Winter is almost over. Dirty snowbanks are melting. Grey skies are clearing. There is a light at the end of the frozen tunnel. We are dreaming of fresh things and warm days and beaches. In the spirit of this, we have collected our 5 favorite fish recipes, just in time to carry you through what remains of the winter.
Photo by James RansomRecipe: Tilapia Poached in Olive Oil with Thyme and Garlic
Poaching seafood in olive oil makes it virtually impossible to end up with anything other than impossibly tender fish. This formula is also incredibly versatile, since you can infuse the oil (and by association the fish) with any flavors you like. One of our favorites is tilapia with garlic and thyme, but feel free to use other herbs, chiles, citrus -- whatever floats your boat.
Photo by Food52Recipe: The (Not Barefoot) Contessa’s Fish Pasta
The fish is sautéed in oil, and then it stays in the pan as wine is reduced and fresh tomatoes are added and simmered. By adding the fish early on, its flavor infuses the whole sauce, so the tomatoes and fish are no longer separate entities, but fully integrated into the sauce. The capers and olives reinforce the flavor of the fish with brine, and you end up with a more vibrant version of puttanesca.
Photo by James RansomRecipe: Crispy Coconut Kale with Roasted Salmon and Coconut Rice
We are getting bored of our traditional kale routine, so this coconutty rendition -- which uses both oil and flakes -- feels like a relief, and a welcome new alternative. The salmon turns out perfectly cooked, and the soft, creamy coconut rice serves as the perfect backdrop to bring everything together.
Photo by James RansomRecipe: Whole Roasted Fish with Rosemary Potatoes
Say hello to your new favorite technique and recipe for making a gorgeous roast fish. Salt, pepper, and oil your fish and potatoes. Place a sprig of rosemary inside the fish's cavity. Bake. That's it. With just a few ingredients, and in just a half hour, you have a full, flavorful, and healthy meal.
Photo by James RansomRecipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks
Hand-breading fish tenders in panko and quickly frying them results in light, crisp, golden fish sticks that are unrelated to the soggy versions of school lunch notoriety. The unexpected combination of lime and tarragon makes for an exciting aioli that takes these fish sticks to the next level.
How do you mark the beginning of springtime in the kitchen? Share your comments below!