Recipes

Fish & Seafood

Skillet Grilled Fish Tacos With Cilantro Lime Crema

A few years ago, Bon Appétit ran a story on “plancha”-style cooking| New Window featuring chef Eric Ripert and a slate-grilled summer menu. The photos of steak searing, sourdough bread charring, and all the summer vegetables caramelizing on a smoking-hot slab nearly had me running to Home Depot to buy untreated slate (as Ripert reportedly does), but as I read on, a more appealing idea caught my attention: I could use my cast-iron skillet instead. BA noted that a griddle| New Window or cast-iron pan| New Window set on a grill like a plancha allows “food to pick up smoky grill flavors without the risk of flareups” and is “particularly suited to delicate foods like fish and small vegetables that would otherwise fall through or be shredded by a grill grate.”

Fish & Seafood

Ginger Onion Whole Steamed Fish

A key to any Chinese or Taiwanese feast, this steamed whole fish recipe has exactly 8 ingredients, which is auspicious for the Lunar New Year.

Fish & Seafood

Seared Fresh Sardines and Tomato Soup

Seared sardines and a vinegary tomato soup is one of those combinations that I like in the early fall when the crisp air has settled into the house but my husband is holding out on turning on the heat. It's also when the last of the tomatoes are at the market and the Atlantic Herring are swimming in the Gulf of Maine in full force.

Fish & Seafood

Green Gazpacho with Chili Cumin Shrimp

A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!

Fish & Seafood

Daniel Olivella s Fideua Fideo Noodle Paella

Daniel Olivella’s Fideuà (Fideo Noodle Paella) is a Catalan seafood dish featuring toasted vermicelli noodles cooked in a rich fish stock with monkfish, squid, shrimp, and peas. Finished in the oven, it develops a crispy bottom layer, known as socarrat, and is traditionally served with aioli and lemon wedges.

Fish & Seafood

Butter Seared Sole with Snap Peas Dill Capers

crisp, flaky filet of fish bathed in butter, to me, is transformative. It’s a method that combines basic pantry staples and, in the case of this recipe, a few pieces of mild white fish to create a dinner that’s refined, subtle and special. It takes me somewhere else when I eat it – sitting on the deck of a bistro, say, with a coordinated outfit and plans to spend the afternoon wandering. It’s a memorable one-skillet dinner with clear, soft flavors and a side of fancy.

Fish & Seafood

Dale Talde s Top Chef Grilled Scallops with XO Pineapple Fried Rice

Dale Talde, a competitor on both Top Chef Season 4 and Top Chef All-Stars, is an authority on Southeast Asian cuisine. His mother, a Filipino immigrant, ignited his passion for cooking, which he brings with him to his restaurants, Talde, Pork Slope, and Thistle Hill Tavern -- all located in Brooklyn.

Fish & Seafood

Somen Noodles and Haddock in Lemongrass Carrot Broth

I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here.

Fish & Seafood

Smoky Clams for Two

This recipe is a great use of one of my favorite ingredients, smoked paprika—plus, my husband loves it. It's so simple and easy, and delicious when served with some crusty, warm bread and a salad.

Fish & Seafood

Sally Schneider s Slow Roasted Salmon or Other Fish

Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. If you miss the 120° F, just-starting-to-flake mark and take it out late, it will still be good—even carryover cooking after taking it out of the oven won't outrun you, because there isn't much velocity behind it. This makes the technique perfect for dinner parties and newer fish cooks.

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