Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews.
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Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.
Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish.