Recipe Cards
May 2025
Swordfish Au Poivre
Swordfish is meaty enough to stand in for filet mignon in this yummy, pescatarian riff on the French classic, steak au poivre. Suggested recipe for your Shellfish-Free Subscription
Cantonese-Style Sablefish
Using steam to cook sablefish may seem counterintuitive (sablefish has incredible skin that gets bacon-crisp in a skillet), but the gentle moist heat keeps the fish tender and infuses it with lots of flavor. This recipe exemplifies true Cantonese cooking at its core: simplicity, freshness, and balance. Suggested recipe for your Premium and Seafood Subscriptions.
Air Fryer Salmon
An air fryer is basically a convection oven, circulating hot air for faster, even cooking. If you don’t have one, no worries, just increase the oven temperature to 425°F. Mayonnaise keeps the salmon incredibly moist during cooking and the mustard and horseradish (if using) add a hint of spice. Suggested recipe for all Salmon Subscriptions.
