Featured Cookbook

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1. Beach House Seviche

2. Grilled Sardines

Book Description

For those who love fish—or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp—but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps.

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Big Book of Fish and Shellfish

Authors: Fred Thompson

Date: June 2006

ISBN: 0811849252

Publisher: Chronicle Books

Paperback

ORDER/INFO

Many folks think of seviche as raw seafood. Seviche has been "cooked" with acids like citrus juices or vinegars, and flavored with other bright and fresh-tasting ingredients. This dish is perfect for a hot summer day at the beach. No cooking heats up the place.

Makes 4 to 6 servings

• 1 pound flounder, cut into 1/2-inch chunks

• 1 1/2 cups fresh lemon juice (about 10 lemons)

• 1/4 cup olive oil

• 2 garlic cloves, crushed

• 1/2-inch piece fresh ginger, peeled and finely chopped

• 1 small jalapeno pepper, seeded and finely chopped

• 1/2 teaspoon coarse kosher salt

• 6 to 8 green onions, white parts only, thinly sliced

• 2 tablespoons chopped fresh dill

• 1/4 cup finely chopped red bell pepper (optional)

1. Place the flounder, juice, oil, garlic, ginger, jalapeno, and salt in a large bowl. Toss to mix and marinate the fish in the refrigerator for at least 6 hours.

2. When ready to serve, stir in the green onions and dill. Taste for seasoning. Garnish with the red pepper, if desired.

3. Serve in chilled bowls.

More From This Book:

1. Beach House Seviche

2. Grilled Sardines

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