TABLE OF CONTENTS
Introduction 6
The Classics
Fillets of Sole Meuniere 10
Trout Amandine 13
New England Fish Chowder 14
Bouillabaisse 17
Oven-Poached Whole Salmon 18
Fish and Chips 21
Gravlax 22
Simple Suppers
Pan-Roasted Salmon Fillets in Mango Juice 26
Broiled Red Snapper with Rosemary 29
Halibut Fillet en Papillote 30
Cod Baked with Squash and Tomato 33
Striped Bass in Green Curry 34
Red Snapper Salad with Aioli 37
Roast Sea Bass with Shiitake Mushrooms and Baby Corn 38
Special Occasions
Tuna Tartare with Anchovy and Olive Crostini 42
Rolls of Sole with Spinach and Scallops 45
Freshwater Fish in Red Wine 46
Skate with Brown Butter Sauce 49
Pompano Baked in Salt 50
Gingery Monkfish with Crispy Noodles 53
Escabeche of Trout 54
On the Grill
Halibut Steaks with Citrus, Watercress, and Black Olives 58
Salmon with Fennel and Apple Salsa 61
Striped Bass with Leeks and Balsamic Vinaigrette 62
Monkfi...sh Kabobs with Mixed Vegetables 65
Tuna Burgers 66
Sardine Fillets in Grape Leaves 69
Mahimahi with Tomatillo Dip 70
Hearty Dishes
Seafood Sausages with Mustard Sauce and Poblano Mashed Potatoes 74
Swordfish Steaks Provencale 77
Baked Orange Roughy with Zucchini and Tomato 78
Risotto with Chilean Sea Bass and Leeks 81
Rockfish Braised with Fennel and Onions 82
Paella 85
Braised Monkfish with Bacon and Tomatoes 86
Shellfish
Crab Cakes with Rouille 90
Shrimp Sauteed with Lemon and Garlic 93
Sea Scallops with Pancetta 94
Mussels with Tomatoes and Fennel 97
Linguine with Red Shellfish Sauce 98
Warm Oysters with Leek and Bacon Sauce 101
Steamed Lobster with Drawn Butter 102
Fish Basics 105
Glossary 113
Index 117
King, Shirley/ Williams, Chuck (EDT)/ Barnhurst, N [Àú]