Cured Herring on Endive with Chive Aioli

Page 50

Mackerel Crudo with Almond Oil and Raisins

Page 52

Cured Sardines with Celery and Walnuts

Page 53

Sardines with Currants and Roasted Pine Nuts

Page 54

Pounded Tuna with Spices and Herbs

Page 55

Marinated Clams with Lemon Marinade and Pine Nuts

Page 56

Steamed Clams and Basil Pesto

Page 57

Clams and Mussels en Escabeche

Page 60

Broiled Oysters with Peach and Paprika

Page 61

Chilled Mussels with Toasted Fennel and Sour Cream

Page 61

Mixed Seafood Salad

Page 62

Txalaparta Bread Dip

Page 63

Avocado Dill Soup with Smoked Trout

Page 64

Barramuni with Toasted Almond Butter and Basmati Pilaf

Page 65

Cobia with Walnut Puree and Asparagus

Page 66

Halibut with Ginger-Raisin Crust

Page 67

Mahimahi with Cilantro-Almond Pesto and Sweet Potatoes

Page 68

Pacific Cod with Ginger-Braised Asparagus

Page 69

Sablefish in Aromatic Broth with Pistachio, Celery, Shallots and Orange

Page 70

Chilled Poached Salmon with Shaved Cabbage and Cilantro Slaw

Page 71

Pink Salmon and Basil Salad

Page 71

Striped Bass with Grilled Broccoli Rabe and Sweet Garlic Aioli

Page 72

Wild Striped Bass with Cilantro-Onion Salad and Yogurt-Avocado Puree

Page 74

Tilapia with Lemon Brown Butter

Page 75

Rasted Trout with Lime-Dill Butter and Roasted Potatoes

Page 76

Maine Shrimp on Grits wth Crispy Prosciutto

Page 78

Linguine with Squid and Poblano Pepper Butter

Page 79

Sauteed Greens with Orange, Anchovy and Red Onion

Page 80

Raw Kale Salad

Page 81

Orangeand Fennel Salad with Anchovy Vinaigrette

Page 82

Carrie Anne's Beet Salad

Page 83

Pan-Fried Potatoes with Orange-Sherry Aioli

Page 84

Mushroom ersillade

Page 86

Garlic-Yogurt Mashed Potatoes

Page 87

Grilled Okra with Charred Onion Dip

Page 92

Anchovies and Peppers

Page 93

Salmon Carpaccio with Grilled Lemon and Herbs

Page 94

Wahoo Crudo with Three Different Flavors

Page 95

Crab and Corn Toast

Page 98

Grilled Clams with Lemon Chive Butter

Page 98

Poached Squid and Green Bean Salad

Page 99

Squiod with Green Beans, Potatoes and Basil Pesto

Page 100

Roast Pepper Gazpacho with Smoked Mussels

Page 102

Actic Char with Blistered Cherry Tomatoes in Garlic Olive Oil

Page 103

Barramundi with Creamed Zucchini and Sorrel-Tarragon-Carrot Salad

Page 104

Bluefish with Charred Green Beans and Almond Aioli

Page 105

Bluefish with Creamed Corn and Herb Croutons

Page 106

Catfish and Romesco Stew

Page 108

Slow-Grilled Catfish with Roasted Pepper and Cream Cheese Butter

Page 108

Poached Mackerel Roll with Spiced Mayonnaise

Page 109

Mackerel with Almond-Ginger-Mustard Butter

Page 110

Mahimahi with Gingered Zucchini and Smoked Tomato Sauce

Page 112

Mahimahi with Grilled Peaches and Buttermilk-Mint Dressing

Page 113

Grilled Sablefish with Shredded Endive and Cherry-Tarragon Salsa

Page 115

Grilled King Salmon with Tarragon Butter

Page 116

Salmon with Minted Cucumbers

Page 118

Smoked Sardines with Heirloom Tomatoes and Herbs

Page 119

