fish and seafood
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Grilled Scallops Skewers with Ruby Red Grapefruit and Chile Glaze
My friends love me, but they really only want to come to Maine in the summer time. And when they arrive they want the beach and seafood, in that order. Grilled scallops have become my go-to après beach meal because they are quick, delicious and go very well with the French rosès I like to drink in the summer time.
Salmon Burgers with Avocado Aioli
This flavorful salmon patty is a light alternative to a beef burger. The avocado aioli is based off of a recipe from Marcella Valladolid, and adds a bit of heat to the burger, along with extra richness. I prepare my salmon in a meat grinder on the coarse setting, so it has a texture similar to ground beef. If you don't have a meat grinder at home, you can finely chop the salmon by hand, or pulse it very lightly in a food processor. Make sure you don't grind it into a paste!
Yotam Ottolenghi and Ramael Scully s Pistachio and Pine Nut Crusted Halibut
Pistachio and Pine Nut Crusted Halibut by Yotam Ottolenghi and Ramael Scully features flaky halibut topped with a crunchy nut crust, served over a vibrant rocket and parsley vichyssoise. Elegant, flavorful, and perfect for a special occasion dinner.
Parvin s Tamarind Stuffed Fish
Parvin’s Tamarind-Stuffed Fish is a Persian-inspired dish featuring whole butterflied fish filled with caramelized onions, garlic, herbs, barberries, almonds, and tangy tamarind. Baked until golden, it's aromatic, sweet-tart, and richly spiced—perfect for festive or elegant meals.
Jasper White s World Famous Lobster Rolls
“If you close your eyes and you’ve never had it and you take a bite," White says. "You’d think it’s the greatest thing you’ve ever tasted.” Steaming means that the lobster cooks in its own salty-sweet juices, rather than letting boiling water in to dilute them. Steaming is also a slightly slower, gentler, and more forgiving method—if you leave the lobsters in the steamer an extra minute, they won’t overcook. Anything you add from there shouldn't overpower the lobster, just act as a subtle complement. If you make the tarragon mayonnaise, it shouldn’t taste like tarragon, White says. “It should just be a whisper.” Adapted slightly from Lobster at Home| New Window (Scribner, 1998).
Tacchino Tonnato Turkey with Tuna Sauce
This is a variation on a classic northern Italian dish, vitello tonnato, which is normally made with rare roast veal. If you've never had it, it seems like an unusual pairing, tuna and veal. But, oh, does it work. And the same goes for turkey. I first had this after my first Tuscan wine harvest when the winemaker's wife, Marisa, made it for us. She said she got it from the Silver Spoon cookbook, but I've never found it exactly the way she made it and she definitely didn't use any recipes to cook with. It's just the thing for serving at a party or to a large table of friends and family—it's ideal, too, for a buffet style dinner, as this is delicious cold or warm and it's an easy dish for people to help themselves to. I now like to add anchovies to the sauce and a couple of hard boiled eggs for extra creaminess and richness—in my opinion a better option than mayonnaise, but there is that too. You can try recreating this also with leftover turkey.
Hot Soba Noodle Soup with Salmon Cucumber and Togarashi
The beauty of soba noodle soup is that all you have to cook are the soba noodles and a strongly flavored broth. Then you can top it with almost anything you like. I like to make a big batch of dashi, the Japanese broth made by simmering just two ingredients: the thick seaweed kombu and then bonito flakes. I freeze some of it for miso soup, and then flavor the rest in the traditional style for noodle soups, aka kakejiru, with soy sauce and mirin, plus a little salt and sugar.
Salmon Kebabs with Radish Raita
These Indian-inspired salmon kebabs can be on the table any evening of the week with minimal effort, no matter the weather or time of year. In a matter of minutes, they emerge from the broiler crisp and charred on the outside, flaky and tender on the inside. What makes them so special, and so good, is the radish raita. One batch of the raita does double duty: a small amount is a marinade for the salmon, and the rest is a sauce at the table. The little bits of radish that cling to the salmon impart a lovely texture and depth of flavor.
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.
Sweet Potato Salmon Cakes with Chipotle Mayo
I guess the first thing I should say is that this recipe is off my blog which I started as a result of my husband getting laid off. I call it Cheap Beets, a mostly vegetarian guide to eating well in the recession, and not completely vegetarian, as I have a major crush on anchovies. Well, fish of any sort, really. These fish cakes were a go-to recipe during the layoff. I'm a big believer in the well-stocked pantry, and this recipe is one of my favorites. The entire recipe costs about $3, with the canned salmon being the most expensive part.
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