Friday, June 10, 2022

Pan Fried John Dory

I had the pleasure of being introduced to a fabulous fish market a couple of weeks ago. Pearson's Port , in the harbor at Newport Beach, southern California, serves up fish caught fresh daily. Most fish are caught locally, by the Pearson's and their friends. However, some fish come from their friends afar - as far away as New Zealand! This John Dory was flown in fresh from New Zealand, and one of the owners helped my daughter and I pick out three pieces perfect for three servings. My daughter cooked this up with one of her favorite ways to serve subtle white fish, and it was just as delicious as it looks. This method also is delicious with tilapia. 


1 piece of tender white fish per serving
1 egg, beaten
1/2 cup panko
1/2 cup Parmesan cheese
1 tsp olive oil
1 tsp butter


Lightly sprinkle each piece of fish with salt and pepper. Beat the egg and place in a low pan, like a pie plate. Mix the panko and cheese together and place in a second plate. Add the olive oil and butter to a nonstick skillet and heat on the stovetop over medium heat. Dip each piece of fish in the beaten egg, then in the panko cheese mixture. Place skin side up in the skillet and cook about 2 minutes. Flip and cook an additional 2 or 3 minutes until the fish flakes easily. 

Serves 3-4

Stealthy Cooking Tip: Buying from your local vendor means getting the freshest ingredients. In addition to fresh John Dory, we also purchased locally caught scallops, and they were soooo delicious! I also like to support local merchants, and love how grateful and helpful they are in return. Most local merchants are willing to share lots of information, and Pearson's Port is no exception. Their website includes some of their family's favorite ways to prepare and serve most of the fish they regularly feature. 

Tuesday, May 31, 2022

Spring Vegetable Sautee

Here's a sweet mélange of many of my favorite spring vegetables. Fava beans, plus snow peas and asparagus. How can you beat that? This comes together quickly and can easily be made ahead of time. It's good hot, warm, cool, or cold. 


1 tsp olive oil
1 tsp butter1/2 cup fava beans, shucked, parboiled, and inner shells removed
1/2 cup snow peas, sliced about 1 inch on the diagonal
1/2 cup asparagus, sliced about 1 inch on the diagonal
3 green onions, white part and a little of the green part, sliced into pieces 1-1/2 inch long
2 Tbs mint, coarsely chopped
1 Tbs lemon juice
1/4 tsp salt
1/2 tsp sesame seeds, black, white, or mixed


Shell the fava beans, then parboil the beans for about 2 minutes. Squeeze the beans out of their inner shell. Heat olive oil and butter in a nonstick skillet set over medium heat. Add the fava beans, snow peas and asparagus and cook for about 3 minutes, just until the color on the asparagus starts to turn darker. Add the green onions and cook another minute. Add the mint, lemon juice, and salt. Taste, and adjust the seasoning to your taste, adding more lemon or salt to suit your palate. Serve, topping each serving with a sprinkle of sesame seeds. 

Serves 2

Stealthy Cooking Tip: Fava beans are such a springtime treat! They're only available for a few short weeks each spring, and then I can usually only find them at well stocked grocery stores or the farmer's market. They come in long pods, similar to peas, and must be first shucked out of their long pods, then parboiled for about 1 or 2 minutes, then shelled out of the inner hard shell. Sounds like a lot of work, but they're so delicious, they're worth it! If you can't find fava beans, edamame makes a good substitute.