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1. Halibut Fillets with Roasted Tomato Vinaigrette

2. Poached Salmon with Basil Bread Crumbs

3. Fried Calamari, Two Ways

4. Garlic-Chipotle Chile Mayonnaise

Book Description

Unlike cooks elsewhere, Americans can be notoriously hesitant to cook fish at home. Great Fish, Quick will have you piscatorially challenged cooks serving aquatic creatures at home as often and easily as you serve chicken breasts. With these recipes, you can get your friends to try new fish dishes with an appealing American stamp. Leslie Revsin divides Great Fish, Quick into three sections, grouping 27 kinds of seafood into Delicate White-Fleshed Fillets, Darker-Fleshed Fillets

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Great Fish, Quick : Delicious Dinners from Fillets and Shellfish

Authors: LESLIE REVSIN

Date: October 1997

ISBN: 0385485387

Publisher: Broadway

Hardcover

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Serves: 4
Prep and Cooking Time: 35 minutes

• 6 tablespoons storebought or homemade mayonnaise

• 4 teaspoons finely chopped roasted garlic or 2 teaspoons finely chopped roasted garlic + 4 teaspoons oil from roasting; or 2 generous teaspoons very finely chopped fresh garlic

• Grated zest of 1 lime (no bitter white pith)

• 4 teaspoons fresh squeezed lime juice

• Optional: 2 teaspoons finely chopped chipotle chile with a little sauce from the can (look for chile chipotles en adobo sauce)

• Salt and freshly ground black or white pepper to taste

1. Place the mayonnaise in a small mixing bowl and stir in the roasted or fresh garlic, the roasted garlic olive oil, if you're using it, and the lime zest and juice. Stir in the chipotle chile, if you're using it. Season the mayo with salt and a generous amount of pepper. Set it aside while you fry the calamari, as in the preceding recipe, or cover and refrigerate it for up to 2 weeks.

More From This Book:

1. Halibut Fillets with Roasted Tomato Vinaigrette

2. Poached Salmon with Basil Bread Crumbs

3. Fried Calamari, Two Ways

4. Garlic-Chipotle Chile Mayonnaise

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