Fish /
recipes and text, Shirley King ; general editor, Chuck Williams ; photographs, Noel Barnhurst.
- 119 pages : colour illustrations ; 24 cm
At head of title: Williams-Sonoma. Includes index.
Introduction -- The Classics -- Fillets of Sole Meuniere -- Trout Amandine -- New England Fish Chowder -- Bouillabaisse -- Oven-Poached Whole Salmon -- Fish and Chips -- Gravlax -- Simple Suppers -- Pan-Roasted Salmon Fillets in Mango Juice -- Broiled Red Snapper with Rosemary -- Halibut Fillet en Papillote -- Cod Baked with Squash and Tomato -- Striped Bass in Green Curry -- Red Snapper Salad with Aioli -- Roast Sea Bass with Shiitake Mushrooms and Baby Corn -- Special Occasions -- Tuna Tartare with Anchovy and Olive Crostini -- Rolls of Sole with Spinach and Scallops -- Freshwater Fish in Red Wine -- Skate with Brown Butter Sauce -- Pompano Baked in Salt -- Gingery Monkfish with Crispy Noodles -- Escabeche of Trout -- On the Grill -- Halibut Steaks with Citrus, Watercress, and Black Olives -- Salmon with Fennel and Apple Salsa -- Striped Bass with Leeks and Balsamic Vinaigrette -- Monkfish Kabobs with Mixed Vegetables -- Tuna Burgers -- Sardine Fillets in Grape Leaves -- Mahimahi with Tomatillo Dip -- Hearty Dishes -- Seafood Sausages with Mustard Sauce and Poblano Mashed Potatoes -- Swordfish Steaks Provencale -- Baked Orange Roughy with Zucchini and Tomato -- Risotto with Chilean Sea Bass and Leeks -- Rockfish Braised with Fennel and Onions -- Paella -- Braised Monkfish with Bacon and Tomatoes -- Shellfish -- Crab Cakes with Rouille -- Shrimp Sauteed with Lemon and Garlic -- Sea Scallops with Pancetta -- Mussels with Tomatoes and Fennel -- Linguine with Red Shellfish Sauce -- Warm Oysters with Leek and Bacon Sauce -- Steamed Lobster with Drawn Butter -- Fish Basics -- Glossary -- Index.
"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 -- saute;ed 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."--Publisher description.