Notes about Recipes in this book

• Dungeness crab panzanella with charred-tomato vinaigrette

  • LDGourmet on May 17, 2013

    This recipe is fantastic with or without Dungeness crab. After the first time we made it, we kept going back to the panzanella with charred tomato vinaigrette.

• Chilled cucumber-coconut soup with Dungeness crab

  • mjes on September 30, 2019

    A favorite summer soup that can still be made in the last warm days of fall. Even with the heavy use of the herbs, this is a mild soup that doesn't overpower the crab. Do make it the day before and ignore the "at least 2 hours". Two hours is not enough for the flavors to meld together. Its taste is a muddle of sharp flavors (onion, cilantro, Tabasco, fish sauce) if you try to use it too soon after making. Note this is a Jean-Georges Vongerichten inspired recipe.

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. Okay, a cold soup is an odd choice for Christmas Eve but I think the surprise will make it a hit.

• Scallops with carrot cream and marjoram

  • babyfork on October 15, 2015

    I decided to make this spur of the moment for a weeknight dinner when I saw some nice scallops at the market. I had read the recipe awhile ago, but didn't remember that it needed fresh marjoram (I should have looked it up on EYB on my phone...duh). So I ended up making it without the herb oil and fresh marjoram. I sprinkled fresh chives over instead. This was tasty and pretty. I could definitely see myself making this for guests. If you made the carrot cream and herb oil ahead of time, searing the scallops and plating only takes about 5 minutes.

• Wild salmon chowder with fire-roasted tomatoes

  • ebgeo on December 03, 2015

    A wonderfully easy and tasty dish. For the tomatoes use 'fire roasted" and for a healthier choice skip the cream and add the broth of your choice. I used a chicken broth that added depth, though I will try fish broth next for a cleaner taste.

  • DFarnham on February 01, 2021

    Delicious and easy!

• Jerk-spiced salmon with coconut pot liquor and sweet potato fries

  • babyfork on September 30, 2015

    A delicious and healthy complete meal. Family loved the lightly spiced sweet potatoes (oven-baked, not fried "fries"). This was easy enough to prepare that I was able to buy the ingredients on my way home from work and still get dinner on the table at a reasonable time. The jerk seasoning is not too spicy. The author notes you can add more red pepper flakes to the mix to increase the heat level. Will make again.

  • DFarnham on February 01, 2021

    We love this dish! Have made this recipe so many times, I've lost count. Simple, healthy and satisfying. Sometimes we cheat and buy a bag of frozen Alexa sweet potato fries.

• Halibut tacos with tequila-lime marinade and red cabbage slaw

  • babyfork on August 06, 2015

    I didn't make the full recipe so not giving it a star rating, but made the marinade for some halibut I was grilling for fish tacos. I was expecting to taste the marinade more on the fish, but it was pretty mild considering the bold ingredients. I liked it as a starting point though and might tinker with it in the future.

• Sake-steamed black cod with ginger and sesame

  • dwsk13 on January 08, 2014

    Can you have enough spinach? Next time I plan to double it.

  • mjes on October 16, 2019

    Gemini Fish Market has fresh black cod; the cold snap did my shiso in and I don't want to double my drive so this must be sake-steamed black cod night. Reading the previous note I did double the spinach. I used daikon radish which I suspect is not what the author intended ... but my other thought was black radish so I was behaving myself. Next time I'll start the quick pickle a bit earlier. I liked the sake broth and consider this recipe a keeper.

• Jerry's black cod with shiso-cucumber salad and carrot vinaigrette

  • hillsboroks on July 09, 2016

    My husband says this is the recipe find of the summer and I have to agree. I found it while searching for recipes on EYB for the shiso plant I grew in my herb garden this year. I used Pacific cod and it was lovely. I could not find carrot juice at my local market so I made my own. I peeled and shredded 3 carrots and put them in the blender with about 1/3 cup water. I added a bit more water and kept the blender running until it looked like baby food. Then I dumped it into a fine mesh strainer and let it drain. Voila! Carrot juice! The carrot vinaigrette is essential to the flavors of this recipe as is the cucumber salad. The flavors are quite Japanese and are intense but light. I served it with brown rice and a fine dry Riesling but a nice light sake would be great too.

  • lorloff on October 01, 2017

    The shiso cucumber salad here was amazing. We served it with poached salmon. I made it with fresh shiso from the garden and red chilies I grew in the garden as well - it was a real hit. I highly recommend it and will make again.

• Cast-iron rainbow trout

  • hillsboroks on June 02, 2017

    Chanterelles, bacon, fresh sage and white wine combine to make a sublime topping for fresh rainbow trout in this recipe. The cooking time is short so I made sure to have everything chopped and measured in advance. It is fancy enough to serve to company but easy enough to make on a weeknight.

• Quinoa cakes with smoked trout and chive sour cream

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. This makes an excellent starter but be mindful when making the quinoa cakes, of the balance you'll get with the smoked trout/sour cream topping.

• Albacore parcels with mint-pistachio pesto

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. I knew I had to have a fish and green pesto recipe. Pistachios make a lovely pesto which when added to a truly fresh cut of albacore ... let's just say this recipe will be repeated many times.

• Char katsu with ponzu sauce and cucumber-hijiki salad

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style final recipe all from sustainable fish. This finishes with a repetition of the cucumber flavor but here in a Japanese style salad. It is worth tracking down yuzu juice if this is your finale. I know - breading arctic char is nearly sacrilegious but this recipe justifies it. Optional rice mirrors the preceding recipe and allows the big appetites to fill-up at the end of the meal.

• Skillet sardines with fennel, currant, and pine nut salad

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. I'm keen on fennel salads with fish so I find this very enjoyable. I rehydrated the currants in a bit of white wine before adding out of habit - later I saw the recipe didn't call for it.

• Oysters with lemon-thyme sabayon

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. This is an super topping for the oysters - tried and true flavors.

• Kerala curry with coconut milk and curry leaves

  • DFarnham on February 01, 2021

    Fantastic and easy!

• Lingcod with cirtrus and arbequina olives

  • pixy2402 on April 12, 2026

    Delicious! The only changes I made were to halve the amount of red peppers and cook the lingcod for more like 5 min the second time to get to 125 degrees.

• Cod and squid okonomiyaki

  • mjes on August 11, 2021

    I have been making okonomiyaki since 1970 - I find it a very useful recipe when cooking for one or two as one can save some batter to cook tomorrow or cook them all and reheat tomorrow. Okay, for a midnight snack I've been known to not reheat them or add the garnishes. This is the first fish variation I have made and I love it. Why haven't I seen such recipes before?

• Mahi-mahi with South Indian spiced mango

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style. Well, I had intended to do a pasta dish but I ended up with rice instead. The fruit and chile make this a distinctive dish which can be difficult in a line of 7 fishes dishes.