Fish Without a Doubt: The Cook’s Essential Companion

by Rick Moonen, Roy Finamore

ISBN-10: 061853119X
ISBN-13: 9780618531196
Region: USA
Publication Date: April, 2008
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Recipe Index

Recipesort icon Page Rating
A Big Poached Char 80
0
A Big Whole Striped Bass (or other Fish) on the Grill 180
0
Almond-Crusted Barramundi with Spinach and Pickled Onions 248
0
Arugula Pesto 423
0
Asian Cucumber Salad 458
0
Asian Slaw 453
0
Asian “Vinaigrette” 432
0
Bacon Vinaigrette 433
0
Baked Branzino 211
0
Baked Scallops 217
0
Barbecue Sauce for Fish 437
0
Barbecue Shrimp on the Grill 174
0
Basic Beets 450
0
Basic Bok Choy (or Cabbage) 451
0
Basic Butter Sauce 404
0
Basic Leeks 462
0
Basic Lentils 463
0
Basil Oil 436
0
Bay Scallop Hush Puppies 260
0
Bell Pepper Coulis 427
0
Better Boiled Lobster 118
0
Bouillabaisse for the American Kitchen 314
0
Broiled Bluefish Dijonnaise 126
0
Broiled Fish Fillets with Butter and Herbs 122
0
Broiled Fish Fillets with Compound Butter 124
0
Broiled Flounder with Arugula Pesto 125
0
Broiled Halibut Steaks with Basil Butter 129
0
Broiled Mackerel 128
0
Broiled Salmon Steaks 127
0
Broiled Sardines 130
0
Broiled Swordfish 127
0
Butter-Based Sea Scallops with Green Beans and Chorizo and Truffle Vinaigrette 253
0
Butter-Basted Halibut with Creamy Corn and Red Pepper Coulis 251
0
Butter-Basted Salmon with Tea 254
0
Butter-Poached Bay Scallops with Rice and Peas 91
0
Butter-Poached Lobster with Cauliflower Puree 92
0
Cajun Shrimp on the Grill 175
0
Cajun Spice Mix 442
0
Carrot Slaw 454
0
Catfish Sloppy Joes 373
0
Catfish Tacos 270
0
Cauliflower Puree 455
0
Celery Root and Potato Puree 456
0
Celery Shrimp 291
0
Charmoula 438
0
Charred Pineapple and Mango Salsa 396
0
Chicken-Fried Soft-Shell Crabs 273
0
Chicken-Fried Trout 272
0
Chipotle Sauce 425
0
Cilantro Aïoli 419
0
Cioppino 317
0
Citrus Broiled Shrimp 131
0
Citrus Roast Lobster 210
0
Citrus Roast Lobster Salad 341
0
Clam Fritters 266
0
Clams and Chorizo 283
0
Clams Casino 280
0
Clams Oreganata 282
0
Classic American Tuna Salad 334
0
Classic Court Bouillon 78
0
Classic Steamed Mussels 284
0
Cocktail Sauce 421
0
Coconut and Green Curry Sauce 431
0
Coconut Rice with Carrots 468
0
Compound Butters 409
0
Coquilles St.-Jacques 218
0
Coriander-Dill Gravlax 354
0
Corn and Lobster Chowder 306
0
Crab Poached in Scampi Butter Sauce 94
0
Creamy Corn 457
0
Creamy Fennel Soup with Seared Salmon and Citrus Ragù 312
0
Crispy Calamari 258
0
Cumin Butter Sauce 405
0
Dorade in a Potato Crust 250
0
Dungeness Crab Boil 116
0
Easy Branzino on the Grill 176
0
Escabeche 352
0
Fennel Puree 460
0
Fennel Salad 461
0
Fennel-Crusted Tuna with Wilted Cabbage and Orange-Soy Vinaigrette 230
0
