Explore by Tags

Entries tagged with 'ben sargent'

Striped Bass Chowder from 'The Catch'

Serious Eats Kate Williams Post a comment

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. More

Fish Stock from 'The Catch'

Serious Eats Kate Williams Post a comment

Use this fish stock recipe in Ben Sargent's Striped Bass Chowder, from his new cookbook, The Catch. More

Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'

Serious Eats Kate Williams Post a comment

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. More

Flounder in Grape Leaves From 'The Catch'

Serious Eats Kate Williams Post a comment

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. More

More Posts