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magazine sea bass with fennel salad parsnip puree and orange beurre blanc
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
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With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.
2.6
(2.63)
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
5.0
(5)
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To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
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When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.
4.0
(4.2)
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2.3
(2.3)
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A beautifully simple salad.
Vegan
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
4.0
(3.84)
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You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.
5.0
(5)
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
4.0
(4)
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While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.
5.0
(5)
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Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.
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The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.
4.0
(3.9)
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Slightly underripe plums? Add a touch more honey.
4.0
(4)
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Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
4.0
(4.13)
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For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
4.3
(4.34)
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Choose the best-quality fish for this simple ceviche.
4.0
(4)
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Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
3.7
(3.67)
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Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
4.3
(4.31)