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.

• 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.

• 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.

• 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.

• 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. Made this again full recipe and the sable was delicious. Made with freshly juiced carrots. Lovely vinaigrette. Broiling the sable is my only suggestion rather than baking.

• Black cod with toasted almond milk, delicata squash, and frizzled leeks

  • karenne113 on December 03, 2020

    Amazing dish. Many steps, but pretty quick elegant meal. Substituted chicken stock for clam juice and hazelnuts for almonds.

• 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.

• Food52

  ...highlights the environmental and health issues surrounding seafood consumption, and offers wisdom for making smart choices at the fish market or grocery store.

  Full review