How To

Asian Fish in Parchment with Ginger and Scallions (adapted from Fresh and Local Best)

Cooking fish 8 ways  (Liz Johnson / lohudfoodblog)

How To Make The Perfect Ceviche (Huffington Post)

How to Roast a Whole Fish (video: The New York Times)

How to cook fish in parchment (video: Eat Clean)

How to cook mussels on the stovetop (The Kitchn)

How to remove a stone crab shell (video: Samuels Seafood)

How To Sear Fresh Fish (video: The Culinary Institute of America [CIA])

How to shuck an oyster (video: Legal Seafoods, Boston)

How to store fresh fish (HOF)

How to store mussels (The Mussel Industry Council)

How to Carve and Serve Whole Cooked Fish (video by Serious Eats)

How to cook a perfect fish fillet (Fine Cooking)

Pan Roasted Fish Fillets With Herb Butter (The New York Times)

White fish fillets a dozen ways (Mark Bittman / The New York Times)

Whole Red Snapper  (video: Saveur)

 

Seafood Toppings

Avocado Mango Salsa (Gwyneth Paltrow)

Bacon Vinaigrette (Food and Wine)

Basic Tomato Sauce (adapted from Bobby Flay)

Beurre Blanc (Julia Child)

Gremolata

Herb-Citrus Butter (adapted from The Chopping Block)

Lemon-Caper Mayonnaise (Food and Wine)

Lemon/Herb Compound Butter (Fine Cooking)

Mâitre D'Hôtel Butter (Bon Appétit)

Pearl Oyster Bar Tartar Sauce (Rebecca Charles and Deborah DiClementi, Lobster Rolls and Blueberry Pie)

Ramp Compound Butter (from Serious Eats)

Roasted Garlic Compound Butter (from Peach and Plenty)

Shrimp Cocktail Sauce (Ina Garten / Back to Basics)

Sriracha Compound Butter

Sweet Corn and Cilantro Salsa (The Chopping Block)

 

Arctic Char

Arctic Char Rice Bowl (O and O Eats)

Arctic Char with Basil Oil and Lentils (Tasting Table) 

Arctic Char with Blistered Cherry Tomatoes in Garlic Olive Oil (Barton Seaver / For Cod and Country)

Arctic Char With Soba Noodles, Pine Nuts and Lemon (Melissa Clark / New York Times)

Arctic Char with Soy-Sesame Glaze (Martha Stewart)

Broiled Lemon-Honey Arctic Char with Citrus Sauce (Alexandra Stafford / Food 52)

Pan-Seared Arctic Char with Olives and Potatoes (Fine Cooking)

Slow Roasted Arctic Char with Lemon-Mustard Seed Topping (Entertain the Possibilities via Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook / Epicurious)

About Arctic Char

 

Barramundi

Barramundi Marsala with Mushrooms (the Cookin' Canuck)

Barramundi Sheet Pan Supper (Coley Cooks / Food 52)

Barramundi with Red Peppers and Olives

Mediterranean Barramundi Quinoa Bowls (Coley Cooks) includes video

New Orleans Style Barramundi Cakes (The Better Fish)

 

Bass (Seabass, Striped Bass, Branzino, Loup de Mer)

Black Sea Bass with Vegetables En Papillote (Food 52)

Braised Black Sea Bass (Andrea Branchini / Fine Cooking)

Grilled Fish Tacos With Sweet Corn and Cilantro Salsa (The Chopping Block)

Grilled Striped Bass with Indian-Spiced Tomato Salad (Chef Floyd Cardoz / Food and Wine)

Grilled Whole Mediterranean Seabass (Branzino)

Pan Roasted Seabass with Mushrooms and Marsala (The Reluctant Gourmet)

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon (by Hugh Fearnley-Whittingstall

and Nick Fisher / Serious Eats)

Salt-Roasted Seabass With Celery Salsa Verde (Saveur)

Striped Bass Ceviche (Feed me Phoebe)

Striped Bass Poached in Spicy Soy Sauce (Mark Bittman)

Seabass with Citrus and Soy (Bon Appétit)

Wild Striped Bass with Tomato Fondue (Michel Nischan / Food and Wine)

Bluefish

Baked Bluefish (Simply Recipes)

Broiled Bluefish with Lemon-Garlic Mayonnaise (Food and Wine)

Fast Vietnamese Caramel Bluefish (Melissa Clark / New York Times)

Quick and Easy Broiled Bluefish With Lime Aioli (Serious Eats)

 

