The Catch: Sea-to-Table Recipes, Stories & Secrets (Hardcover)
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor.
An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.
About the Author
BEN SARGENT is the host of Hook, Line & Dinner on Cooking Channel and has been featured in the New York Times and numerous media outlets. He is the creator of the cult alter-ego personality “Doctor Klaw” and is the founder of the Brooklyn Fishing Derby. Ben is a graduate of Skidmore College and lives in Brooklyn.
PETER KAMINSKY is a well-known angling and cooking author. He is the former Outdoors Columnist for the New York Times and has written many cookbooks with chefs such as Daniel Boulud, Michel Richard, and Sheila Lukins. His most recent books are Bacon Nation and Culinary Intelligence.