I went to the store to buy red snapper. Then I decided to be thrifty, so I bought catfish instead. After a quick soak in an easy honey mustard marinade (to make: mix a glug of all the ingredients below), the man threw the catfish on the grill for about 2 minutes on each side. So delicious, easy and CHEAP!

If you aren't normally a “fishy person” you'll probably like catfish. It tastes ‘meatier’ than most fish. How's that for a scientific explanation?

Honey Mustard Catfish
1/2 cup dijon mustard
1/4 cup honey
4 tablespoons Worchestershire sauce
1 teaspoon salt
4 filets of catfish

Mix all ingredients in a shallow dish (or large plastic bag) and marinate catfish in the fridge for at least 30 minutes. Remove from marinade, and grill for about 2-3 minutes each side.

My sister made her annual trip to the kitchen last week. She made Fresh Raspberry Gratin from Barefoot Contessa. This is a deliciously rich custardy/creme brulee-ish treat.

I had leftover marsala from a past recipe gone disastrously wrong. We spotted this recipe and redeemed that little bottle of marsala. It was good!

Preheat the broiler for at least 15 minutes, and get ready to make the sabayon (delicious mouse/custard topping.) Fill a large pot with about an inch of water and bring to a slow simmer. Not boiling. In a heat-safe bowl, whisk together 8 egg yolks and 2/3 cup superfine sugar over the simmering water. Don't just stir. Whisk like you've never whisked before. It should thicken and increase in volume in about 5-10 minutes. Slowly add 1 cup of sweet marsala and whisk for 5 more minutes until thick. Whisk in 1/4 teaspoon vanilla. Remove from heat.

Place fresh raspberries in six gratin dishes.

Top raspberries with sabayon.

Sprinkle a thin layer of sugar on top, and place about 5 inches under the broiler for 2 minutes. They should start to lightly brown. Don't sit down or look the other direction. It will BURN.

Poor sister made the saddest face when she saw a smoking black burning coming from her pretty gratin. We scraped off the burned layer, and pretended it wasn't supposed to have a crispy top.

My mother passes along her old magazines, and a Southern Living recently made itself into my pack.  It has never been my go-to mag, but I noticed an entire spread of easy Shrimp recipes in the April 2010 issue, including this 'Seaside Shrimp.' Easy, delicious and perfect for lazy summer eats.




My lovely sister hates shrimp, but loves cute aprons. She put on her apron, just to take the casserole dish out of the oven. Then she helped me sop up the sauce with crunchy bread.

Testing Food52 recipes can lead to strange things…like sweet potato fries on a ham sandwich. I was skeptical at best.

Believe it or not…it was good! Think of the sweet potato fries as a sweeter version of caramelized onions. Quite delicious. The brie grounded the entire sandwich with creamy goodness. The ham was salty (and crisped in butter) while the arugula brought a peppery punch. Toast your bread in olive oil, and it can't really go wrong.

Be careful with the dijon mustard. It can overpower the delicious combination, so go easy.

Slice the sweet potatoes into matchsticks (skins and all) and spread on cookie sheet. Drizzle with olive oil and a healthy sprinkle of salt. Place in preheated oven at 350 for 30 minutes, stirring midway through.

Melt butter in a thick-bottomed pan and crisp ham slices, about 3 minutes each side. Set aside.

Toast thick bread (italian, french or sourdough all work well) in additional oil in the same pan. Assemble the sandwich: Dijon Mustard (just a little), Brie cheese, ham.

Then add a whopping heap of sweet potatoes fries and the arugula leaves. Slice in half to make it slightly more manageable.

Serve with your favorite chips and a pickle for good measure.

This post is not about a recipe. It is a love letter to Wallaby Organic Yogurt. This stuff is like eating cheesecake for breakfast. Creamy, vanilla cheesecake. Topped with fresh strawberries, it's pure heaven. It says 'low fat' on the package, but I think they are lying. It's stupid good. (Wallaby can be found at your neighborhood Whole Foods Market.)

I hate potato salad. I think it's mushy and squishy . . . and not in a good way.
So I was hesitant to test this recipe for Food52 but thought I should get out of my comfort zone. Thank you 'Oma' wherever you are, for creating such a great classic potato salad. Think less mayonaise, and more chunky potatoes with a zippy tang. Delicious actually.



A perfect side dish for summer barbecues. Check out the full recipe.

I have a good man in my life.  He's a badass web developer by day, food photographer by night . . . (well MY food photographer at night.)  We're a good team.

He hijacked the Blogger code to make things look a little prettier.  So if you read Fish and Veggies in a RSS reader, go ahead and click over to the real thing.  Check out the new fonts . . . the width . . .  the HUGE pictures.

Here are some pics from a recent trip to the Dallas Farmers Market.  The tomatoes are looking good.

This Overnight Apple-Cinnamon French Toast from Food52 is the perfect dish for entertaining friends and family. It’s easy to assemble the night before, and makes your entire house smell like apple pie while it’s baking in the morning. Check out the ingredients. How could this go wrong?

Take a loaf of rustic italian bread and slice it 1 inch thick. Lay it in a baking sheet.

Now you make the magic (do I say that every recipe?). You mix 4 eggs, 1/4 cup sugar and a splash of vanilla and pour it over the bread. Thinly slice and apple and lay on top. Combine some sugar and cinnamon and crumble on top. Dot with butter. Refrigerate overnight.

In the morning, uncover and bake in a preheated oven at 350 degrees for 1 hour. Your house smells heavenly, and it crips into something delicious.

Serve it up with some maple syrup and fresh fruit. Enjoy!

I have a blog crush.  Sprouted Kitchen.  It's the blog love child of a ridiculously cute couple, Sara and Hugh.  She creates the delicious eats, and he documents with excellent lighting.

Photo Source: sproutedkitchen.com

Sprouted Kitchen has inspired me over the last year, with unexpected culinary combinations.  I saw this crunchy salad and had to give it a try. Radishes and Pineapples and Black Beans.  How does she come up with this stuff?

Lucky for me, I have my own manly man that enjoys documenting me chopping fresh veggies.  Pictures below.

We served this salad to his family this Memorial Day, and they loved the fresh crunch.  People raved and served seconds.  Always a good sign. 

Slice radishes in thin slices and then quarter.

Chop pineapple and cucumber, and throw them in.

Add chopped basil and black beans.

Now for the dressing.  Mix one avocado, 1/4 cup buttermilk, 1 tbsp. honey, 1 tbsp. apple cider vinegar, juice of one lime, splash of tabasco hot sauce, salt/pepper to taste.

If you are fancy, you can make lettuce wraps with the veggies and dressing.  If you are serving a huge group, you can chop up that lettuce and throw it in.  Mix with the dressing, and enjoy!