By Hugh Carpenter and Teri Sandison
111 Pages
Trade Paperback
2005, Ten Speed Press
ISBN: 1-58008-648-9
$19.95
Review by Cheri Sicard
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This book is a real winner on several fronts, not the least of which is that it encourages us to eat more healthy fish by tempting us with delicious restaurant quality recipes. Every dish in these pages is ultra quick and easy to prepare and uses easy to find ingredients. Despite their speedy preparation, the flavors of the finished dishes are outstanding, due in no small part to the fact that fish almost always tastes better when cooked for short amounts of time.

The chapters are conveniently divided into the most popular fish varieties commonly found in American markets, but each chapter also gives you substitutions you can use instead. The results are thousands of recipes variations, based on 100 basic flavor intense recipes that even non seafood lovers are sure to enjoy.

Culinary instructor and writer Hugh Carpenter has a way of making the most out of simple, fresh ingredients - in record time. Wife Teri Sandison's stylish photographs will inspire you make a special trip to your fish monger for ingredients to recreate the recipes. Luckily they are so quick to prepare, you can now have fresh fish anytime, even after a busy day at work. Most recipes include pre-prep directions, so you can prepare much of the dish in advance and then assemble and cook when you get home.

The recipes pull from an eclectic array of ethnic culinary styles, from Southwest to Asian to Mediterranean to American. Instructional chapters give practical advice about buying fish, basic cooking techniques, tools, and pantry ingredients. Recipe chapters include:

• Black Cod (Sablefish) - You can also use black sea bass, grouper, pollack, rockfish, salmon, snapper, tilapia, or walleyed pike for these recipes.
• Catfish - You can also use black cod (sablefish), black sea bass, lemon sole, rockfish, salmon, snapper, tilapia, and walleyed pike for these recipes.
• Halibut - You can also use black cod (sablefish), black sea bass, catfish, grouper, monkfish, rockfish, salmon, snapper, striped bass or walleyed pike for these recipes.
• Salmon - You can also use arctic char, black cod (sablefish), black sea bass, grouper, halibut, rockfish, snapper, or walleyed pike for these recipes.
• Snapper - You can also use black cod (sablefish), black sea bass, catfish, halibut, salmon, tilapia, trout or walleyed pike for these recipes.
• Sole - You can also use butterfish, catfish, grouper, freshwater bass, rockfish, sea trout, snapper, tilapia, or walleyed pike for these recipes.
• Swordfish - You can also use black cod (sablefish), ling cod, mahi mahi, ono, opah, salmon, shark, sturgeon, or yellowtail for these recipes.
• Trout - You can also use bluefish, catfish, coho salmon, freshwater bass, pompano, rockfish, snapper, or walleyed pike for these recipes.
• Tuna - You can also use black drum, lingcod, ono, opah, shark, sturgeon, swordfish, or yellowtail for these recipes.

Sample Recipes from Fast Fish

• Mexican Broiled Catfish
• Pan-Fried Trout Filets
  

Be sure to also check out Fast Entrees and Wok Fast.

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Fast Fish. Order now and save 32%. Regular price, $19.95, Amazon.com price $13.57. You save $6.38! Usually ships in 24 hours. (Amazon.com prices subject to change.)