Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the fridge.
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Nutty brown butter and tart fresh lemon complement arctic char’s rich flavor, and the accompanying shiitake and sugar snap peas add texture and earthy sweetness. If you can’t find arctic char, use wild-caught Pacific salmon instead.
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Cod’s silky texture makes it a natural for this at-home "sous-vide" poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious served with a potato purée flavored with the briny seasoning liquid from the poaching bag.
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A sun-dried tomato and lemongrass broth makes a fragrant seasoning for the halibut, and a garlicky basil pesto and sautéed zucchini round out the dish.
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Poached in celery, fennel, and fresh ginger juice, these meaty striped bass fillets have a subtle yet delicious flavor. The ginger dressing won’t be emulsified or smooth, but its fantastic taste more than makes up for its “broken” appearance.
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The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.
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