Papaya rice in the skillet
Papaya rice serving as a bed for tobiko topped grouper.
Greek salad is one of my favorite dishes, and I learned it first while living on the island of Samos in the Aegean Sea, less than a mile from the Turkish coast.
This bit of fun was leftover saffron rice, mixed with fresh chevre, topped with tobiko (flying fish eggs) and sitting in a roasted tomatillo sauce with some microgreens.
Soft shell crabs fried in olive oil with a chili spice and sourdough bread crumb crust.
Cutting them in half reduces explosions
Shrimp in a saffron cream sauce with parsley