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This recipe is from our head fishmonger Max Harvey, a chef in a past life who worked for years with legendary Boston Chef Jasper White. Monkfish usually swims into...
Here’s a quick and tasty dish from our lead fishmonger and favorite test kitchen chef, Max Harvey, that comes together with everyday ingredients and lets the squid shine....
Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors, kedgeree will be right up your alley. Lovely for lunch or a simple dinner.
Our ChalkStream rainbow trout stands up perfectly to a punchy puttanesca sauce filled with anchovies, olives and capers. Serve with some crusty bread for a simple, full-flavored meal. Serves...
This zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s.
A member of the salmon family, rainbow trout cooks and tastes a lot like salmon, but with a lighter, more delicate flavor. I used a tried-and-true mix of turmeric, cumin, and cayenne to bring some liveliness to the overall dish — which comes together in about 30 minutes.
Fried fish — whether it’s haddock, lake trout, catfish, or any other number of fish species — has regional roots all over the country, from the Midwest to the Southeast.
Sweet corn and halibut are a match made in heaven. A sprinkle of thyme leaves at the end makes it pretty, but plenty of butter is what really makes this dish come together.
This salsa verde is meant to be improvisational, making use of whatever herbs and aromatics you have on hand. If you don’t have cilantro, use basil or all parsley. Bump up the scallions if you like that onion-y bite — you get the idea. You won’t use all of the sauce for this meal, and that’s a good thing — you can dab it on your eggs, stir it into plain yogurt for a punchy dipping sauce, or spoon it over your next piece of fish.