STEAMED ALASKAN COD WITH BUERRE BLANC
COD IS A WHITE-FLESHED FISH WITH FIRM BUT FLAKY FLESH. IT HAS A SUBTLE FLAVOR, ALTHOUGH MORE INTERESTING AND ASSERTIVE THAN HALIBUT. UNLESS YOU HAVE A SOUS-VIDE MACHINE, [Read More]
GROUPER WITH SORREL SAUCE
THE TROISGROS BROTHERS INVENTED SAUMON A L’OSEILLE (SALMON WITH SORREL SAUCE) AROUND 1970. TROISGROS WAS THE FIRST MICHELIN 3-STAR WHERE LYNN AND I ATE — A FOUR-HOUR LUNCH [Read More]
POACHED HALIBUT WITH HOLLANDAISE
HALIBUT IS THE GO-TO FISH FOR PEOPLE WHO DON’T REALLY LIKE FISH. IT HAS A MILD TASTE, AN APPEALINGLY WHITE FLESH, A PLEASANT, UN-FISHY TASTE. IT IS ALSO [Read More]
SWORDFISH WITH SHALLOTS AND CAPERS
SWORDFISH IS A MUSCULAR FISH, DENSE IN TEXTURE, WHITE IN COLOR, WHICH TASTES DELICIOUS WHEN IT’S PROPERLY COOKED AND, NOT UNLIKE A STEAK, TOUGH AND DRIED OUT WHEN [Read More]
SHRIMP VELOUTÉ WITH SAFFRON
THERE IN THE CASE AT MCCALL’S, WHERE I BUY MY FISH, WERE THESE SUSHI-GRADE, BLUE NEW CALEDONIAN SHRIMP. KNOWING MY WIFE WOULD NEVER EAT THE HEADS, EVEN FRIED [Read More]
SHRIMP WITH ONION, GARLIC AND ORZO
I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
STRIPED BASS WITH POACHED MUSSELS
SCALLOPS WITH LENTILS
THANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET [Read More]
ROASTED WHOLE FISH WITH SALSA VERDE
AS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS [Read More]
SCALLOPS WITH PANCETTA AND GRATTONI
I ADORE SEA SCALLOPS, BUT IT TOOK THE CHEF AT LOU IN LOS ANGELES TO TEACH ME HOW TO COOK THEM PROPERLY. HERE THEY ARE PAIRED WITH GRATTONI [Read More]