Life Extension Magazine®
Baked halibut dish from the Foolproof Fish cookbook

Foolproof Fish

Foolproof Fish teaches you, in full detail, how to cook 23 varieties of fish, plus shellfish, no matter where you live. We provide four of the book’s recipes.

You don’t have to live by the sea to enjoy fresh seafood for dinner. With Foolproof Fish: Modern Recipes for Everyone, Everywhere, by America’s Test Kitchen, you can learn to cook 23 varieties of fish, plus shellfish, no matter where you live.

This versatile cookbook includes recipes for varieties of fish including salmon and catfish, tuna and bluefish, and shellfish like crab and lobster. Plus, it includes helpful substitutions in case the fish you’re looking for isn’t available in your area.

In addition to providing 198 tried-and-true recipes, Foolproof Fish covers important topics like how to properly treat a pan, how to prevent fish from breaking apart when you flip it, and to what internal temperature the fish should be cooked.

It also answers questions like which varieties work best for stews, the best way to serve various fish, and even how to prepare and crack lobster.

Fish is fresh, delicious, and a cornerstone of the Mediterranean diet—and now, Foolproof Fish makes preparing and serving it easier than ever.

Here, Life Extension® highlights recipes from the book that feature four different types of fish. Enjoy.

—Laurie Mathena

Salmon, Avocado, Grapefruit, and Watercress Salad

Salmon, avocado, grapefruit, and watercress salad

Serves 4

Substitutions: Arctic Char or Wild Salmon

2 (6- to 8-ounce) skin-on salmon fillets, 1 inch thick

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

3/4 teaspoon table salt, divided

1/8 teaspoon pepper

2 red grapefruits

1 small shallot, minced

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

4 ounces (4 cups) watercress, torn into bite-size pieces

1 ripe avocado, halved, pitted, and sliced 1/4-inch thick

1/4 cup fresh mint leaves, torn

1/4 cup hazelnuts, toasted, skinned, and chopped

  1. Adjust oven rack to lowest position, place aluminum-foil–lined, rimmed baking sheet on rack, and heat oven to 500 degrees. Make 4 or 5 shallow slashes, about 1 inch apart, on skin side of each fillet, being careful not to cut into flesh. Pat salmon dry with paper towels, rub with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and pepper.
  2. Reduce oven temperature to 275 degrees and remove sheet from oven. Carefully place salmon skin-side down on prepared sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 12 minutes. Transfer salmon to plate. Let cool completely, about 20 minutes. Using 2 forks, flake salmon into rough 2-inch pieces, discarding skin.
  3. Meanwhile, cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Measure out 2 tablespoons grapefruit juice and transfer to separate bowl.
  4. Whisk shallot, vinegar, mustard, and remaining 1/2 teaspoon salt into bowl with grapefruit juice. While whisking constantly, slowly drizzle in remaining 3 tablespoons oil until combined. Arrange watercress in even layer on serving platter. Top with salmon pieces, grapefruit segments, and avocado. Drizzle dressing over top, then sprinkle with mint and hazelnuts. Serve.

Baked Scallops with Couscous, Leeks, and Orange Vinaigrette

Baked scallops with couscous

Serves 4

Substitutions: none

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 cup Israeli couscous

5 tablespoons extra-virgin olive oil, divided, plus extra for serving

4 garlic cloves, minced

1 1/8 teaspoons table salt, divided

1/2 teaspoon pepper, divided

Pinch saffron threads (optional)

3/4 cup boiling water

1/4 cup dry white wine

1 1/2 pounds large sea scallops, tendons removed

2 tablespoons minced fresh tarragon

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon grated orange zest plus 1 tablespoon juice

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and saffron, if using, in bowl. Microwave, covered and stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13-inch by 9-inch baking dish.
  2. Pat scallops dry with paper towels and sprinkle with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
  3. Meanwhile, whisk tarragon, vinegar, mustard, orange zest and juice, remaining 1/8 teaspoon salt, and remaining 3 tablespoons oil in bowl.
  4. Drizzle vinaigrette over scallops and serve, passing extra oil separately.

Roasted Cod with Artichokes and Sun-Dried Tomatoes

Roasted cod with artichokes

Serves 4

Substitutions: Black Sea Bass, Haddock, Hake, or Pollock

3 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry

3/4 cup oil-packed sun-dried tomatoes, drained, 1/4 cup oil reserved, divided

3/4 teaspoon table salt, divided

1/2 teaspoon pepper, divided

1/2 cup pitted kalamata olives, chopped coarse

1 teaspoon grated lemon zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless cod fillets, 1 inch thick

2 tablespoons chopped fresh basil

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss artichokes with 2 tablespoons tomato oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl, then spread into even layer in 13-inch by 9-inch baking dish. Roast artichokes until lightly browned, about 15 minutes.
  2. Remove baking dish from oven and stir in olives, lemon zest, tomatoes, and 1 tablespoon tomato oil. Pat cod dry with paper towels and nestle into vegetables in dish. Brush cod with remaining 1 tablespoon tomato oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 15 to 18 minutes. Drizzle with lemon juice and sprinkle with basil. Serve.

Baked Halibut with Cherry Tomatoes and Chickpeas

Serves 4

Substitutions: Mahi-Mahi, Red Snapper, Striped Bass, or Swordfish

2 (15-ounce) cans chickpeas, rinsed

12 ounces cherry tomatoes, halved

2 shallots, minced

5 tablespoons extra-virgin olive oil, divided

1/4 cup chicken or vegetable broth

5 garlic cloves, minced

1 tablespoon grated lemon zest plus 1 tablespoon juice

2 teaspoons ground coriander, divided

2 teaspoons paprika, divided

1 teaspoon table salt, divided

1/2 teaspoon pepper

4 (6- to 8-ounce) skinless halibut fillets, 1-inch thick

1/8 teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine chickpeas, tomatoes, shallots, 1 tablespoon oil, broth, garlic, lemon zest and juice, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon salt, and pepper in 13-inch by 9-inch baking dish.
  2. Pat halibut dry with paper towels. Combine 2 tablespoons oil, remaining 1 teaspoon coriander, remaining 1 teaspoon paprika, remaining 1/2 teaspoon salt, and cayenne in bowl. Add halibut and gently turn to coat. Nestle halibut into chickpea mixture in dish and bake until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 20 to 30 minutes. Remove baking dish from oven, tent with aluminum foil, and let rest for 10 minutes.
  3. Drizzle with remaining 2 tablespoons oil and sprinkle with cilantro. Serve.
Foolproof Fish book cover

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Reprinted from Foolproof Fish, with permission from America’s Test Kitchen.

Photo credit: America’s Test Kitchen.

To order a copy of Foolproof Fish, call 1-800-544-4440 or visit

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