Recipes from Roy's Fish & Seafood

Roy's Fish & Seafood by Roy Yamaguch

A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.

Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

Blackened Ahi with Soy-Mustard Sauce

Blackened Ahi with Soy-Mustard Sauce

An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.

  • 35 M
  • 1 H
  • 2
Ehu with a lemongrass-cilantro crust on a ned of black rice and diced mango

Lemongrass-Cilantro-Crusted Ehu

Ehu fish fillets are crusted with lemongrass, cilantro, pepper, and scallions, seared, then served alongside black rice and mango. Tropically delicious.

  • 25 M
  • 45 M
  • 4