Courses

FROM OUR RECIPE ARCHIVES: Tomato Marinated Sea Bass

At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.

FROM OUR RECIPE ARCHIVES: Seared Bluefish with Avocado

Gabe the Fish Babe, aka fishmonger Gabrielle Stommel, usually gets bluefish from day-boat fisherman Dean Pesante in Point Judith, Rhode Island, and often sells it to Calliope in the East Village. “Bluefish is an oily fish and can stand up to other bold ingredients,” says Stommel, “the combo of harissa, avocado and sweet bluefish make for a splendidly balanced dish.”