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The bounty of the sea is delicious, and it can also be key to a healthy diet. To potentially improve brain, heart and eye health, the USDA’s 2020-2025 Dietary Guidelines for Americans recommend people of all ages eat seafood at least twice a week, if possible. To help get you sailing on your seafood journey, we’ve curated five mouth-watering dishes from recently released cookbooks.
Miso Cod “Nobu”
You’d be hard-pressed to find anyone more famous for flawless seafood dishes than Eric Ripert, the French-born chef, TV personality and author behind Le Bernardin, the New York City restaurant that boasts three Michelin stars. Though Ripert has made his reputation for fine dining, his latest book, Seafood Simple, proves that cooking perfectly prepared fish doesn’t have to be complicated or challenging. The book’s 85 recipes are accompanied by gorgeous photographs and easy-to-follow techniques so that cooks of all levels can turn out elegant preparations. His Miso Cod “Nobu” requires fewer than a dozen ingredients (plus salt and pepper) and is sophisticated enough to serve at a stylish dinner party.
Get recipe: Miso Cod “Nobu”
Classic Mussels
If cooking — or even eating — mussels feels like a mystery, celebrated Dutch chef Sergio Herman’s new book Mussels: An Homage in 50 Recipes is likely to change your mind. He was the chef at mussel-focused restaurant Oud Sluis in Sluis, in the Netherlands, which was listed among the top 50 by The World's 50 Best Restaurants (which is comprised of 1,080 culinary experts) for eight years. He calls mussels “black gold,” because, to him, they are one of the most delicious and versatile seafood ingredients. Herman’s recipe for Classic Mussels is simple and tasty all on its own (use some crusty bread to soak up every bit of the flavorful, buttery broth) or as a key element in other beautiful dishes throughout the book. Even if you don’t think you’re destined to become a die-hard fan of bivalves, this oversize, hardcover book is gorgeous enough to make a stylish coffee table addition.
Get recipe: Classic Mussels
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