Fennel-Onion Gravlax 356
0
Fish Fingers at Home 268
0
Fried Oysters 275
0
Fumet 296
0
Garlic Butter Sauce 405
0
German Style Potato Salad 467
0
Grapefruit-Pomegranate Ceviche with Black Sea Bass 345
0
Green Beans and Chorizo 449
0
Green Tartar Sauce 417
0
Grilled Dorade with Hoisin Glaze 142
0
Grilled Loup de Mer with Fennel 181
0
Grilled Salmon 138
0
Grilled Salmon Paillards 164
0
Grilled Shrimp 172
0
Grilled Shrimp with Chili-Cumin Marinade 173
0
Grilled Squid 170
0
Grilled Swordfish with Hoisin Glaze 163
0
Grilled Toro Salmon 140
0
Grilled Tuna Tacos 136
0
Guacamole 398
0
Halibut Poached in Milk, with Bok Choy and Coconut Green Curry Sauce 89
0
Harissa 443
0
Harissa Tomato Sauce 429
0
Hoisin Glaze 439
0
Homemade Chesapeake Seasoning 441
0
Horseradish Cream 420
0
Hot-and-Sour Soup 310
0
Jalapeño Salmon Burgers 364
0
Jasmine Rice 469
0
Jerk Tuna with Mango Sauce 134
0
Jumbo Lump Crab Cakes 370
0
Key West Ceviche with Grouper 344
0
Leek and Asparagus Risotto with Sea Scallops 388
0
Lentil Salad 464
0
Linguine with Clams 382
0
Linguine with Tuna Sauce 383
0
Lobster and Corn Bisque 298
0
Lobster and Potato Salad 340
0
Lobster Fra Diavolo 379
0
Lobster Gazpacho 329
0
Louis Salad 339
0
Mackerel with Puttanesca and Potatoes 216
0
Mango Mojo Ceviche with Squid 347
0
Mango Salsa 394
0
Manhattan Clam Chowder 300
0
Milk Court Bouillon 87
0
Mixed Pickled Vegetables 401
0
Mom’s Cucumber Salad 459
0
Moroccan Spice Mix 440
0
Mussel Chowder 304
0
Mussels with Black Bean Sauce 287
0
Mussels with Fennel 285
0
Mustard Butter Sauce 406
0
New England Clam Chowder 302
0
New England Steamed Dinner 112
0
Niçoise Salad 336
0
Oil-Poached Halibut with Gribiche and Poached Eggs 96
0
Orange-Soy Vinaigrette 435
0
Oyster Shooters 279
0
Oyster Stew 308
0
Packets of Bluefish with Peperonata 222
0
Packets of Haddock with Zucchini, Tomatoes, and Parsley Pesto 223
0
Packets of Scrod with Clams and Potatoes 224
0
Packets or Barramundi with Shrimp and Mushrooms 220
0
Paella 390
0
Parsley Pesto 422
0
Pasta with Shrimp and Ginger Cream 376
0
Pasta with Shrimp and Roasted Tomato Sauce 377
0
Pecan-Crusted Turbot 247
0
Peperonata 465
0
Pickled Onions 400
0
Pineapple Rum Ceviche with Shrimp 349
0
Pineapple-Carrot Ceviche with Sea Scallops 348
0
Poached Salmon with Scallop Mousse 82
0
Poached Whole Branzino 79
0
Popcorn Scallops 263
0
Popcorn Shrimp 262
0
Potato Leek Stew with Shrimp and Hake 308
0
Potato Salad Louis 466
0
Puttanesca Sauce 430
0
Red Curry Shrimp 386
0
Red Wine Butter Sauce 407
0
Rémoulade Salmon on the Grill 161
0
Rick’s Key Lime Pie 470
0
Roast Asparagus 448
0
Roast Char 191
0
Roast Tuna 192
0
Rouille 414
0
Salmon Burgers with Green Tartar Sauce 366
0
Salmon Preserved in Oil 99
0
Salmon Steak on the Grill 143
0
