A zesty and tropical take on tostadas, made with seared speckled trout, spicy-sweet mango pico de gallo, smoky charred corn guacamole, and spicy pickled onions.

Savory, piquant, briny and tasting of the sea with wonderfully diverse textural components, this seared fish steak recipe is incredibly sophisticated and yet easy to prepare.

Hurricane Zeta is behind us, the new roof is going on and Kimball’s is back where it belongs. It’s the little things.

We took a walk on the wild side and used blacked fish on nachos. Here’s how it went down … it’s not a recipe as much as a set of loose guidelines, kinda like jazz is.

A report on the first attempt at homemade sushi at Glover Gardens, including a list of the cookbooks, gear and special sushi-making ingredients we gathered. Not bad, not bad at all!

The TBLT is a grilled tuna steak nestled in a panini with the traditional BLT ingredients plus red onion and a spicy condiment.

Bounty from a fishing trip inspires us to learn how to smoke trout. Yum!

A recipe created for fresh salmon caught that day in Westport, WA, with the few ingredients available at the town’s tiny grocery store.

This salmon-based version of the traditional Crab Louie is a cool but surprisingly hearty summer salad.

Building anticipation for the New Orleans Jazz Fest by cooking some of our favorite Louisiana recipes at home, like Paul Prudhomme’s blackened fish. Yum!

This Smoked Salmon 7-Layer dip from Bon Appetit is very festive and just right for a holiday party.

We’re empty-nesters here at Glover Gardens, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.

These salmon burgers are so easy they should be on the table at least once a month. Made with fresh salmon, they’re so good that you might be able to convince an innocent child that they’re actually chicken burgers…that little white lie is between you and your conscience. But hey – how is it different than Santa Claus?

It’s a gorgeous spring-came-early evening here in southeast Texas and the Grill-Meister and I are celebrating it by making dinner in the outdoor kitchen. Nothing fancy, just dishes that remind us of spring that we’ve made dozens of times and have already been captured here…

The Grill-Meister is also a Smoke-Meister. His wood-smoked salmon is truly awesome. Even people who don’t like fish love Tom’s Smoked Salmon. It’s just that good.

If you’ve read my About page, you know that I really like to play with recipes. Add this, increase that, amp up the spices a bit…you know the drill. Well, once in a while, I find a recipe that simply can’t be improved. I try, but…the recipe is already perfect.