50 Pestos • Make enough pesto for the rest o’ the summer.

Few people are more comfortable around fish than Katie Lee— and not just because she hosts Cooking Channel’s Beach Bites. Thirteen years ago, Katie moved to Sag Harbor, NY, and landed her first job out of college as a fishmonger. It was an unlikely choice for a journalism grad from Ohio’s Miami University, but Katie has always loved seafood, so she jumped at the chance to learn more about it. “I think the owners hired me because they thought it would be funny, that I wouldn’t last two weeks,” she says. “But I stuck around from Memorial Day through Labor Day.”

The job wasn’t always easy, but Katie learned a ton about cleaning, filleting and cooking fish—and knowing when it’s fresh. These days, she puts her seafood smarts to work when she’s browsing local shops like The Lobster Place in New York City and Schmidt’s Deli & Seafood Market in Southampton, NY. “I stop by all the time, just to check out what’s come in that day,” she says. Here are a few of Katie’s favorite fish—and recipes for three great summer dinners.

Swordfish is meaty, so it stands up really well to a thick sauce like pesto.”

KATIE’S SEAFOOD-SHOPPING TIPS

• Give the fish a sniff. It should smell like the ocean—but not overly fishy. • Fillets should glisten as if they just came out of the water. • The bloodline (a strip of darker, blood-rich muscle that runs through the center of some species like swordfish) should be bright red, not brown. • Whole fish should have clear eyes and their scales should be intact. • Don’t forget the freezer section! Frozen fish can often be fresher and more affordable than what you’ll find at a grocery-store seafood counter.

GRILLED TUNA WITH ROMESCO SAUCE

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 to 6

FOR THE ROMESCO SAUCE 2 jarred roasted red peppers ½ cup almonds 1 slice bread 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon smoked paprika ½ cup extra-virgin olive oil Kosher salt and freshly ground pepper FOR THE FISH 1½ pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1. Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste. 2. Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.

pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours. 3. Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

SWORDFISH KEBABS WITH MINT PESTO

ACTIVE: 20 min l TOTAL: 50 min l MAKES: 8

1¼ pounds swordfish steak, cut into 1-inch cubes (bloodline removed) ¼ cup sliced almonds 1 large clove garlic, smashed 1 cup packed fresh mint ¼ cup packed fresh flat-leaf parsley Grated zest of 1 lemon, plus wedges for serving 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of red pepper flakes (optional)

1. Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes. 2. Meanwhile, make the pesto: Put the almonds and garlic in a food processor and

MAHI MAHI WITH PEACH-CUCUMBER SALSA

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 (plus extra salsa)

FOR THE SALSA 3 yellow peaches, finely diced 1 small cucumber, peeled and seeds removed, finely diced ½ red onion, finely diced ½ jalapeño pepper, minced ½ bunch cilantro, finely chopped Juice of ½ lime Kosher salt and freshly ground pepper FOR THE FISH 4 4- to 6-ounce pieces mahi mahi (or grouper, snapper or halibut) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1. Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeño, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve. 2. Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.