BRAISED SALMON IN RED WINE
The fruity Pinot Noir braises the salmon to a deep red, giving it a sweet flavor and making a delicious pan sauce. Serve the fish with risotto or rice pilaf to soak up the savory juices. SERVES 6 INGREDIENTS 2 tablespoons extra-virgin olive oil 2 leeks (white and tender green parts), cleaned and finely chopped […]
SEA BASS VERACRUZ
Sea bass is a great fish for novice cooks to try. It’s almost impossible to overcook it, even if you ignore the ten minutes-per-inch rule, which applies to cooking most fish. In this savory dish, the fish is sauced with onions, Anaheim chiles, tomatoes, and cumin. It makes a delicious main course to serve with […]
GARLIC BUTTER GLAZED HALIBUT
If you have picky eaters in your house, halibut is the fish for you, because it really does taste like chicken! It’s also a no-brainer to cook in the pressure cooker, so give this delicious dish a try. The halibut cooks in a garlic, lemon, and butter sauce, which makes the fish succulent and juicy. […]
COCONUT AND CILANTRO FISH PACKETS
This is a great way to serve fish with a pan-Asian flavor. The sauce is made with coconut milk and cilantro, and the fish is topped with finely chopped mango. The result is a fish entree with a complex flavor and moist texture. SERVES 4 INREDIENTS COCONUT MILK SAUCE: 1 cup coconut milk ½ […]
MISO COD PACKETS
Sealing cod in packets along with vegetables and seasonings is a terrific way to cook this fish in the pressure cooker, resulting in moist, flaky fillets. Miso and cod are a match made in culinary heaven; the mild fish absorbs the miso’s salty flavor. Scallions and ginger add complexity to the dish. SERVES 4 […]
SEAFOOD TAGINE
Seafood tagines are hearty dishes full of firm-fleshed fish, flavored with saffron, tomatoes, cumin, and fresh ginger. This dish is a great one to serve to dinner guests. Accompany it with a fruit salad to cool down some of the spice in the tagine. Cod, halibut, or sea bass works well here. SERVES 6 INGREDIENTS […]
BOUILLABAISSE
A saffron-scented fish stew from Marseilles, bouillabaisse is traditionally made with fish, a bit of tomato, garlic, and herbes de Provence. It’s served with toasted bread, spread with a garlicky red pepper mayonnaise called a rouille. I prefer a simpler sauce, which has all of the kick of a rouille but none of the labor-intensive […]
JAMBALAYA
A Cajun classic from the Gulf Coast region of Louisiana, jambalaya always includes the Creole trinity of onion, celery, and bell pepper, as well as long-grain rice. After that, you are on your own. Like paella, it’s an adaptable dish. This recipe is made with shrimp, chicken, and spicy andouille sausage, a Cajun specialty. SERVES […]
PAELLA
Paella is served all over Spain, but it originated in the eastern coastal regions, where rice and seafood are plentiful. Regional differences abound when it comes to cooking paella, but it almost always contains rice, olive oil, and saffron. The remaining ingredients are up to the cook to decide and usually depend on what is […]
SPICY SHRIMP BOIL
Peel and eat these shrimp outdoors with your favorite pals. It’s a great way to serve dinner-on butcher paper, with lots of melted butter or cocktail sauce. Or this can be your new way to make shrimp for salads and shrimp cocktail. Feel free to use store-bought cocktail sauce, or serve the shrimp with just […]