Cree LeFavour - Fish: 54 Seafood Feasts

Text copyright 2013 by

CREE LEFAVOUR

Photographs copyright 2013 by

ANTONIS ACHILLEOS

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.
ISBN: 978-1-4521-2197-0

Designed by

SARA SCHNEIDER

Food styling by

GEORGE DOLESE

ELIZABET NEDERLANDEN

CHRONICLE BOOKS LLC
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NEW ENGLAND COD CHOWDER
with Blue Corn Griddle Cakes and Cherry TomatoParsley Salad

PANFRIED PACIFIC SARDINES,
Balsamic Onions with Pears, and Roasted Fingerling Potatoes

KAUAI AHI POKE
with Sushi Rice and Avocado-Daikon Salad

TROUT
with Lemon-Horseradish Cream, Prosciutto Kale, and Crispy Parsnip Rounds

BACON-WRAPPED GRILLED TROUT,
Walnut Lentils, and Sauted Baby Kale with Apple

NEW HAVEN WHITE CLAM PIE
and Beet-Feta Salad

SHRIMP,
Grits, Shrimp Butter, and Greens

LOBSTER AND BLACK TRUFFLE LINGUINE
with Sour AppleBibb Lettuce Salad

SQUID, FRIED EGG, FRESH HERB, AND WALNUT SPAGHETTI
with Pear-Arugula Salad

BEER BATTER-FRIED FISH AND CHIPS
with Tartar Sauce, Raspberry Vinegar Shrub, and Pub Salad

BASQUE PEASANT BACALAO :
Chiles, Potatoes, Sweet Peppers, and Tomatoes over Toast with Tossed Greens

BRAISED SABLEFISH
with Pork Belly, Leeks, French Lentils, and Shaved Fennel Salad

ORECCHIETTE WITH FLAKED PACIFIC HALIBUT,
Charred Romaine, Sweet Pepper, and Pine Nuts

ALMOND-CRUSTED PACIFIC HADDOCK
with Fennel Carrots and Riced Chive Potatoes

ALASKAN SALMON
with Barnaise, Roasted Cipollini Onions and New Potatoes, and Parmesan-Arugula Salad

GRILLED YELLOWFIN TUNA
with Mustard Aoli, Domino Potatoes, and Blackened Tomatoes

ARCTIC CHAR
with Tarragon Vinaigrette, Roasted Sunchokes, Radicchio, and Carrots

MUSSELS
with Cream, Saffron, and Angel Hair, Garlic Toast, and Grapefruit-Fennel Salad

SCALLOP-CHORIZO SPAGHETTI
with FennelCracker Bread Salad

ROCK SHRIMP AND FAVA BEAN RISOTTO
with Lardon-Endive Salad

WHOLE ROASTED BARRAMUNDI,
Hearts of Palm with Caipirinha Dressing, Farofa, Orange Segments, and Black Beans

YELLOWFIN TUNA SLIDERS
with Chipotle Mayonnaise, Avocado, Cilantro Rice, and WatermelonQueso Fresco Salad

YELLOWFIN TUNA
with Jalapeo-Cumin Butter and ButternutGoat Cheese Salad

SPICE-RUBBED ARCTIC CHAR
with Cauliflower Pure and Chile Asparagus

PANFRIED LIME-CHIPOTLE TILAPIA
with Chile Corn

CENOTE FISH TACOS
with Tomatillo-Radish Salsa and Cilantro Corn

LOS GATOS CEVICHE,
Lime-Tortilla Soup, and Guacamole with Handmade Chips

GARLIC SHRIMP,
Red Rice, Black Beans, and Roasted Padrn Chiles

FISH ON A STICK
with Spicy Peanut Dipping Sauce, Dan Dan Noodles, and Watermelon-Cucumber Salad

AROMATIC WOK-BRAISED SNAPPER
with Tatsoi and Jasmine Rice

WOK-BRAISED HADDOCK
with Chiles, Minced Pork, and Snap Peas over Jasmine Rice

WHOLE BAKED BRANZINO
with Watermelon-Mango Relish, Jasmine Rice, and Sauted-Garlic Bok Choy

RAMEN NOODLE BOWL :
Hake, Pulled Pork, Poached Egg, Beet, Green Onions, and Daikon in Rich Broth

