Root Vegetable and Sage Pesto Baked Salmon

Serves: 4

I have a confession: dishes are my worst nightmare. I do a lot of cooking, and when I cook, I always make a giant mess. I’m talking flour on the floor, dishes piled high, and anything from cheese to cherries to chocolate smeared on my face. When I’m not cooking for the blog, I still need to eat dinner. On these “computer” days, I don’t want to make a mess, but I do want to eat something simple and healthy. This one-pan salmon is the dinner I go for on these kind of nights. What I love about this recipe (other than the fact that cleanup is as easy as possible) is how versatile it is. In the summer, you can use fresh zucchini, bell peppers, and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas, and artichokes. The sage pesto is an awesome switch-up from the classic basil version, and I love how it pairs with the heartier root vegetables, but feel free to use basil in the warmer seasons. If you don’t love fish, use chicken breasts and bake for 25 to 30 minutes.

3 small beets, halved

2 carrots, chopped

1 small to medium sweet potato, diced

12 baby potatoes, halved if larger

12 Brussels sprouts, halved

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Sage Pesto

1 cup fresh sage leaves

1 cup baby kale

⅓ cup toasted pistachios

⅓ cup grated Parmesan cheese

½ cup extra-virgin olive oil

Kosher salt

Crushed red pepper flakes

4 (5- to 6-ounce) salmon fillets

¼ cup grated Manchego cheese

Fresh lemon juice (optional)

1. Preheat the oven to 425°F.
2. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the veggies are slightly tender.
3. MEANWHILE, MAKE THE PESTO. In a food processor, combine the sage, kale, and pistachios and pulse until finely chopped. Add the Parmesan and pulse again. With the motor running, drizzle in the olive oil. Season with salt and red pepper flakes.
4. Remove the veggies from the oven and push them to one side of the pan. Put the salmon on the other side. Rub a few tablespoons of the sage pesto over each fillet.
5. Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the veggies are soft. Remove the pan from the oven and top each fillet with some of the Manchego to melt.
6. If desired, squeeze a drop of lemon juice over the salmon. Serve with the roasted veggies and extra sage pesto alongside.

Drunken Late-Summer Corn and Clam Chowder

Serves: 4 to 6

Late summer is all about using up fresh garden produce: golden ears of sweet corn, perfectly ripe tomatoes, just-plucked basil. This soup does just that. The wine adds a rich flavor and pairs well with the clams. It’s a combo you can’t beat, and when finished with a handful of basil and garlic-herb toast for dipping, well, it’s the perfect way to send off summer and welcome the cooler days of fall. For added flavor, try grilling or broiling your corn before adding it to the soup.

4 thick-cut bacon slices, chopped

2 tablespoons salted butter

1 sweet onion, finely chopped

2 garlic cloves, minced or grated

2 sprigs fresh thyme

3 Yukon Gold potatoes, peeled and diced

1 cup white wine

2½ cups low-sodium chicken broth

¼ to ½ teaspoon cayenne

1 bay leaf

2 cups whole milk

16 to 20 littleneck clams, thoroughly washed and scrubbed clean

4 cups corn kernels

¼ cup fresh basil, chopped, plus more for serving

Shredded sharp white cheddar, for serving (optional)

Toasted French or sourdough bread, for serving (optional)

1. In a large Dutch oven or stockpot, cook the bacon over medium heat until it is crisp and the fat has rendered, about 5 minutes. Transfer to a paper towel–lined plate to drain. Set aside. Discard all but 1 tablespoon of the bacon fat from the pot and return the pot to medium heat.
2. Add the butter and onion to the pot and cook for 5 to 8 minutes, or until the onion is caramelized. Add the garlic and cook for about 30 seconds more, or until fragrant. Stir in the thyme sprigs and potatoes. Slowly add the wine and broth, then add the cayenne and bay leaf. Cover and simmer 15 to 20 minutes, or until the potatoes are fork-tender.
3. Stir in the milk and bring the chowder to a gentle boil. Add the clams and boil for 8 to 10 minutes, or until they open. Discard any clams that have not opened after 12 minutes. Using tongs or a slotted spoon, transfer the clams to a plate. Discard the bay leaf and thyme sprigs. Stir the corn and bacon into the chowder. Reduce the heat to low and cover to keep warm.
4. When the clams are cool enough to handle, remove them from their shells. Coarsely chop the clam meat and stir it back into the chowder. Stir in the basil and cook until warmed through.
5. To serve, divide the chowder among four to six bowls. Top with more fresh basil and cheddar, if desired. Serve with bread for dipping, if desired.

