46 sea bas recipes

Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

Red snapper baked with potatoes, onions, tomatoes, white wine, fennel, and a splash of Pernod for a touch of anise warmth. French-inspired one-pan fish dinner in about an hour.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

California-style bouillabaisse with lobster, snapper, halibut, shrimp, crab, clams, oysters, and mussels in saffron-fennel broth with white wine and tomato. Pacific coast classic.

A rustic Italian fish soup brimming with clams, tender white fish, leeks, and mushrooms in a tomato-wine broth. Feeds a crowd in just 35 minutes.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.