Tag: seafood

Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut
🐟 🌿 🫜
Creamy Salsa Verde
Radish–Pepita Relish
Microgreens & Fried Tortilla Strips

Golden panko-crusted halibut meets spicy, creamy salsa verde in a dish full of color and crunch. A splash of cream rounds out the Hatch chile heat while leaving plenty of its lively flavor. The mild, flaky fish is a lovely match for the sauce, with a crisp crust that adds texture to every bite.

The halibut is coated with panko on just one side, then pan-seared crust side down before being turned to finish gently on the other side. A thin layer of mayonnaise holds the crumbs in place, making this an easy technique without an egg wash.

Radish batons, raw pepitas, and cilantro bring a fresh, peppery crunch, while thin fried tortilla strips add a toasted corn flavor. Finished with delicate microgreens, the plate is as pretty as it is delicious: rosy radishes, bright greens, and a golden crust against pale green salsa verde.

Panko-Crusted Halibut with Creamy Salsa Verde

Halibut with Creamy Salsa Verde Recipe

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Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish
🐟 🐟 🐟
Artichoke Hearts, Tomatoes, Olives
Served with Polenta

With its orange-red coloring and distinctive golden eyes, yelloweye rockfish is striking before it ever reaches the kitchen. Its appeal at the table is equally clear: mild, subtly sweet white flesh with a firm texture that yields tender flakes when cooked. Those qualities make it well suited to baking, whether simply seasoned or paired with a flavorful vegetable mixture.

Here, yelloweye rockfish bakes over artichoke hearts, cherry tomatoes, and Kalamata olives, with lemon and parsley to finish. The artichokes bring an earthy, gently nutty character, the tomatoes contribute sweetness and acidity, and the olives add a briny accent. The fish’s mild sweetness balances those savory ingredients, while its firm flesh holds together above the vegetables and their juices.

Served in a small bowl alongside the fish, the polenta is made with corn grits, a little cream, and Parmesan, then finished with a pat of butter, flaky salt, and freshly ground black pepper. Its soft texture and savory corn-and-cheese flavor offer a pleasing contrast between bites of fish and vegetables.

Yelloweye Rockfish

Baked Yelloweye Rockfish Recipe

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Steamed Sea Bass with Beans in Lemon-Leek Broth

Sea Bass with Brothy Lemon-Leek Beans

🐟 Steamed Chilean Sea Bass 🐟
Cannellini Beans, Edamame, and Arugula
Lemon-Leek Broth
Tomato-Caper-Parsley Topping
Toasted Breadcrumbs

Chilean sea bass has a naturally buttery texture, so steaming lets it cook gently without adding oil or weighing down the dish. The fish stays moist and tender, ready to be served over arugula, cannellini beans, and edamame in a lemon-leek broth. A spoonful of chopped tomato, capers, and parsley goes on top, followed by toasted breadcrumbs for a little crunch.

Serve it in a shallow bowl with toasted baguette to soak up the broth. It’s a colorful, inviting meal, full of flavor, with melt-in-your-mouth fish, two kinds of beans, and a crisp, savory topping.

Sea Bass and Beans Recipe

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Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

Poached Halibut Cheeks with Julia Child’s Beurre BlancPoached Halibut Cheeks
Julia Child’s Beurre Blanc
Ikura & Chives
And
Julia Child Floribunda Roses

Celebrating Julia Child’s birthday has become a cherished tradition here on Taste With The Eyes. Each August, I return to her recipes, her stories, and her extraordinary influence on American cooking—and this year is no exception.

For Julia’s birthday, I’m serving tender poached halibut cheeks with her classic beurre blanc, finished with jewel-like salmon roe and fresh chives. Simple, elegant, and very much in the spirit of Julia: start with wonderful ingredients and treat them well. And as she famously said, “With enough butter, anything is good.”

Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

ANNUAL JULIA CHILD BIRTHDAY TRIBUTES

2025

Julia Child’s Escargots à la Bourguignonne at a Parisian Bistrot (here)

2024

A Ladies Birthday Luncheon in Paris and Julia’s Coquilles St. Jacques Recipe (here)

2023

Chicken Liver Pâté at a Birthday Luncheon with Jacques Pépin (here)

2022

Julia and Jacques Prepare Gravlax Together (here)

2021

Julia’s Cambridge Kitchen and Recipe for Vichyssoise (here)

2020

Julia’s Upside-Down Martini (here)

 

Julia’s First Meal in France and Her Famous Recipe for Sole Meunière (here)

 

Figs and Sabayon à la Julia Child (here)

Poached Halibut Cheeks
With Julia Child’s Beurre Blanc
Recipe

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Sea Bass all’Acqua Pazza with Saffron

Sea Bass all'Acqua Pazza

Sea Bass all’Acqua Pazza
With Saffron
🇮🇹 🐟 🇮🇹
Grilled Garlic Pugliese Bread

Inspired by the coastal cuisine of southern Italy, Sea Bass all’Acqua Pazza is a beautiful way to prepare a delicate fish in a light, aromatic broth of cherry tomatoes, olives, garlic, white wine, capers, and lemon.

While traditionally made with Mediterranean fish such as branzino or other local catches, this version features Chilean sea bass, prized for its buttery texture and ability to remain tender and moist while gently poaching. Saffron is my addition, bringing a subtle floral aroma and golden hue to the broth while complementing the sweetness of the tomatoes and richness of the fish.

The name acqua pazza translates to “crazy water,” referring to the simple yet intensely flavorful cooking liquid. As the fish gently cooks, its natural juices mingle with the tomatoes, wine, and aromatics, creating a savory sauce meant to be enjoyed down to the very last spoonful.

And for that, you absolutely need good bread. I served the sea bass with Pugliese bread, a rustic Italian-style loaf with a crisp crust and airy interior. The slices were brushed with olive oil, charred on the grill, and rubbed with fresh garlic before being placed around the rim of the dish.

The bread is more than a side—it is the perfect vessel for sopping up the saffron-infused acqua pazza broth, capturing every drop of the fragrant, tomato-rich “crazy water.”

Sea Bass all’Acqua Pazza Recipe

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