NOTE

Using raw lobster tails in place of, or in addition to, the clams is delicious. I either use 4 lobster tails to replace all the clams, or 2 lobster tails and about 10 clams.

Chipotle Tuna and Avocado Salad Pita

Serves: 2

This is one of the best quick, go-to healthy meals I have up my sleeve. You can throw it together in ten minutes or less, using mostly pantry ingredients. I like to use mashed avocado in place of mayo in my tuna salad, and then kick things up a notch with a chipotle pepper! If you’re feeling the need for a little cheese in your life, I’d be super excited if you turned this into a tuna melt…’cause adding cheese is never, ever a bad idea. And yes, I do it often.

1 ripe avocado, pitted

2 canned chipotle peppers in adobo, finely chopped

¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped

Juice of ½ lemon

2 (5-ounce) cans oil-packed tuna, drained

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Freshly ground pepper

2 pitas, warmed

2 butter lettuce leaves

Handful of fresh arugula

Handful of fresh microgreens

1. Scoop half the avocado into a bowl and lightly mash with a fork. Add the chipotles, sun-dried tomatoes, and lemon juice and mix until combined. Stir in the tuna, basil, and oregano. Season with pepper.
2. Layer the butter lettuce onto the pitas and stuff with the tuna salad. Slice the remaining avocado half and add to the sandwiches. Add the arugula and microgreens and serve.

Jerk Mahimahi and Pineapple Salad with Ginger-Chile Vinaigrette

Serves: 4

It’s quite possible that I could live solely on pineapple and mango…and, okay, burrata, too. Whenever I’m in need of a little tropical flair, I make this salad. I have a pretty good imagination, so it lets me picture myself on a Caribbean island with a tropical, fruity drink in hand. Sounds kind of silly, but when you live in a place as cold as I do and there are only thirty nights out of the entire year that the temperature doesn’t drop below freezing, you need to use your imagination…and you also need a really great space heater. This jerk mahimahi is amazing. And when crusted with coconut, the spice gets an awesome layer of sweetness. The ginger-chile vinaigrette balances it all out.

Fish

1 pound skin-on mahimahi, cut into 4 pieces

¼ cup jerk seasoning, store-bought or homemade (recipe follows)

4 tablespoons extra-virgin olive oil

⅔ cup unsweetened shredded or flaked coconut

Salad

4 cups baby spinach

1 cup watercress

2 cups cubed fresh pineapple (see “How to Prep a Pineapple,” following)

1 cup halved cherry tomatoes

¼ cup fresh basil, coarsely chopped

¼ cup fresh cilantro, coarsely chopped

1 avocado, pitted, peeled, and sliced

⅓ cup unsweetened shredded or flaked coconut

1 cup fresh blueberries

Chile-Ginger Vinaigrette

¼ cup extra-virgin olive oil

2 tablespoons fresh orange juice

1 tablespoon cider vinegar

1 (1-inch) knob fresh ginger, peeled and grated

1 red Fresno chile, seeded and finely chopped

Kosher salt and freshly ground pepper

Fresh limes and pickled ginger, for serving

1. MAKE THE FISH. Sprinkle the flesh side of the mahimahi with the jerk seasoning. Rub with 2 tablespoons of the olive oil to coat. Press the coconut onto the fish to adhere.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium. When it shimmers, add the fish, skin-side down, and sear for 2 to 3 minutes, then flip and cook for 3 to 4 minutes more, or until flaky and opaque.
3. MAKE THE SALAD. In a large bowl, toss together the spinach, watercress, pineapple, tomatoes, basil, and cilantro.
4. Remove the skin from the fish and break the fish apart over the salad. Add the avocado. Sprinkle the salad with the coconut and blueberries.
5. MAKE THE VINAIGRETTE. In a bowl, whisk together the olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper. Taste and add more salt and pepper as needed.
6. Drizzle the vinaigrette over the salad and serve with fresh limes and pickled ginger.

