Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious meal and is a change from the traditional tartar sauce. This is great finger food and takes no time at all to prepare. I like to use a garlic infused olive oil in the aioli.
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Le Bernardin’s Crispy-Skinned Fish features skin-on fillets lightly dusted with flour, seared until the skin is shatteringly crisp, then gently oven-finished. A refined, minimalist dish from chef Eric Ripert, showcasing balance, precision, and clean seafood flavors.
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This is a quick version of the classic Portuguese pairing of fish and pork, often done with clams or other fish as a stew known as a cataplana. I didn’t have wherewithal to manage a cataplana so I improvised after buying cod at a farmer’s market.
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A couple of years ago, my husband and I went to Portugal with friends. We traveled all over the country, and often for lunch, we found small, family-run restaurants where the husband fished, and the wife made a stew out of whatever was fresh-caught that day. These were some of our favorite meals—super fresh seafood prepared simply in a flavorful broth. Seafood stew made at home| New Window has since become one of our favorite suppers. Served with a green salad, a loaf of rustic bread, and lots of wine, this stew makes for a homey dinner with friends.
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Gravlax is one of the glories of Nordic cuisine, found throughout Scandinavia. The name is an abbreviated form of gravad lax, or buried salmon. As a means of preservation, the fish used to be cured underground, where it fermented slightly. Each Nordic country has its own style of curing the salmon, I have opted for the proportions most commonly used in Sweden, where sugar is king: two parts sugar to one part salt. Just make sure to use a coarse sea salt and not fine table salt, or the fish will turn out too salty. - Darra Goldstein
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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.”
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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.
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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.
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