Fish Recipes For Entertaining
Both fish and shellfish are featured in these beautiful fish recipes for seafood appetizers and entrées. We’re offering a few of our most fantastic seafood recipes great for your next dinner party, from essential sautéed sea bass and grilled halibut steaks to clams and white fish in a lovely carrot-saffron broth and sea scallops with pasta.
Compound Butter Grilled Oysters
When grilled and seasoned with nutty brown butter, festive and straightforward oysters become velvety in minutes. To produce a tasty condiment for briny flame-kissed oysters, brown butter is enhanced with red onion, lemon, and fresh herbs. Healthy seafood fish recipes can be served every day of the week if you so desire.
One unsalted butter stickTwo tablespoons red onion, mincedTwo tablespoons fresh lemon juice plus one teaspoon coarsely grated lemon zest1/4 cup chopped flat-leaf parsley, lightly packedTwo tablespoons fresh chives, freshly choppedOysters, 24
In a saucepan over medium heat, melt butter; continue to cook, occasionally swirling, until it becomes nutty, golden brown and dark-brown bits develop on the bottom of the pan, about 8 to 10 minutes. Remove from the fire and stir in the onion and zest. Allow it to cool somewhat before incorporating the parsley, chives, and lemon juice. Keep heated until ready to serve, or refrigerate for up to 5 days in an airtight container. Before serving, reheat over low heat or on the grill.
Prepare the grill for direct-heat cooking by preheating it—place oysters in a single layer on the grate, curved sides down. Cook, uncovered, for 5 to 7 minutes, or until shells open slightly. (Alternatively, place on a rimmed baking sheet and broil for 3 to 5 minutes, or until they pop open.) Transfer to a dish with tongs, being careful not to spill the oyster wine. Remove top shells once they’ve cooled enough to handle. One spoonful of the butter mixture should be spooned into each; serve.
Potpie with Salmon and Spinach
The perfect filling to discover beneath a flaky puff pastry exterior is substantial salmon combined with fresh spinach. This recipe, which falls between essential salmon and hearty pot pie, is high in iron and Omega 3 fatty acids. The rich, crunchy puff pastry contrasts with the light, creamy, healthy spring vegetable and fish filling.
Two bunches of flat-leaf spinach, cut and cleaned carefully (approximately 1 pound total), with some water clinging to leaves (11 cups packed)
One thawed box of all-butter puff pastry (14 ounces)
One beaten egg
One pound (ideally wild Alaskan) skinless salmon fillets, cut into 1-inch slices
Freshly ground pepper and kosher salt
Four tbsp butter (unsalted)
Six scallions, thinly sliced white and light-green portions only (1 cup)
1/4 cup all-purpose flour, unbleached
3/4 cup fish stock (from a 15-ounce can of Bar Harbor, for example) or chicken or vegetarian broth
2/3 gallon of whole milk
Two medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces two medium potatoes, peeled and cut into 1/2-inch slices.
One cup English peas, fresh (from 12 to 16 ounces in pods)
1/2 tablespoons fresh tarragon, minced
Five tbsp of freshly squeezed lemon juice
Preheat the oven to 375 degrees Fahrenheit. Half of the spinach should be cooked in a pot over medium heat. Cook, stirring occasionally and adding the remaining spinach as it wilts until all of the spinach is just barely wilted; drain. Squeeze out excess liquid and finely chop when cool enough to handle. (About one scant cup should be enough.)
Freeze for 10 minutes after unrolling the dough onto a parchment-lined baking sheet. Turn a nine 1/2-inch deep-dish pie dish upside down on the dough and cut a circle using the dish as a template. In the centre, cut one 1/2-inch hole. If desired, cut leftovers into 1/2-inch-wide strips to garnish the top. Freeze the dough for ten minutes. Apply an egg wash to the surface. Arrange strips on top as desired and bake for 30 minutes, or until puffed and golden.
Season the fish with salt and pepper and arrange it in an even layer in the pie dish. In a saucepan over medium-high heat, melt the butter. Add the scallions, season with salt and pepper, and sauté for 2 minutes, or until tender.
Cook, constantly stirring, until the flour has a little nutty scent, about 1 minute. Combine the stock, milk, and 1/4 cup water in a mixing bowl. Bring to a boil, then reduce to medium and cook, covered, for 6 to 7 minutes, or until potatoes are just tender. Return to a spot after adding the peas. Remove from heat and stir in the spinach, tarragon, and lemon juice—Salt & pepper to taste.
Pour the sauce over the fish in the pie dish. Top with a blind-baked crust and bake for 20 to 22 minutes, or until bubbling around the edges. Allow 20 minutes for cooling before serving.