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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

Chefs at Home

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 herby...
  • Chef Zoltan Kosa
Recipes and photos by Chef Marc Sheehan of Loyal Nine in Cambridge This dish has many layers of flavor and texture - and many steps! Break it up by making...
  • Chef Marc Sheehan
By Chef Andrew Hebert of The Salty Pig in Boston  With its dense but lean meat, cod filets are an ideal candidate for oil-poaching, which adds some richness while ensuring that...
  • Chef Andrew Hebert
By Chef David Blessing of Longwood Venues in Boston and Newport Salmon collars have been compared to spareribs — they feature a similar irresistible combination of crispy skin, tender meat,...
  • Chef David Blessing
By Chef Andrew Hebert of The Salty Pig in Boston  Crazy water, or acqua pazza in Italian, is a flavorful broth used for poaching fish. The fish is then typically served in the broth. Most flaky white fish filet...
  • Chef Andrew Hebert
By Chef Andrew Hebert of The Salty Pig in Boston  The crabs from Wulf's are already cleaned for you when they arrive.  I dried them off with some paper towels when...
  • Chef Andrew Hebert

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