Here are my best fish and seafood recipes, all tested and approved!

Here, no quantities or detailed instructions: I prone an intuitive and creative cuisine.

Only the ingredients and some preparation tips are indicated, in order to give you ideas to mix the flavors and to combine the tastes.

Starting from these little culinary experiences, let your imagination run wild and cook without complex all the products that the ocean can offer to our taste buds. Bon appetit!


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Caranx crysos

Mexican Blue Runner

Blue runner / Medium grain white rice / Parsley / Mexico tomato / Flour / Salt / Avocado oil / Guajillo chili pepper

Infuse parsley in a simmering water, then cook the rice with this water in a rice-cooker. Cover the blue runner with flour and pan it with avocado oil. Cut the tomato into slices and marinate in avocado oil with Guajillo pepper.


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Lobatus raninus

Sweet & Sour Strombus

Hawk-Wing Conch / Butter / Fresh Mint / Rice Vinegar / Cane Sugar / Cranberry Jam

Cut the conch's foot into large pieces, then throw them in boiling salted water for 10 minutes. Sprinkle and then sauté in salted butter. Crush the fresh mint leaves into a pestle, then cook with the vinegar and sugar until a paste is obtained. Wet the paste with water and pass through the strainer. Serve with some drops of cranberry jam.


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Mytilus edulis

Fries & Blues

Blue Mussels / Russet Burbank Potatoes / Saffron / Curry Powder with Saffron / Sour Cream / Onions / Light Beer / Salt / Canola Oil

Sautee the chopped onions in a large saucepan, deglaze with the beer and put in the previously cleaned mussels. Stir until all shells are open. Cut the heat and add the cream and the curry. Make the fries using two cookings and serve with sprinkling pure saffron.


Sphyraena barracuda

Great Barracuda & Small Potatoes

Barracuda / New Yukon Gold potatoes / olive oil / Garlic / Butter / Savory, marjoram, rosemary, thyme, pepper, salt 

Take a nice fillet in a young Barracuda, remove the scales and the bones, but let the skin in. Pass a little olive oil with a brush on the whole fillet, put it on the oven skin up with clove garlic and Herbes de Provence at 400°F. Boil the new potatoes in salted water, then peel it and serve with some butter. 

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Amia calva

Bow Brandade

Bowfin / Katahdin Potatoes / Whole Milk / Garlic / Coarse Salt / Salt / Liquid Cream / Zucchini / Yellow Pepper / Salted Butter

Cook the whole bowfin in the oven with the scales on. Peel the skin and sort the flesh by removing the bones. Cook the potatoes in salted water, peel them and crush them with warm milk. Crush the garlic cloves with coarse salt in a pestle. Mix all and add a little liquid cream. Serve with sautéed vegetables in salted butter.


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Farfantepenaeus aztecus

Shrimps A la Marie

Brown Shrimp / Basmati Rice / Cilantro / Tomatoes / Garlic / Onion / Curry Powder/ Coconut Milk / Olive oil / Salt

Sautee onions and shrimps with tail on in olive oil, then add the diced tomatoes, chopped cilantro and crushed garlic. Cover with water, add curry powder and simmer for 15 minutes. Turn the heat off and add the coconut milk. Serve with white rice.


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Mercenaria mercenaria

Clam Vinaigrette

Round Quahog / Frisee / White Cabbage / Beetroot / Carrot / Mustard / White Wine / Onion / Sesame Oil / Balsamic Vinegar / Salt / Pepper

Put the clams in a saucepan with a little white wine and chopped onion at the bottom. Heat until all shells are open. Make the vinaigrette with sesame oil, balsamic vinegar, Dijon mustard, salt and pepper. Emulsify. Serve with the finely chopped raw vegetables.


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Caranx hippos

Ceviche Crevalle

Jack Crevalle / Jasmine Rice / Carrots / Yellow Pepper / Celery / Cilantro / Garlic / Lemon / Lime / Apple Vinegar / Salt / Pepper

Slice the vegetables and dip them in apple vinegar for 15 minutes. Cut small pieces of Jack and marinate them between 1 and 5 hours in lemon and lime juice with crushed garlic, salt and pepper. Serve on white rice with a little fish sauce.