"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry about the star of this recipe. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry pan-roasts whole branzino that's stuffed with lemon and rosemary. He makes an easy compound butter — which melts on the fish to become a sauce — with wild Tunisian mountain capers, although any caper will work.
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At Steve Corry's Five Fifty-Five in Portland, Maine, mussels from nearby Bangs Island are almost always on the menu. "People freak out if they're not there," says Corry, who often steams the mollusks in white wine and lemon juice scented with pickled cherry peppers and garlic. For this Mediterranean-inspired soup, however, Corry serves the mussels in a brothy liquid with plenty of chorizo. More Mussel Recipes
For supertender gnocchi, Steve Corry is careful not to overwork the dough. After draining the gnocchi, he sautés them until they're slightly crispy, then tosses them with the lemony sauce. Instead of sprinkling the gnocchi with Parmesan cheese, Corry likes to shave bottarga—dried and salted gray mullet roe—over the top, but they're also delicious without it.
This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with basil, chives and lemon zest, then sandwiches it between crispy, tart slices of fried green tomatoes instead of bread. The whimsical name only adds to the appeal. More Great Lobster Recipes