Yogurt -Marinated Sturgeon

Page 120

Tllapia with Minted Nectarine Salad

Page 121

Trout with Warm Cherry Tomato and Dill Salad

Page 121

Wahoo with Ratatouille

Page 122

Soft-Shell Crabs with Corn and Black Bean Relish

Page 123

Grilled King Crab Legs

Page 124

Grilled Lobster with Spiced Butter

Page 125

Grilled Greens

Page 127

Eggplant Stuffed with Smoky Tomato-Anchovy Ratatouille

⭐ 5.0 · 1 review · Page 128

Roasted Eggplant Puree

Page 130

Zucchini Carpaccio

Page 132

Watermelon Salad with Lime and Mint

Page 133

Smoked Bluefish Spread with Toasted Bread and Olive Oil

Page 138

Broiled Smelts with Lemon and Oregano

Page 139

Grill-Smoked Smelts

Page 140

Amberjacks on Sweet Potato Salad withScallions and Honey

Page 141

Barramundi with Walnut-Cider Dressing and Bacon

Page 143

Grilled Bluefish with Bacon-Tomato Butter

Page 144

Catfish with Lemon Butter Okra and Red Pepper Stew

Page 146

Smked Catfish with Fig and Citrus Salsa

Page 147

Halibut and Braised Fennel with Orange and Fennel Seed Yogurt

Page 148

Mackerel with Warm Buttered Hummus

Page 149

Mackerel Roasted with Grapes and Cauliflower with Brown Butter Mayonnaise

Page 150

Mahimahi on Sauteed Bitter Greens with Spicy Sausage and Dates

Page 151

Mahimahi withBraised Brussels sprouts and Feta Butter

Page 152

Warm Poached Salmon in Red Wine Sauce

Page 153

Smoked Sardines with Mixed Greens and Fig-Olive Dressing

Page 154

Lobster Linguine with Chiveand Tomato

Page 155

Trout and Autumn Squash with Roast Garlic and Pecans

Page 156

Albacore Tuna with Warm Pickled Shiitakes and Chive Risotto

Page 157

Linguine with White Clam Sauce and Coriander

Page 158

Mussels in Red Wine with Herbs and Roasted Shallots

Page 159

Bacon-Wrapped Halibut with Horseradish Cream and Glazed Beets

Page 160

Roasted Endive

Page 161

Smoked Oyster Stuffing

Page 161

Steamed Bok Choy with Turnips and Carrots

Page 162

Roasted Brussels Sprouts nd Red Onions

Page 163

Roasted Sunchokes

Page 164

Roasted Squash with Dates, Red Onion and Chives

Page 165

Potato Pancakes Topped with Smoked Mackerel and Sour Cream

Page 170

Scallops with Chile-Marinated Orange

Page 171

Beet Soup with Smoked Trout

Page 172

Butternut Soup with Dungenes Crab

Page 173

Oyster Stew with Sweet Potatoes and Bacon

Page 176

Arctic Char with Ragout of Turnip, Celery and Chestnuts

Page 177

RoastedWhole Arctic char on Pine Needles wuth Pine Nut Sauce

Page 178

Pan-Seared Catfish with Frisee-Apple Salad and Pecan Sauce

Page 180

Stewed Catfish and Black-Eyed Peas

Page 181

Oyster Risotto with Butternut Squash, Creme Fraiche and Fresh Herbs

Page 182

Sablefish with Crisp Polenta and Scallion Salsa

Page 183

Sablefish with Lentils and Pomegranate-Red Wine Sauce

Page 185

Tilapia with Cauliflower Puree and Maple-Cranberry Sauce

Page 186

Tilapia with Roasted Spaghetti Squash, Caper Yogurt and Smoky Balsamic Reduction

Page 189

Classic New England Clam Chowder

Page 190

Dungeness Crab Fettuccine

Page 190

Smoked Mussel Chowder with Fennel and Potato

