Shrimp and Basil Stir-Fry

Photo by Alex Lau, Food Styling by Sue Li

Photo by Alex Lau, Food Styling by Sue Li



Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.

Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.


  • 3 Fresno chiles, coarsely chopped

  • 6 garlic cloves, smashed

  • 1/4 cup sugar

  • 2 Tbsp. fish sauce

  • 1 tsp. kosher salt

  • 4 Tbsp. vegetable or grapeseed oil, divided

  • 1 lb. large shrimp, peeled, deveined

  • 2 cups basil leaves (about 1 bunch)

  • Lime wedges (for serving)


Tomato-Poached Fish With Chile Oil and Herbs

Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski

Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski



Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.


  • ¼ cup olive oil, plus more for drizzling

  • 4 garlic cloves, thinly sliced

  • 1 small shallot, thinly sliced into rings

  • 1 teaspoon red-pepper flakes

  • 1 pound small, sweet tomatoes, halved

  • Kosher salt and black pepper

  • 1 teaspoon fish sauce (optional)

  • 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces

  • 1 cup cilantro, tender leaves and stems

  • ½ cup mint, tender leaves and stems

  • Limes, halved, for serving

  • Tortillas, toast or rice, for serving (optional)


Swordfish Piccata

Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.

Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.



Season the swordfish gently but evenly on both sides with salt and pepper.

Dredge the fish in the flour, patting off any excess.

In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.

Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.

Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.

While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.

Deglaze the pan with the white wine, and reduce by half.

Add the capers and lemon juice, and cook for 1 minute.

Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.

Add in the minced parsley, and season to taste.

Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.


  • 1 ½ pounds swordfish steak, cut into 3/4-inch slabs

  • Salt and pepper

  • ½ cup Wondra flour

  • 2 tablespoons grapeseed oil

  • 9 tablespoons butter

  • 1 tablespoon finely minced shallot

  • ⅙ cup dry white wine

  • 2 tablespoons capers

  • Juice of 1/2 lemon plus 2 lemon “cheeks” for garnish

  • 1 tablespoon minced parsley, plus a sprig for garnish


Grilled Marinated Swordfish Steaks

Michael Kraus for The New York Times

Michael Kraus for The New York Times



Preheat a charcoal grill or broiler, or heat a grill pan.

Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.

If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.


  • 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick

  • Salt and freshly ground pepper to taste

  • 3 tablespoons olive oil

  • 2 teaspoons soy sauce

  • 1 tablespoon red-wine vinegar

  • 4 sprigs rosemary or 1 teaspoon dried

  • 1 tablespoon finely chopped garlic

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 2 teaspoons grated lemon rind

  • ¼ teaspoon red pepper flakes