via thekitchn.com Here’s the thing about shrimp: They are so easy to make. The effort-to-reward ratio is high with this particular seafood. Even pulled straight from the freezer, I can have a platter of quick-sautéed shrimp on the table in 15 minutes flat. Add a bowl of garlicky pasta or a leafy green salad, and dinner […]
via foodandwine.com Jean-Georges Vongerichten planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion fruits on Bora Bora gave his sauce a tangy kick. Store-bought passion fruit juice also works well. View Full Recipe at foodandwine.com
via foodandwine.com The Good News Joe Bastianich likes the way protein- and omega 3–rich salmon gives him lots of energy without weighing him down. Here, it’s grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E. View Full Recipe at foodandwine.com
via foodandwine.com Smoked fish—already cooked and intensely flavorful—is an ideal addition to dishes when time is of the essence. We’ve used trout here, but another flaky fish, such as haddock or whitefish, would work just as well. View Full Recipe at foodandwine.com
via latimes.com It may be true that in the eyes of God, all soles are equal. But on the California dinner plate, petrale is king. There are other regional seafood specialties that are equally compelling in their own way and in their own time — Dungeness crab in dead winter, wild salmon in the spring, […]
via bonappetit.com Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears. View Full Recipe at bonappetit.com
via peasthankyou.com For 1 serving INGREDIENTS FOR SALMON 1 salmon fillet* (1/4 pound) 1 tbsp dijon mustard 1 tbsp whole grain mustard 2 tbsp fresh dill Preheat oven to 375 degrees F. Wash and pat dry salmon fillet. Mix together dijon and whole grain mustards. Spray baking dish with oil. Place salmon in baking dish. […]
via peasthankyou.com INGREDIENTS FOR CHIMICHURRI: 1/4 c parsley 1-1/2 c fresh cilantro 1 tbsp fresh oregano 4 cloves of garlic 1 tbsp lemon juice 1/2 tsp red pepper flakes 1/4 tsp salt 1/4 c olive oil Rinse parsley and cilantro to clean. In a food processor place the parsley, cilantro, oregano, peeled garlic cloves, lemon […]
via bonappetit.com Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious. Vegetables that are best served crisp-tender are a great accompaniment because they’ll be perfectly cooked by the time the fish is finished. View Full […]
via Eye-swoon FOR THE SCALLOPS Bring scallops to room temperature. Pat them dry with a paper towel. Melt butter in a piping hot cast iron pan. Pace scallops in a single layer, 6 at a time. Sear scallops 2-3 minutes on each side, until golden brown. FOR THE SALSA VERDE Combine all ingredients in a […]