HOW TO PREP A PINEAPPLE

I eat a lot of pineapple, so over the years I have become a pro at prepping them. Cut off the top and bottom and stand the pineapple upright. Slice the skin off the pineapple in a downward motion, working around the pineapple and cutting as close to the flesh as possible. For rings, lay the pineapple flat and slice. For chunks, halve it vertically, then cut each half into quarters. Cut out the tough core. Chop!

HOMEMADE JERK SEASONING

Makes: ½ cup

1 tablespoon garlic powder

2 to 3 teaspoons cayenne

2 teaspoons dried thyme

2 teaspoons kosher salt

1 teaspoon ground all-spice

½ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

½ teaspoon ground cinnamon

Put all the ingredients in a glass jar and shake to combine. Store at room temperature for up to 6 months.

Quick Kickin’ Cajun Shrimp and Rice

Serves: 4

Mrs. Mooney isn’t just famous for her penne (this page); she also makes a mean gumbo. Even those who don’t think they like Cajun food like Mrs. Mooney’s gumbo. Her version takes some time to put together, and it’s really best if you let it sit overnight before serving. It’s a great meal to make on a Saturday and eat on a Sunday. Sometimes I’m not that organized—I just need a good Cajun meal, and I need it fast! Enter this quick kickin’ Cajun shrimp and rice. I often make this on busy weeknights and serve it with my favorite beer bread (this page) alongside. It’s heavy on the flavor and light on the time commitment.

1½ cups jasmine or basmati rice

1 tablespoon Cajun seasoning

1 tablespoon Creole seasoning

1 teaspoon dried thyme

1 teaspoon smoked paprika

¼ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground pepper, plus more as needed

2 andouille sausage links, sliced

2 tablespoons salted butter

1 pound shrimp, peeled and deveined

¼ cup all-purpose flour

¼ cup canola oil

1 green bell pepper, chopped

1 cup cubed fresh pineapple (see “How to Prep a Pineapple,” this page)

2 garlic cloves, minced or grated

1 (12-ounce) bottle beer (use whatever you like to drink)

2 tablespoons sweet Thai chili sauce

1 tablespoon Louisiana-style hot sauce

1 tablespoon Worcestershire sauce

Handful of fresh parsley, chopped, plus more for serving

Lemon wedges, for serving

1. Bring 3 cups of water to a boil in a medium pot over high heat. Stir in the rice, then cover and reduce the heat to low. Cook for 10 minutes, then turn off the heat and let the rice sit, covered, for 20 minutes more (no peeking!). Remove the lid and fluff the rice with a fork.
2. Meanwhile, in a small bowl, combine the Cajun seasoning, Creole seasoning, thyme, paprika, salt, and pepper.
3. Heat a large Dutch oven over high. When the pan is just smoking, add the sausage and brown all over, about 5 minutes. Remove the sausage and set aside in a medium bowl.
4. In the same pot, melt the butter over medium-high heat. Add the shrimp and sprinkle with half the seasoning mix. Toss quickly to coat and sear on both sides, about 2 minutes per side, or until pink and opaque. Remove the shrimp from the pot and add to the bowl with the sausage.
5. Reduce the heat to medium. Add the flour and canola oil to the pot and whisk to combine. Cook for about 5 minutes, or until the roux is lightly golden in color. Add the bell pepper, pineapple, garlic, and remaining seasoning mix. Cook, stirring occasionally, for about 5 minutes more. Slowly pour in the beer. Add the Thai chili sauce, hot sauce, and Worcestershire. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Stir the shrimp and sausage into the sauce and heat until warmed through. Remove the pot from the heat and stir in the parsley.
6. Divide the rice among four plates, top with the shrimp and sausage, and spoon over the sauce. Garnish with lemon wedges and more parsley.

Beer and Harissa–Steamed Mussels with Parmesan Fries

Serves: 2 to 4

I could eat mussels every day. They’re quick and easy, but so mouthwateringly good. I like to serve these in late summer and into fall when mussels are at their best. They are really fun for small gatherings with friends, because unlike chicken or steak, you really can’t mess up mussels. You just need to be sure there is plenty of butter (never too much butter), booze (for both cooking and drinking), and carbs (to soak up all the yummy sauce), and you’re good to go. Mussels may be meant as more of an appetizer than a full-on meal, but come on, we all know we’re going to fill up on them anyway…especially when there are Parmesan fries involved. Yep, best kind of dinner there is!

