This is a delicious dish that can be done with any fresh, meaty and sustainable fish. It uses a curry mixture called laksa, which has come to mean a spicy coconut milk based dish with or without noodles. It has its roots in Malaysia. In place of the spinach, you could use other Asian greens like steamed baby bok choy.

Fregola is basically a pasta that is made in the same manner as couscous with coarse ground semolina flour. Fregola is toasted, giving it a nutty, wheaty, roasted taste.  This dish captures complex, earthy flavors.

A Southeast Asian version of traditional steamed clams.

The bright citrus flavors of the vinaigrette complement the salmon beautifully. Serve as a starter course for something special.

This is an elegantly simple dessert recipe. If good blueberries are not available, then use whatever fruit is best in the market.

Black Cod (also known as Sablefish or Butterfish) is a sustainably caught fish, much of which comes from the Pacific coast from Northern California up to Alaska. Miso is the traditional Japanese fermented paste, often made with soybeans, but also with rice and/or barley. It makes a wonderful marinade and the following recipe can be used on all kinds of fish, chicken or pork. Serve with steamed rice.