Fish and Shellfish

Appears in

Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

© 1998 Jean-Georges Vongerichten. All rights reserved.

In this section

Soft-Shell Crabs Tempura

Curried Mussels

Scallops and Cauliflower with Caper-Raisin Sauce

Scallops and Squid with Asian Spices, Paprika, and Butter

Dill-Stuffed Shrimp with Baked Lemon

Shrimp in Galangal-Tomato Broth

Lobster with Pumpkin Seed Broth

Shrimp or Lobster in Spicy Broth

Cranberry Beans with Seafood

Sautéed Cod with Bay Leaves and Potatoes

Cod with Clams and Parsley Sauce

Halibut Steaks with Mixed Vegetables

Halibut en Papillote

Halibut in Sherry Sauce

Poached Fish with Fennel

Monkfish with Almonds and Spices

Gently Cooked Salmon with Mashed Potatoes

Salmon in Cardamom Broth

Salmon and Potato Crisps

Red Snapper with Tomato Confit and Tapenade

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