1Cannot get easier than this, combine all ingredients into freezer bag, seal, and shake to make sure all the ingredients are blended.
2Insert Fish, this is the catch (no-pun)..the fish must be an extremely firm-fleshed species (Tuna, Sword, Shark, Halibut, Salmon, etc.) To give a rough estimate, four salmon steaks per bag.
3This last step is all dependent on you. I prefer to marinate the previous stated fish for at least over-night, laying flat and sealed in the Refer. This is all personal preference. Hope you enjoy it..
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Smoky, sweet, and fragrant, this juicy ham plays well with just about any side dish that Mama wants on her dinner table.
Honey-Mustard Glazed Ham
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.