All Our Fishy Recipes from the Summer Oceans Issue
Brazilian coconut curry, oyster po’boys, and more
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 »
Roasted Cod Head with Lemon and Butter
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 »
Cod and Pearl Onion Stew
This creamy, smoky stew subtly flavored with Spanish paprika can be made using scraps picked from fish bones. Get the recipe for Cod and Pearl Onion Stew »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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) »
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) »
Freekeh Salad with Fennel and Chiles
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 »
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