Shallow Poached Black Sea Bass

by Evan Brady

Shallow Poached Black Sea Bass

Fish is a great protein to add to your healthy diet because it is low in saturated fat, overall fat, and calories. Cold water fish like mackerel, salmon, sea bass are high in Omega-3 fatty acids which help prevent blood clots that may cause a heart attack. Today I’m going to show you a super healthy way to prepare sea bass.

When cooking fish, people typically turn to the 4 most popular techniques to getting the job done. These are typically broiling, grilling, sautéing, and baking. In the following recipe, we’re going to poach our sea bass in a shallow pan under the broiler. This is an easy and healthy way to infuse our citrus, herbs, and flavor directly into the fish while keeping the fish moist and attaining that delicious, crispy skin. All without butter or oil! Continue reading


Pan-Roasted Beef Ribeye with Wild Mushrooms, Pickled Onions, Okinawa Sweet Potato Purée, and Arugula

by Evan Brady

Pan-Roasted Beef Ribeye with Wild Mushrooms, Pickled Onions, Okinawa Sweet Potato Purée, and Arugula

I love a perfectly cooked steak more than anything else in the world. As a chef we have to be adept at preparing all types of food, but I’m most passionate about protein. This dish brings together two of my favorite components, ribeye steak and wild mushrooms. You really can’t go wrong with that combo! Continue reading

Roasted Beets with Lemon Curd and Toasted Hazelnuts

by Mike Zolnowski

Roasted beets with lemon curd and roasted hazelnuts

Roasted beets
28 Baby beets
3/4 cup Orange or grapefruit juice
3/4 cup Extra virgin olive oil
3/4 cupRed wine vinegar
1 Orange
1 Lemon
1 Tbs Fennel seeds
1 TbsBlack pepper corns
1/4 bunch Thyme
3 Bay leaf
1/4 cup Salt
Toasted hazelnuts
2 cups hazelnuts
Extra virgin olive oil
Salt and Pepper

Citrus Curd
3 Egg yolks
1/2 cup Sugar
4 Tbs Butter, chilled, cut into 1 cm thick slices
2 Oranges/grapefruit
2 Lemons
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