic salmon, overfished tuna, mercury bio-accumulating swordfish and mislabeled snapper. It's bad because fish can be … [Read more...]

Seared Mackerel with Peaches (or Figs) and Ratatouille

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I saw chef Becky Selengut make this at the Queen Anne Farmers Market in Seattle with peaches instead of figs last year. You can make it with either. Right now the Greek and California figs are in Montreal groceries. but so are Ontario peaches. The California peaches taste better, … [Read more...]

Salade Nicoise à la Selengut

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This is a very telling salad. In the intro to the recipe, author Becky Selengut writes that Salade Nicoise is a dish where cooks show their personality types: "Anal types will place each ingredient in efficient, color-coordinated piles, most likely not touching each other. … [Read more...]

Remaking a Champion: Seared Mackerel and Mango with Ratatouille

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This is a far cry from Becky Selengut's original recipe, but when I saw her make this at the Queen Anne Farmers Market in Seattle with peaches instead of figs, I knew I could get away with a few changes. Now, she used peaches because they were in season, but as peach season had … [Read more...]

Becky Selengut at the Queen Anne Farmers Market in Seattle

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Twitter is such a great thing. I just wrote that. It's too late to take it back. I met Becky Selengut through her book "Good Fish." I was on a sustainable fish kick at the time. The kick turned into a lifestyle, and here I am, still eating squid, mackerel, and wild Pacific … [Read more...]