fish and seafood

Fish & Seafood

Italian Fish Fillets

White fish fillets baked with tomatoes, garlic, basil, and olive oil. A rustic, Mediterranean-style dish perfect served with crusty bread or pasta.

Fish & Seafood

Fish Stock

A foundational seafood broth made by simmering fish bones, herbs, and vegetables. Rich in flavor and essential for elevating soups, stews, or risottos with authentic depth.

Fish & Seafood

I read in Food & Wine that chef April Bloomfield made a trout pate at the John Dory in NY. The article gave no recipe, just said that the pate is made with crème fraîche and cottage cheese. That sounded up my alley, with cottage cheese instead of mayo and...I'm a sucker for crème fraîche. After several attempts, I came up with a version that seems very popular at all our large parties.

Fish & Seafood

Trout Kabayaki with Avocado

Recently, Grace Parisi had a recipe for trout that is glazed with the sticky-sweet sauce typically served with unagi (eel). We eat unagi on rice with avocado quite a bit, and I was really intrigued by the idea of using trout, which is so easy to find in Colorado. We tried Parisi's recipe with a few modifications, and I was surprised at how eel-y the trout turned out. This dish is quick, cheap, and satisfying. We used a green vegetable of some form -- at the time, we had sugarsnaps, but we'd usually do a sesame kale or spinach.

Fish & Seafood

Thankful for Leftover Turkey Jambalaya

My husband and I love New Orleans. He proposed in New Orleans. We go to New Orleans annually and gobble up the cuisine as fast as possible. The inspiration for this is deeply engrained! I LOVE Joe's Stuff which you can order here OR - go there and pick some up in person! http://www.neworleansschoolofcooking.com/ Also we swear by the Zatarains rice but you can use your favorite long grain white rice.

Fish & Seafood

Asian Summer Rolls with Leftover Fish and Market Greens

This is my go-to cold fish dish. It involves slipping leftover grilled, smoked, or Asian glazed fish inside summer rolls that swap out rice paper in favor of crisp fresh greens like rainbow chard or mustard greens and roll the fish up inside with lightly pickled vegetables.

Fish & Seafood

Fish with Sauce Niçoise

"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.

Fish & Seafood

Braised Shrimp Puttanesca

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.

Fish & Seafood

Dad s Favorite Seafood Stew

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!

Fish & Seafood

Steamed Fish with Ginger & Scallions

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.