Fish & Seafood

Friends of the sea! I wish we all cooked a lot more fish.

Browned Butter Poached Fish with Mussels

Not quite a stew or soup, but close-ish to a bouillabaisse, this brown butter poached fish with mussels is perfect as-is but also a good blank canvas for whatever you're feeling moved by.

Spicy Seafood Pasta with Fennel

At its core, this is a light breezy pasta made with caramelized fennel and juicy, fresh tomatoes—already wonderful—but yes, there is also seafood.

Clam Chowder with Corn and Bacon

This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.

Spicy Shrimp in Harissa Butter

These shrimp are deceptively flavorful and complex: spicy (thanks to harissa paste), lemony (thanks to whole, sliced lemon caramelized in the pan), and buttery (thanks to butter).

Sheet-Pan Trout With Garlicky Broccolini

The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up.

A Really Nice Fish with Cucumber and Crunchy Garlic Salad

While this fish is perfect in its boringness, it does absolutely cry out for a punchy, assertively flavored, dramatically textured salad. Chief among them, this one made with cucumber.

Slow Salmon with Citrus and Herb Salad

You can flavor that oil with whatever you fancy: spices, herbs, citrus, chiles, which will flavor the fish, which is why you’re here.

Tuna Salad Salad

In the same way I do not want to explore the pizza with the “creative toppings,” (give me A Margarita), I am not interested in a “twist” on a tuna salad, as it falls under a style of food I like to ask to “Please Just Play The Hits,”

Shrimp Cocktail

Shrimp cocktail is the best part about holiday party season, and you should make it for yours.

Shrimp Scampi

To me, Shrimp Scampi is decidedly about the shrimp. The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on or sopping it up with.

Buttered Salmon with Red Onion, Capers and Dill

To serve the salmon, I just use a large spoon and scoop out large hunks of it (as in, no need to “slice” or cut into even portions). The more rustic and wild, the better.

Clam Pasta with Spicy, Toasted Breadcrumbs

This pasta is my favorite pasta, bar none. For me, clam pasta is a decidedly summery meal, and you should be making it at least once before summer is over.