Clams

The Ultimate (for now) Pasta with Clams (Mark Bittman)

Steamed Littleneck Clams with Local Beer, Chorizo, and Parsley (Chef Jeremy Sewall/Row 34)

 

Cobia (Lemonfish)

Cobia Escabeche (Tasting Table)

Cobia (Lemonfish) with Walnut Purée and Asparagus (Barton Seaver / For Cod And Country)

Healthy Cobia Tacos (Open Blue)

Sear-Roasted Cobia (Lemonfish) 

 

Cod

Baked Fish and Chips (Melissa Clark / The New York Times)

Cod Basquaise (Eric Ripert)

Cod en Persillade (Thomas Keller)

Cod Stew with Chorizo, Leeks & Potatoes (Fine Cooking)

Jamon-Wrapped Cod with Borlotti Bean Stew (adapted from Jamie Oliver)

One-Skillet Cod and Kale With Ginger and Garlic (Serious Eats)

 

Corvina

Asian-Style Pan-Fried Corvina with Leeks and Shiitake Mushrooms (adapted from Merry Edwards Winery)

Grilled Corvina with Lemon/Herb Compound Butter

Oven Roasted Corvina with Mushrooms and Asparagus (adapted from A Healthy Life for Me)

Crawfish

Crawfish Étouffée (Louisiana Cookin')

Flounder

Baked Flounder with Parmesan Crumbs (Chef Nigel Slater / Food and Wine)

Golden Tilefish

Pan-Roasted Tilefish with Tomato Chili Confit (The Optimalist Kitchen)  

Pan-Seared Tilefish with Garlic, Herbs, and Lemon (Melissa Clark / The New York Times)

Pan-Seared Tilefish with Wild Mushrooms & Asparagus (from Scrumpdillyicious) 

 

Grouper

Grouper with Cucumber Salad and Soy-Mustard Dressing (adapted from Food and Wine)

Grouper Sandwiches with Wasabi Coleslaw (adapted from Bon Appétit)

HOF Baked Grouper with Potatoes and Tomato-Olive Sauce

Mediterranean Grouper en Papillote (A Chef's Kitchen)

Pan-Roasted Grouper with Butter Bean Salad (Food and Wine)

Haddock

Baked Haddock with Roasted Tomato and Fennel (Feasting at Home)

Chorizo, New Potato and Haddock One Pot (Jane Hornby / BBC Good Food)

Helen’s Haddock Fish Chowder (New England Today)

Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs (Fine Cooking)

Hake

Hake Wrapped in Prosciutto (Boston.com)

Seared Hake with Leeks and Fingerling Potatoes (Feed me Phoebe)

Halibut

Braised Halibut with Potatoes and Saffron (Martha Rose Schulman / New York Times)

Grilled Halibut Niçoise with Market Vegetables (Andrew Knowlton / Bon Appétit)

Halibut Aji Yaki (Andrew Zimmern)

Halibut in Chard Leaves with Lemon-Thyme Butter (Epicurious)

Halibut in Parchment with Corn and Tomatoes (Chef Kristen Kish / Food and Wine)

Halibut Ratatouille (Bakers Royale)

Halibut with Spicy Sausage, Tomatoes, and Rosemary (Nick Nutting / Bon Appétit)

Lemon and Rosemary Grilled Halibut (from Bobby Flay / Food Network)

Pan-Roasted Halibut with Herbed Cannellini Beans (adapted from Bon Appétit)

Pan-Seared Halibut with Tomato Vinaigrette (Chef Shawn McClain of Green Zebra, Chicago / Food and Wine)

Poached Halibut in Thai Coconut Curry Broth (Alaska From Scratch)

Slow-Roasted Citrus Halibut With Herb Salad (Alison Roman / The New York Times)

Spiced Halibut with Lime Skewers (Pamela Salzman)

About Alaskan Halibut 

 

Hebi

Butter Broiled Hebi with Lime, Tomatoes, Garlic, and Basil (adapted from Tasting Hawai'i, Chef James Temple)

 

John Dory 

Baked John Dory with Lemon Caper Dressing (adapted from Martyna Angell / Wholesome Cook)

John Dory with Fennel and Saffron (a Fork and a Pencil)

John Dory with Tomato Salsa (Heneedsfood.)