PORK-SHRIMP SLIDERS
with Spicy-Sweet Mayonnaise and Rice NoodleCucumber Salad

THAI GREEN CURRY
with Shrimp, Pea Eggplant, and Sweet Peppers over Jasmine Rice with Sweet-and-Sour Slaw

KIMCHI OYSTER DOGS
with Sambal Mayonnaise, Green Beans with Bonito Flakes, and Crispy Yams

FRIED SPIDER SANDWICH
with Avocado and Wakame-Udon-Sesame Noodle Salad

WHOLE ROASTED BARRAMUNDI
with Cilantro-Ginger Spice Paste, Roasted Cauliflower, and Jasmine Rice

COD WITH CURRIED RED LENTILS,
Mustard Seeds, Basmati Rice, and Apple-Currant Relish

COD, OKRA, AND CAULIFLOWER CURRY
with Mustard Seed Basmati Rice

GOAN FISH CURRY
with Spicy Snap Peas and Whole-Wheat Rotis

SEARED SCALLOPS
with Coconut Chutney and Mixed Pickles

FRIED OYSTERS,
Spinach Dal, and Basmati Rice

SHRIMP KORMA
with Cauliflower and Zucchini and Cucumber Salad

GRILLED SHRIMP KEBABS
with Punjabi Spice Paint and Mixed Summer Vegetables

POTATO-CRAB CAKES,
Tomato-Onion Curry, Basmati Rice, and Cucumber-Mint Raita

WHOLE ROASTED BLACK BASS,
Fennel, and Tomatoes over Arugula with Pomegranate and Mint

PACIFIC HALIBUT
with Tomatoes, Garlic, and Chickpeas, Pearl Couscous, and Radish-Clementine Relish

GRILLED MAHI MAHI
over Couscous with Zaatar, Lemon, and Asparagus, with Blackened Peppers

ARCTIC CHAR
with Charmoula, Roasted Eggplant with Pearl Couscous, and Mint

GRILLED TUNA SKEWERS
with Smoky Sweet Hot Sauce and Fattoush

PRAWN-STUDDED PERSIAN RICE
over Wilted Spinach with Olive-Feta Salad

SENEGALESE SHRIMP STEW
over Millet with Collard Greens

BRAISED SQUID
with Cherry Tomatoes, Chickpeas, Eggplant, and Oregano with Kale Salad

When I was a kid growing up on a ranch on the Salmon River, in central Idaho, the appearance of white circles on the river-bed in spring meant the salmon were running. The fish were preparing to spawn after their epic upriver swim, using their powerful tails to build nests in the river-bed, where theyd scatter their eggs. These nests, called redds, made a dappled pattern on the river bottom. The female laid her eggs, the male on standby to fertilize. Then the exhausted pair, their mission complete, would swim off to die, their bodies washing up on the rocky shoals where my black dog, Whitey, to her delight, would discover their fragrant remains.

Was it the many seasons of watching these beautiful fish complete their swim that made me so vulnerable to the seductive taste of Jean and Pierre Troisgross salmon with sorrel sauce when I lifted that first forkful to my mouth at their famous restaurant in Roanne, France, in 1978? I was thirteen. I recall that medallion of fish, translucent at its rare center, the sauce an impossible achievement: silky, with a hint of sourness and mild notes of grass, like spring butter from cows that have been let out to pasture. That salmon was like nothing Id tasted before. (Which is saying something, since Id done well for myself as an eater, up until then.)

I still crave fish like thatfresh, gently cooked, and served with a fragrant sauce. I obsess over simple recipes like grilled tuna with mustard aoli and Alaskan salmon with barnaise. But I also adore fish done up in unruly waysshrimp curry, spiced crab cakes, clam pie. Theres a great many recipes of both kinds in Fish . As in my previous book, Poulet , the recipes here are in sets, defined by my sense of how we put meals together. I believe great ingredients, simple methods, and intuitive (and sometimes counterintuitive) combinations can transform mundane meals into inspired eating any night of the week.

Youll find here sets of recipes that will make a whole dinner or a leisurely Sunday lunch. Youll also find five chapters defined by the flavors of key culinary regions around the globe: American, Bistro, Latin, East Asian, South Asian, Middle Eastern, and African. Given the rich history of immigration and the mingling of ingredients, techniques, and traditions in our global, hyperconnected lives, there isnt a chapter in Fish thats not American. Made in America or not, the food we eatwhether its in Singapore, Prague, or Austinis informed by a continually fluctuating set of cultural traditions.