Category: Seafood

Ginger-Ponzu Tuna Poke

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Remember a few years ago where fast-casual poke spots were opening up in what seemed like every other corner? I liked that. It was a food trend I could get behind. I love poke bowls, especially in the summer, but I’ve started making them at home more often because a lot of those poke restaurants aren’t around anymore (come back please!).

This gingery tuna poke gets its creaminess from the addition of macadamia nuts and an unmistakable herbaceousness from shiso leaves. You can use salmon just as easily as tuna here.

Ingredients:
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice (preferably Meyer) ponzu
  • 2 tablespoons finely chopped green onions, plus more to taste
  • 1 tablespoon finely sliced fresh shiso (Japanese or Vietnamese), plus more to taste
  • 1 tablespoon crushed unsalted roasted macadamia nuts, plus more to taste
  • 2 teaspoons sesame oil, plus more to taste
  • 1 1/2 teaspoons grated peeled fresh ginger, plus more to taste
  • 1 pound skinless sushi-grade tuna
  • Sea salt, to taste
  • Toasted white sesame seeds
  • Cooked short-grain white rice and nori seaweed, for serving

Directions

  1. Stir together soy sauce, lemon juice, green onions, shiso, macadamia nuts, sesame oil, and ginger in a medium bowl. (Mixture should be slightly creamy.)
  2. Cut tuna into bite-size (about 3/4-inch) cubes. Add tuna to ponzu mixture in bowl; gently stir together until well coated.
  3. Season with salt to taste. Adjust flavors with additional ponzu, green onions (pungency), shiso, macadamia nuts, sesame oil (velvety richness), ginger, and/or salt to taste. Serve atop individual bowls of rice and garnish with sesame seeds, more shiso leaves, and nori seaweed; serve immediately. (Poke itself can be made up to 1 day in advance and stored in the refrigerator.)

Salmon and Corn Chowder

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This soup is perfect for the springtime as the weather (finally) warms up. It’s lighter than clam chowder and the addition of corn is like a harbinger of sunnier days. Serve this with some toasted sourdough and a salad and you’ve got a perfect casual seafood meal.

Ingredients:
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 8-ounce salmon fillet
  • 3 slices turkey bacon, chopped into 1/2-inch pieces
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 3/4 teaspoon chopped thyme leaves
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1 cup half-and-half, warmed
  • 2 cups fresh corn kernels (from 2 ears)
  • 4 cups chicken stock
  • 3 Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 2 cups)
  • Black pepper
  • Chopped green onions, for serving
  1. Heat a small skillet over medium-high heat. When hot, add 2 teaspoons of the olive oil around the pan, add the salmon, skin side down, and cook until the skin is golden brown and releases easily from the pan, about 4 minutes. Flip the salmon over and continue cooking for another 4 minutes. Transfer the salmon to a plate to cool.
  2. Meanwhile, heat a medium Dutch oven over medium heat, then drizzle in the remaining 1 tablespoon olive oil and add the turkey bacon. Cook, stirring occasionally, until the bacon begins to brown, about 3 minutes. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the carrot, celery, thyme, and garlic. Cook until the vegetables are soft, another 3 to 5 minutes. Add the flour, salt, Old Bay, paprika, and basil. Cook for another minute or two, then slowly add the half-and-half, stirring the vegetables well as you add it so that there’s no clumping. After the mixture thickens and bubble again, add the chicken stock, corn, and potatoes. Bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the potatoes are tender throughout, about 20 minutes.
  3. Remove the skin from the salmon, break it into bite-size chunks, add it to the pot, and simmer for another 5 minutes. Season to taste with salt and pepper. Serve garnished with green onions. (You can let the soup cool and store it in the refrigerator up to 3 days before reheating to serve.)

Garlic-Butter Grilled Shrimp

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There’s something about the roasted garlic, bottled Italian dressing (please don’t judge) and lime juice that turns this grilled shrimp into a sublime dish. Call it alchemy. Call it anything you want, just know that it’s absolutely delicious.

