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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.
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Bluefish with Grape Leaves
To keep fillets intact, chef Anita Lo wraps them in briny grape leaves—a tasty combination.
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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.
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