fish and seafood
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Fish with Sauce Nicoise
"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.
Chimichurri Shrimp
Skillet-grilled shrimp meets chimichurri, a delicious union requiring a little bit of prep (peeling and deveining shrimp as well as making the chimichurri) but only 3 minutes of cooking time.
Stewed Cannellini Beans with Chorizo and Confit Rock Shrimp
This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather.
Sumac & Zaatar Roasted Monkfish
Sumac and za’atar is such a wonderfully tangy and earthy combination. I make this all the time, especially with monkfish, as it has such a meaty texture. This dish needs something with a little freshness to break up the thickness of flavor, so I always serve it with my delicious Salatet Fattoush on the side. The reason this recipe works so well is that you have the sharpness of sumac and lemon against the smokiness and spice of paprika and chile. These flavors work really well in a number of dishes, but especially with fish.
Piri Piri Shrimp
The underlying flavor of this piri piri sauce comes from caramelized onions and red bell peppers. Bird’s eye chilis bring some heat to the sauce, and lemon juice and fresh oregano round everything out with a complex mix of acidity and herbal notes.
Sake Steamed Mandarin Fish
I recently discovered satsuma mandarins... by accident. A few weeks ago, I noticed a slightly different-looking citrus: a satsuma mandarin. After taking a bite, my husband didn't swoon over them the way I did, because he prefers the super-sweet clementine, but I was wowed over the flavor. Far from the saccharin sweetness of those ubiquitous mandarins in a can, the satsumas have a rich, full flavor and are more tart than a clementine.
Maple Cardamom Glazed Salmon
Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup. The syrup and spice make a deliciously complex coat for the fish -- the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat. I cooked it in the oven, but for an even smokier finish, try grilling on a wood plank.
Drunken Noodles
I have cooked for a few drunks in my day... and this recipe right here is a great one to accompany a beer or cocktails. Traditionally in Thailand, these noodles are served to late-night patrons to help sober them up. This dish is spicy, but you can prepare it to your own liking. My favorite drunken noodles are at the the “I Like Thai” cart in Portland, OR, and are all of $5, but when I don’t want to drag my three-year-old son downtown, I make my own second place version that serves at least four noodle munchers. I have access to many Asian markets and I pick up my ingredients there, where they are usually cheaper and better quality, but most of these items can be found at your local supermarket du jour. After you have done your prep, this dish comes together quickly, so if you do your mise en place the night before, you could make this in front of your guests and even invite them to help, or just let them watch your stir-fry ninja skills!
Spicy Boiled Shrimp Cocktail with Smoky Remoulade
If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.
Noodles with Tuna and Peas Tuna Pea Wiggle
The one thing my father made consistently over the years—I guess you could call it his signature dish—involved a box of Tuna Helper and a bag of frozen peas. He called it "Tuna Pea Wiggle" and he only made it once a year, when my whole family went sailing for a couple of days each summer.
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