RECIPES

April 17 2015

Spiced Yogurt-Marinated Tilefish

Provided by Mel & Sheryl London

A yogurt based marinade laced with spices flavors the fish and then becomes a sauce.

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April 17 2015

Spanish Codfish Stew with Saffron and Orange

Provided by Mel & Sheryl London

Thickened with bread crumbs, spiced with saffron and fennel, perfumed with oranges, this stew mimics the flavors of Spain.

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April 17 2015

Spanish Style Baked Hake

Provided by Mel & Sheryl London

Migas translates roughly into Spanish as “crumbs” yet this ingenious and thrifty way of combining leftover bread with chorizo, garlic and olive oil changes slightly from region to region in Spain. Our version includes Japanese panko bread crumbs for convenience and includes a touch of pimiento and parsley. We used it here as a crisp topping for hake (merluza), a delicate, popular fish of Spain.

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April 17 2015

Snapper Ceviche

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 17 2015

Smoked Haddock with Yukon Gold Potatoes

Provided by Mel & Sheryl London

Vacuumed packed in France, this salted and smoky fish is a rare and unusual delicacy in the United States and very popular in its country of origin.

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April 17 2015

Sea Bass with Tomato & Black Olive Salsa

Adapted from the Food and Wine Magazine

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April 17 2015

Salmon Chowder (“Cullen Skink”)

Provided by Mel & Sheryl London

Called “Cullen Skink” in Scotland, this chowder, chock full of fish and scallops relies on its smoky flavor from smoked whitefish rather than bacon, which is typical of our New England chowders. It’s also a fine alternative for your vegetarian friends.

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April 17 2015

Roasted Striped Bass with Olive Tapenade and Star Fruit

Provided by Mel & Sheryl London

A fun recipe that is deliciously different – and perhaps a bit patriotic. Black stripes of olive puree are drizzled on white-fleshed fish and scattered with star-shaped citrusy carambola (star fruit) slices.

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April 17 2015

Roasted Mediterranean-Style Halibut

Provided by Mel & Sheryl London

Colorful julienned vegetables form a flavorful base for firm fleshed Halibut. You can also substitute Opah, Wolfish, Snapper or Striped Bass when available.

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April 17 2015

Pickled Salmon Steaks

Provided by Mel & Sheryl London

This recipe should be prepared 2 to 3 days before serving to mellow the flavors. It perks up waning appetites in hot weather and makes a great room temperature dinner or part of a buffet that keeps the cook cool.

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April 17 2015

Pan-Roasted Striped Bass with Vegetables

Provided by Mel & Sheryl London

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April 17 2015

Pan-Roasted Grouper with Spicy Hoisin-Ginger Sauce

Provided by Mel & Sheryl London

A dark, spicy sauce with a Chinese influence spikes up winter appetites.

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April 17 2015

Pan-Fried Skate Wings with Capers

Adapted from the New York Times

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April 17 2015

Pan-Fried Monkfish with Peas & Mint

Provided by Mel & Sheryl London

Medallions of sautéed monkfish sit on a cooling, slightly sweet, verdant sauce of tiny green peas and mint, touched with a zap of chiles and served over orzo or rice.

Note: Prepare the rice or orzo first.

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April 17 2015

Pan-Fried Monkfish with Fennel and Gruyere

Provided by Mel & Sheryl London

Fennel and fish – a marriage made in France – and in Heaven. Prepare the fennel in advance and finish just before serving.

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April 17 2015

Pancetta-Wrapped Monkfish

Provided by Mel & Sheryl London

These savory little bite size packages can also become an unusual pass around hors d’oeuvre, as well as a main course.

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April 17 2015

Oven-Poached Hake

Provided by Mel & Sheryl London

We always think of Spain when we prepare hake (merluza) - an extremely popular fish that always seems to be on every restaurant menu in the country.

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April 17 2015

Mustard Glazed Swordfish

Provided by Mel & Sheryl London

Crunchy mustard seeds, a bit of dill and a touch of mayonnaise form a golden, puffy glaze over firm-fleshed swordfish.

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April 17 2015

Monchong with Mango

Provided by Mel & Sheryl London

A beautiful pink-flesh, exotic fish from Hawaii with a delicate flavor, spiked with a sweet-hot relish.

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April 17 2015

Italian Fish Stew

Provided by Mel & Sheryl London

This complexly flavored fish stew is a great company fish dish that receives accolades and is also easy on the cook. The base can be prepared several hours or a day in advance, then re-heated just before serving with the addition of the fish, pasta and leafy green vegetable.

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April 17 2015

Halibut Cheeks with Horseradish

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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April 17 2015

Halibut Ceviche

Provided by Mel & Sheryl London

The wonderful thing about ceviche is that it can (and should) be prepared ahead of time and it can also be made with a variety of seasonal, firm, white-fleshed fish. Another plus is that it can be served as a first course or as a main course.

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April 17 2015

Grilled Kingfish Steaks with Fennel

Provided by Mel & Sheryl London

A cousin of the Mackerel family, the finely textured blue tinged flesh turns white when cooked. Here, the flavor of licorice permeates and complements its rich taste.

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April 17 2015

Fricassee of Pollack with Tomatoes, Capers & Olives

Provided by Mel & Sheryl London

Flaky, firm poached Cod is a versatile dish. It can be prepared ahead and served hot or at room temperature, as a salad or over orzo or rice.

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