Tilapia
A white fish that is Mild, somewhat sweet flavor, flaky texture.
Viura wines often have fresh acidity with flavors of citrus, apple, and pear, which complements the mild and delicate flavor of tilapia.
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Bouillabaisse
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille in France. It is known for its rich, flavorful broth and the variety of Mediterranean fish and shellfish used in its preparation.
Brandade
Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao (‘morue’ and ‘bacalao’ meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Wikipedia
Grilled Sole with Lemon
Like most flatfish, lemon sole (Microstomus kitt) has a rather unusual look: a right-eyed fish with a small head and mouth, and smooth, slimy skin with a pearlescent shine. They are usually shades of reddish brown, with a tinge of pink and orange, pink and green flecks and a white underside. The lemon sole has an orange patch behind its pectoral fin.
The fish is widely found throughout the British Isles and northern Europe, feeding on marine worms, prawns, crabs and shellfish. This demersal species prefers a mixed seabed, with small stones and sand. They tend to keep to coastal areas and live at depths of 20-220m. Lemon sole travel to shallower waters to spawn during spring and migrate further out as they mature. The larvae start out similar to those of round fish, but eventually develop their flatfish traits.
The breeding season is from April to August and fully grown lemon sole, at four to five years, reach up to a maximum of 60cm in length. Fish
Chorizo Encrusted Cod
Crumbled dry cured pork sausage with smoked paprika. For a scattering of smoky flavour. Deeply smoky and ready to scatter, a handful of this chorizo crumb makes salads special, adds a little spice to pasta, and makes toasties and flatbreads extra indulgent. Waitrose
Red Mullet
The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. Both “red mullet” and “surmullet” can also refer to the Mullidae in general. Wikipedia
Salmon with Dill and Cucumber
For salmon with dill and cucumber, a crisp white wine like Sauvignon Blanc or a light, aromatic wine such as a dry Riesling would be ideal. These wines complement the fresh, herbaceous flavors and the lightness of the dish.
For salmon with dill and cucumber, a light red wine like Pinot Noir works well. Its subtle fruitiness and smooth texture can complement the delicate flavors of the dish without overwhelming it.
Halibut with Mixed Beans and Lemon-Butter Sauce
Beautifully firm and it gets so nicely golden when you sear it.” Although he and co-chef Cal Elliott don’t usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: “The lemon brightens up the halibut”. Food&Wine
Smoked Salmon Crostini
Crostini are basically small slices of bread, usually baguette, toasted with some olive oil and topped with different veggies, meats, or whatever you heart desires. Actually, topping is optional! Seasoned with simple salt and pepper, plain crostini are just as good. Basically, crostini = small Italian toasts. Sweet and Savory
Seared Tuna
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Wikipedia
Seared tuna, one of few foods not cooked through after searing
