"Fish" is intentionally vague here. I've pan-seared cod, but the preparation could be poached, grilled, roasted, skillet-grilled| New Window (which I appreciated even more after this recent go at pan-frying), etc. And the fish could be anything you like—this sauce is very versatile. With that in mind, too, the sauce could work with chicken, steak, polenta, eggplant, cauliflower, etc.—it's versatile.
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This sauce-braising technique can be used to cook other proteins, too: In place of the shrimp, try nestling 1 ½ pounds pork tenderloin or boneless, skinless chicken thighs into the sauce in Step 2 and simmer, covered, until cooked through (145 degrees for pork, 165 degrees for chicken). This sauce is particularly excellent served over any pasta shape or atop creamy polenta.
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Our family was in the retail fish and seafood business for almost 80 years, and during the course of that time, hundreds of seafood recipes were collected, tested, and developed. Dad came up with this one years ago, and it's been a family favorite for those of us who love the fruits of the sea. An impressive, but easy, company dish for four to six. Serve it up with crusty bread!
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This classic Chinese preparation is both simple and dramatic. It’s the kind of dish that doesn’t need precision: You can have more or less ginger, you could add cilantro or chili or not. It’s a beautiful technique for a perfectly cooked fish and so easy to execute. Once the fish is cooked and plated, it's easy to pull off the filets from the bones. With a bowl of rice or some sautéed greens, it makes a complete dinner for two or three or, with a larger fish, even four.
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Psst. The collar is secretly the best part of the salmon. It's succulent, spoon-tender, and has all the flavorful fats of salmon belly, making it the most underrated cut of fish out there. This simple, Japanese-inspired salt-grilled (shioyaki) recipe lets the collar meat speak for itself, with just a touch of aroma and acidity from the mirin and lemon juice to help it shine. The raw, grated daikon may seem like a random addition, but its fresh bitterness cuts through the fattiness of the salmon in the most pleasurable way.
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We've been taught to use our pickle brine to marinade meat, so kimchi counts, too. Here, it works its magic on shrimp, puncturing it with flavor and then serving as the dressing for a noodle salad.
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Porky Gingery Shrimp Toasts feature a creamy shrimp and ground pork paste infused with ginger, scallions, anchovy, and fish sauce, sandwiched between thin baguette slices, butter‑fried to golden crispness and finished with sesame seeds and lemon.
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This is quite an ingenious dish: You can prepare these little paper packages earlier in the day and simply bake them right before serving. If you can't find the exact shellfish typical of the Mediterranean, don't worry. Ask your trusted fishmonger for some advice on what is good and in season and substitute as you please. Linguine and short pasta shapes also work well in place of spaghetti.
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When my sister moved away, she left me with a bunch of groceries she didn't want to throw away, including a package of frozen baby squid—which I promptly shoved in the freezer and ignored for a few months while I tried to work up the nerve to cook squid for the first time. When I finally bit the bullet, I decided I didn't want to go the lemon/oregano/garlic/balsamic that's ubiquitous in Mediterranean restaurants, and used a smoked paprika, lemon and cumin marinade inspired by North African spices.
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Soft pasta filled with zesty seafood and served in a full-flavoured seafood bisque.
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