Salmon Steak Poached in Red Wine Court Bouillon 85
0
Salmon “Gravy” 309
0
Salsa Cruda 395
0
Sardines (or Anchovies) in Vinegar (Boquerones) 351
0
Saumon au Frisée 342
0
Sautéed Blackfish with Mushrooms and Celery Root and Potato Puree 240
0
Sautéed Char with Fennel Puree and Soy-Orange Sauce 237
0
Sautéed Char with Moroccan Spices, Lentils, and Harissa Tomato Sauce 239
0
Sautéed Mackerel with Tomato Concassé and Cumin Butter Sauce 236
0
Sautéed Mahi Mahi with Beets and Skordalia 234
0
Sautéed Rouget with Tunisian Sauce 242
0
Sautéed Striped Bass with Orange-Soy Vinaigrette 244
0
Sautéed Turbot with Leeks and Red Wine Butter Sauce 233
0
Scallop Cioppino 319
0
Scampi Butter Sauce 408
0
Sea Scallops with Jalapeño-Grapefruit Marinade 171
0
Seared Tuna Tonnato 228
0
Shrimp and Branzino Stew, Caribbean-Style 321
0
Shrimp and Tilapia Burgers 360
0
Shrimp Boil 119
0
Shrimp Chili 327
0
Shrimp Cocktail 84
0
Shrimp Fra Diavolo 380
0
Shrimp Fritters 264
0
Shrimp Gumbo 324
0
Shrimp Risotto 387
0
Shrimp Scampi 290
0
Shrimp Stock 323
0
Shrimp Tempura 261
0
Shrimp Toast 274
0
Sicilian Tuna Salad Sandwich 338
0
Simple Salsa 394
0
Skordalia 397
0
Slow-Roasted Salmon with Stewed Baby Artichokes 209
0
Smoked Sturgeon 184
0
Smoked Trout 182
0
Sole Bonne Femme 214
0
Sole Piccata 246
0
Sole Stuffed with Crab 212
0
Soy-Orange Sauce 424
0
Spicy Ginger-Lime Ceviche with Black Sea Bass 350
0
Spicy Mayonnaise 415
0
Spicy Rémoulade 416
0
Steamed Black Seas Bass with Sizzling Ginger 104
0
Steamed Halibut with Creamy Corn and Red Pepper Coulis 107
0
Steamed Jumbo Shrimp 108
0
Steamed Salmon Packets with Peanut and Red Curry Sauce 114
0
Steamed Salmon with Fennel 102
0
Steamed West Coast Oysters 111
0
Stewed Baby Artichokes (Barigoule) 446
0
Stovetop Clambake 110
0
Stuffed Mussels 289
0
Stuffed Squid 292
0
Sturgeon Poached in Milk, with Cabbage and Wasabi Butter Sauce 90
0
Sweet Pickle Relish Sauce 418
0
Swordfish Brochettes with Orange-Chipotle Marinade 168
0
Tandoori Sable 188
0
Tandoori Salmon on the Grill 162
0
Tea-Steamed Sea Bass 106
0
Tequila Fennel Ceviche with Mackerel 346
0
Thai-Style Catfish Burgers 362
0
Thai-Style Mussels 289
0
Thin Spaghetti with Mussels and Anchovies 384
0
Tomatillo and Poblano Sauce 426
0
Tomato Concassé 428
0
Trout Amandine 245
0
Truffle Vinaigrette 434
0
Tuna au Poivre with Fennel Salad 231
0
Tuna Brochettes with Provençal Marinade 166
0
Tuna Burgers with Harissa Mayonnaise 367
0
Tuna Preserved in Oil 98
0
Tuna Salad with Pickled Vegetables 335
0
Turbot Poached in Milk, with Noodles and Mustard Butter Sauce 88
0
Tzatziki 399
0
Wasabi Butter Sauce 406
0
Whole Branzino with Charmoula on the Grill 179
0
Whole Dorade on the Grill 177
0
Whole Fish Roasted in Salt 189
0
Wilted Cabbage 452
0

