Fish Dishes for Passover
Herb-Broiled Fish with Lemon Aioli
Grilled Halibut with Smashed Fingerlings and Tomato Butter
Restaurateur Caroline Styne likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice.
Poached Salmon with Cucumber Raita
Bluefish with Grape Leaves
To keep fillets intact, chef Anita Lo wraps them in briny grape leaves—a tasty combination.
Cod with Tomato Ginger Sauce
Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.