Parmesan Fries

4 russet potatoes, cut into ¼-inch-wide matchsticks

¼ cup extra-virgin olive oil

2 tablespoons chopped fresh basil, plus more for serving

1 tablespoon flaky sea salt

½ cup grated Parmesan cheese

Mussels

2 tablespoons coconut oil

2 tablespoons salted butter

½ sweet onion, finely chopped

2 garlic cloves, minced or grated

2 to 4 tablespoons harissa

1 teaspoon smoked paprika

Kosher salt and freshly ground pepper

12 ounces beer or white wine (use whatever you like to drink)

½ cup canned full-fat coconut milk

2½ pounds mussels, debearded and scrubbed clean

1 cup cherry tomatoes

1 (14-ounce) can chickpeas, drained and rinsed

¼ cup chopped fresh cilantro, plus more for serving

¼ cup chopped fresh basil, plus more for serving

1. Preheat the oven to 425°F.
2. START THE FRIES. Arrange the potatoes on a rimmed baking sheet in a single layer, using a second baking sheet if needed, and drizzle with the olive oil. Add the basil and flaky salt and gently toss to coat. Spread the fries in a single layer again. Transfer to the oven and bake for 15 to 20 minutes, then reduce the oven temperature to 400°F, flip, and bake for 15 to 20 minutes more.
3. MEANWHILE, MAKE THE MUSSELS. In a large Dutch oven, melt the coconut oil and butter over medium heat. When the mixture shimmers, add the onion and cook until lightly caramelized and soft, about 5 minutes. Add the garlic and cook for about 30 seconds more, until fragrant. Stir in the harissa, paprika, and a pinch each of kosher salt and pepper. Slowly pour in the beer and coconut milk.
4. Increase the heat to high and bring the mixture to a boil. Add the mussels and tomatoes. Cover the pot and cook, shaking the pot occasionally, for 4 to 5 minutes, until the mussels have all opened. Discard any mussels that haven’t opened after 10 minutes. Stir in the chickpeas, cilantro, and basil.
5. Remove the fries from the oven and toss with more fresh basil and the Parmesan.
6. Garnish the mussels with cilantro and/or basil and serve warm with the Parmesan fries alongside.

Blackened Mahimahi Tacos

Serves: 4

When I was a kid, my family would eat beef tacos twice a week. No, really—twice a week. Mom and I ate them with a hard shell and cheddar cheese, while most of the boys had their tacos in a soft flour tortilla (Dad wasn’t into tacos at all). Occasionally, there was lettuce on the table, too, but no one really touched that. As I got older and became more aware of the foods my family and I were eating, our weekly tacos started to change. First, I began using ground turkey in place of beef. Then I started making my own seasoning mix. And then I got really adventurous and started making my own taco shells. When my older brother Brendan suggested that I try making fish tacos, I was wary—but I gave it try and have never looked back.

1 tablespoon light brown sugar

1 tablespoon paprika

½ teaspoon cayenne

½ teaspoon garlic powder

½ teaspoon dried thyme

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1½ pounds mahimahi

Extra-virgin olive oil

1 (8-ounce) package cream cheese, at room temperature

8 corn or flour tortillas, warmed

Mango Salsa (this page; see Note)

Chopped fresh cilantro, for serving

Lime wedges, for serving

1. Heat a grill to high or a grill pan over high.
2. In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, thyme, salt, and pepper. Season the fish generously with the spice mix and then rub with olive oil to coat.
3. Grill the fish for about 4 minutes per side, or until cooked through. Remove and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
4. To assemble the tacos, spread some of the cream cheese on a warmed tortilla. Add some flaked fish and top with salsa. Garnish with fresh cilantro and serve with lime wedges alongside.

NOTE

If you have leftover mango salsa, it’s great on a variety of dishes. You can spoon it over grilled meats and seafood, use it in salads, or serve it as an appetizer with tortilla chips for scooping. It’s also surprisingly delicious when served over a block of feta cheese that’s been drizzled in olive oil, or even as a topping for baked Brie.

