Created by chef Nobu Matsuhisa in New York more than 20 years ago, this delicate, buttery dish has fans around the world. We’ve adapted a version from former San Diego fisherman Zack Roach that features green onions and ginger.
Savoy cabbage is mild and tender even when raw, making it ideal for this light accompaniment to rich sablefish. The recipe is also excellent with four boned trout fillets, and the slaw tastes good with chicken or pork too.
Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to compliment the fruit. Use a mix of fruit colors for the prettiest salsa.
Comforting Alsatian choucroute ― a tangle of seasoned sauerkraut, usually served with pork ― is made here with a mix of seafood, including moist black cod. For centuries, Alsatians have been happily pairing choucroute with their own wines: dry Riesling and Gewürztraminer.