About this ebook
Fish and shellfish reward cooks who know what they’re doing, and this comprehensive cookbook teaches exactly that. With nearly 100 recipes in ten chapters, it covers every way to bring the best of the sea to your table, from quick weeknight dinners to showstopping seafood feasts.
Organized by course and cooking method, the book includes:
Appetizers and Starters — Garlic Butter Shrimp Scampi, Crab Cakes with Remoulade, Oysters Rockefeller, Tuna Tartare, Mussels in White Wine, and Calamari Fritti
Soups and Chowders — New England and Manhattan Clam Chowder, Bouillabaisse, Cioppino, Seafood Bisque, and Thai Coconut Shrimp Soup
Salads — Seared Tuna Niçoise, Shrimp Louie, Grilled Octopus Salad, Seafood Ceviche, and Lobster Salad with Tarragon
Fish Main Courses — Pan-Seared Salmon with Lemon Butter, Miso-Glazed Chilean Sea Bass, Whole Roasted Branzino, Blackened Redfish, Mahi-Mahi Tacos, and Pecan-Crusted Trout
Shellfish Main Courses — Lobster Thermidor, Linguine alle Vongole, Shrimp and Grits, Paella de Mariscos, Jambalaya, and Moules Frites
Pasta and Rice Dishes — Shrimp Fra Diavolo, Lobster Ravioli, Crab Risotto, and Lobster Mac and Cheese
Grilled and Barbecued — Cedar Plank Salmon, New Orleans BBQ Shrimp, Grilled Octopus, and Cajun Catfish
Baked and Roasted — Roasted Whole Salmon, Baked Clams Casino, Crab-Stuffed Mushrooms, and Oven-Roasted Trout with Almonds
Fried and Crispy — Classic Fish and Chips, Southern Fried Catfish, Tempura Shrimp, Crispy Soft-Shell Crab, and Fish Tacos
International Specialties — California Rolls, Thai Red Curry with Shrimp, Spanish Gambas al Ajillo, Japanese Miso-Glazed Black Cod, and Italian Fritto Misto
Whether you’re cooking your first fillet or planning an elegant seafood dinner, this is a complete, practical guide to cooking fish and shellfish with confidence.
