While you are unlikely to eat fish every day for a week, you can gain inspiration for your Friday fish homage.  Enjoy this compilation along with notes.  As a reminder, the Weekly Eater posts generally do not include recipes. There are a few linked below.

Stay Briny,

–Stacey

Sole Claudine: This is a Jacques Pepin recipe from Essential Pepin.  Many do not know that Gloria Pepin (Jacques’ wife) had a restaurant in CT, and this recipe was named after their daughter, Claudine.  It is lettuce wrapped sole with some diced mushrooms inside, covered with a fish sauce with carrots and shallots. Since I had all the ingredients on hand, I gave it a try.  It was very pretty and not particularly difficult.  However, it was a bit bland—likely owing to the fact that sole is notoriously bland. (I swear:  I did put an awful lot of white pepper in this!) A delicate and carefully seasoned sauce added to the experience.  I did not know what to serve this with, so I put it with some basil orzo.  Probably not the best partner for this delicate dish.  Despite appearing quite fragile, the lettuce packets were durable enough to make it to the next day’s leftovers.  It actually was better on day two.  Would I do this again?  Probably not.  Jacques has quite a few recipes for sole that I think I would like better.  Still, it’s rather impressive! (PP/WT)

Kiss Me Fish Ramen: For a completely different treatment of sole, see this recipe.  The fish sort of disappears into the sauce, but it is still worthy. By the way, you can skip the planked baking—way too much cheffy stuff.  Just put fish fillets in an oiled pan and season.  Oishi. (PP/WT)

Fish Tacos: You can make this with just about any fish.  We used blue gills that Mr. Artifact caught while on a trip in Michigan.  Add some salsa, cabbage, onions, tomatoes, and crema/sour cream, avocados, cheese, on a crispy tortilla.   I have to say that I totally amped up this recipe by adding some cowboy candy that my cousin made to the taco.  What is cowboy candy?  Sabrosa.

Run-Down-Cod-and-Fried: Fish stew with a Caribbean vibe.  Pretty dang tasty. (WT)

More Tuna Poke:  I recommend that you use quality tuna for your poke, and not salmon (unless you are certain you are getting wild-caught salmon).  Previously frozen fish is also recommended to address any parasite concerns.   Plus, cutting it when partially frozen is much easier. You can do this with or without mayonnaise.  It’s a wonderful, quick weeknight meal when your weather is getting warmer. Don’t forget your sushi rice. (PP/WT). Served with seaweed salad. Once you make this, you won’t need a recipe any further. I like Chef John’s You Tube on this, as well as Joshua Weisman’s. I generally do not add nuts or edamame or fried shallots. The above bowl is more like a combo of these two recipes. And, by the way, this makes a great breakfast leftover. Keep those chopsticks handy.

Bucatini and Clams: Pretty easy!  Make your marinara bubbling hot, add your clams, then add your cooked bucatini. 

Shrimp and Asparagus Stir-Fry: Another easy weeknight meal.  With asparagus season around the corner, consider flashing some of this in a hot pan with sesame oil and butter, adding shrimp, five spice powder, and finishing with some coconut aminos.  Serve over a bed of rice. (PP/WT)