Search Results for: fish
This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish.
Yields 4 servings
Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.
Serves 4 — Recipe from Food and Wine September 2007
Many years ago, an olive oil producer’s elderly mother made lunch for us. I will never forget her caponata, which was similar to this one.
Serves 6—Recipe adapted from Food and Wine, July 2010
This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to make it sound more appealing. The sea bass eaten in Chile is actually called corvina. This marinated fish is delicious grilled, but here I’m detailing a stovetop method that turns the marinade into a sauce.
Serves 4
Easy enough for a weeknight dinner but elegant enough for guests, this meal, featuring what I like to call “steak fish,” comes together in less than half an hour. Use halibut, tuna, salmon, monkfish, cod, or swordfish.
Serves 4
This simple prep creates a delicious sauce for the fish, and it cooks in a single pan. If you can’t find wild-caught cod, you can substitute another white-fleshed fish, fresh or frozen, preferably sustainably caught. There are now wonderful online fishmongers that ship expertly frozen fish to your door.
Yields 4 servings
This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself to the prep). The fish is enhanced with batatas a murro—smashed potatoes. It’s often served with a raw garlic topping, perfect for fans of the “stinking rose.”
Serves 4
Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them.
Serves 8 — Recipe adapted from Food and Wine, October 2005
Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.
Serves 4
Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainable firm-fleshed white fish, such as halibut, sea bass, cod, or snapper.
Serves 2 — Recipe adapted from fromachefskitchen.com
Americans still don’t eat enough fish, and the challenge of finding quality fresh seafood is one of the reasons. My DIY salmon bowl recipe is a great way to get the goodness of salmon plus as many veggies as you’d like to include. Read on to see why frozen is actually preferred—unless of course you live near a fishing dock! Then find out about advances in measuring biological aging, a metric that makes your chronological age less important.
“While it’s great that we can predict biological aging in older adults, what would be even more exciting is a blood test that, for example, can tell someone who’s 35 that they have a biological age more like a 45-year-old,” Dr. Gurkar said. “That person could then think about changing aspects of their lifestyle early—whether that’s improving their sleep, diet or exercise regimen—to hopefully reverse their biological age. Today, in medicine, we tend to wait for a problem to occur before we treat it. But aging doesn’t work that way—it’s about prevention. I think the future of medicine is going to be about knowing early on how someone is aging and developing personalized interventions to delay disease and extend health span.”
Potato-crusted fish is a specialty in the Puglia region, where it’s made with locally caught sea bream. Red snapper makes a wonderful alternative.
Serves 2