The Catch: Sea-to-Table Recipes, Stories & Secrets
Ben Sargent, Peter Kaminsky
Format: PDF / Kindle (mobi) / ePub
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor.
An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.
medium-high fire on an oiled grill. Hold the lobster on a cutting board with its belly down and, using a chef’s knife, go in with a firm stroke from the back of the shell at the crease where the body meets the tail. At this point, the lobster is dead even though its nerves may fire and you’ll notice some movement. It’s very quick. Push down with the rest of the knife to split the lobster in two, running the knife right up into the head. Place on the grill immediately for about 12 minutes for
If you get under them before they can start their getaway, you might have a chance. Preparation warning: Razor clams live up to their name. Be careful when you open them; I know from experience that they cut like their barbershop namesake. One big quahog can make a meal; once you find a monster and chop it up, it’ll be enough meat for an entire chowder. Sarge’s Clam Chowder This is a basic rustic chowder you are going to fall in love with. I used to marvel at my grandfather’s enthusiasm for
should have the consistency of wet spring snow. Add 1 more box of salt and moisten with more water to the consistency called for. Fill the bottom of the sheet pan with the salt mixture and tamp down so you have about 1 inch of compacted salt. Lay the fish on top of the salt. 3 Lay the foil-wrapped carrots on the salt and surround the fish with the potatoes and sweet potatoes. No foil is needed for the potatoes and sweet potatoes, since the skin protects their flesh while roasting. Make another
the cucumbers and pour the dressing over. Toss well and refrigerate. 4 Just before serving, stir in the dill. Roasted Mushrooms with Garlic & Lemon ROASTED MUSHROOMS WITH GARLIC & LEMON These toasty, smooth-on-the-inside, garlicky ’shrooms are nutty and tangy from the lemon juice. I like them between bites to set up my palate for the next bite. Any sautéed fish benefits from some mushrooms on the side. I love it with the Bacon-Wrapped Grouper Fillets with Lemon-Garlic Relish and the Grilled
refrigerated for up to 2 days. Reheat gently. HUSH PUPPIES You can’t have a proper fish fry without hush puppies. But you can have hush puppies with anything you like: barbecued ribs, pulled pork, smoked brisket. Oh yeah, this is a seafood cookbook. Well, how about beautiful king salmon fillets in season? Or grilled lobsters? Hey, hush puppies are fried, salty, and savory; that means they can pretty much go with everything. – � cup all-purpose flour � cup fine cornmeal 1½ tablespoons sugar