All Our Fishy Recipes from the Summer Oceans Issue

Brazilian coconut curry, oyster po'boys, and more

By SAVEUR Editors August 07, 2018

Food

Freekeh Salad with Fennel and Chiles

Ted Cavanaugh

When our oceans and islands issue hit stands, we couldn’t wait to share all the seafood wisdom we had accumulated putting it together. It started with some advice from chef Eric Ripert, and covered everything from what tinned fish to stock up on to the dying art of shrimp baiting. And, of course, lots and lots of seafood recipes. Whether you’re crazy about cod, or just simply looking for a nice accompaniment for your raw oysters, we’ve got the recipe you’re looking for here.

Though you’ll often see cod fillets fried on American menus, cooking it under a broiler allows you to add layers of toppings, and the fish’s delicate flavor is brought out and brightened by the tang and aroma of citrus. This large-format recipe uses the full captain’s cut (the meaty top two-thirds of the fillet located near the head). It is relatively even in thickness, making it ideal for roasting and broiling, and can serve a crowd. Get the recipe for Panko and Herb-Crusted Cod Fillets »

All fish heads are not created equal. Unlike some scantier fish, cod heads have heaps of flavorful meat in the cheeks, collar, and forehead. Get the recipe for Roasted Cod Head with Lemon and Butter »

Get the recipe for Fennel and Onion Cod Stock »

Get the recipe for Cod and Pearl Onion Stew »

One of the easiest ways to cook oysters is to slip them out of their shells and into quick-cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters’ natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »

Get the recipe for Fried Oyster Po’Boys with Kale and Tartar Sauce »

Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension. Get the recipe for Raw Oysters with Grilled Pineapple and Thai Basil »

You can do more with these mollusks than eat them raw. From broiling to frying, here are four ways to sharpen your shell game. Get the recipe for Raw Oysters with Lemon Oil and Urfa Biber »

Get the recipe for Broiled Oysters with Parmigiano and ‘Nduja »

Ma Ya’s rice dishes, curries, and treats show coconut’s sweet and savory versatility. Get the recipe for Southern Thai Rice Salad »

Get the recipe for Coconut Curry with Fish and Noodles »

Get the recipe for Steamed Candied Coconut Sweets »

On the island of Madeira, where bay laurel trees are abundant, meat is sometimes threaded onto the thin, fragrant branches for roasting. If you do not have access to your own bay laurel tree, ordinary wooden skewers will do. Get the recipe for Sabores de Espetada »

This fluffy Madeiran flatbread is something between a pita and and English muffin. The addition of sweet potato gives the dough a bit of chew and a generous shmear of garlic and herb butter before serving elevates them to a stand-alone appetizer. Get the recipe for Bolo do Caco »

There is a large Madeiran population in Venezuela and the exchange of people between the Portuguese island and the Latin American nation has had an influence on Madeira’s cuisine. This crispy fried dish, similar to polenta fries, is often made with Harina P.A.N., an instant, white corn masa from Venezuela. Get the recipe for Milho Frito »

Literally translating to “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of Central and South America, it’s also often sipped as a hangover cure. After testing several versions for The Secrets of Lima’s Cutting Edge Ceviche, we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger’s milk. Get the recipe for Hair of the Tiger Cocktail »

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »

Depending on how the fish is cut, this dish falls between a ceviche and a tiradito, a Japanese-Peruvian (or Nikkei) invention similar to ceviche, in which the fish is thinly sliced like sashimi. Nikkei-style preparations such as this often feature Japanese ingredients like soy sauce, togarashi, and sesame oil. Get the recipe for Japanese-Style Tuna Ceviche with Togarashi and Radish »

Versions of this dish, Lima’s iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile. Get the recipe for Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) »

Moqueca, a traditional Brazilian fish stew, takes different forms throughout the country; this version, from Bahia, originally made with a local fish, is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Its vibrant red color is the product of a high concentration of beta carotene. If you can’t find it, coconut oil makes a fine, albeit colorless, substitute. Get the recipe for Brazilian Fish and Coconut Milk Stew »

Bahians like to finish this chunky salsa with a bit of juice from the moqueca, or whatever dish it is meant to accompany. The term lambão comes from the Latin lambere, “to pass the tongue over something.” In Bahia, the traditional malagueta chiles are said to ward off negative energy associated with some of the orixás, or spiritual beings. Look for malaguetas and pimenta de cheiro at farmers’ markets, or substitute drained jarred malaguetas from a Brazilian grocer and fresh serranos. Get the recipe for Brazilian Chile and Tomato Salsa (Molho Lambão) »

Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging. Get the recipe for Galilee-Style Whole Fried Fish »

This potent condiment has all the heat and sharp bite of pure raw alliums. A tiny amount goes a very (very) long way. Use the freshest garlic possible; the enzymes break down over time, and the sauce can discolor as it ages. Get the recipe for Forty Cloves of Garlic Sauce (Thoum) »

The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. Get the recipe for Galilee-Style Grilled Fish Kebabs »

Use this crisp, bright salad as a side dish or as a stand-in for chimichurri on top of fish, grilled meat, or chicken.”No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.” Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »

This nutty, citrusy, tahini-based sauce is a cooling complement to cooked fish and vegetables. Extra sauce will keep in the refrigerator for up to one week. Get the recipe for Tahini, Lemon, and Parsley Sauce (Tarator) »

In Bishara’s family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles »