Our hack to easy baked cod is using a pre-made pesto. Whether you like traditional or alternative pesto, the flavors are melded already and perfect for a mild, flaky fish like cod. Crispy breadcrumbs are a crowd-pleaser and lemon slices add zestiness. In this...
White fish, bacon, corn, and potatoes are a classic New England combination. We love using a variety of fish for different flavors and textures. Cooking the bacon first, then removing it, makes this dish by giving a depth and savoriness to the broth with crispy bacon on top as an accent.
Alex’s grandmother has been making this dish for decades. Originating from the Cape Verde Islands, off the coast of Senegal in West Africa, braised bluefish is a “kitchen pantry” dish. This recipe lends itself to a variety of fish and vegetables — whatever is on hand and easy.
Summertime is upon us and we are fielding countless requests for new lobster recipes. Here I’ve included one of my favorite corn soup recipes as a backdrop for lobster salad. I love this recipe because it can be served warm on a cold and rainy summer night, or as a chilled summer soup at your next brunch party.
When cooked properly,this fish has areally nicetexture. Monkfish is often paired withwinterand fall vegetables. This recipe is made to be aSummerdish with some things that might soon be popping up in your home garden,and it’s easy to put together.
Dorade is one of my favorite fish to cook whole. It’s size makes it great to roast or even cook up on the grill. With a butterflied fish, the central bone structure has already been removed, and you can portion the fish easily with a serving spoon.
Think of panzanella as one big crouton salad where the vegetables are almost secondary. It’s an easy summer dish that you can load up with lots of vibrant and fresh summer vegetables. Lingcod works with this recipe because the fattiness of this white fish lends itself well to the acidity of this salad.
Roasting a whole dover sole is so simple, this isn't really a recipe. Easy as it is to prepare, this is an elegant fish most often found at fine dining restaurants. Yet with just a couple of tricks, you can present this dish like a pro.