Fish: 54 Seafood Feasts

by Cree LeFavour, Antonis Achilleos (Photographer)

Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising, and all dishes feature sustainable seafood. These exciting recipes make the most of one of the world's healthiest proteins, demystifying it and suggesting a year's worth of meals for cooks of all skill levels.

Genres: Cooking, Cookbooks, Food

228 pages, Hardcover

First published September 17, 2013

Reviews

[BookBec · Rating 5 out of 5]

Delicious! I borrowed this from the library and now it's on my must-buy list. It's helping me branch out from my same-old fish dinner choices: there are so many different kinds of fish in these recipes! The flavors in the recipes are strong and lively, with lots of spices, herbs, and flavorful veggies. The "menus" of sides to complete each fish meal are great suggestions, and also easy enough to substitute with what's in season or in your kitchen.

I've made half a dozen recipes from Fish so far. My one complaint: the non-fish components of the meals sometimes seem like way too much food. The Cod with Red Lentils had so many lentils that I divided it into 6 portions (instead of the 4 suggested), which meant there wasn't much fish in each serving. And the mahi-mahi with couscous had a big ol' pile of couscous per serving (but it was so tasty we just ate it all!). I expect to pencil in lots of notes on the recipes when I have my own copy of the cookbook ... and to keep eating lots of fish.

[Ryan · Rating 3 out of 5]

3.5 stars? - I enjoyed the organization, the diversity of recipes, the writing, and the photography. Each dish is presented as a full meal, a concept I really liked, with as much attention given to the (usually simple to prepare) sides as to the main event.

Most dishes in the book are easy and rapid to prepare, but there are also a handful of "special occasion" recipes that require unusual ingredients and/or deep pockets to assemble: live lobsters, farofa, truffle butter, obscure chiles, estate-bottled olive oil, etc.

A couple criticisms: the recipes are "inspired" by world cuisine, rather than authentic expressions of it, and in a few cases struck me as unappealing, or even disrespectful to the ingredients (e.g. the waste of sushi grade yellow-fin in "sliders"). Also, sometimes the fish appears almost as an after-thought rather than as the center of the recipe (e.g. shrimp korma, shrimp Persian rice, etc.).

Worth reading.

[Ariadna73 · Rating 5 out of 5]

Really loved the recipes and the new things I learned. Here are some pictures from the book:

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[Fredrick Danysh · Rating 3 out of 5]

There is a section on harvesting methods for seafood and a discussion of the value of eating it. This is followed by a collection of recipes to prepare the seafood. Recipes for recommended side dishes are also provided.