For the Love of Seafood

Description

Gain seafood cooking confidence and make fish and shellfish—healthy choices for your body and the environment—an everyday protein. Buttery, briny, light, and salty, seafood offers unique flavor profiles to prepare in myriad ways. Although it can feel daunting to achieve the perfect fish and shellfish dish at home, the right guidance can make all the difference. In For the Love of Seafood, former culinary instructor and seafood fanatic Karista Bennett provides 100 irresistible recipes to teach seafood literacy one meal at a time. Organized by difficulty, the three chapters of this book begin with short ingredient lists and steps, featuring recipes like Simple Fish Meuniere and Basic Pan-Cooked Sea Scallops. And as confidence grows, more complicated methods and exciting new ingredients appear in Roasted Salmon with Savory Strawberry Sauce, Grilled Shrimp Tacos, Lobster Rolls, Curried Halibut Cakes, and more. With bright photography and tips on sustainability and flavor pairings, this book is essential reading (and tasting) for anyone looking to improve their seafood game at home. Contents If you are going to follow links, please bookmark your page before linking. Introduction How to Use This Book Seafood 101 CHAPTER 1. Easy Like a Weeknight Wild Albacore Tuna Salsa Smoked Salmon Lox with Crème Fraîche on Mini Corncakes Lemon Herb Ricotta Toasts with Anchovies Open-Face Bay Shrimp Salad Melts on Thick Toast Bay Shrimp and Pepper Jack–Stuffed Roasted Mini Peppers Vintage Macaroni and Shrimp Salad Wild Albacore Tuna Cakes with Chipotle Lime Dipping Sauce Salmon en Papillote with Easy Lemon Aioli (Salmon Baked in Parchment) Weeknight Lemon-Baked Cod with Pesto Yogurt Dressing Roasted Five-Spice White Fish Tacos with Apple Cabbage Slaw Baked Spicy Dijon and Parmesan-Crusted Salmon Spicy Orange Marmalade–Roasted Salmon Citrus-Roasted Cod with Honey-Tarragon Brown Butter Roasted Teriyaki Sole with Shelled Edamame and Cilantro-Lime Rice Mediterranean Roasted Fish Fillets with Parmesan Polenta Roasted Furikake Salmon Za’atar-Spiced Fish with Orange Cumin Vinaigrette and Fresh Greens Chile-Spiced Rockfish with Summer Peach and Jalapeño Quinoa Salad Hoisin Five-Spice Sauce Baked Fish with Ramen Noodles and Broccolini Basic Pan-Cooked Salmon with Lemon Dill Crème Fraîche and Persian Cucumber Simple Fish Meunière Pan-Cooked White Fish with Papaya Red Pepper Salsa Pan-Seared White Fish with Sauce Verte Grilled Salmon Caesar Salad with Parmesan Garlic Bread Crumbs Pan-Cooked Fish with Summer Blackberry Orange Relish Easy Whipped Pimiento Sauce with Pan-Cooked Fish Easy Curry Poached Fish with Mango Ginger Pearled Couscous Simple Brazilian Fish Stew (Moqueca) Basque-Style Tuna and Potato Stew (Marmitako) Basic Pan-Cooked Sea Scallops with Miso Ginger Butter Salmon Fried Rice Pan-Cooked Shrimp with Lemon, Garlic, and Fresh Herbs Classic White Wine–Steamed Clams with Garlic and Herbs CHAPTER 2. Show Off Those Skills Classic Crab Cakes with Tangy Dipping Sauce Imperial-Style Crab Dip Crab Louis–Style Salad Crab and Boursin Cheese Quiche New England–Style Clam Chowder Spanish-Style Steamed Clams Sake-Steamed Mussels with Lemongrass and Lime Southern-Style Shrimp and Cheesy Grits English Prawn Cocktail Shrimp Enchilada Soup with Lime Crema Grilled Shrimp Tacos Shrimp, Black Bean, and Corn Chilaquiles My Favorite Shellfish Boil Spicy Salmon Poke Bowl Salmon Lox and Three-Cheese Puff Pastry Pinwheels Pasta with Brown Butter, Peas, Mint, and Salmon Roasted Salmon with Savory Strawberry Sauce Grilled Salmon with Pistachio Lemon Pesto Grilled Fish Steaks with Blueberry Ginger Butter Seared Ahi Tuna Wonton Tacos with Mango Pico de Gallo Grilled Swordfish with Elote-Style Corn and Roasted Poblanos Spaghetti with Anchovies and Olives Basic White Fish Ceviche Easy Acqua Pazza (Fish in Crazy Water) Spiced Butter Fish Fish Taco Buddha Bowls with Creamy Blender Chimichurri Crispy White Fish Burgers with Smoked Provolone and Special Sauce Salt and Vinegar Potato Chip–Crusted Fish Fingers with Dipping Sauces Panko Panfried Fish with Japanese-Style Tartar Sauce and Kimchi Slaw Simple Oven-Roasted Whole Fish Moroccan-Style Roasted Fish Fish Amandine Orange, Fennel, and Avocado Salsa with Pan-Cooked Fish Pan-Cooked Fish with Herbed Gremolata and White Beans Butter-Poached Halibut with Roasted Cherry Tomatoes, Leeks, and Potatoes CHAPTER 3. A Little Fancy Homemade Seafood Stock Coconut Shrimp with Sweet and Spicy Apricot Glaze Butter Lettuce with Grilled Shrimp, Avocado, Bacon, and Creamy Herb Dressing Shrimp Panzanella Salad with Basil Vinaigrette Shrimp Po’boy with Spicy Cajun Dressing Shrimp and Sausage Jambalaya Shrimp Étouffée Panko-Fried Oysters with Remoulade Sauce Baked Oysters Mornay Date Night Linguine with Pink Clam Sauce Pan-Seared Scallops with Tomato Ginger Jam Crab and Spinach–Stuffed Shells with White Cheddar Béchamel Pappardelle Alfredo with Crab Broiled Lobster Tails with Cilantro-Lime Butter Classic Lobster Rolls Summer Seafood Board with Dipping Sauces Seafood Risotto Flatbread with Anchovies, Smoked Mozzarella, Olives, and Arugula Avocado, Tomato, and Sardines Toast with Pickled Onions and Herb Dressing Asian Salmon Sliders with Quick-Pickled Cucumbers and Cilantro-Lime Aioli Salmon, Leek, and Potato Potpie Spicy Ahi Tuna Sushi Stacks Bacon-Wrapped Stuffed Trout with Lemon White Wine Pan Sauce West African–Inspired Fish Stew Bourride (French-Style Fish Stew with Aioli) Irish-Style Fish Chowder Salsa Verde Fish Enchiladas Cornmeal-Crusted Fish Tacos with Mandarin-Radish Slaw Curried Fish Cakes with Lime and Mint Yogurt Sauce Sablefish with Creamy Piquillo Pepper Sauce and Lemon Cream Pan-Cooked Fish with Honey-Poached Kumquats, Fennel, and Olives Halibut and Leek au Gratin Resources Acknowledgments Index