I have several kiddos in my family that really enjoy salmon and are burgeoning pescatarians. In fact, salmon is one of the most popular varieties of seafood around next to cod, shrimp, canned tuna, and breaded frozen fish. Salmon is available year-round in the freezer section and depending on the type purchased, it can be a budget-friendly option, especially when it’s the pink variety. It’s also worth mentioning that I have a niece that has an egg allergy. Until she arrived on the planet, I have no idea this type of allergy existed. Since she loves salmon, I developed this recipe without eggs ..read more

Caribbean Mango Salsa Caribbean Mango SalsaDownload I love mangos! It might not surprise you that they are one of my top 5 favorite fruits. Grown and harvested all over the world, mangos are a member of the cashew family. Similar to avocado (#2 of my top 5) they come in many varieties, all with their own unique size, flavor and texture profile. Depending on where you live you will have access to either a few types, or all that there is to offer. Since I’m based in the U.S., I often have access to a delicious bunch – Alphonse, Edward, Kesar, Manila and Palmer varieties. Fun fact- Jamaicans have ..read more

Halibut bone broth A South American proverb states that good bone broth can resurrect the dead. It’s a highly nutritious superfood that can be made in as little as 20 minute using minimal ingredients. Bone broth or more accurately bone stock, has been all the rage the last decade since interest in the paleo diet and similar eating styles has exploded, but broth made from the bones is old hat for some of us and really old hat for others.  Simmering the shells, bones and other parts of fish and other sources has been in practice for thousands of years in China and has been a staple in Asian ..read more

One of my favorite fairy tales is titled Stone Soup. In this classic European story, a group of hungry, traveling strangers used their charm and good wit to convince an entire community of people to share bits of what they had available in their kitchens to create a meal that satisfied and fed them all. There are many versions of this story, but this is the one that I remember. Perhaps this is the reason that soup (including stews, chowders and broths) is one of my favorite ways to explore the food of a particular culture or part of the world. A large pot loaded with local, available ingredie ..read more

This recipe is special enough for a celebration meal or suited for a more practical weeknight supper. Aside from being delicious, one of the best parts is that it can be cooked and on the table in 15-minutes. I use homemade apricot jam crafted by my mom. Her jam tends to have less sugar than commercially prepared varieties. With his in mind, be sure to taste your jam prior to adding it to the dish. The heat and flavor of the red pepper flakes will help balance out the jam’s sweetness.   Dry sea scallops are preferred for this recipe. Serves 2 as a light supper. Ingredients 10 large ..read more

Along the Eastern Coast of Mexico, you’ll find the port city called Veracruz, which stretches along the Gulf Coast like the graceful tentacle of a sea creature.  Known for its tropical weather, friendly people and Afro-Caribbean vibe, seafood and spices are the culinary hallmark of this coastal city where Mexican flavors blend with West African accents and is a pescatarian paradise. My recipe for fish Veracruz is an incredibly flavorful version that highlights the simple flavor of white fish, such as cod, pollock, tilapia and swordfish. Like many of the dishes from the region my fish is ..read more

Soup is love! Consider this post a big hug from me!! Pescatarian’s enjoy a plant based diet supplemented with seafood. One of the easiest and most delicious ways to get in your daily intake of vegetables is a hearty soup. This gorgeous red lentil lemon soup cooks up in about 30 minutes and will make you wonder why you don’t cook lentils more often! Red lentil and lemon soup This is a Middle Eastern – inspired recipe that is one of my favorite comfort meals. It’s a super flavorful plant-based soup that uses simple ingredients along one fancy one – preserved lemons. Moroccan preserved lemon ..read more

Along with shrimp, salmon is one of the most popular seafoods around. With so many people cooking more from home these days, it is bound to appear on the lunch or dinner menu at some point as part of a pescatarian meal.  Whether cultivated or wild, baked or grilled you will run into the issue of albumin– the funky looking white stuff that appears on fish when cooked. Contrary to popular belief, it is not fat, rather a simple protein that is most evident on salmon and some white fish like halibut. It’s called albumin and regardless of how your fish is prepared – broile ..read more

Branzino, also known as Branzini, loupe de mer and European seabass, is one of my favorite fish to prepare whole. The flavor is mild yet distinct, the flesh is firm, and the bones are easy to work around.  My first experience with this fish was in Paris on Christmas day with my then boyfriend (now husband). It was two days after we got engaged in the city and we were both giddy over our new relationship status and the beauty of the city of lights. At one of the only restaurants open that day we had a wonderful roasted sea bass with lovely cream sauce.   This recipe calls for u ..read more

Cauliflower, Coconut & Orange Lentil Soup Soup making is an artform and I’ve been honing my skills over the last few years!  Although I grew up with enjoying soup – my mom would make noodle soup and grilled cheese sandwiches for lunch – I truly fell in love with this classic comfort food in the mid-2000s while living in a very diverse neighborhood in Glendale, California. This was the period of time that I was transitioning into becoming a pescatarian and was slowly developing my arsenal of recipes. Legume-based soups slowly became a favorite thanks to the influence of my Ar ..read more