SCIENCES

Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood

by Jennifer Trainer Thompson
Storey. Mar. 2016. 352p. photos. index. ISBN 9781612123370. $29.95; ebk. ISBN 9781612123387. COOKING
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After reminiscing about idyllic summers in coastal New England, Thompson (Hot Sauce!) shares 175 recipes intended to make cooking fish less intimidating. Some dishes are written for specific species (seared ginger sea scallops), but many lend themselves to substitutions (oil poached fish, fish cakes with tomato sauce). Cooks of all skill levels can easily concoct a meal by combining individual recipes for soups, mains, sides, cocktails, and desserts. Alternately, they can select one of several multicomponent recipes for stand-alone meals, such as bacon-wrapped whitefish with charred fingerling potatoes and frisee salad.
VERDICT A capable, reasonably priced all-purpose seafood cookbook that focuses primarily on recipes.
Reviewed by Lisa Campbell , May 15, 2016
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