Fearless Fish

Take the fear out of fish! First, we make Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad, which borrows a technique from Japanese shiozake, using salt to draw out moisture from the fish. Then, we make an Italian Seafood Stew with scallops and clams. Finally, we explore stovetop cooking with a recipe for Sautéed Cod Fillets with Spicy Cilantro Sauce (Zhoug).