Pan-Seared John Dory (EatDrinkAdventure)

 

Mackerel

Mackerel Escabeche (Food 52)

Open-Faced Pickled Mackerel and Apple Sandwiches (Gourmet / Epicurious)

Roasted Mackerel with Garlic and Paprika (Gordon Ramsay / Gordon Ramsay’s Home Cooking)

Mahi Mahi    

Blackened Mahi Mahi Tacos with Chipotle Mayo (from That Oven Feelin’)

Grilled Fish Tacos With Sweet Corn and Cilantro Salsa (The Chopping Block)

Grilled Mahi Mahi (or Albacore Tuna) Appetizer

Mahi Mahi with Braised Brussels Sprouts and Feta Butter (Barton Seaver, For Cod and Country)

Mahi Mahi with Roasted Tomatoes and Fennel (One Sweet Mess)

Pan-Seared Mahi Mahi with Black Bean Salsa (Candice Kumai / Pretty Delicious)

Pan-Seared Mahi Mahi with Honey Lime Coleslaw (Jessica Gavin)

Pesto Crusted Mahi Mahi with Blistered Tomatoes and Lemon Butter (from Life as a Strawberry)

Roasted Mahi Mahi with Fennel, Olives, and Orange (from The Kitchn)

 

Meagre (Seabass, Stone Bass)

Meagre with Mixed Vegetables (adapted from Chef Robbie Gleeson)

Pan-Seared Meagre with Lemon-Caper Sauce (HOF)

 

Monkfish 

Bacon-Wrapped Monkfish (from BBC Good Food)

Crispy Monkfish with Capers (Daniel Boulud / Food and Wine)

Grilled (or Roasted) Monkfish with Black Olive Sauce (Jamie Oliver)

Monkfish "Lobster" Rolls (adapted from The New York Times)

Roasted Monkfish with Melted Leeks (Thomas Keller / Ad Hoc At Home)

Sautéed Monkfish with Leeks and Shiitakes (Food and Wine)

Zuppa di Pesci con Fritto Misto e Cozze (Joan L.)

 

Mussels

How to cook mussels on the stovetop (The Kitchn)

How to store mussels (The Mussel Industry Council)

Mediterranean Mussel Pasta (Chef Michael Smith)

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons (Fine Cooking)

Steamed Mussels with Wine, Garlic & Parsley (Fine Cooking)

 

Ono (Wahoo) 

Baked Wahoo with Gremolata (HOF)

Grilled Ono with Tomato Sauce (Bobby Flay)

Sear-Roasted Ono in Tomato Sauce (HOF)

Opah  

Grilled Opah (HOF)

Oven Roasted Opah with Provençal Vegetables and Basil Coulis (TasteFood)

Oysters

How to shuck an oyster (Video: Legal Seafoods)

Classic Mignonette (Bon Appétit)

Oysters Rockefeller (Taste of Home)

 

Pacific Dover Sole

Oven-Poached Pacific Sole With Lemon Caper Sauce (Martha Rose Shulman / New York Times)

Pacific Sole Rolls With Salmoriglio Sauce (Patty's Food)

Petrale Sole

Niçoise Petrale Sole (Gweneth Paltrow / Because I'm Addicted)

Petrale Sole with Heirloom Tomatoes and Pesto (Fake Food Free)

Petrale Sole with Lemon-Caper Butter (Real Good Fish)

Petrale Sole with Lemon-Shallot Brussels Sprouts (Bon Appétit)

 

Perch 

Beer-Battered Perch (Better with Butter)

Baked Parmesan Perch (Taste of Home)

Ellyn's Fabulous Perch (Ellyn R.)

Perch with Herbed Brown Butter (Food and Wine)

Plaice

Baked Plaice (BBC Good Food)

Plaice Fish Fingers (Fish is the Dish)

Pollock

Baked Pollock with Prosciutto (adapted from Jamie Oliver)

Pollock With Cheddar and Herb Crust (adapted from Nathan Outlaw / Great British Chefs)

Porgy

Grilled Porgy with Salsa Verde (Chef David Pasternack, Esca Kitchen)

Greek-Style Pan-Fried Porgy (Deirdre Reid / Grabbing the Gusto)

Crispy Pan-Seared Porgy (Martha's Vineyard magazine)

 

Rainbow Trout (see also Trout)

Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger (Bon Appétit)

 

Redfish (Red Drum) 

Paul Prudhomme's Blackened Redfish (Paul Prudhomme /The New York Times)

Redfish on the Half Shell (Food and Wine)

Parchment-Roasted Redfish (adapted from Anna Watson Carl / The Yellow Table)

 

Rockfish 

Baked Panko Rockfish with Gingery Cabbage (the Kitchn)

Sablefish (Black Cod)