Pan-Fried Sesame-Crusted Tilapia

Serves: 4

Light, white tilapia tends to be a bit boring, but think of it as a canvas to take on a variety of flavors. Trust me, there is nothing boring about this Asian-inspired tilapia. The fish is glazed in a sweet-and-spicy sauce, served over soba noodles, and topped with crunchy fried wontons for a little fun and texture. Honestly, you really can’t go wrong with flavors like these. And don’t think those fried wontons are optional… because balance is the key to life!

⅓ cup low-sodium soy sauce

¼ cup honey

2 tablespoons fresh lemon juice

1 tablespoon sriracha sauce

1 (1-inch) knob fresh ginger, peeled and grated

1 garlic clove, minced or grated

12 ounces soba noodles

½ cup fresh basil, coarsely chopped

¼ to ½ cup grated Parmesan cheese

4 (4- to 6-ounce) tilapia fillets

Kosher salt and freshly ground black pepper

¼ cup mixed black and white sesame seeds

3 tablespoons sesame oil

1 bunch asparagus spears, tough ends trimmed

½ teaspoon crushed red pepper flakes

For Serving

Sliced avocado

Sliced cucumber

Pickled ginger

Wonton Crisps (recipe follows)

1. In a small bowl, whisk together the soy sauce, honey, lemon juice, sriracha, ginger, and garlic to make a dressing.
2. Bring a large pot of water to a boil over high heat. When the water is boiling, add the soba noodles and cook until tender according to the package directions. Drain and immediately rinse under cold water to stop the cooking. Put the noodles in a large bowl and toss with half the dressing, the basil, and the Parmesan to taste.
3. Season the tilapia on both sides with salt and black pepper. Sprinkle one side with the sesame seeds. In a large skillet, heat 2 tablespoons of sesame oil over medium-high. When it shimmers, add the tilapia, sesame-side down. Cook for 1 to 2 minutes per side, or until golden and cooked through. Remove the fillets from the pan.
4. In the same pan, heat the remaining tablespoon of sesame oil. Add the asparagus. Season with salt and black pepper. Cook, stirring once or twice, until lightly charred and tender, about 5 minutes. Remove the pan from the heat and season the asparagus with the red pepper flakes.
5. Divide the soba noodles among four bowls and top with the tilapia. Add the asparagus, sliced avocado, cucumber, and pickled ginger. Top with fried wontons. Serve with any remaining dressing alongside.

WONTON CRISPS

Serves: 4

Canola or vegetable oil, for frying

20 to 40 wonton wrappers

Kosher salt

Lime zest

Fill a large skillet with about 1 inch of oil and heat over medium. When it shimmers, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute. Remove with a slotted spoon and drain on a paper towel–lined plate. Season immediately with salt and lime zest. Repeat with the remaining wrappers.

Lobster BLT

Serves: 4

BLTs are classic. You really can’t mess them up. The addition of buttery lobster to this sandwich is possibly one of the best ideas ever. Lobster and bacon just go together—like two peas in a pod. Add fresh tomatoes, butter lettuce, fontina cheese, and sweet chili butter, and you’ve got one tasty sandwich. BLT or seafood purists may look down on me for adding cheese, but I’m not concerned. If they only tried this, they would be convinced it’s okay, and it’s necessary.

6 tablespoons (¾ stick) salted butter

1 to 2 tablespoons sweet Thai chili sauce

1 tablespoon extra-virgin olive oil

2 to 4 lobster tails, meat removed and patted dry

8 slices sourdough bread

1 cup shredded fontina cheese

⅓ cup sriracha mayo (see Note)

4 butter lettuce leaves

2 heirloom tomatoes, sliced

1 avocado, pitted, peeled, and sliced

8 bacon slices, cooked

1. Preheat the broiler to high with a rack in the top third.
2. In a small bowl, mash together the butter and Thai chili sauce until well combined.
3. In a medium skillet, heat the olive oil and 2 tablespoons of the chili butter over medium. When the butter has melted, add the lobster tails and cook until bright red and cooked through, about 3 minutes per side. Remove the skillet from heat.
4. Smear both sides of the sourdough bread with the remaining chili butter and place on a baking sheet. Place under the broiler for 1 minute. Remove and set aside 4 of the slices. Divide the cheese evenly among the remaining 4 slices of bread on the baking sheet and place back under the broiler to melt, 30 seconds to 1 minute—watch closely, as the broiler cooks fast. Remove from the oven.
5. Spread a little mayo on the inside of the cheese-less slices of bread. Layer on the lettuce, tomato, avocado, and bacon. Add the lobster tails, and place the bread with the melted cheese on top, cheese-side down.