Hawaiian style garlic butter shrimp
Ingredients:

For the roasted garlic butter:

  • 1/2 cup avocado oil
  • 1/4 cup peeled garlic cloves
  • 1/2 cup salted butter
  • 1/2 teaspoon sea salt

For the shrimp:

  • 1/2 cup bottled Italian dressing
  • 1/2 cup mayonnaise
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 2 pounds peeled tail-on large raw shrimp
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 1 teaspoon paprika
  1. Make the roasted garlic butter: Preheat oven to 350F degrees. Place oil and garlic in a small baking pan, cover with aluminum foil. Roast garlic in oven until soft and light golden brown, about 40 minutes. Let cool 45 minutes. Remove garlic from oil; place garlic in small bowl. (Reserve garlic oil for another use.) Add butter to bowl with garlic and smash with a fork until smooth. Stir in salt. Let butter mixture stand until ready to use.
  2. Make the shrimp: While garlic cools, stir together Italian dressing, mayonnaise, lime juice, and salt. Add shrimp and toss to coat. Refrigerate for 30 minutes.
  3. Heat a grill or grill pan over medium-high. Remove shrimp from marinade and discard marinade. Grill shrimp until cooked through, 2 minutes per side. Transfer shrimp to a large bowl and add roasted garlic butter, tossing until butter is melted and shrimp are coated. Sprinkle with green onions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Korean-Style Mixed Rice with Raw Fish

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This is one of my favorite things I made this summer, hands down. Think poke bowl vibes but with the flavor amped up to 1000%. A spicy, garlicy sauce brings everything together, from the bracing perilla leaves to the crunchy tobiko. Don’t let the long ingredient list put you off — this is unequivocally worth it.

Korean style mixed rice with raw fish

Ingredients:

For the sauce:

  • 1/3 cup gochujang
  • 1/4 cup white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 2 teaspoons minced peeled ginger

For the mixed rice:

  • 4 cups mixed salad greens
  • 2 green Korean chili peppers (or similar), chopped
  • 10-12 perilla (shiso) leaves, cut into thin strips
  • 1/4 cup thinly sliced onion
  • 2 cups peeled Persian or English cucumber matchsticks
  • 1 cup radish sprouts
  • 1 avocado, peeled and cut into 1-inch cubes
  • 4 cups freshly cooked white rice
  • 1 1/2 pounds sushi grade fish, such as tuna, cut into 1/2-inch cubes and chilled
  • 1/2 cup flying fish roe (tobiko)
  • Toasted sesame seeds, for serving
  • 2 sheets nori, sliced into thin strips
  • Toasted sesame oil, for serving
  1. Make the sauce: combine all the sauce ingredients together in a small bowl and set aside.
  2. Assemble the mixed rice: Arrange the greens, chili peppers, perilla leaves, onion, cucumber, sprouts, and avocado in the bottom of a large shallow bowl. Spoon the rice on top. Arrange the fish and roe on top of the rice. Sprinkle with sesame seeds and seaweed. Serve with the sauce and sesame oil on the side.

Spicy Tuna Rolls

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I don’t make sushi often, but whenever I do, I regret not making it at home more often. Sure, my rolls aren’t beautiful or symmetric, but they’re absolutely delicious. This take on spicy tuna rolls is one of my favorites.

Spicy tuna rolls
Ingredients:
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons chili garlic sauce
  • 1 teaspoon soy sauce
  • 1 teapoon sesame oil
  • 2/3 cup chopped raw sashimi-grade tuna
  • 3 tablespoons finely shredded lettuce
  • 4 teaspoons minced green onion
  • 4 sheets nori
  • 2 teaspoons sesame seeds, toasted
  • 4 cups cooked and seasoned sushi rice
  • 4 thin strips carrot (each 7 inches long), blanched
  • 4 thin strips cucumber (each 7 inches long)
  • Soy sauce, wasabi, and pickled ginger, for serving
  1. In a small bowl, combine mayonnaise, chili garlic sauce, soy sauce, sesame oil, and tuna. In another small bowl, combine lettuce and green onion.
  2. Place a piece of nori, shiny side down, on a bamboo mat wrapped in plastic wrap. Spread nori evenly with 1 cup rice, leaving a 1/2-inch border at the top. Sprinkle 1/2 cup sesame seeds over rice. Spread 1/4 of tuna mixture lengthwise down center of nori. Sprinkle 1/4 of lettuce mixture over tuna. Place 1 strip of carrot along one side of tuna mixture and 1 strip of cucumber along the other side.
  3. Using mat to help you, roll sushi into a cylinder. Press mat around rolled sushi to seal the edges. Repeat to make three more rolls.
  4. Place sushi on a cutting board and slice each roll into 6 pieces. Serve with wasabi, soy sauce, and ginger.