Grilled Spiced Snapper with Mango and Red Onion Salad

PHOTO BY ALEX LAU, PROP STYLING BY AMY WILSON, FOOD STYLING BY REBECCA JURKEVICH

PHOTO BY ALEX LAU, PROP STYLING BY AMY WILSON, FOOD STYLING BY REBECCA JURKEVICH

GRILLED SPICED SNAPPER WITH MANGO AND RED ONION SALAD

Instructions

Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

Ingredients

  • 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned

  • Kosher salt

  • 1/3 cup chaat masala, vadouvan, or tandoori spice

  • 1/3 cup vegetable oil, plus more for grill

  • 1 ripe but firm mango, peeled, cut into irregular 1 1/2" pieces

  • 1 small red onion, thinly sliced, rinsed

  • 1 bunch cilantro, coarsely chopped (leaves and stems)

  • 3 Tbsp. fresh lime juice

  • Extra-virgin olive oil (for drizzling)

  • Lime wedges (for serving)

 

One-Pan Shrimp Scampi With Orzo

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

ONE-PAN SHRIMP SCAMPI WITH ORZO

Instructions

In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).

To a medium skillet, add the butter, the remaining olive oil and garlic, and heat over medium. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

Ingredients

  • 1 pound large shrimp, peeled and deveined

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)

  • ½ teaspoon red-pepper flakes

  • Kosher salt and black pepper

  • 4 garlic cloves, minced

  • 2 tablespoons unsalted butter

  • 1 cup orzo

  • ⅓ cup dry white wine

  • 2 cups boiling water, seafood stock, or chicken stock

  • 3 tablespoons finely chopped parsley

 

Garlicky Grilled Squid with Marinated Peppers

PHOTO BY ALEX LAU, PROP STYLING BY AMY WILSON, FOOD STYLING BY SUSIE THEODOROU

PHOTO BY ALEX LAU, PROP STYLING BY AMY WILSON, FOOD STYLING BY SUSIE THEODOROU

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS

Instructions

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then crush nuts using the side of a chef’s knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.

Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes.

Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10–20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.

Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45–60 seconds per side. Transfer to a clean large bowl and season with salt.

Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.

Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

Ingredients

  • 1/3 cup coarsely chopped blanched hazelnuts or almonds

  • 2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided

  • Kosher salt

  • 4 large red bell peppers

  • 2 Tbsp. sherry vinegar or red wine vinegar

  • 1 tsp. hot smoked Spanish paprika

  • 3 garlic cloves, divided

  • 1 1/2 lb. cleaned squid, bodies and tentacles separated

  • 1/2 small red onion, very thinly sliced

  • 1 cup mint leaves, torn if large

  • 1/2 lemon

 

Roast Fish with Curry Butter

Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

ROAST FISH WITH CURRY BUTTER

Instructions

Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

Ingredients

  • 1 fennel bulb, sliced

  • 1 large red onion, cut through root end into 8 wedges

  • 1 lb. baby Yukon Gold potatoes, halved if large

  • 3 Tbsp. extra-virgin olive oil

  • Kosher salt

  • 4 Tbsp. unsalted butter

  • 2 garlic cloves, crushed

  • 1 ½" piece ginger, peeled, finely chopped

  • 1 tsp. curry powder

  • 1¼ lb. piece cod, hake, haddock, or pollock

  • Mint (for serving)