Black Cod with a Salad of Beets, Carrots, and Radishes (Cannelle et Vannille)

Nobu's Black Cod / Sable with Miso (Nobu Matsuhisa / Food and Wine)   

Pan-Seared Black Cod with Morels and Asparagus (Michael Cimarusti, Providence, Los Angeles / Tasting Table)

Roasted Black Cod with Bok Choy and Soy Caramel Sauce (Real Good Fish)

Slow Roasted Black Cod with Red Chermoula (Bon Appétit)

 

Salmon  

Cedar-Planked Salmon (adapted from Bill Jones, Deerholme Farm, Vancouver Island, BC. / Gourmet

Grilled Salmon Skewers (What's Gaby Cooking)

Grilled Salmon with Tarragon Butter (adapted from Barton Seaver / For Cod and Country)

Maple-Bourbon Glazed Salmon with Cranberry Chutney (Half Baked Harvest)

One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus (Half Baked Harvest)

Salmon, Asparagus, and Mushrooms Steamed in Parchment (Video: Eat Clean / Martha Stewart)

Salmon en Papillote with Vegetables and Herbed Compound Butter (The Chopping Block)

Salmon Fajita Salad Boat (Half Baked Harvest)

Salmon Pasta

Salmon Poke Bowls with Pickled Radishes, Carrots and Spicy Ponzu (Feed Me Phoebe)

Salmon Teriyaki (Bon Appétit)

Sear-Roasted Salmon

Sear-Roasted Salmon with Leeks and Lentils (Fish and Leeks: HOF / Lentils: David LaPlaca)

Sesame Seared Salmon Over a Bowl of Quinoa, Leeks, Kale, and Broccoli (What’s Cooking Good Looking)

Simple Salmon Spread

Slow-Roasted Citrus Salmon With Herb Salad (Alison Roman / The New York Times)

 

Sardines (Tinned)

Tomato Farrotto with Sardines (Bon Appétit)

Pasta with Sardines and Lemon (Bon Appétit)

Scallops 

Bay Scallop Pan Roast (Marcia Kiesel / Food and Wine)

Bea Conner's Lightly Baked Bay Scallops (Saveur)

Brown Butter Scallops with Tomato Basil Pasta (Half Baked Harvest)

Grilled Sea Scallops with Yellow Beets, Cucumbers, and Lime (David Tanis / New York Times)

Incredibly Easy Bay Scallop Pasta (HOF)

Lemon Butter Scallops (HOF)

Pasta with Leeks and Scallops (FiveAndSpice / Food 52)

Israeli Pearled Couscous with Seared Scallops and Leeks (Food 52)

​Scallops with Fennel Grenobloise (Kay Chun / Food and Wine)

Seared Scallops with Bacon-Braised Chard (Stephanie Izard / Food and Wine)

Seared Scallops with Pea Purée (O&O Eats)

Seared Scallops with Spring Onion and Tarragon Cream (Food 52)

Squid Ink Pasta With Shrimp and Scallops (Serious Eats)

 

Shrimp  

Cheesy Shrimp Tacos (from Rick Bayless)

Cuttlefish Spaccatelli with Shrimp, Tomatoes, and Green Onion (Food 52)

Garlic Shrimp And White Beans (Bon Appétit)

HOF Simple Roasted Shrimp

Shrimp and Swordfish Curry (Barefoot Contessa)

 

Skate

Oven-Roasted Skate Wings with Fennel (Art de Fête)

Baked Skate with Cucumbers, Capers, Tomatoes, and Dill (Monahan's Seafood)

Pan-Fried Skate Wings With Capers (adapted from Pierre Franey /The New York Times)

Sautéed Skate Cheeks (HOF)

Skate with Sizzling Tartare Butter (Gary Rhodes / Keeping it Simple)

Skate Wing Schnitzel (Adam Evans / Bon Appétit)

 

Snapper  

Red Snapper Baked in Parchment (adapted from Saveur magazine)

Whole Snapper with Gremolata

Whole Roasted Snapper, Portuguese-Style  (includes a video: Saveur)

Whole Roasted Fish With Sliced Potatoes, Olives, and Herbs (Anne Burell / Food Network)

Squid

Grilled Squid with Olive Oil and Lemon (Serious Eats)

Farro Salad with Squid and Chorizo (Food and Wine)

Smoky Paella with Shrimp and Squid (José Andrés / Food and Wine)

Squid and Fennel Pasta with Lemon and Herbs (Bon Appétit)

