Recipes

Fish & Seafood

Shrimp Soup Dumplings

Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.

Fish & Seafood

This simple technique is a big change up from ordinary grilled fish. It produces a moist fillet with a hint of smokiness in 10 minutes. Note that the recipe calls for a charcoal grill, but you could use a gas grill outfitted with a smoker box or foil packet for the wood chips.

Fish & Seafood

Shell On Shrimp With Rosemary Garlic & Chile

This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.

Fish & Seafood

Persian Herby Pilaf Sabzi Polo With Fish for Norooz

This herby pilaf ("Sabzi Polo" in Persian) is served with fish on the first day of spring and the beginning of the new Persian year. In Iran, many families serve this dish for Norooz, and the tradition is also celebrated in Tajikistan, Afghanistan, Kurdistan, and other countries of the region.

Fish & Seafood

Steamed Clams with Grilled Bread

One of the most enjoyable combinations is grilled bread and the broth from steamed clams. This recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread. If you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth. This is the best part.

Fish & Seafood

Mackerel with Fennel and Onion Sofrito

Generally I sauté fish but in this instance I decided to broil it. I don't know why other then I think people are more comfortable putting fish in the oven and because I sauté everything, I thought it might be nice to branch out and try some different techniques.

Fish & Seafood

Fregola with Clams & Mussels

It seems like this would be an expensive dish, but it's not. For two people, you only need: about a cup of fregola, half a fennel bulb, one large shallot, a sprig each thyme and marjoram, and about a pound each mussels and clams, a splash of wine and about a half of a 14.5 oz can of tomato. About $9.50 is what this will set you back for two!

Fish & Seafood

Marinated Shrimp Appetizer

This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser.

Fish & Seafood

Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon

Don't let the idea of garlic wrapped in anchovies scare you. By soaking the fish in milk, then cooking the garlic in milk until meltingly tender, it mellows both of these potent ingredients bringing together a sweet harmony and balance of flavors that belong together. Honestly, I am not a big fan of raw garlic because it many times keeps me from being able to enjoy the rest of my dinner.

Fish & Seafood

Bonito Crudo

The important part of this recipe is the selection of the fish. Talk to your local fishmonger and select the best option you've got to serve raw. Bonito is highly perishable, but under ideal conditions, it is an absolute delicacy. If you cannot get your hands on Bonito, you can replace it with a related tuna alternative.