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
Spiced Salmon Kebabs

Spiced Salmon Kebabs

Here’s a little trick: Thread salmon pieces onto two skewers so they don’t flip and spin every time you turn them on the grill. Ingredients 4 servings 2 tablespoons chopped fresh oregano 2 teaspoons sesame seeds 1 teaspoon ground cumin 1 teaspoon kosher... 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
Grilled Turbot with Celery Leaf Salsa Verde

Grilled Turbot with Celery Leaf Salsa Verde

This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we’ve simplified things so you can grill the fish in a foil... 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
Pasta with Prawns in Tomato Cream

Pasta with Prawns in Tomato Cream

Ingredients Serves 4 Kosher salt 3/4 pound fusilli 2 tablespoons olive oil 1 pound prawns, peeled and deveined Freshly ground black pepper 3 scallions, thinly sliced (dark green portion kept separate) 3 cloves garlic, thinly sliced 1 cup heavy cream 1/2 cup chicken... read more
Lobster Shepherd’s Pie

Lobster Shepherd’s Pie

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce. Ingredients 4 Servings 2 lb. russet potatoes, scrubbed, pricked all over with a fork 8 Tbsp. (1 stick) unsalted butter, divided 1 1/2 lb. lobster tails,... read more
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