Catch of the Day Enjoy smooth sailing with recipes, tips and techniques for a variety of seafood RECIPES BY BARTON SEAVER
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here is a wealth of delicious and healthy food from the waters of the world. Oftentimes, people wonder how best to prepare seafood or are
in a rut with the same-old method. To remedy the situation, seafood expert Barton Seaver dedicated his new 900-recipe cookbook, “The Joy of Seafood,” to all the cooks who have ever said, “I’d love to eat more seafood, but I don’t know how to cook it.” While seafood’s delicate flavors and textures shine when they are given a simple platform, Seaver says there is plenty of leeway to have some fun combining exciting flavors that add spice and contrast to the final dish. A drizzle of vinaigrette over fish as soon as it comes out of the pan, for example, is a surefire way to turn the usual into something compelling. In the following recipes from his book, the same dressing is used in tacos for a splash of flavor with cod. Halibut is braised in a spiced coconut broth, grilled salmon keeps it simple yet unexpected, clams make a savory sauce for linguine, and shrimp is jazzed up New Orleans style. Plus, catch some of Seaver’s fun facts about each of these seafood varieties in our “Fish School” callouts as you explore these treasures of the sea. —Mary Subialka
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