NOTE

The recipe calls for sriracha mayo, which is easy to throw together: just mix 1 to 2 tablespoons of sriracha sauce into ¼ cup of mayo. You can also use plain mayo in a pinch. I actually don’t love mayo, so I make a sriracha-tahini sauce, too, just subbing tahini for the mayo and slowly adding water until the consistency is right.

Garlic Lemon Butter Shrimp

Serves: 4

There are not enough words to describe just how good this plate of food is. If you’ve ever traveled to Hawaii, you may know about the very famous shrimp trucks that sell garlic lemon butter shrimp daily on the shores of Oahu. Sadly, I’ve never actually visited these trucks, only read about them, looked at photos of them, and researched all about their shrimp and just how they make it. Still, I feel pretty confident in my recipe. It’s essential that you serve this shrimp with a big side of rice for soaking up any sauce, plus plenty of fresh pineapple wedges. In Hawaii, they serve the shrimp shell on, tail on. The idea is that you suck the butter sauce off the shells and then remove the shell and eat the shrimp. If all you really want to do is just eat the shrimp with zero interruptions (I get that), simply peel the shrimp before marinating, but leave the tail on for easy eating.

1 pound shell-on, tail-on raw shrimp

¼ cup extra-virgin olive oil

Juice of 1 lemon

6 garlic cloves, minced or grated

1 tablespoon chopped fresh parsley

½ teaspoon cayenne

Coconut Rice

1 (14-ounce) can full-fat or lite coconut milk

1 cup basmati rice

¼ cup unsweetened shredded or flaked coconut

Hawaiian sea salt (alaea) or kosher salt

Kosher salt and freshly ground pepper

6 tablespoons (¾ cup) salted butter

1 tablespoon chopped fresh parsley, plus more for serving

Zest and juice of ½ lemon

Pineapple wedges and lemon wedges, for serving

1. In a large zip-top bag, combine the shrimp, olive oil, lemon juice, garlic, parsley, and cayenne. Toss well to coat. Marinate in the fridge for at least 30 minutes or up to 24 hours.
2. In a medium pot, bring the coconut milk and 1½ cups water to a boil over high heat. Add the rice, shredded coconut, and Hawaiian salt. Stir to combine, then cover and reduce the heat to low. Cook for 10 minutes, then turn off the heat and let the rice sit, covered, for 20 minutes more (no peeking!). Remove the lid and fluff the rice with a fork.
3. Heat a large skillet over medium. When the skillet is just smoking, use a slotted spoon to scoop the shrimp and garlic out of the marinade and into the skillet. Season with kosher salt and pepper. Discard the remaining marinade. Cook the shrimp until pink, 2 to 3 minutes per side. Add the butter and a pinch each of kosher salt and pepper. Cook until the garlic begins to caramelize and turns light golden brown, another 1 to 2 minutes—be careful not to burn it. Remove the skillet from the heat and stir in the parsley, lemon zest, and lemon juice.
4. Divide the rice among plates and top with the shrimp. Drizzle the warm garlic butter over the shrimp. Serve with pineapple and lemon wedges. Garnish with parsley.

Seafood Bánh Mì

Serves: 4

While I do love the classic bánh mì, this seafood version is pretty incredible. I took the bones of the traditional Vietnamese sandwich—meat, cilantro, cucumber, pickled carrots, radish—and turned it into my own little sweet-and-spicy creation, complete with caramelized fish, Thai basil chimichurri, a fried egg, and sliced avocado.