Thai Charred Squid (Kin Khao / Saveur)

Sturgeon 

Grilled Sturgeon (adapted from Jon Bonnell’s Waters: Fine Coastal Cuisine)

Marinated Sturgeon with Moroccan Chickpea Salad (Bon Appétit)

 

Steelhead

Lemon Garlic Butter Steelhead (Life as a Strawberry)

Pan-Fried Steelhead with Chanterelles (adapted from Nourished Kitchen)

Porcini & Panko-Crusted Steelhead (SF Gate)

 

Swordfish

Grilled Swordfish with Mango Salsa (Saveur Magazine)

Harissa-Crusted Swordfish (Bon Appétit)

Indonesian Grilled Swordfish (Barefoot Contessa)

Messina-Style Swordfish Rolls (Sicily: Authentic and Traditional Recipes from Around the Island / Phaidon)

Pasta With Swordfish And Cherry Tomato Sauce (Chris Morocco / Bon Appétit)

Pasta With Swordfish, Olives, Capers And Mint (adapted from Franny’s / Food Republic)

Seared Swordfish with Herb Butter (Boston Uncommon / Saveur)

Shrimp and Swordfish Curry (Barefoot Contessa)

Sicilian-Style Swordfish (Food 52)

Swordfish Steak with Crispy Capers (Alison Roman / Tasting Table)

Swordfish With Lemon and Fennel (The New York Times)

Swordfish with Zucchini (Jill Dupleix / Simple Food)

Suya Swordfish (Kitchen Butterfly / Food 52)

Trout (see also Rainbow Trout)

Baked Rainbow Trout with Shiitake Mushrooms, Tomatoes, and Ginger (Bon Appétit)

Lake Trout with Fingerling Potatoes and Bacon (adapted from Paul Kahan / Food and Wine)

Japanese-Style Trout (Food and Wine)

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil (adapted from Bon Appétit)

Pan-Fried Trout with Rosemary, Lemon, and Capers (Molly O'Neill / The New York Times)

Pan-Seared Lake Trout (Marcus Samuelson)

Thai Chili Lime Glazed Rainbow Trout (Fresh Fish Kitchen)

Trout en Papillote

Trout with Salmoriglio Sauce (adapted from Marcella Hazan / Food and Wine)

Trout Po' Boy with Jalapeño Jicama Slaw (O & O Eats)

 

Tuna

Anne Burrell's Ahi Poke (adapted from Anne Burrell/Food Network)

Asian Tuna Tartare

Grilled Ahi Tuna (or Mahi Mahi) Appetizer

Hawaiian Ahi Poke (adapted from The Kitchn)

Pan-Seared Albacore Tuna (The Sea Forager)

Seared Tuna with a Ginger-Garlic Marinade (Cooks Illustrated)

Sesame Crusted Ahi Tuna with Soy, Ginger, Lime Sauce (Jessica Gavin) includes video

Sesame and Wasabi Seared Tuna (The Pescatarian and the Pig)

Spicy Tuna Handroll (Saveur)

Thai-Style Tuna Curry (Andrew Zimmern)

Tuna Ceviche with Avocado and Cilantro (Rick Bayless / Food and Wine)

Tuna Crudo with Capers (Linda Schneider / Taste)

 

Walleye

Grilled Walleye with Citrus Butter (Derrick Riches / The Spruce Eats)

Grilled Walleye Tacos with Mango Salsa (Keane Amdahl, Modern Cooking with Freshwater Fish

Herb-Crusted Walleye (adapted from Michael Symon)

Lake Erie Broiled Walleye (Epicurious)

Mediterranean Roasted Walleye (Stray Cat, Lake Erie)

Shallow-Poached Walleye with Shallot Wine Sauce (Michael Ruhlman / Serious Eats)

Walleye with Creamed Mushrooms and Horseradish Butter (Magnus Nilsson / Saveur magazine)

Walleye With Roasted Grapes and Fingerling Potatoes (Serious Eats)

Whitefish

Baked Fish and Chips (Melissa Clark / The New York Times)

Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette (Michael Lomonaco / Serious Eats)

Horseradish-Crusted Whitefish with Remoulade (Gourmet magazine / The Bitten Word) 

Pan-Fried Whitefish with Corn Avocado Relish (Serious Eats)

Pan Seared Whitefish with Beurre Noir (adapted from Monahan’s Seafood Market)

Whitefish Baked with Tomatoes, Olives, and Capers (Jamie Oliver / Serious Eats)

Whitefish Sandwiches (from Food 52)

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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