Seafood Simple by Eric Ripert

  • How to fillet a flatfish (page 6)

    from Seafood Simple Seafood Simple by Eric Ripert

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Notes about Recipes in this book

  • Salmon poké

    • sosayi on June 14, 2024

      Lovely salmon poké recipe. Packed with flavor and fairly easy to execute. I did leave the onions, furikake and avocado separate from the fish and marinade, because children, but all the flavors together were great. Only quibble, is the photo in the book was clearly taken before or without the marinade on the fish. The soy turned the orange salmon much darker after sitting. Would definitely make it again, though!

    • Srm on March 25, 2025

      Excellent recipe! The only thing I changed was using shallot for the red onion. The whole family loved it!

  • Mussels marinières rosé

    • metacritic on December 02, 2023

      Good. Dead easy. Flavors uncomplicated by the usual litany of ingredients that you find in a mussel pot.

  • Salmon and tomato à la Gilbert

    • Peterkjsoe on April 22, 2026

      Substituted basil for mint. A lovely silky feel

  • Skate with brown butter

    • katryna on March 04, 2024

      I definitely failed at the brown butter sauce part so it was more like just butter. The skate itself was good poached.

  • Salmon with herb-infused extra-virgin olive oil

    • anya_sf on June 29, 2024

      Simple and good; the fish was so moist. That said, for such a simple recipe, I have a couple of quibbles: (1) the fish is supposed to be at room temperature, then chill for an hour - my fish ended up needing 10 min longer to bake (which could partly be due to my oven) and some albumin was released - it might be better to coat the cold fish and let it sit at room temp for 1 hr prior to baking; (2) as much as I appreciate the metal skewer method for doneness, a temperature would be very helpful, especially as my metal skewer was actually a thermometer probe - I cooked the salmon to 125 F.

  • Sofrito-glazed mahimahi

  • Miso cod "Nobu"

    • angela_gnbj4y on January 27, 2026

      This is a great recipe that is frequently in our rotation at home. Would recommend. You can always make the dressing without the ginger oil.

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  • ISBN 10 0593449525
  • ISBN 13 9780593449523
  • Linked ISBNs
  • Published Oct 03 2023
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

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