Thai Basil Chimichurri

1 cup chopped fresh Thai basil or regular basil

¼ cup chopped fresh cilantro

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

1 garlic clove, minced or grated

1 red Fresno chile, seeded and chopped

1 teaspoon kosher salt

Fish

½ cup honey

Juice of 1 lime

1 red Fresno chile, seeded and chopped

2 tablespoons fish sauce

Freshly ground pepper

3 tablespoons sesame oil

1 pound white fish, such as mahimahi or tilapia, skin removed

2 to 3 tablespoons Thai red curry paste

6 tablespoons (¾ stick) salted butter, at room temperature

1 French baguette, toasted and cut into quarters

1 cup shredded fresh or pickled carrots

1 cucumber, thinly sliced

1 avocado, pitted, peeled, and sliced

4 fried eggs

Toasted sesame seeds, basil leaves, and sliced red Fresno chiles, for garnish

1. MAKE THE CHIMICHURRI. Combine the basil, cilantro, olive oil, vinegar, garlic, chile, and salt in a small bowl and let sit for at least 10 minutes or overnight in the fridge. Taste and add salt as needed.
2. MAKE THE FISH. In a small bowl, whisk together the honey, lime, chile, fish sauce, and pepper until combined.
3. In a large skillet, heat 1 tablespoon of the sesame oil over medium-high. Rub the fish with the remaining 2 tablespoons of sesame oil and 1 tablespoon of the curry paste. When the oil shimmers, add the fish and sear for about 3 minutes per side, until golden. Reduce the heat to low and add the honey mixture. Cook until the sauce has reduced by one-third and begins to glaze the fish, about 5 minutes. Remove the skillet from the heat.
4. In a small bowl, mash together the remaining 1 to 2 tablespoons of curry paste (to taste) and the butter.
5. To assemble, spread the curry butter on the bottom half of each baguette piece and add the fish. Top with some of the chimichurri, carrots, cucumber, avocado, and a fried egg. Sprinkle the avocado and egg with sesame seeds. Garnish with basil and jalapeños. Serve with extra chimichurri alongside.

ABOUT FISH SAUCE

My love for fish sauce is REAL. It’s my secret weapon when a little flavor is needed. You’ll notice I use this sauce a lot in my Thai-inspired recipes. Actually, I use it in a lot of my recipes, period. When it’s cooked or mixed into sauces, the stink does go away, and it adds a salty flavor you can’t get from any other condiment. If fish sauce isn’t already a staple in your pantry, I highly recommend making it one.

Cedar Plank Salmon with Lemon Butter

Serves: 4

If I had my way, grilling on a cedar plank would be my sole way of cooking fish. Obviously, that lovely stuff called snow and rain make that impossible, but I always do it when I can. Using a cedar plank gives your fish great flavor, and it makes cooking and cleanup super easy, too. If you just can’t wait for those summer months (I know I can’t!), you can make this on a grill pan.

White wine or water, for soaking

1 tablespoon smoked paprika

2 teaspoons ground cumin

½ teaspoon ground cinnamon

½ to 1 teaspoon cayenne

Kosher salt and freshly ground pepper

1 whole salmon fillet (about 2 pounds), skin removed

Extra-virgin olive oil

1 tablespoon honey

6 ripe apricots, nectarines, or peaches, halved and pitted

6 tablespoons (¾ stick) salted butter, at room temperature

Zest of ½ lemon

Minted Feta and Green Olive Salsa (this page)

1. Soak a large cedar plank in white wine or water for at least 30 minutes before grilling, though 2 to 4 hours is ideal.
2. Heat a grill to medium.
3. In a small bowl, combine the paprika, cumin, cinnamon, cayenne, and salt and pepper to taste.
4. Lay the salmon fillet on top of the cedar plank, being sure none of it is hanging off the edges. Sprinkle the salmon with the seasoning mixture and then rub with olive oil. Drizzle with the honey. Place the cedar plank directly on the grill and cover. Grill for 12 to 15 minutes, until the salmon is uniformly pink in the center (check by inserting the tip of a small knife). Using a large spatula, transfer the cedar plank to a flat surface and let the salmon rest for 5 minutes.
5. Meanwhile, toss the apricots with 1 teaspoon of olive oil. Add them directly to the grill grates and cook for about 3 minutes per side, or until they begin to caramelize and grill marks appear.
6. In a small bowl, stir together the butter and lemon zest.
7. Serve the salmon warm, with the lemon butter, Minted Feta Salsa, and grilled apricots alongside.

NOTE

You can also make this salmon on a baking sheet under the broiler. Cook for 6 to 8 minutes, or until the salmon is opaque and flakes easily with a fork.

