Grilled Sea Bream Fresh Seafood
Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Recipe for Grilled Sea Bream Fresh Seafood

When you have the chance to eat fresh seafood never hesitate. Shifting your meals to accommodate the season and in this case, the fresh catch can be an incredibly enjoyable experience. Paired with a chilled bottle of Mirabeau Pure Rose, this grilled Mediterranean sea bream is a tender, succulent dish …

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Pan-Fried Salmon with Pine Nut Salsa
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Pan-Fried Salmon with Pine Nut Salsa

Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing …

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Olive Tapenade Crusted Cod
Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Olive Tapenade Crusted Cod and Rosé Braised Fennel

This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost too beautiful to eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter …

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Grilled Sea Bass Romesco
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Grilled Sea Bass with Romesco Sauce

Romesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Red Wine Poached Saumonette (Spiny Dogfish)
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Red Wine Poached Saumonette (Spiny Dogfish)

There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.

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Whole Lemon Thyme Grilled Trout
Fish & SeafoodMain CourseProvencal RecipesTasha PowellTaste

Easy Fish Recipe Lemon Thyme Grilled Trout – Truites Grillées

The most difficult part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.

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Provencal Fish Soup Recipe
Ashley TinkerFish & SeafoodMain CourseProvencal RecipesTaste

Make Provencal Fish Soup From Scratch It’s Worth it

Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse

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Boulettes de Poisson Marseillaise @Cocoa&Lavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

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Fillet Sole Wild Mushrooms @Masdaugustine
Fish & SeafoodGary and Jane LangtonMain CourseProvencal RecipesTaste

Fish and Fungi Recipe: Fillet of Sole with Wild Mushrooms

A quick and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes. – Fillet de Sole with Wild Mushrooms

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