We think you're near Los Angeles

National Swordfish

Cooking on the NBC Charlotte TODAY Show today at 11 am

Be sure to tune in to the WCNC website and watch us from The Presidential Culinary Museum and The Inn of the Patriots today as we cook our famed...
Read more

Summer mangos for fish taco salsa

If you like fruit, summer Farmer’s Markets in Southern California is a time to celebrate the fresh flavors of the season. I recently picked...
Read more

Seafood achieves a higher profile than usual thanks to Catholicism

  • Fish on Friday
  • May 16, 2011
Pope Benedict has announced that he would like to see Catholics return to their weekly discipline of avoiding meat on Fridays. I remember this...
Read more

Capitol Grille

  • Capitol Grille
  • February 26, 2011
For Valentines this year we opted for lunch. We had been wanting to try the Capitol Grille for sometime, but had never had the special occassion to...
Read more

Study finds high levels of mercury in fish sold in LA-area stores

The results of an undercover study by the nonprofit group GotMercury.org were released this week, finding alarming levels of mercury in fish...
Read more

On the Charlotte TODAY Show again with Grilled Swordfish Steaks!

I just would love to find a restaurant in Charlotte that flies in fresh Swordfish, chilled in dry ice, by FEDEX! Until then, I'm cooking up...
Read more

Culver City Restaurants: Tony P's does it right in Marina del Rey

Back in the day, it was Charlie Brown’s, where short-skirted waitresses flirted and made their fortunes. Charlie’s gone and so are the...
Read more

504 pound swordfish catch of a lifetime for Florida Keys anglers

Captain's Blog - November 22, 2009 - Marathon Florida Keys - Larry Blessinger is no stranger to big game sport fishing. He has fished the world...
Read more

Perfect basil pesto: 5 easy pieces

Basil plants are inabundance right about now...growing at the speed of light and taking over backyards. If you're like me, you can't get enough of...
Read more

Swordfish with Lemon & Thyme

What You Need: 6-(6-ounce) swordfish steaks, 1/2 inch thick, skin removedJuice of 2 lemons2 shallots, sliced thinly2 cloves of garlic, crushed2...
Read more