by Mike Egrie | Mar 17, 2025
Sheet Pan Fish Red Cabbage and Onion TacosIngredients2 cups 1/2 inch thick sliced green and/or red cabbage1 cup thinly sliced red onion1 ½ tsp cajun seasoning, divided1 ¼ lbs swordfish fillets, cut lengthwise in half then crosswise in half8 (6 inch) corn...
by Mike Egrie | Apr 30, 2024
Pistachio Crusted CodIngredients½ lb cod fillet½ cup pistachio (shelled/ roasted salted)½ cup parmesan cheese (grated)¼ cup panko bread crumbs⅛ tbsp black pepperDirectionsUsing a food processor chop the pistachios into small pieces In a bowl...
by Mike Egrie | Mar 23, 2023
Broiled Sour Cream & Dill SalmonIngredients1 English cucumber, halved crosswise½ small white onion, thinly sliced into rings1 tbsp red wine vinegar5 tsp extra virgin olive oil½ tsp kosher salt¼ tsp ground black pepper4 boneless salmon fillets...
by Mike Egrie | Jan 24, 2023
Sweet and Spicy Orange Scallops with Asparagus and Coconut RiceIngredients1 medium shallot, chopped3 tbsp fresh orange juice, divided1 tsp honey2 tsp orange zest½ tsp crushed red pepper flakes2 tbsp olive oil, divided16 fresh dry or frozen (thawed) large sea...
by Mike Egrie | Oct 4, 2022
Salmon with Brussels Sprout Red Cabbage and Fennel SlawIngredients1 medium shallot, finely chopped3 tbsp olive oil, divided2 tbsp apple cider vinegar1 tbsp Dijon mustard1 Brussels sprouts, trimmed and thinly sliced (about 3 cups)1 medium fennel bulb, thinly sliced,...
