Category: Seafood

SERVES 4 (FAST): Making shallow slashes in the skin helps the fish to cook more evenly and also makes it easy to check if it’s done. WHY THIS RECIPE WORKS Salmoriglio is a citrusy, herbal sauce spooned over grilled fish at tables throughout southern Italy and particularly in Sicily. To recreate this fresh combination at… Continue reading Grilled Whole Sea Bass with Salmoriglio Sauce

SERVES 4 to 6 (FAST): Coating sardines with a mix of honey and mayonnaise helps them to brown more quickly and release from the hot grill. WHY THIS RECIPE WORKS Grilled sardines are a popular outdoor tradition all along the Mediterranean, where these fish are fresh and plentiful. In the simplest preparation, whole sardines are… Continue reading Grilled Whole Sardines

SERVES 4 (FAST): In order to achieve moist and flaky monkfish, we use the stovetop and oven to cook it to the ideal temperature. WHY THIS RECIPE WORKS Monkfish has a lobsterlike firm texture and slightly sweet flavor that are prized in Greek and other Mediterranean cuisines. Unlike other white fish, the chewier flesh of… Continue reading Pan-Roasted Monkfish with Oregano– Black Olive Relish

SERVES 4: We stuff mackerel whole and roast them directly on a baking sheet for the best flavor and texture. WHY THIS RECIPE WORKS Mackerel, like many other oily fish, can get a bad reputation, fueled by memories of greasy smoked fillets or dry, overpowering fresh preparations. But when cooked properly, mackerel is moist and… Continue reading Baked Stuffed Mackerel with Red Pepper and Preserved Lemon

SERVES 4: Our braising method for fish delivers perfectly cooked fillets along with a vegetable side and silky sauce. WHY THIS RECIPE WORKS When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and… Continue reading Braised Halibut with Leeks and Mustard

SERVES 4: Thick slices of hake poach to perfection in a fragrant garlic and saffron broth for a simple one-bowl meal. WHY THIS RECIPE WORKS Saffron is a beloved ingredient in Mediterranean cuisine, and its distinctive aroma and bright yellow-orange color pair especially well with seafood. We set out to create a Spanish inspired seafood… Continue reading Hake in Saffron Broth with Chorizo and Potatoes

SERVES 4 (FAST) WHY THIS RECIPE WORKS Hake is a popular Mediterranean member of the cod family. Its firm texture and mild flavor make it suitable for many different preparations; it is also rich in beneficial fatty oils. We wanted to use hake fillets in a bright-tasting and fuss-free fish dinner that was suitable for… Continue reading Lemon-Herb Hake Fillets with Garlic Potatoes

SERVES 4: We quickly blanch jarred grape leaves so they are easier to roll around the fish and are softer to eat. WHY THIS RECIPE WORKS Wrapping fish in grape leaves is a thoroughly Mediterranean cooking technique; the leaves form a protective packet around either fillets or whole fish, holding the fish together and insulating… Continue reading Broiled Grape Leaf–Wrapped Grouper

SERVES 4 (FAST): Mayonnaise helps the lemony coating adhere to the bluefish fillets and a little sugar speeds up the browning. WHY THIS RECIPE WORKS Bluefish is a fatty, firm-fleshed fish that is especially popular in Turkey. We wanted a bluefish recipe that was supereasy and resulted in fillets with assertive but not overpowering flavor.… Continue reading Broiled Bluefish with Preserved Lemon and Zhoug