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Five Scrumptious Seafood Recipes
Get your delicious dose of ‘vitamin sea’ from new cookbooks
Chelsie Craig
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.
Nigel Perry
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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.
Kris Vlegels
Get recipe: Classic Mussels
Smoked Trout Salad
Seafood is a staple of the Scandinavian diet, and it’s common to find nutrient-dense fish such as salmon, mackerel, cod, trout and herring as part of a meal. Cookbook author and chef of Scandinavian-inspired eatery Kantine in San Francisco, Nichole Accettola fell in love with the culture and cuisine while living in Copenhagen for more than a decade. She showcases her appreciation for the Scandinavian way of life — and cooking — in Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden. While the book is largely devoted to baking, it’s nearly impossible to write a book on cuisine from that part of the world without including some favorite seafood dishes. This recipe for Smoked Trout Salad also includes a recipe for hearty sprouted rye bread, which makes a perfect accompaniment for just about any meal.
Anders Schønnemann
Get recipe: Smoked Trout Salad
Chelsie Craig
Bucatini with Sardines & Caramelized Fennel
Foodies know: Tinned seafood is having a major moment. Far from being a simply utilitarian pursuit, fine canned, preserved and tinned seafood is harvested at the peak of freshness and, in many cases, made even more delicious by the careful preserving process. In her new book Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, Anna Hezel shares more than 50 lushly photographed recipes detailing how to turn a humble can of seafood into a masterpiece — from a snack to a main course. Her recipe for Bucatini with Sardines & Caramelized Fennel proves the point. Inspired by a time-honored dish from Sicily, it’s a delicious dish and more than the sum of its parts.
Get recipe: Bucatini with Sardines & Caramelized Fennel
John D. Smoak III
Crab and Yellow Corn Cakes with Tomato, Corn and Chive Butter
Charleston is undeniably one of the South’s iconic food cities, and thanks to its coastal location, its star chefs work with a bounty of fresh seafood. Since 1990, Magnolias has been a Lowcountry fine-dining favorite for locals and visitors alike. Now, longtime Culinary Arts Director Don Drake shares some of the restaurant’s best recipes (and a few secrets, too) in Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston. Drake helps readers build a smartly stocked pantry and learn to make homemade staples such as seafood stocks and rubs to take their cooking to the next level. One bite of this recipe for Crab and Yellow Corn Cakes with Tomato, Corn and Chive Butter will transport you to the South Carolina Gold Coast.
Get recipe: Crab and Yellow Corn Cakes with Tomato, Corn and Chive Butter
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