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Entries tagged with 'fish'
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Dinner Tonight: Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
I'm always on the lookout for sauces to paint on salmon roasted over high heat—I love the way fish tastes with a caramelized exterior, and the process is one of the quickest, simplest dinners around. Soy sauce, sesame oil, and other Asian condiments are obvious choices, but I was drawn to this combination from Real Simple. Who knew maple syrup and mustard would work so well together?The Nasty Bits: Fish Head Soup
For a deboned fish head's soup, I like salmon heads. You can use any fish head you like, so long as it's large and meaty enough to be worth your time, but if you use salmon heads, consider dill and cream. The procedure is easy enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched with cream.Dinner Tonight: Mustard-Roasted Fish
For a quick dinner, it's hard to beat fish—it doesn't benefit from long cooking processes like braising, so as long as you avoid overcooking, it's rather hard to mess up. Especially when, like in this recipe, you smother it with a creamy concoction made with two kinds of mustard.The Nasty Bits: How to Make Sardine Lovers out of Sardine Skeptics
I like sardines straight from the can, slapped on a piece of bread so all the fishy oils sink into the bread and the the flesh smears and flattens just so. I like that the bones on very small sardines are soft enough to be eaten along with the fish. A couple of fillets make for an instant meal.A Sandwich a Day: Grilled Fish at Bear Flag Fish in Newport Beach, CA
Bear Flag Fish will likely be packed when you walk in. It feels like the majority of the room just went surfing or is about to. With the California flag as its logo, BFF is part fish market, part chill fast-casual with communal tables. Fish tacos are the obvious order at this breezy hangout on Newport's Balboa Peninsula, and deservedly so, but the sandwiches shouldn't be overlooked.French in a Flash: Whole Fish in Fines Herbes Sauce
Whole white fish is soaked in a vibrant green sauce of fines herbes—parsley, chervil, tarragon, and chives—then roasted and charred with whole cherry tomato baubles. It's a lighter, fresher alternative to a Christmas roast.The Food Lab: Ceviche And The Science Of Marinades
Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments.Boston: Fish and Chips at Matt Murphy's Pub
oston has no shortage of Irish pubs, and every one of them peddles a plate of fried fish that leaves something to be desired. Either the batter is heavy or gummy or peels away from the fillets like soggy skin off of a piece of chicken, or the fillets are so poorly drained that the coating is almost juicy with grease. But at Matt Murphy's Pub you get a twist-tied newspaper bundle, the thick layers of paper cleverly blotting the fish and chips dry. The batter itself is pretty sheer, but it offers surprisingly substantial crunch, and does so without obscuring the delicate flavor of the fish itself. And the spuds are just what Irish chips should be.The Nasty Bits: Skate Wing
These strange, bottom-dwelling fish—that resemble a cross between a sting ray and a fish—are really sharks with pectoral fins so large they're referred to as "wings." This is more apparent if you take home one of its two "wings" without having your fishmonger do anything (like skinning or filleting it).Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
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