Page 191

Mussels with IPA and Roasted Garlic

Page 192

Almond Milk-Poached Scallops with Sweet Potato Mash

Page 193

Lingiune with Bay Scallops and Sage Butter

Page 194

Sauteed Bay Scallops and Chorizo over Roasted Acorn Squash

Page 195

Maine Shrimp with Radicchio and Orange-Cashew Dressing

Page 196

Pumpkin and Pear Panzanella with Pumpkin-Seed Vinaigrette

Page 197

Roasted Radicchio with Sambuca Dressing

Page 198

Clove-Braised Swiss Chard and Fennel

Page 199

Creamed Carrots a la Ris

Page 200

Broccoli Rabe and Potato Gratin

Page 201

Cider-Glazed Parsnips

Page 202

Maple-Roasted Potatoes

Page 203

Broiled Pears with Orange and Honey

Page 204

Roasted Olives

Page 210

Rasishes with Anchovy-Herb Butter

Page 211

Bread with Anchovy and Butter

Page 213

Marinated Boquerones

Page 213

Gravlax

Page 214

Smoled Salmon Panzanella with Feta, Dill and Grapes

Page 215

Smoled Sable Brandade

Page 216

Trout Roe with Cava and Brioche Toasts

Page 218

Smoked Clam and Olive Skewers

Page 220

Sweet Wine Mignonette for Oysters or Clams

Page 220

Bloody Mary Raw Bar Shots

Page 221

Oyster Shooters Three Ways

Page 222

Sake and Ginger

Page 222

Guiness and Smoked Salt

Page 223

Mezcal and Lime

Page 223

Ritz Cracker-Coated Catfish with Buttermilk Sauce

Page 224

Mackerel Melt

Page 225

Spaghetti with Mackerel Sauce

Page 228

Smoked Salmon and Goat Cheese Sandwich

Page 229

Pink Salmon Cakes with Dill and Mustard

Page 230

Sardine and Capered Egg Salad Sandwiches

Page 231

Tilapia with Ginger Glaze

Page 232

Dijon-and-Peach_Crusted Tilapia

Page 233

Spinach and Parmesan-Crusted Tilapia

Page 233

Trout with Almond Potatoes and Lemon Salsa

Page 234

Linguine with Mussels, Pine Nuts and Orange

Page 235

Mussels Saint-Ex

Page 237

Mussels with Mustard and Scallions

Page 238

Braised reens with Anchovy Pestata

Page 239

Spinach Salad with Warm Apple and Pistachio Dressing

Page 240

Broccoli with Anchovy Vinaigrette

Page 241

Pecan Quinoa Pilaf

Page 243

Split Pea Puree

Page 243

Fish Brine 1 for Hot Smoking

Page 255

Fish Brine 2 for Hot Smoking

Page 255

Fish Brine 3 for Hot Smoking

Page 255

Dry Rub 1 for Cold Smoking

Page 259

Dry Rub 2 for Cold Smoking

Page 259

Dry Rub 3 for Cold Smoking

Page 259

Seafood Spice Mix 1

Page 260

Seafood Spice Mix 2

Page 260

Grill Salt

Page 261

Orange and Rosemary Grill Salt

Page 261

Smoked Paprika and Cinnamon Spice Mix

Page 261

Chile Oil

Page 262

Chunky Almond oil

Page 262

Citrus Oil

Page 262

Anchovy Butter for Seafood

Page 263

Anchovy Butter for Vegetables

Page 263

Anchovy-Dill Marinade

Page 263

Blackberry-Shallot Salsa

Page 264

Sauteed Grape and Herb Sauce

Page 265

Basil Pesto

Page 266

Sun-Dried Tomato Pesto

Page 267

Date and Citrus Dressing

Page 268

Pistachio Piccata

Page 269

Minted Herb Salad

Page 270

Parsley-Garlic Finishing Mix

Page 270

Aromatic Kitchen Potpourri

Page 271

For Cod and Country: Simple, Delicious, Sustainable Cooking

All Recipes (185)