From Sea to Plate

Returning home to the south shore of Massachusetts means eating a lot of freshly-caught seafood: lobster, clam chowder, mussels, blue fish and tuna. Last night my dad grilled up a buttery halibut seasoned with salt and pepper and lemon. That’s it. I’d like to pick up this book for the family house, the latest from the Silver Spoon Italian cookbook series with 200 recipes on how to cook fish the best way possible. Nothing fancy, just straight-forward recipes from sea to plate.



Photos by Phaidon

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