Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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Category: Seafood

How to Hot Smoke Salmon (Without a Real Smoker)

If you love hot smoked salmon but don’t own a smoker, then this recipe for hot smoked salmon is for you. This method involves rigging up a smoker in your kitchen (on a gas stove) using wood chips, aluminum foil, a round cake rack and a wok. The salmon that emerges has a big, bold smoky flavor with a little bit of a sweet-salty thing going on too.

The texture of salmon hot smoked this way, rather than in a real smoker, is moister and less flakey (expect the middle to look similar to what a fillet of regular cooked salmon looks like). So, it’s not exactly the same thing, but if you love a smoked flavor then you’ll love this salmon in its own right.

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Grilled Broccoli and Shrimp Salad

After grilling broccoli once, you’re going to wonder why you’ve never thought of cooking it this way before. Charred and crispy around the edges, tender with just a little bit of crunch, grilling brings out the best in broccoli. Toss grilled broccoli in a big bowl with lime and chili grilled shrimp and you’ve got one amazing salad.

Grilled broccoli doesn’t taste all that much different than broccoli roasted in a high-heat oven, but it cooks faster. The bright green color and a bit of crunch remain intact. Plus, who wants to crank the oven to 450 ºF in the summer?

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Oysters Casino

Oysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was a main course, and maybe it could be, with a hefty salad on the side.

To make Oysters Casino, oysters on the half shell are briefly baked in a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish. The whole thing goes down the hatch in one delicious bite. If you love raw oysters you’ll probably also love this rich and flavorful recipe. If oysters have never been your thing, then Oysters Casino is a gateway recipe that will turn you into a fan.

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Whole Roasted Fish with Clams and Spicy Scallion Relish

A whole fish is an impressive entrée, especially this one roasted with clams and red peppers and topped with spicy scallion relish. It’s a fresh, vibrant meal that’s gorgeous to look at and has so much more flavor than a boneless, skinless fillet. Don’t be intimidated by cooking a whole fish; it’s actually quite easy and hassle free. A whole fish can be grilled, or roasted in the oven as shown here, with extra goodies like clams and veggies.

The clams in this recipe are more like a garnish, adding iron, copper, and selenium to the meal. The red pepper is the requisite veggie and could be accompanied by thinly sliced fennel, carrots or zucchini. The spicy scallion relish gives this dish some attitude. The longer the relish sits, the bolder it tastes, so make it a day ahead if you can.

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Pan-Fried Mackerel (or Sardines) with Spicy Tomato Sauce

The bold flavor of mackerel (or sardines) is an asset in this dish, pairing perfectly with an equally bold tomato sauce that’s spicy, garlicky and richly seasoned with cumin, coriander, paprika and cinnamon.

If the fishy flavor or oiliness of mackerel and sardines puts you off then acidity, herbs and spices are the way to go. The acidic lemon and herb marinade in this recipe will mellow both the oiliness and the fishy flavor. Tomatoes add more acidity to the dish and there is no shortage of spices in the sauce.

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Parchment Baked Halibut with Parsley-Spinach Pesto

Parchment pockets are an easy way to simultaneously cook moist and tender fish, lightly steam veggies, and cut down on the amount of clean up after dinner. You don’t even need plates; just eat right out of the parchment.

With simple cooking methods, however, can come simple flavors. Which is why this parchment-baked halibut is topped with a zinging parsley-spinach pesto. This bold, nutrient-rich pesto is also a delicious way to eat your leafy greens. If you’re not in love with leafy greens in their natural state, or greens don’t show up often enough on your (or on your kid’s) plate, then pesto is the perfect place to hide them.

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