Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges	2 bulbs
Balsamic glaze	1 tablespoon
Oil, olive	1 tablespoon + 1 tablespoon
Salt, sea	1 teaspoon + 1 teaspoon
Petrale fillets, thick	4
Tomatoes, cherry, canned with sauce	14 ounces
Sugar, coconut	1 teaspoon
Parsley, freshly chopped	3 tablespoons
Pepper, freshly ground

1. Preheat your oven to 400°F. 
2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Pistachio-crusted baked salmon

Active: 10 minutes; Total: 30 minutes; Serves: 4

Salmon, whole fillet	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Lemon juice, fresh	1 tablespoon
Olive oil	2 teaspoons
Honey	2 teaspoons
Mustard, Dijion	1 teaspoon
Garlic, minced	1 clove
Panko	¼ cup
Pistachios, crushed	1/3 cup
Parmesan, grated	2 tablespoons
Lemon zest	1 lemon
Parsley leaves	Garnish

1. Preheat your oven to 400°F. 
2. Place the salmon on a large parchment-lined rimmed baking sheet. 
3. Pat the salmon dry with paper towels, and season with salt and pepper; set aside. 
4. In a small bowl, whisk together the juice, oil, honey, mustard, and garlic. 
5. In another small bowl, combine the panko, pistachios, cheese, and lemon zest. 
6. Brush the salmon evenly with the lemon-honey mixture, evenly sprinkle the pistachio mixture onto the salmon, and then press lightly so it sticks. 
7. Bake for 10 to 14 minutes, or until the salmon flakes easily with a fork. 
8. Serve with lemon slices and parsley. 

Recipe from the Costco Connection magazine.

Oven-steamed fish with scallions & ginger

Active: 10 minutes; Total: 30 minutes; Serves: 4

Scallions, trimmed, chopped; thinly sliced	6 + 2
Ginger, peeled, 2 inches chopped,  1 inch matchstick sliced	3-inch piece
Garlic, thinly sliced	3 cloves
Cod fillets, skinless	4
Soy sauce	3 tablespoons
Mirin rice wine	2 tablespoons
Toasted sesame oil	1 ½ teaspoons
Sugar	1 ½ teaspoons
Salt	¼ teaspoon
Pepper, white, freshly ground	¼ teaspoon
Oil, vegetable	2 tablespoons
Cilantro leaves	1/3 cup

1. Preheat your oven to 450°F; set a rack in the middle position. 
2. Spread the 6 scallions and two-thirds of the ginger evenly in a 13x9-inch baking pan, then top with the garlic. 
3. Fold an 18x12-inch piece of foil lengthwise to create an 18x6-inch sling; spray lightly with cooking spray. 
4. Place the sling in the pan lengthwise, with extra foil hanging over the ends of the pan. 
5. Arrange the cod on the sling; if the fillets vary in thickness, place thinner fillets in the middle and thicker at the ends. 
6. Whisk the soy sauce, mirin, sesame oil, sugar, salt, and pepper in a small bowl until combined; pour around the cod. 
7. Cover the pan tightly with foil, and bake until the fish registers 125°F to 130°F, about 12 to 14 minutes. 
8. Grasping the sling at both ends, carefully transfer the sling with the cod to a deep serving platter. 
9. Position a spatula at one end of the fillets to hold in place, and carefully slide the sling from under the cod. 
10. Strain the cooking liquids through a fine-mesh strainer set over a bowl, pressing on the solids to extract all the liquids; discard any solids. 
11. Pour the strained liquid over the cod; sprinkle with the thinly sliced scallions. 
12. Heat the oil in a small skillet over high heat until shimmering. 
13. Reduce the heat to low, add the ginger matchsticks, and cook, stirring, until the ginger begins to brown and crisp, about 20 to 30 seconds. 
14. Drizzle the oil and ginger over the cod. 
15. Top with cilantro, and serve. 

Recipe from Yve Fontilea, adapted from the America’s Test Kitchen.

Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin	½ cup + ¼ cup
Paprika, smoked	1 tablespoon
Lemon, zest and juice	1 tablespoon zest + 3 tablespoons juice
Salmon	2 ½ pounds
Salt, kosher	2 ½ teaspoon + ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Parsley, flat leaf, finely chopped	½ cup
Walnuts, toasted, finely chopped	¼ cup
Vinegar, champagne or white wine	¼ cup
Olives, kalamata, pitted, chopped	¼ cup
Olives, Castelvetrano, pitted, chopped	¼ cup

1. Preheat your oven to 325°F; set a rack in the middle position. 
2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
5. Remove from the oven; let rest 5 minutes. 
6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
8. Spoon the walnut-olive vinaigrette on the salmon. 
9. Drizzle the salmon with the reserved oil mixture. 
10. Serve warm or at room temperature. 

Recipe from Food&Wine, by Justin Chapple.

Irish fish pie

Active: 45 minutes; Total: 1 hour 30 minutes; Serves: 4 to 6

Sweet potatoes, orange-flesh, peeled, cut into 1-inch cubes	1 ½ pounds
Cod, fresh, cut into 1-inch pieces	½ pound
Shrimp, large, shelled & deveined	½ pound
Bay scallops, picked for shell bits, remove tough band of muscle adhered to one side of each scallop	½ pound
Butter, unsalted, room temperature	2 tablespoons + 2 tablespoons + 2 tablespoons
Onion, finely chopped	1 small
Milk, whole	2 cups
Bay leaves	2
Thyme, fresh	2 sprigs
Salt, fine sea	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Flour, all-purpose	2 tablespoons
Chives, fresh, chopped	¼ cup

1. Add the potatoes to a large saucepan, add cool water to cover by 1 inch; bring to a boil over medium-high heat. 
2. Reduce the heat to low to maintain a gentle simmer, and cook until the potatoes are fully tender, about 15 minutes; drain. 
3. Mash the potatoes with a fork or potato masher; set aside 2 cups, reserve any remaining for another use. 
4. Preheat your oven to 375°F. 
5. Melt 2-tablespoons butter in a medium saucepan over medium heat. 
6. Add onion and cook, stirring, until translucent and soft, about 5 minutes. 
7. Pour the milk into the pan, and add the bay leaves and thyme. 
8. Bring to a gentle simmer, stirring often. 
9. Stir in ½-teaspoon salt. 
10. Poach each type of seafood individually; place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. 
11. Lift the cod from the milk with a slotted spoon, and place in a 2- to 3-quart casserole dish. 
12. Add the scallops to the milk, and poach until opaque, about 30 seconds. 
13. Lift from the milk with a slotted spoon, and add to the dish with the fish. 
14. Add the shrimp, and poach until they just begin to curl, about 1 minute. 
15. Lift them from the milk with a slotted spoon, and add to the dish. 
16. Use your hands or fork to flake cod into bite-sized pieces. 
17. Season with ½-teaspoon salt and ½-teaspoon pepper. 
18. In a small bowl, mash 2-tablespoons butter with the flour. 
19. Remove the bay leaves and thyme sprigs from the milk. 
20. Bring the milk to a simmer once again, and whisk the butter mixture into the until no lumps remain. 
21. Reduce the heat to low, and simmer, stirring, until the mixture thickens, about 5 minutes. 
22. Pour béchamel over the seafood in the casserole dish. 
23. Add the chives, and fold gently to combine everything. 
24. Taste the filling and adjust seasonings, if needed. 
25. Reheat 2-cups potatoes in a microwave, stirring every 30 seconds, or in a pot, stirring until warm. 
26. Stir in the remaining 2-tablespoons butter until it melts, and season lightly with salt. 
27. Pipe or spread the puree over the filling, sealing the edges. 
28. Bake until the filling is bubbly and the topping is browned, about 20 minutes. 
29. Let stand for a few minutes before serving. 

Recipe from Food & Wine Holiday Recipes.

