Sorghum and Albacore Tuna Salad with Preserved Lemon
Sorghum, a nutritious and sustainable grain, adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family. If you’re going to use sorghum grains as a salad base, she advises, presoak the sorghum at least 8 hours for the best texture, wash the grains before cooking to remove extra starch, and cook them with abundant water, like pasta. Once cooked, spread them on a sheet pan and drizzle with olive oil so the grains don’t stick together as much. Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. The bracing lemony flavor adds a salty kick to this olive-, onion-, and fresh herb–laden tuna salad.
Chutney Fish
Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish, traditional to Parsi cuisine.
The 10 Best Fish Fillet Knives You Can Buy Online
A fish fillet knife isn’t quite like your standard kitchen knife—here's why you need one.
Whole Fish Drizzled with Hot Ginger-Scallion Oil
The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow producer Danielle Chang serves fish to usher in prosperity and abundance in the new year. Chang uses light soy sauce in this dish—it is lighter in color and higher in salt than dark soy sauce, making it ideal for imparting flavor in steamed seafood.
This Glazed Salmon Supper Is Just Right for Winter Nights
Chef Erick Williams’ brown-sugar salmon showcases his personal take on Southern American cuisine.
Brown Sugar–Glazed Salmon with Buttery Roasted Squash
Chef Erick Williams recommends thick cuts of salmon for this recipe; they cook quickly while remaining juicy and tender and are well balanced by the sweet, gingery glaze. If delicata or acorn squash aren’t available, substitute 6 cups peeled and diced butternut squash.
