Fish

Catfish Courtbouillon

Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.

Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.

Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.

A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.

Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.

Catfish, simmered, traditionally in a clay pot, in a sweet-spicy-savory sauce and served over rice.

A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.

A fish stew featuring fantastic Southern ingredients: Gulf fish, hominy, black-eyed peas, Conecuh sausage. Any fish works in this recipe.