Carolina fish, shrimp, & okra stew with black rice

Active: 40 minutes; Total: 1 hour 10 minutes; Serves: 6 to 8

Shrimp, medium, raw, peeled, deveined; shells reserved	1 pound
Water	3 cups
Cod or catfish fillets, skinless, halve lengthwise if large; cut crosswise into 1-inch strips	1 ½ pounds
Salt, kosher	1 teaspoon +
Oil, olive	2 tablespoons +
Flour, all-purpose	2 tablespoons
Onion, white, chopped	1 large
Bell pepper, red, chopped	1 large
Celery, chopped	2 stalks
Garlic, chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Okra, stemmed, cut crosswise into ½-inch pieces	8 ounces
Worcestershire sauce	2 tablespoons
Thyme, fresh, chopped	2 teaspoons
Bay leaves, dried or fresh	2 leaves
Creole seasoning	2 teaspoons
Pepper, freshly ground	½ teaspoon +
Rice, black, cooked
Scallions, thinly sliced	Garnish

1. Combine the reserved shrimp shells and water in a medium saucepan. 
2. Bring to a simmer over medium heat; remove from heat, and let stand 15 minutes. 
3. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids, and set the stock aside. 
4. Toss together the fish pieces and salt in a large bowl; cover and chill until ready to use, up to 1 hour. 
5. Over medium heat, warm the oil in a large Dutch oven. 
6. Add the flour, whisking constantly, until smooth and lightly browned, about 1 minute. 
7. Add the onion, bell pepper, celery, and garlic. 
8. Cook, stirring often and scraping the bottom of the Dutch oven to prevent scorching, until softened, about 8 to 10 minutes. 
9. Stir in the shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasonings, and pepper. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cover, and simmer until the okra is almost tender, about 15 minutes. 
12. Stir in the fish and shrimp, and reduce the heat to low. 
13. Cover and cook until the fish and shrimp are cooked through, about 5 to 8 minutes. 
14. Remove and discard the bay leaves; season with salt and pepper. 
15. Serve with black rice garnished with scallions. 

Recipe from Food&Wine Magazine, October 2020

Rainbow trout with summer herbs, tomatoes & aioli

Tomatoes, cherry or grape size	2 cups
Onion, red, thinly sliced	½ cup
Garlic, minced	5 cloves
Oil, olive	3 tablespoons + 1 ½ tablespoons
Lemon juice, fresh	1 tablespoon + 1 ½ tablespoons
Salt, kosher	½ teaspoon
Pepper, freshly ground
Basil, freshly torn	2 tablespoons
Parsley, freshly torn	2 tablespoons
Mint, freshly torn	2 tablespoons
Cilantro, freshly torn	1 ½ tablespoons
Rainbow trout, whole, cleaned	1 ½ pounds
Wine, dry white	1 tablespoon
Aioli
Garlic	3 cloves
Salt, kosher	½ teaspoon
Egg yolks + whole, room temperature	2 large + 1 large
Lemon juice, fresh	2 tablespoons
Cayenne pepper	Large pinch
Oil, olive	¾ cup
Oil, canola	¾ cup

1. Combine the tomatoes, onion, and garlic in a large mixing bowl. 
2. In a small bowl, whisk together 3-tablespoons oil, 1-tablespoon juice, ½-teaspoon salt, and pepper. 
3. Pour over the tomato mixture, and mix. 
4. Preheat the oven to 400°F; arrange a rack in the center. 
5. Line a baking sheet with parchment paper, and brush generously with oil. 
6. Brush the skin of the fish with oil, and place on the baking sheet. 
7. Season the inside with salt and pepper, then drizzle the juice and wine, and finally the 1 ½-tablespoons oil. 
8. Roast the fish until the flesh is opaque and flakes easily, about 20 minutes. 
9. While the fish is in the oven, stir the herbs into the tomato salad, tossing well to mix. 
10. To make the aioli, use a fork to mash the garlic and salt together in a small bowl until the mixture resembles a coarse paste. 
11. Place the egg yolks, egg, juice, and cayenne in the bowl of a food processor fitted with the metal blade. 
12. Process for several seconds until all the ingredients are well blended. 
13. Combine the oils in a measuring cup with a spout. 
14. With the processor running, slowly add the oils in a thin stream through the feeding tube until all the oil has been added and the mixture is thick and smooth. 
15. Add the garlic mixture, and process for several seconds more. 
16. Place the mayonnaise in a nonreactive serving bowl, cover, and refrigerate until needed. 
17. Using two spatulas, carefully transfer the trout to a large platter. 
18.  Spoon the tomato salad on top. 
19. Serve warm or at room temperature with a bowl of aioli. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.