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If you can’t find striped bass where you live, replace it with a fish of approximately the same size — anything from red snapper to porgy to black sea bass.
These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.
Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.
Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil.
Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.
Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence.
Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor.
The little touch of tarragon gives these fritters a delicious, different taste.
This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons.
A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been sautéed with mushrooms and garlic, and cooked on top of the stove.