Smoked salmon is classic brunch fare. Chives and dill have a natural affinity for salmon, and in this recipe herbs are worked into a rich buttermilk biscuit dough with a simple cream cheese spread.
3 tablespoons soy sauce
¼ cup sake or dry sherry
1½ teaspoons grated fresh ginger
1 pound medium shrimp, shelled and deveined
2 tablespoons rice vinegar
1 teaspoon sugar
The magic in this dish happens in the spice grinder, where all the layers of flavor are brought together before cooking even begins. Serve with brown basmati rice.
Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish with shrimp, grilled salmon, smoked salmon, or leftover roast striped bass. The sauce begins with ordinary mayo, to which sesame oil and a few squirts of the Thai hot sauce sriracha are mixed in - enough to make a lip-tingling, faintly pink-colored sauce.
With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a fresh salsa or squirt of lemon or lime. For heightened sesame flavor, rub the fish fillets with Asian sesame oil instead of canola or vegetable.
Although we prefer a cooking method that lends more flavor to fish, if you like your fish steamed, this is an excellent method.
If you have extra time, replace the water in the recipe below with a quick shrimp broth made by simmering the shrimp shells with 1/3 cup water in a covered saucepan for about 10 minutes; strain out the shells and reserve 1/4 cup broth for stir-fry recipe.
This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.
You can’t always find tamarind-date chutney, even in Asian or Indian markets. Use tamarind chutney, which is sticky, sweet, and a citrusy match for the honey.
A fish sandwich doesn’t have to be deep-fried and doesn’t have to be off your list of “healthy” foods. Try our version with a tangy, zesty pineapple slaw. It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple—the crushed is too small and disappears into the slaw. Try this with oven fries.