Foolproof Fish: Modern Recipes for Everyone, Everywhere by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Oregano-black olive relish

    • Aggie92 on February 19, 2022

      This was delicious on grilled coho salmon. I'd hesitate to call it a relish though as it was not as thick as I would expect a relish to be. It was really just a chunky dressing. Added a teaspoon of nonpareil capers for some extra brininess since my Kalamatas were out of a jar. Also used about a half teaspoon of dried oregano, since this was a last minute decision and didn't want to go to the store for fresh oregano.

  • Lemon-herb roasted cod with crispy garlic potatoes

    • aeader on March 07, 2022

      A simple, flavorful dish that made for a quick and easy dinner. Will repeat.

  • Halibut en cocotte with roasted garlic and cherry tomatoes

    • dinnermints on December 30, 2021

      We used salmon, and my husband cooked it some other way than indicated because he didn't think the cooking instructions made sense. The roasted garlic and cherry tomatoes was delicious - we just used 1 T olive oil instead of the 1/4 cup in the recipe, and that worked out fine.

  • Black rice bowls with salmon

    • Lepa on August 26, 2021

      This was not a success. I normally love miso vinaigrettes but this one didn't taste great. The elements of this salad didn't come together well. It felt like lots of work for a very mediocre result. The fish roasting method here was perfect- and I will probably revisit it but the rest of the recipe was a disappointment.

  • Garlicky spaghetti with clams

    • Lepa on July 02, 2021

      This was a great pantry recipe. This was the first time I have cooked with jarred clams and I didn't love them BUT this recipe has a lot to recommend it. The anchovies sauteed in garlic (I did that instead of adding them straight to the pasta) added a wonderful layer of flavor and in the end we were really happy with this. I liked the flavor so much I may try to add some anchovy the next time I make pasta with fresh clams.

  • Pan-seared swordfish steaks

    • Lepa on June 02, 2022

      Meh. I recently had excellent pan-seared swordfish and hoped this technique would replicate that but it didn't. The fish was dry but not browned enough. I have had better results roasting swordfish.

  • Pan-fried sole

    • Lepa on July 01, 2021

      This is a simple recipe but it also works very well so worth bookmarking. I sometimes struggle with getting pan fried fish just right and these came out perfectly when I followed the directions. I put some fresh dill on at the end, which was lovely.

  • Stir-fried shrimp and broccoli

    • Kinhawaii on April 16, 2022

      Quick, easy & yummy- even leftovers were tasty the next day. We did add a little fermented black beans.

  • One-pan shrimp pad Thai

    • Kinhawaii on September 25, 2021

      Easy & yummy! Did add extra lime, peanuts, cilantro & Thai sweet chili sauce.

  • Lemon-basil cod cakes

    • Nkrieda78 on August 08, 2021

      Decent recipe as written, could benefit from a little more seasoning in the cakes. Old Bay or something would be nice. We put them in the fridge to rest for an hour and then dredged them in panko again.

  • Moroccan fish and couscous packets

    • mpo on October 23, 2021

      The cooking time is quick but leave some time to make the gremolata. I didn’t bake with the couscous, used a different grain and just served it over. Used flounder. Very nice dish.

  • Seared breaded haddock with broccoli and vinaigrette

    • Mlr5 on July 01, 2021

      I really liked the way the haddock came out. It was a method I’d never tried and it was super simple and tasty. Will use it again for sure. The sauce was fine, but I don’t think I’ll make it again.

  • Oil-poached snapper with tomato vinaigrette

    • Acarroll on October 24, 2021

      Wow, delicious. Needed to add a bit more salt and acid, but flavors were great.

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  • ISBN 10 1948703106
  • ISBN 13 9781948703109
  • Linked ISBNs
  • Published Mar 25 2020
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A look at the seafood counter reveals a number of varieties of fish, from mild in flavor and flaky in texture to rich and meaty. In Foolproof Fish, we show you how versatile they all are by providing approachable recipes, most of which you can make with more than one kind of fish. You're guaranteed a flavorful meal no matter what you bring home from the market or monger. We'll broaden your seafood scope by incorporating it into any course--vibrant appetizers like Sizzling Garlic Shrimp and Peruvian Fish Ceviche with Radishes and Orange, lots of easy weeknight meals like Moroccan Fish and Couscous Packets and Tuna Steaks with Cucumber-Peanut Salad, elegant dinner party fare like Roasted Salmon with Orange Beurre Blanc, or comforting soups like Cod in Coconut Broth with Lemon Grass and Ginger. Even bring the fish fry home with grease-free Fish and Chips and Shrimp Po' Boys. And the recipes are foolproof: no fish fillets sticking to the grill or rubbery scallops.

In addition to getting you to cook from the sea, this book offers a fish education. Master key techniques from shucking oysters for Grilled Oysters with Spicy Lemon Butter to serving up a whole fish after making Whole Roast Snapper with Citrus Vinaigrette; learn substitutions so you can work with what's available to you; and explore topics that matter to you, like nutrition and sustainability.

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