Grilled Flatfish With Spoon Sauce

Grilled Flatfish With Spoon Sauce

“To be honest, fish can be fickle on the grill,” says Brad Leone. “I’m pretty good at it and still I screw it up sometimes.” To improve the odds, cut the fish into four easy-to-handle pieces—flipping each piece individually is a lot less stressful than dealing with... read more
Pasta with Clams, Corn, and Basil Pesto

Pasta with Clams, Corn, and Basil Pesto

If you’d like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you’ll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled prawns, can be substituted for the clams, but you might need an... read more
Pan-Fried John Dory

Pan-Fried John Dory

Turbot or sole would also be delicious in this crispy fish dish. Ingredients Makes 4 servings 2 large eggs 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1 cup all purpose flour 3 1/2 cups fresh breadcrumbs made from crustless Italian bread 4 6-ounce skinless John... read more
Grilled Halibut With Tomatoes and Hearts of Palm

Grilled Halibut With Tomatoes and Hearts of Palm

Cooking fish doesn’t need to be intimidating. In fact, few things could be simpler—or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus... read more
Monkfish and Cauliflower Chowder

Monkfish and Cauliflower Chowder

The small bits of cauliflower gives the chowder broth a nice clean thickness. Ingredients 4 servings 1 medium head of cauliflower 1/4 cup olive oil, plus more 2 medium leeks, white and pale-green parts only, sliced into 1/4-inch-thick rounds 4 garlic cloves, thinly... read more
Seared Hake with Baby Potatoes and Green Sauce

Seared Hake with Baby Potatoes and Green Sauce

Ingredients Makes 4 servings Green Sauce: 1/3 cup fresh celery juice (from about 2 stalks) 1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed) 2 teaspoons fresh leek juice (from about 1 dark-green leek top) 1 tablespoon white wine vinegar or... read more
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