Sous Vide Redfish

There’s a really good reason that I don’t often cook fresh fish. There’s no fish where I live. Not edible fish, at least. The closest fish source is the Gulf Coast, 700 land miles due south. Sure, some fish and seafood is flown in frozen at my grocery store, but not surprisingly, it’s not that

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Red Fish

This recipe is so easy that I hesitated doing a post on it. But since my blog hopefully inspires people to cook more often, and be less intimidated about home cooking, I just knew I had to follow through with the post. This recipe involves a white fish, and a tomato-based topping that just takes

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