Developing recipes for The Pescetarian Plan I focused on recipes that are delicious, healthful and interesting but with appeal to eaters of all ages. Equally important is that the majority of recipes are quick, most take no more than 25 minutes to make and many can be made in advance or are one dish meals. When people hear “pescetarian” they might assume that all the recipes will be fish. However in The Pescetarian Plan in addition to plenty of seafood recipes there are lots of recipes that are made from plant-based foods.
With all cooking the better the ingredients the better the food! The way I shop to get the best ingredients for my money is to buy what’s in season. For example, tomatoes and corn are most delicious—and afford- able—in the middle of summer, but not in winter. If a recipe calls for one vegetable but there’s a similar ingredient that is either seasonal (or simply looks better once you get to the market), use it! Recipes should always be used as a starting point. Never buy a wilted bunch of spinach when there is a beautiful bunch of chard sitting next to it. The same goes for your fish selections: Find a good purveyor, and see what’s freshest. Have no fear about substituting; just try to swap one fatty fish for another (such as salmon for arctic char) and the same for leaner fish (such as haddock for cod).
Below are a sampling of recipes from the book. Hope you enjoy them!