Butterfish is so named on account of its rich—yes, buttery—flavor. Also known as Pacific pompano, its texture is tender, so long as you don’t overcook the fish. (There is an Atlantic pompano as well, but it is much smaller and is not a suitable substitute.) The sour orange glaze is influenced by Cuban cuisine and can be made with either sour oranges or a mixture of sweet orange and lime juices. It’s a highly flavorful sauce and a perfect match for the rich fish. I find that the majority of seafood dishes are best suited to the warm weather months and don’t fit well into the heartier menus of fall and winter. This assertively flavored dish is an exception to that rule and pairs well with the ingredients and sides of the cool seasons, such as the tender Roasted Brussels Sprouts, Pomegranate, Hazelnuts (page 177) I serve with it at the restaurant.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.