Recipes | I've Been Cooking

Arctic Char Aspic

A classic, crystal-clear arctic char aspic set with aromatic fish stock, white wine, and bright citrus, layered with tender poached fish and fresh herbs. Elegant, make-ahead, and served chilled for a refined starter.

🇸🇯 Svalbard and Jan Mayen Islands$$$

Lacassá

Lacassá is a Macanese prawn and vermicelli noodle soup scented with balichão, coconut, and warm spices. Silky, aromatic, and lightly spicy, it’s finished with scallions, cilantro, and a squeeze of lime.

🇲🇴 Macau$$

Corvina al Cilantro

Pan-seared corvina in a bright cilantro–lime and jalapeño garlic sauce, finished with a touch of butter and white wine. Fresh, zesty, and herb-forward with gentle heat—perfect for a quick seafood main.

🇪🇨 Ecuador$$

Pargo de La Libertad

A coastal-style red snapper from La Libertad: pargo marinated in lime, garlic, achiote, cumin, and oregano, then cooked with onions, tomatoes, and bell peppers. Served with rice, boiled yuca, and fried plantain, finished with fresh cilantro.

🇸🇻 El Salvador$$

Heard and McDonald Toothfish Chowder

A rich, creamy seafood chowder starring buttery toothfish, smoky bacon, and tender potatoes, brightened with sweet corn, herbs, and a splash of white wine. Cozy, luxurious, and perfect for cold-weather comfort.

🇭🇲 Heard and McDonald Islands$$$

Breadfruit and Jackfish

A Caribbean classic featuring lime-, garlic-, thyme-, and allspice-marinated jackfish seared in coconut oil and served with roasted breadfruit—savory, aromatic, and satisfying.

🇻🇨 Saint Vincent and the Grenadines$$

Sayadieh

Sayadieh is a Levantine spiced fish-and-rice pilaf featuring caramelized onions, warm aromatics, and flaky white fish, finished with toasted pine nuts, parsley, and lemon. Comforting, fragrant, and perfect for a family dinner.

🇱🇧 Lebanon$$

Bouvet Island Cluster Bites

Crispy cod-and-seaweed bites bound with egg and oats, pan-seared in butter, and brightened with lemon-garlic and a light honey drizzle. Briny, crunchy, and delicately sweet—perfect as a coastal-inspired nibble.

🇧🇻 Bouvet Island$$

Anguillian Coconut-Coated Crayfish

Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.

🇦🇮 Anguilla$$$

Tuna Kelaguen

A bright, citrus-cured Chamorro tuna salad tossed with lemon and calamansi juices, grated coconut, onions, and chilies for a fresh, zesty, and lightly spicy bite.

🇫🇲 Micronesia$$

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