Williams-Sonoma Collection: Fish

Overview

From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it — sautéed on the stove top, braised in the oven, or grilled over an open fire — the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.
Williams-Sonoma Collection Fish offers more than 40 ...

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Overview

From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it — sautéed on the stove top, braised in the oven, or grilled over an open fire — the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.
Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices.
Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire.

Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish.
Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion — from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

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Editorial Reviews

From the Publisher
Chuck Williams One of the most appealing ways to eat healthfully is to eat fish. Turn to any recipe in this cookbook, and enjoy.
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Product Details

  • ISBN-13: 9780743226400
  • Publisher: Free Press
  • Publication date: 6/28/2002
  • Series: Williams Sonoma Collection Series
  • Pages: 120
  • Sales rank: 359,404
  • Product dimensions: 8.50 (w) x 9.20 (h) x 0.70 (d)

Meet the Author

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. She is author of Fish: The Basics and Saucing the Fish, among other titles, and was a contributor to the new Joy of Cooking. Ms. King lives in New York City.

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Table of Contents

Introduction 6
The Classics
Fillets of Sole Meuniere 10
Trout Amandine 13
New England Fish Chowder 14
Bouillabaisse 17
Oven-Poached Whole Salmon 18
Fish and Chips 21
Gravlax 22
Simple Suppers
Pan-Roasted Salmon Fillets in Mango Juice 26
Broiled Red Snapper with Rosemary 29
Halibut Fillet en Papillote 30
Cod Baked with Squash and Tomato 33
Striped Bass in Green Curry 34
Red Snapper Salad with Aioli 37
Roast Sea Bass with Shiitake Mushrooms and Baby Corn 38
Special Occasions
Tuna Tartare with Anchovy and Olive Crostini 42
Rolls of Sole with Spinach and Scallops 45
Freshwater Fish in Red Wine 46
Skate with Brown Butter Sauce 49
Pompano Baked in Salt 50
Gingery Monkfish with Crispy Noodles 53
Escabeche of Trout 54
On the Grill
Halibut Steaks with Citrus, Watercress, and Black Olives 58
Salmon with Fennel and Apple Salsa 61
Striped Bass with Leeks and Balsamic Vinaigrette 62
Monkfish Kabobs with Mixed Vegetables 65
Tuna Burgers 66
Sardine Fillets in Grape Leaves 69
Mahimahi with Tomatillo Dip 70
Hearty Dishes
Seafood Sausages with Mustard Sauce and Poblano Mashed Potatoes 74
Swordfish Steaks Provencale 77
Baked Orange Roughy with Zucchini and Tomato 78
Risotto with Chilean Sea Bass and Leeks 81
Rockfish Braised with Fennel and Onions 82
Paella 85
Braised Monkfish with Bacon and Tomatoes 86
Shellfish
Crab Cakes with Rouille 90
Shrimp Sauteed with Lemon and Garlic 93
Sea Scallops with Pancetta 94
Mussels with Tomatoes and Fennel 97
Linguine with Red Shellfish Sauce 98
Warm Oysters with Leek and Bacon Sauce 101
Steamed Lobster with Drawn Butter 102
Fish Basics 105
Glossary 113
Index 117
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