Lentil Salad with Fennel and Smoked Salmon

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

• 
  
  1 cup French green lentils du Puy, rinsed and picked over for stones
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 medium shallot, finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  2 tsp. finely grated fresh ginger (use small holes on a box grater)
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. fennel seed, coarsely ground
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  


• 
  
  9 small radishes, halved and thinly sliced (about 1 cup)
  
  


• 
  
  1/2 small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
  
  


• 
  
  2 Tbs. sliced fresh chives; more for garnish
  
  


• 
  
  4 oz. cold-smoked salmon, cut into 1/2-inch squares (about 1/2 cup)
  
  

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.

Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

• 
  
  1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small yellow onion, finely chopped (about 3/4 cup)
  
  


• 
  
  1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)
  
  


• 
  
  10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)
  
  


• 
  
  1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Shrimp Cocktail Martini

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.

For the pickled shrimp and tomatoes:

• 
  
  2 cups cherry tomatoes
  
  


• 
  
  1-1/2 cups Champagne vinegar
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  1 Tbs. prepared horseradish
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  1 Tbs. crushed red pepper flakes
  
  


• 
  
  1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
  
  

For the cocktails:

• 
  
  12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
  
  


• 
  
  6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry
  
  

Make the pickled shrimp and tomatoes:

Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.

Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.

In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:

Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.

For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


• 
  
  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


• 
  
  8 baby artichokes, trimmed
  
  


• 
  
  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


• 
  
  1⁄4 cup dry white wine
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  3⁄4 lb. new potatoes
  
  


• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 not-so-hard-cooked eggs, peeled
  
  


• 
  
  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 cups grape tomatoes, halved (quartered if large)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup pitted, halved Niçoise olives
  
  


• 
  
  4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2/3 cup pine nuts, toasted
  
  

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Soft-Shell Crab Sandwiches with Spicy Tartar Sauce

Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs, and their sweet, briny flavor and crunchy-soft juicy texture can't be beat. Soft-shells are usually eaten whole, and they make for a killer sandwich.Video:Watch Fine Cooking's Juli Roberts demonstrate the proper way to clean shoft-shell crabs in four eay steps.

For the tartar sauce

• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1 Tbs. minced red onion
  
  


• 
  
  1 Tbs. finely chopped dill pickle
  
  


• 
  
  1 Tbs. rinsed and finely chopped capers
  
  


• 
  
  1 Tbs. thinly sliced fresh chives
  
  


• 
  
  1-1/2 tsp. Old Bay Seasoning
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 tsp. hot pepper sauce, such as Tabasco
  
  

For the crabs

• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1/4 cup medium-grind yellow cornmeal
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning)
  
  


• 
  
  2 Tbs. canola or vegetable oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  

To assemble

• 
  
  8 slices white sandwich bread, toasted
  
  


• 
  
  4 large leaves Bibb lettuce
  
  


• 
  
  4 to 8 slices ripe tomato
  
  

Make the sauce

In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.

Cook the crabs

In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).


Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.

Assemble the sandwiches

Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 
  
  2-1/2 Tbs. unsalted butter
  
  


• 
  
  12 oz. baby spinach (about 12 loosely packed cups)
  
  


• 
  
  2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  16 large dry-packed sea scallops
  
  


• 
  
  4 tsp. vegetable oil
  
  

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup cooked, diced lobster meat
  
  


• 
  
  1 cup sliced, sauteed mushrooms
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
  
  


• 
  
  2 tsp. fresh lime juice
  
  


• 
  
  2 tsp. finely chopped fresh tarragon
  
  


• 
  
  6 6-oz. center-cut, skin-on salmon fillets
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde

Eggplant and fish may seem like an usual combination, but they come together beautifully in this bright-tasting dish. An Italian-style salsa verde gets its zesty flavor from fresh thyme and capers.

• 
  
  1/3 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  3 Tbs. plus 2 tsp. finely chopped fresh thyme
  
  


• 
  
  5 Tbs. finely chopped scallions (both white and green parts)
  
  


• 
  
  1-1/2 to 2 serrano chiles, seeded, finely chopped
  
  


• 
  
  2 Tbs. capers, drained
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. plus 2 tsp. finely grated lemon zest (from 2 to 3 large lemons)
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  4 6-oz. skin-on, scaled arctic char, wild salmon, or rainbow trout fillets
  
  


• 
  
  1-1/2 lb. globe eggplants (3 small or 2 slender medium), trimmed, skin peeled into 1-inch lengthwise stripes, and cut into 1/2-inch-thick rounds
  
  

Prepare a high gas or charcoal grill fire.


