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Fish 101

I am often asked things like, "How do you keep fish from being overcooked?". 

The answer is TWO THINGS:

  1. Cook your fish at room temperature. 

  2. Get pan SCORCHING HOT before you add your oil (fat).

Taking a look at my own collection of recipes, I realized that I cook fish pretty often in my house.  It's honestly the easiest thing that I can combine with ANY vegetable! 

So treat it just like steak whenever you cook it by letting it come to room temperature before you add to the pan. I also oil and season liberally (the skin side-I always buy it with skin- I like a solid sear on the skin side). Keep a tbs of butter (use real stuff people- but feel free to opt in a dairy free sub such a Ghee or Clarified Butter) to add as your finisher and get a skillet hot and ready. 

This is how I cook my fish at home. Give this recipe a go, and let me know how you did. I am sure you will cook more fish now that you tried it this way. 

Salmon and Parsnip Puree


  • 1 Salmon Steak (skin on)
  • 1 Parsnip
  • 2 tbs Unsalted Butter (divided)
  • 1/2 c of Spinach
  • 2 tsp EVOO (divided)
  • Salt /Pepper to taste


  1. Peel the skin off the parsnip and cut into cubes and toss into boiling water. Keep boiling for 15 mins or until softened. Drain. Set inside a bowl. 
  2. Puree the parsnip with 1 tbs of butter (use a food processor or two forks). Set Aside.
  3. Heat the skillet to med-high heat.
  4. Pat the skin on the Salmon dry, apply olive oil (or oil of choice) to the skin side and rub it into the skin and back side. Season with Salt /Pepper.
  5. When skillet is nice and hot, add the salmon, skin side first. Cook for 4 mins undisturbed. 
  6. Add the tbs of butter onto the pan, Flip fish over to back side and add the spinach. Cook another 3 mins. Ladle the last tbs of butter atop of the fish.
  7. Meanwhile, start getting your plating ready. Add a spoonful of the parsnip puree, then the spinach, and end with topping it with the fish. 
  8. Enjoy! 

Let me know if this tip helps you. If it does, comment below. 

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I will be back next week, with another blog post and another recipe. 

Until then, take care!


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