Monkfish cheeks? They’re little round white flaky fish bits, boneless, about the size of a large scallop. This was my first time trying them and I will definitely try them again! They are also cheaper than monkfish fillets.
I based this recipe on one I’ve already shared: Baked Shrimp with Asian Flavors. It makes a lovely broth. Continue reading
What’s fancy tuna? Fancy tuna, at least in my head, is the kind from Spain packed in olive oil:
I always would see these pretty cans in gourmet shops like Grand Central Market or Eataly and think, “But it’s packed in olive oil. HOW DECADENT. What on earth do you do with that?”
I am happy to report that it is indeed decadent, but guess what. It makes perfect sense in pasta sauce. You would probably be adding some olive oil to your pasta sauce anyway, so why not start with the fancy tuna in olive oil and only need to add a little more? Continue reading
This is a simple recipe you can totally pull off on a weeknight! Serve it with baby bok choy sauteed with garlic and ginger. (If you want a recipe for that, just leave me a comment.) Continue reading