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While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide. He’s the Executive Chef at the International Sous Vide Association and author of Mastering the Art of Sous Vide Cooking. Here the sous vide cooked swordfish finds its tropical side with a fresh mango salsa and jasmine rice. 

  • Chef Justice Stewart
The fresh citrus and heat of the jalapeños is like sunshine on a plate. Best known for cooked preparations, red drum is also great for raw dishes like crudo and ceviche.
  • Chef Peter Agostinelli
An unexpected way to serve octopus, this dish has spicy, punchy flavor from the homemade curry and some added drama thanks to the black rice.
  • Chef Tim Chatigny
A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid. 
  • Chef Tim Chatigny
Cooking the halibut by searing and then gently cooking in a low oven until it reaches 130°F keeps the halibut meltingly tender. Paired with a buttery curry sauce, this is a...
  • Chef Alex Carpenter
Photo and recipe from Chef Tim Richards Serves 2-4  The details of this dish - herbed breadcrumbs, beurre blanc sauce - make it shine. Roast the beets, cook the lentils,...
  • Chef Tim Richards
Red drum from Mauritius is a lot like striped bass - firm and meaty with a delicious skin that gets nice and crispy when seared. Make the carrot puree and chermoula ahead of time to streamline prep for this flavorful red drum dish. Recipe and photo by Chef Tim Richards.
  • Chef Tim Richards
Recipe and photo by Chef Fernanda Tapia  Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers. Use your sharpest knife to cut nice clean slices...
  • Chef Fernanda Tapia
  Recipe and photo from Chef Zoltan Kosa of the ReelHouse in Boston For this surf & turf, both steak and lobster are grilled; arugula-tomato salad is tossed with an...
  • Chef Zoltan Kosa