Publishers Information

About Fish Without a Doubt: The Cook’s Essential Companion

Publisher Web Link: http://www.houghtonmifflinbooks.com/

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery - from poaching to grilling to sautéing--as well as on all the most popular seafood dishes - from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine,  Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger, Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier. (http://www.houghtonmifflinbooks.com/)

Author Information

About Rick Moonen

Author Web Link: http://www.rickmoonen.com/

An advocate for sustainable fishing and seafood, Chef Rick Moonen’s passion for conservation has led him to national acclaim.

A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978.  He apprenticed at L’Hostellerie Bressane in Hillsdale, New York where he built both his confidence and experience working side by side with Chef Jean Morel.

From there, Moonen assumed the position of saucier at Manhattan’s La Cote Basque.  This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac. In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York’s most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O’Keefe at The Water Club.  ?After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times.  His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills.  Here he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times.

After five years Moonen decided to develop his own restaurant.  As executive chef and owner of New York City’s rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast.

In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen’s rm seafood at Mandalay Bay in Las Vegas.  The lower level of the restaurant offers “State of the Art Sustainable Seafood” and a world-class sushi and raw bar.  The upper level offers a more elegant dining experience featuring globally inspired cuisine from Chef Moonen’s fun and whimsical tasting and á la carte menus.

Since opening rm seafood, Chef Moonen has enjoyed national attention and acclaim.  In 2008, Moonen accomplished a lifelong dream with the publication of his first cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide array of fish. That same year, his Catfish Sloppy Joe was highlighted in Esquire’s “Sandwich Encyclopedia”, prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen his signature sandwich and earned the title of “Best Sandwich in America.”  In 2009 he made a memorable appearance as a contestant on TOP CHEF Masters, followed by a stint as a judge on TOP CHEF Las Vegas where his eponymous restaurant served as the location for the famed “Restaurant Wars” episode.  Moonen followed up numerous cooking demonstrations on The Today Show, with a CBS Early Show appearance defeating chefs Paul Bartolotta and Bradley Odgen in a “Salmon Smack Down.”

When not behind the stove, Moonen can be found throughout the country educating about ocean conservation and the dangers of over fishing.  As an industry leader, he has testified for environmental and sustainability policy issues in Washington, DC and New York.  He is a founding member of the Seafood Choices Alliances, which named him “Seafood Champion” in 2006, as well as an active member of Monterey Bay Aquarium’s Seafood Watch and Seaweb.  Second only to his passion for sustainability is his commitment to ending hunger, Moonen puts that commitment into action serving on the chef’s advisory board for the Las Vegas Three Square Food Bank.

(http://www.rickmoonen.com/)

Cookbooks by Rick Moonen


About Roy Finamore

Author Web Link: http://www.tastycentral.com/

For more than 20 years, I’ve been an editor of cookbooks and lifestyle books. Among the award-winning and bestselling cookbook authors I’ve had the pleasure to publish are Martha Stewart, Ina Garten, Diana Kennedy, Jean Anderson, Anne Willan, Lee Bailey, Carole Walter, Tom Colicchio, Bobby Flay, and Gale Gand.

My lifestyle books include the legendary International Style Library, from the team headed by Suzanne Slesin, the exquisite books of Tim Street-Porter, landmark books from Chris Madden, the iconoclastic work of Madderlake, and the small jewels of Abbie Zabar.

As a stylist, I’ve directed shoots for books as varied as Jacques Pepin Fast Food My Way, Graceland’s Table, Anne Willan’s From My Chateau Kitchen, The Cheese Plate, Butter Sugar Flour Eggs, Gulf Coast Kitchens, andA Place for Everything. Click on the Gallery for images.

My first cookbook, One Potato Two Potato, was a main selection of The Good Cook, and it led to travels across the country teaching cooking classes and unlocking the secrets of the potato. Click on Books to find out more about the book that Publisher’s Weekly called “an impressive and wide-ranging potato bible.” My book Tasty was published by Houghton Mifflin in April 2006, and am currently working with Rick Moonen on Fish without a Doubt.

(http://www.tastycentral.com/)

Cookbooks by Roy Finamore


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