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Food

All Our Fishy Recipes from the Summer Oceans Issue

Brazilian coconut curry, oyster po'boys, and more

By SAVEUR Editors

August 7, 2018

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.

Panko and Herb-Crusted Cod Fillets — 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 »Ted Cavanaugh

cod heads — 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 »Ted Cavanaugh

Fennel and Onion Cod Stock — A cod's thick spine and meaty tail make for a flavorful stock with a light natural salinity. Avoid adding extra salt or strong seasonings as it cooks so the stock will be endlessly adaptable later. Stock can be stored in the freezer for up to 3 months. Get the recipe for Fennel and Onion Cod Stock »Ted Cavanaugh

Cod and Pearl Onion Stew — Practicing our fish-butchering skills resulted in a treasure trove of trimmings, so we turned to our whole-fish guru, Barton Seaver, for help putting the leftovers to good use. This creamy, smoky stew with pearl onions and flaky cod can be made using scraps picked from the bones. Seaver brines the meat (which helps tighten its texture) and cold-smokes the bones and trimmings before stewing them. Our quicker variation relies instead on a spoonful of smoked paprika (pimentón). Get the recipe for Cod and Pearl Onion Stew »Ted Cavanaugh

Oyster Chowder with Bacon, Corn, and Fennel — 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 »Ted Cavanaugh

Fried Oyster Po'Boys with Kale and Tartar Sauce — Crispy and crowd-pleasing, these sandwiches are a gateway preparation for oyster neophytes. Feel free to use pre-shucked oysters to save time. Get the recipe for Fried Oyster Po'Boys with Kale and Tartar Sauce »Ted Cavanaugh

Raw Oysters with Grilled Pineapple and Thai Basil — 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 »Ted Cavanaugh

raw oyster — 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 Raw Oysters with Lemon Oil and Urfa Biber »Ted Cavanaugh

Broiled Oysters with Parmigiano and 'Nduja — Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »Ted Cavanaugh

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

Coconut Curry with Fish and Noodles — This thin curry is often served with fresh vegetables and toppings such as preserved cucumbers, radishes, eggs, and dried fish. Khanom jeen noodles might be hard to find; substitute thin dried bún, Vietnamese rice noodles, prepared according to the package directions. Get the recipe for Coconut Curry with Fish and Noodles »Austin Bush

Steamed Candied Coconut Sweets — Coconut is used in both the chewy exterior and a caramelized center of this treat. Southern Thais often eat it as breakfast, but it is sweet enough for a dessert. Get the recipe for Steamed Candied Coconut Sweets »Austin Bush

Sabores de Espetada — 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 »Kat Craddock

bolo do caco — 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 »Jazmin Shah-Dutta

Milho Frito — 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 »Kat Craddock

Hair of the Tiger Cocktail — 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 »Matt Taylor-Gross

Salmon Ceviche with Avocado and Mango — 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 »Ted Cavanaugh

Japanese-Style Tuna Ceviche with Togarashi and Radish — 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 »Ted Cavanaugh

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) — 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) »Nicholas Gill

Moqueca — 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 »Ted Cavanaugh

Brazilian Chile and Tomato Salsa (Molho Lambão) — 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) »Ted Cavanaugh

Galilee-Style Whole Fried Fish — 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 »Ted Cavanaugh

Forty Cloves of Garlic Sauce (Thoum) — 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) »Ted Cavanaugh

Galilee-Style Grilled Fish Kebabs — 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 »Ted Cavanaugh

Cilantro Salad with Olives, Avocado, and Limes — 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 »Ted Cavanaugh

Tahini, Lemon, and Parsley Sauce (Tarator) — Tahini, Lemon, and Parsley Sauce (Tarator)Ted Cavanaugh

Freekeh Salad with Fennel and Chiles — Freekeh Salad with Fennel and ChilesTed Cavanaugh

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