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The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

I'm a big salsa fan!

Catfish has a nice firm texture and mild flavor.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

I used to be so embarrassed by salsa; I wasn't into it.

One of my favorite ways to eat albacore is tuna poke.

Whenever I cook, I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.

The only thing you can do to make catfish edible is fry them.

For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.