In a small bowl, combine the oil with 3 Tbs. each of the thyme and scallions, the chiles, capers, lemon juice, and 1 Tbs. of the lemon zest. Season to taste with salt and pepper. (The salsa can be prepared up to 2 hours ahead; let it stand at room temperature.)


Set the fish skin side down on a small baking sheet. Arrange the eggplant rounds on a large baking sheet. Sprinkle the flesh side of the fish with salt, pepper, the remaining 2 Tbs. scallions, 2 tsp. thyme, and 2 tsp. lemon zest. Gently brush with olive oil. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper.


Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a tray; cover and keep warm while cooking the fish.


On a gas grill, turn off one of the burners. On a charcoal grill, use a long-handled spatula to push the coals to one side of the grill. Arrange the fish skin side down on the grill grate over the cooler part of the fire, cover, and cook without turning until just cooked through, 8 to 10 minutes.

Arrange the fish and eggplant on dinner plates, spoon the salsa verde over, and serve immediately.

Shrimp Tacos with Spicy Cabbage Slaw

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 2 tsp. fresh lime juice
  
  


• 
  
  1 tsp. minced chipotles in adobo
  
  


• 
  
  5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  4 6- to 7-inch corn tortillas
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  Lime wedges, for serving
  
  

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

Cranberry Bean and Salmon Salad with Spinach and Radicchio

Cranberry beans, with their soft texture and sweet, chestnut-like flavor, make a delicious addition to salads. To keep the cranberry beans intact and beautiful, let them boil for only a moment at the beginning of cooking and don’t overcook them.

• 
  
  9 oz. (1-1/2 cups) dried cranberry beans
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large shallot, cut into small dice (1/2 cup)
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. skin-on salmon fillet (1/2 to 3/4-inch thick), preferably wild
  
  


• 
  
  2 cups (2 oz.) baby spinach
  
  


• 
  
  1/2 cup thinly sliced radicchio (from half a small head)
  
  


• 
  
  1/3 cup small sprigs fresh dill
  
  

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Add 1/4 tsp. salt and continue to cook, partially covered, until tender but still firm to the bite, another 15 to 20 minutes. Drain the beans in a colander and let cool to room temperature.

Finely grate the zest of the lemon to yield 3/4 tsp. and then squeeze it to yield 3 Tbs. juice. In a large bowl, whisk the lemon zest and juice, oil, shallot, garlic, coriander, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the beans, toss to combine, and let sit at room temperature for at least 15 minutes and up to 2 hours.

Put the salmon skin side down on a plate. Season with 1/4 tsp. salt and 1/4 tsp. pepper, turn the salmon over, and let sit at room temperature for 15 minutes.

Meanwhile, position an oven rack about 4 inches from the broiler and heat the broiler on high. Cover the top of a broiler pan with aluminum foil.

Broil the salmon skin side up until just opaque throughout, 5 to 7 minutes. The skin will become blackened. Transfer to a cutting board and let cool to room temperature. Remove and discard the skin and break the flesh into 1-inch pieces with your hands.

Season the beans to taste with salt and pepper. Add the salmon, spinach, radicchio, and dill to the bean mixture, toss, and serve.

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.

• 
  
  4 skin-on striped bass fillets (5 oz. each), scaled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup all-purpose unbleached flour
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 cups seeded, diced fresh tomatoes
  
  


• 
  
  1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  
  


• 
  
  2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  
  


• 
  
  1/2 cup chopped fresh cilantro, plus whole leaves for garnish
  
  


• 
  
  1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
  
  

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.

Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.

Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates. Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
  
  


• 
  
  13 mussels, scrubbed and debearded
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Tilapia with Cilantro-Walnut Pesto

Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

• 
  
  1-3/4 cups lightly packed fresh cilantro sprigs
  
  


• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. toasted chopped walnuts
  
  


• 
  
  1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tilapia or other firm white fish fillets (about 1 lb. total)
  
  


• 
  
  2 Tbs. unsalted butter
  
  

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.