Jeremy Sewall

Most pollock, the fish preferred for this recipe, are caught by commercial trawlers using nets, but some chefs are starting to look for line-caught fish, which are more carefully caught and processed by fisherman like Tim Rider, for a superior product. Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. The beer batter should coat this fish without being too thick; when fried, the batter should puff and crisp while the fish steams inside the crispy shell.
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This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extra crisp. More Corn Recipes
Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet. More Couscous Recipes
Fruit-and-Nut Trail Mix
Rating: Unrated
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"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says chef Jeremy Sewall of Lineage in Brookline, Massachusetts. He now stashes fruit-and-nut snacks, like this roasted trail mix, everywhere. More Healthy Snacks
Free-Form Blueberry Tart
Rating: Unrated
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether. More Delicious Pies and Tarts