Triple-the-Fish Seafood Hot Pot with Herb Toast

Serves: 4

Decisions are my worst nightmare. I hate making them; I truly avoid them at all costs. Especially big ones—I tend to sit on them for days and days until I’m finally forced to commit one way or the other. Well, this recipe was born out of pure indecisiveness. I could not decide whether I wanted clams, shrimp, lobster, or mahimahi, so I just threw them all into one big pot with some butter…okay, a lot of butter…and called it a day. Turns out, that was actually a pretty great call, because this recipe has turned into one of my favorites. It’s fast-cooking, very simple, and really tasty! The clams and shrimp are a must, but the mahimahi can be subbed for salmon or lobster tails. It really just depends on what you are feeling, what you have available, or maybe what your budget allows. Some kind of toast is pretty essential here, but serving this with fries would be equally amazing.

Herb Toast

6 tablespoons (¾ stick) salted butter, at room temperature

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

6 to 8 (1-inch-thick) baguette slices

Fish

4 tablespoons (½ stick) salted butter

¼ cup coconut oil

8 clams, scrubbed

8 shell-on jumbo shrimp

1 pound mahimahi or salmon, cut into 2-inch pieces, or lobster tails

6 garlic cloves, minced or grated

1 stalk lemongrass, tender white inner core only, minced

2 tablespoons fish sauce

¼ cup sweet Thai chili sauce

Juice of 1 lime

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

1. MAKE THE TOAST. Preheat the oven to 350°F.
2. In a small bowl, mix together the butter and herbs. Arrange the bread on a baking sheet. Spread the butter evenly over each slice. Bake for 10 to 15 minutes, or until the bread is toasted and golden brown.
3. MEANWHILE, MAKE THE FISH. In a large skillet, melt the butter and coconut oil over medium heat. Add the clams, shrimp, and mahimahi and cook, stirring occasionally, until the shrimp are opaque and the clams have opened, 8 to 10 minutes. Discard any clams that have not opened after 10 minutes. Add the garlic and lemongrass and toss to combine. Cook for about 1 minute, or until the garlic is fragrant. Stir in the fish sauce and Thai chili sauce and cook until warmed through. Remove the skillet from the heat and add the lime juice, basil, and cilantro.
4. Serve warm, with the toast alongside for mopping up the sauce.

Cheesy French Scallops

Serves: 4

Cheesy. French. Scallops. How can you go wrong when words like these are involved? Really, you can’t. This recipe is decadent; there’s no denying that. The croissants add a real wow factor, and the creamy white wine sauce is what all scallops should be sitting in. I highly recommend serving this to anyone you are trying to impress (I’m talking future mothers-in-law, bosses, boyfriends, etc.). The moment they sink their teeth into these melt-in-your-mouth scallops, you’ll become their very favorite person. Well, that might be a tad dramatic, but give it a try. I like to serve this with my Crunchy Roasted Broccoli (this page).

¼ cup all-purpose flour

8 large fresh sea scallops

Kosher salt and freshly ground black pepper

4 tablespoons (½ stick) salted butter

½ sweet onion, finely diced

2 garlic cloves, minced or grated

⅔ cup white wine

½ cup heavy cream

1 bay leaf

2 or 3 sprigs fresh thyme, plus more leaves, if desired, for garnish

½ teaspoon crushed red pepper flakes

2 large croissants, halved horizontally

1½ cups shredded Gruyère cheese

1. Preheat the broiler to high with a rack in the top third.
2. Place the flour in a small bowl. Season the scallops with salt and black pepper on both sides, then dredge in the flour.
3. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the scallops and sear on both sides until golden and just tender, 1 to 2 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the onion and cook until softened and lightly caramelized, about 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant. Slowly pour in the wine, then stir in the cream. Add the bay leaf, thyme, and red pepper flakes. Increase the heat to high, bring the sauce to a simmer, and cook for about 5 minutes, or until slightly reduced. Remove the skillet from the heat and discard the bay leaf and thyme. Season the sauce with salt and black pepper.
5. Layer the croissants on the bottom of a clean medium skillet or in the bottom of 4 ramekins, then add the scallops (2 per ramekin if using). Spoon the sauce over the scallops and top with the Gruyère.
6. Place the skillet or ramekins under the broiler and broil until the cheese is melted and golden, 2 to 3 minutes. Garnish with fresh thyme, if desired.