fish

Mountain Bird Maine Crab Salad

By Mountain Bird | June 15, 2015

IMG_6195

Maine Crab Salad from Mountain Bird in Harlem. Recipe by MarcusSamuelsson.com

Mountain Bird is a fun and delicious restaurant found in East Harlem’s Tasting Central. It whips out innovative dishes, inspired by both French and Japanese cuisine. From the folks at Tastings Social, this semi-permanent pop-up continues to impress with menu items like this Maine Crab Salad with Avocado, Red Pepper, Shallot, and Mint Mango Coulis.

Seared Hamachi

By Marcus Samuelsson | December 16, 2014

Seared Hamachi

On Week 2 of The Taste, the theme for the challenge was “Under the Sea.” Growing up in Sweden, fish was  major part of my daily diet and the food culture.  I chose this recipe because it showcases both fish (hamachi) and seafood.  Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.

Barawine Yellowfin Tuna Tartar

By Barawine | March 15, 2014

Yellowfin Tuna Tartar. Recipe by Barawine. Found on Marcussamuelsson.com

 

Yellowfin Tuna Tartar. Recipe by Barawine. Found on Marcussamuelsson.com

Recipe by Barawine

Barawine  is a wine bar and restaurant located in Harlem. It offers its diners a wide variety of wine and craft beer selections, all of which come from high quality producers or local breweries. Customers have the pleasure of enjoying freshly prepared meals paired with a delicious glass of wine. Make sure to try out this fresh and light Yellowfin Tuna Tartar recipe by Barawine!

Roe Butter

By Patrice Johnson | February 19, 2014

(Photo by Patrice Johnson)

 

(Photo by Patrice Johnson)

(Photo by Patrice Johnson)

What’s the best part about the 2014 Winter Olympics? Is it cheering for your favorite athletes and hearing their personal stories? Is it the thrill of victory and the celebration of a medal ceremony? Is it reveling in the amazing landscape of Sochi? For me, the best part about this year’s Olympics is having an excuse to host a zakuski and throw back a few icy shots of vodka (preferably infused with horseradish or dill).

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Fried Fish Baguette

By Marcus Samuelsson | February 5, 2014

(Photo by  Mark H. Anbinder)

February is Black History Month, and this Fried Fish Baguette is the perfect dish to have in celebration. This recipe is inspired by the markets of Zambia, where you can buy an entire fish already fried. I’ve taken the flavor of that market fish and put it in a sandwich, making it a simple and delicious meal that speaks to traditional Southern cuisine, too. I’ve added an additional twist by adding a chili mayonnaise that perfectly offsets the black bass that I use here, and harissa, a North African chili paste. You can buy harissa in stores, but I’ve also provided a recipe for harissa below.

This recipe is from The Soul of a New Cuisine.

Rhubarb and Avocado Ceviche Recipe

By Alexandra Fleischman | June 26, 2013

ceviche

Rarely do I attempt to serve any type of raw meat or fish. Order it in a restaurant, and at least the chef is responsible for making sure no one gets sick. None of that pressure on me, thank you.

But I love ceviche for how refreshing and light it is, and when it occurred to me that, of course, no cooking is involved, I got past my skittishness, and tried it.

This recipe uses rhubarb juice, which is surprisingly lighter and sweeter than one would expect from raw rhubarb. Nevertheless, it’s acidic enough to use as the marinade. Jalapeños add a little heat, and the scallions add the necessary crunch.

For more ceviche recipes, try:

Sea Scallop Ceviche

Ceviche Nikkei

Crayfish and Crab Ceviche

Tropical Salmon and Mango

By Carla Williams | October 8, 2012

Photo courtesy cornstalker | Flickr

Photo: cornstalker

Cooking more seafood is like getting into a cold pool. You just have to jump right in!  Start with a fish and flavors you like, a recipe source you trust, and branch out from there.  I created my Tropical Salmon and Mango in Foil to capture my love of both salmon and mango.  It’s easy enough for everyday yet just different enough to be enticing.  Making the effort to put seafood on your home menu and keeping track of your favorites  will give you a reservoir of dishes you can turn to for that one more seafood meal a week your body is yearning for.

Yes, Chef Fish Tostadas

By Marcus Samuelsson | July 10, 2012

Tuna tostadas

Tostada

This easy to assemble and beautifully garnished fish tostada recipe comes inspired from Marcus’ memoir, in which his childhood years spent living next to the ocean resulted in memories filled with fresh seafood. A convenient tapas favorite like a tostada is festive party plate, especially with a kick of Mexican flavor. The tuna tostada here gets a modern twist from some pickled shallots and creamy texture with avocado garnish, all in convenient bite-sized portions.

Want more Yes, Chef recipes?

Tomato and Watermelon Salad

Corn Pancakes with Chili-Covered Gravlax

Chocolate Molten Cake

Salsify Soup with Marinated Mushrooms

Photo courtesy of Muy Yum

Guinness-Battered Cod Recipe

By Allana Mortell | June 13, 2012

Photo: Entitee

Photo: Entitee

Father’s Day is only a few days away and what better way to show Dad (and for that matter, all the men in your life) you really care by showering them with decadent food all day long? While grilling meats and whipping up potatoes is a surefire way to the big guy’s heart, we want to share with you a classic, totally manly recipe for the traditional fish n’ chips that features another of Dad’s favorites, an ice cold brew.

There’s nothing in the world like Guinness Beer, the traditional, dry stout from the Land of the Irish that is one of the biggest selling beer brands in the world. Every day in over 150 countries, 10 million pints of Guinness are being consumed and in the past few years, cooking with Guinness beer has become a delicacy of sorts in kitchens all over the world. Guinness-battered onion rings, Guinness glazed chocolate cake, Guinness beef stew and today, Guinness battered cod.

It’s best for this recipe to use a white fish, whether it be cod, haddock or halibut because the mildness from the fish will pair perfectly with the crisp, browned batter you get from using Guinness. Though you can certainly substitute any beer you would like, we found that the maltiness from the Guinness added the strongest amount of flavor to this un-traditional take on the classic fish n’ chips. Best served alongside some homemade tartar sauce and a stack of french fries, your Dad, his stomach and all those special men in your life will be sure to thank you for whipping up a tasty and unforgettable plate of crispy, Guinness battered fish.

Photo: Entitee

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger