Seafood Chowder, as seen on George Hirsch Lifestyle

George Hirsch June 16, 2025

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is its versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable, allowing you to swap out any of the seafood based on seasonal availability and your own personal preference.

Is it soup or stew? Early versions of chowder originated from the New England area: a frugal recipe consisting of pork fat, onions, potatoes, fish, herbs, and dry biscuits or flour for thickening. The ingredients were layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, Manhattan clam chowder was notable for containing tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect, Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously.

Tomato-based clam chowders emerged with the newfound popularity of the tomato in the mid-1800s, particularly in the New York and Rhode Island regions, where large populations of Italians and Portuguese were established. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

Manhattan Style Seafood Chowder, "Hee-ah er wicked good CHOWDAH"!

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV series

1 Tablespoon olive oil

1/2 cup sweet onion, chopped

1/4 cup fennel, chopped

3 cloves garlic, chopped

1/4 cup carrots, chopped

2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces

2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounce can of chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

For the seafood:

1 dozen fresh littleneck clams

1/2 pound fresh cod, cut into one-inch pieces

1/4 pound calamari, cleaned and cut into thin rings

1 pound mussels, cleaned

a few leaves of fresh flat-leaf parsley, basil, and oregano

fresh ground pepper to taste

Preheat a large soup pot to medium temperature. Add olive oil, onions, fennel, carrots, and garlic, and cook until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish and gently simmer for 10 minutes. Add fresh basil, parsley, and mussels, and cook for 3-5 minutes or until mussels open.

Add fresh ground black pepper to taste & serve immediately.

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Beer Batter Cod

George Hirsch March 26, 2025

Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.

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Grilled Salmon, Irish Style

George Hirsch March 6, 2025

Salmon is one of Ireland's most prized and tastiest types of fish. Although domestically in the US, it is spotty at best to find, some markets in the US import fresh, organically farm-raised Irish Salmon; however, it would be a better experience to fly over to the Emerald Isle yourself and go angling to catch your own—which I suggest. Stateside, you can fire up locally available salmon with some Irish flavor, and you will be delighted.

Use a simple marinade and baste with honey + Irish whiskey for the salmon, highlighting ingredients the Irish produce very well. The honey, whiskey, and a little lemon juice make a complementary flavor enhancer.

Chef George’s Irish Whiskey Salmon

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Whisky Glaze

2 Tablespoons olive oil

2 Tablespoons Honey

2 Tablespoons Irish whiskey

juice from 1/2 lemon

1 1/2 teaspoons lemon zest

Fresh ground black pepper to taste.

Mix all ingredients

2 pounds salmon fillet or 2 1/4 lbs. salmon steaks

Cut the salmon fillet into four pieces. Marinate the salmon in the whisky glaze for 30 minutes. While the salmon marinates, prepare the Tomato Dill Salsa (recipe follows) and marinate for 30 minutes.

Preheat the grill or non-stick sauté pan to high.

Remove the salmon from the marinade and place it on the grill or in the sauté pan for 8-10 minutes, turning the salmon once. After turning the salmon, brush the top side with the remaining whiskey glaze left in the marinade dish. The fish is cooked when it turns pink.

As an Option, serve the salmon with the Tomato Dill Salsa on top for a fresh crunch.

Tomato Dill Salsa, SEE RECIPE BELOW

Tomato Dill Salsa Makes one cup | from ‘George Hirsch Know Your Fire’ cookbook

4 plum tomatoes, seeded and chopped

1 green or red bell pepper, seeded and chopped

1 cucumber, peeled, seeded, and chopped

1 scallion, chopped

2 Tablespoons chopped fresh dill

1 Tablespoon olive oil

1 Tablespoon cider vinegar

Freshly ground black pepper to taste

In a large bowl, combine the tomato, bell pepper, cucumber, scallion, dill, olive oil, vinegar, and black pepper, and marinate for 30 minutes.

