Convert the fish hater in your life (there’s always one).
When I lived in Morocco, I ate a lot of roasted peppers from the stalls at night markets. Often there were small grilled or cured fish to accompany the peppers. And, of course, gallons of mint tea. These flavors bring me right back to that delicious and cacophonous setting. In this dish, I bring all those elements together, perfect for entertaining. More often than not, I serve this with anchovies, using a whole 2-ounce can, the oil drizzled over top, the fillets cut into long thin strips. Salt-cured sardines work equally well.
Andrew entertains more than I do, so his recipe for peppers and tinned fish serves 8 to my 4. This recipe is easily doubled if you too have a larger crowd.
I always keep a stock of prawns in my freezer, they’re great to have on hand as they cook so fast. I love this recipe both because it’s bursting with sweet and spicy flavours and because it’s a one-bowl job for both the marinade and dressing: I love a time-saver! You can swap out the prawns for halloumi to make this vegetarian, if you wish.
This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the freezer for emergencies: frozen raw peeled prawns. It really takes no time at all to throw together and works especially well with orzo, but you can use any pasta you like.
My dad loved salmon, and during the last few years of his life, he’d have lunch with me at home. “Fish on Fridays” was a weekly ritual and this quick- to-assemble dish, with its sweet-sharp citrussy marination, was one of his favorites. I’d often serve it with potato vinaigrette and a leafy salad, but sometimes, I’d flake the cooked salmon into buttery rice with plenty of chopped cilantro—just as my mom used to do.
Seafood can be intimidating, so straightforward and simple is the name of the game, and each and every seafood recipe I have to offer you is back- to-basics. The thing about fish is that it cooks more quickly than other proteins, which means it’s prone to being overcooked, so it’s best to keep a close eye on it. Good thing eating fish is good for eye health. Puttanesca is a fairly simple Italian sauce made with anchovies, olives, capers, and a chunky tomato base. It’s bright and briny, and comes together as quickly as the fish cooks within it, resulting in a beautifully pungent dish that’s shore to make a splash. (SOMEBODY STOP ME, PLEASE.)
A total winner of a Tuesday dinner. What takes the longest is the marinating of the shrimp—the rest happens in 5. How can you beat that?
If you’ve ever felt bored by tilapia, or any other white fish, this recipe will totally change your mind. The sauce, the mushrooms, the crispy prosciutto! None of those are necessarily served with such a delicate piece of seafood traditionally, but that doesn’t mean we can’t give it a go. Trust me—tilapia smothered in cream sauce is delicious! I recommend crusty bread for scooping it all up, of course. And the crispy prosciutto makes this dish shine and feel a little more special.
If you want a shrimp taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!
I just love this recipe. It’s so FAST (under 30 minutes) and convenient, especially because any type of frozen fish works and you don’t even need to defrost it before cooking.