Taste With The Eyes

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Taste With The Eyes

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11/02/2026

Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut 🐟 🌿 🫜 Creamy Salsa Verde Radish–Pepita Relish Microgreens & Fried Tortilla Strips Golden panko-crusted halibut meets spicy, creamy salsa verde in a dish full of color and crunch. A splash of cream rounds out the Hatch chile heat while leaving plenty of its lively flavor. The mild, flaky fish is a lovely match for the sauce, with a crisp crust that adds texture to every bite....

Panko-Crusted Halibut with Creamy Salsa Verde, Radish-Pepita Relish, Microgreens, and Fried Tortilla Strips

10/29/2026

Cali Sando

Cali Sando 🥪 🥬 🍅 🥑 🥒 An Old-School California Sandwich on Modern Bread When I moved to Southern California in the summer of 1981, the California vegetarian sandwich was already a familiar café favorite. Avocado, alfalfa sprouts, tomato, cucumber, lettuce, Monterey Jack, and mayonnaise piled onto whole-wheat bread—it was a sandwich that celebrated fresh produce and the SoCal lifestyle....

Cali Sando - An Old-School California Sandwich on Modern Bread with Jack cheese, cucumber, tomato, avocado, sprouts, lettuce.

10/27/2026

Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish 🐟 🐟 🐟 Artichoke Hearts, Tomatoes, Olives Served with Polenta With its orange-red coloring and distinctive golden eyes, yelloweye rockfish is striking before it ever reaches the kitchen. Its appeal at the table is equally clear: mild, subtly sweet white flesh with a firm texture that yields tender flakes when cooked. Those qualities make it well suited to baking, whether simply seasoned or paired with a flavorful vegetable mixture....

Baked Yelloweye Rockfish with Artichoke Hearts, Tomatoes, and Olives. It’s a satisfying combination of fish, vegetables, and warm corn grits.

10/22/2026

Chicken Milanese with Arugula, Edamame, and Dried Cherry Salad

Chicken Milanese 🐓 🍋 🇮🇹 Arugula, Edamame, Dried Cherries Pistachios, Shaved Parmesan Lemon Dijon Sauce Chicken Milanese with arugula, lemon, and Parmesan is a familiar favorite. This time, the idea was to keep the peppery greens but take the accompanying salad in a different direction. Shelled edamame, dried cherries, and toasted pistachios brought a new combination of flavors and textures: tender green soybeans, chewy fruit with a touch of sweetness, and the crunch of nuts....

Chicken Milanese with Arugula, Edamame, and Dried Cherry Salad, Pistachios, Shaved Parmesan, Lemon Dijon Sauce

10/19/2026

Butternut Squash Tacos

Butternut Squash Tacos 🌮 🌮 🌮 Colby Jack, Romaine, Cilantro Black Beans, Pepitas Lime Crema Butternut squash brings a taste of fall to these tacos, even while the weather in Las Vegas is still lovely enough for lunch by the pool. Roasted with cumin and Mexican chile powder, the squash fills corn tortillas that are lightly crisped and layered with melted Colby Jack....

Butternut Squash Tacos

10/15/2026

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish 🇭🇺 🐟 🇭🇺 A while back, I shared Hungarian Chicken Soup with Farina Dumplings, called Grízgaluska. Now, another Hungarian-inspired soup joins the repertoire: a simple fish soup with a generous dose of paprika. Halászlé, or Hungarian fisherman’s soup, has its roots along the Danube and Tisza rivers, where fishermen prepared it with freshwater fish such as carp and catfish....

Hungarian Fish Soup with Yelloweye Rockfish (Halászlé-Inspired) Paprika fans will find plenty to love.

10/09/2026

Lemon-Garlic Shrimp with Toasted Orzo, Capers & Feta

One-Pan Lemon-Garlic Shrimp 🍤 🍋 🧄 🍤 Toasted Orzo, Capers & Feta The secret to this delicious lemon-garlic shrimp and orzo is deeply toasting the orzo in olive oil before adding the garlic, seasonings, and chicken broth. This simple step gives the pasta a beautiful golden-brown color and a wonderful nutty flavor. Everything comes together in one pan in about 30 minutes, and there's no need to defrost the shrimp ahead of time....

Lemon-Garlic Shrimp with Toasted Orzo, Capers & Feta. Toasting gives the pasta a beautiful golden-brown color and a wonderful nutty flavor.

10/05/2026

Rigatoni with Chorizo, Zucchini & Ricotta

Rigatoni with Mexican Chorizo 🍁 🌿 🍁 Shaved Zucchini & Carrots & Chives Ricotta & Pistachios Rusty-red chorizo, green zucchini, and orange carrot give this rigatoni beautiful fall color. The Mexican chorizo brings a little heat, while the vegetables make the dish especially satisfying. Barilla Protein+ rigatoni adds an extra boost of protein to this hearty autumn pasta. Finished with a scoop of creamy ricotta and a scattering of roasted pistachios, each bowl offers a pleasing mix of textures....

Rigatoni with Chorizo, Zucchini & Ricotta: Rusty-red chorizo, green zucchini, and orange carrot give this rigatoni beautiful fall color.

10/02/2026

Steamed Sea Bass with Beans in Lemon-Leek Broth

🐟 Steamed Chilean Sea Bass 🐟 Cannellini Beans, Edamame, and Arugula Lemon-Leek Broth Tomato-Caper-Parsley Topping Toasted Breadcrumbs Chilean sea bass has a naturally buttery texture, so steaming lets it cook gently without adding oil or weighing down the dish. The fish stays moist and tender, ready to be served over arugula, cannellini beans, and edamame in a lemon-leek broth. A spoonful of chopped tomato, capers, and parsley goes on top, followed by toasted breadcrumbs for a little crunch....

Chilean sea bass has a buttery texture, steaming lets it cook gently. Served over leeks, cannellini beans and edamame in a lemony broth.

09/26/2026

Cantina Contramar Las Vegas

Cantina Contramar Las Vegas At Cantina Contramar Las Vegas, Chef Gabriela Cámara brings a taste of her celebrated Mexico City restaurant to a beautiful space with a lively atmosphere and attentive service to the Fontainebleau. My opening photograph shows the dish most closely associated with the Chef: Pescado a la Talla Contramar. A whole snapper is butterflied and grilled, with smoky red chile adobo on one side and a fragrant green parsley and garlic rub on the other....

At Cantina Contramar Las Vegas, Chef Gabriela Cámara brings a taste of her celebrated Mexico City restaurant to the Fontainebleau.

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Las Vegas, NV

Website

http://tastewiththeeyes.com/

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