Although halibut is a relatively mild fish, the firm texture makes it hearty enough to stand up to bold sauces.
lemon wedges
Alex Province’s Southwestern-Inspired Paella
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
Miso-Butter Roast Chicken and Potatoes
Slow-cooking a “roast” chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that’s drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed.
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 […]
Lemon Pepper Grilled Halibut
Halibut is a large, meaty fish that performs very well on the grill. Here’s a Mediterranean version of sorts from the Greek-American–owned City Fish Market in Wethersfield, Connecticut. Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author Mike Urban describe more seafood recipes […]
Classic Chicken Soup
Chicken soup simmered with garlic, parsley, and onions is the epitome of Jewish comfort food. Here’s Jewish cooking expert Leah Koenig’s simple classic.
