The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
Entreés - Fish
Sicilian Seafood Stew with Almonds and Couscous
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Second-Day Salmon with Linguine
Leftover salmon, dill, crème fraîche (which makes an instant cream sauce), and pasta may sound like a date-night meal, but this is just for you.
Faith’s Best-Ever Bacon-Corn-Shrimp Rolls
Faith’s shrimp roll rivals even the best lobster shack roll. The shrimp is more affordable and the celery, onions, and corn-from-the-cob add wonderful texture and make this an extra summery sandwich.
Roasted Halibut with Strawberry-Basil Salsa
The idea of pairing sweet, juicy berries with fish may seem odd at first, but trust me, it really works. The acid in the strawberries has an effect similar to that of the acid in a lemon. Serve this all summer long; it’s easy to scale up to feed a crowd.
Chorizo with Clams and Rice
Everyone knows how much I love paella–but this is even better. The dish is a traditional northern Spanish clam dish where the rice is almost soupy. No socarrat here! The secret is to steam the fresh clams separately before adding them to the rice. Be sure to reserve the cooking liquid from the clams to […]
