Dave Pasternack

Shellfish in Brodetto
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Mussels, scallops and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish. More Sustainable Seafood Recipes
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Salt-Baked Whole Fish
Rating: Unrated
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Salt-baking fish seals in moisture and seasons at the same time; be sure to discard the skin. Slideshows:  More Whole Fish Recipes 
Roasted Whole Fish
Rating: Unrated
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Roasting requires less prep than salt-baking, and less attention while cooking than grilling, plus it's quicker than both of those methods. 
This simple yet delicious compote features meaty, oven-dried plum tomatoes. It’s perfect with fish, chicken, roasted vegetables and pasta. Slideshows:  More Tomato Recipes 
Pistachio-Oregano Pesto
Rating: Unrated
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This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled, or steamed fish.
This quick and delicious sauce—made with anchovies, capers, lemon and parsley—is perfect on fish, but also great on grilled chicken, steak and vegetables. Slideshows:  Cooking with Olives 
Grilled Whole Fish
Rating: Unrated
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Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off steam, making the skin stick to the grill," he explains. 
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Grilled Whole Fish
Rating: Unrated
New!
Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off steam, making the skin stick to the grill," he explains.