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Sardinian Style

George Hirsch August 8, 2024

If there was ever a fish perfect for the fire, tuna fits the grill. Anyone who has tried to turn a delicate fish fillet only to find it stuck to the grate will appreciate the firm flesh of a tuna steak.

Fresh tuna is ideal for rich spices. Soy and ginger lend an Asian flavor, maple syrup gives a hint of sweetness, and a salsa topping adds a Mexican flair. Start with fresh fish that has springy flesh and no fishy odor. Use caution; overcooking will quickly dry it.

Sardinia is an island off the coast of Italy where fishing is a way of life. When the tuna is running, most families have tuna for dinner many nights in a row. The tuna in this recipe is quickly seared for only a few minutes on each side, but you can cook it to your liking. And, any fish, such as swordfish, may be substituted for tuna.

Tuna and Tomatoes, Sardinian Style

Makes 4 servings

chefgeorgehirsch.com | From Adventures in Grilling cookbook, by George Hirsch with Marie Bianco

Four 6-8 ounce tuna steaks

4 Tablespoons olive oil

12 plum tomatoes cut vertically through the stem ends

1 onion, sliced

1/4 cup dry white wine

8 cloves caramelized garlic

4 Tablespoons chopped green olives

2 Tablespoons chopped fresh basil

Fresh ground black pepper

Preheat the grill to high.

Brush the tuna with 2 Tablespoons of olive oil, place it on a hot grill, and sear for two minutes on each side. Remove the tuna, set it aside, and keep it warm.

Preheat a sauté pan and add the remaining olive oil, garlic, onion, tomatoes, and olives. Cook for two minutes, and add white wine, basil, and black pepper. Stir the tomato mixture and add it to the warm tuna steaks.

TIP: Serve with a good chilled Sauvignon Blanc.

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Know Your Fire Fridays: Psari sta Karvouna

George Hirsch April 22, 2022

Grilled Fish: Psari sta Karvouna: Ψαρι στα Καρβουνα

Freshness is the key - from hook to heat. I learned at a very young age (about 4 or 5) from my father that a fire had to be built before we tossed our fishing lines in the water. Maybe it was his power of positive thinking that we'd score a good catch, but his method was to have a scorching fire at the ready; then catch, clean, and grill immediately. Not sure where he learned this from, maybe someone Greek.

The Mediterranean diet is based on Greek and Cretan cuisine. Since Greece is made up of many islands, it's no surprise that fish is one of the most popular proteins in the Greek diet. With such a moderate climate most of the year and sweltering summers, grilling is, of course, very common. There are no fancy sauces or marinades required in Greek cuisine; it's just a matter of letting the flavor of the fish come through. All that is needed is a couple of the same simple ingredients that will go well with any fish. Charcoal or wood-fired grills are more common, but using a gas grill with a few wood chips offers the same results.

The experience of dining al fresco at a waterside tavernera (a small Greek restaurant) in Greece is a relaxed, carefree eating experience. First, order an ice-cold Mythos Beer; after all, you'll need to quench your thirst since it's quite hot. Nibble on tzatziki + flatbreads while your fish is being prepared. Enjoy a simple but crisp Greek salad with your grilled fish. After a fresh and healthy dining experience like this, you'll feel like you can run up Mount Olympus. Well, maybe.

Greek Translations When Preparing Fish On The Grill:

- Psari - meaning, one fish

- Psaria - meaning more than one fish

- Psaria Sti Shara - meaning, fish on the grill

- Psito Psari (Ψαρι στα Καρβουνα) meaning, grilled fish

This is the traditional method of grilling fish in Greece. The most authentic Greek recipe for preparing any fish is very simple; Olive oil, fresh lemon juice, sea salt, Greek oregano (rigani) or thyme, and fresh ground black pepper. Use thin lemon slices to place on top of the fish while grilling for added moisture and complementary flavoring.

To Prepare The Fish:

Using small to medium whole fish, scrape off scales and carefully make a slit into the underbelly (your fishmonger can do this) to remove intestines, leaving the head intact. Rinse well and pat dry.

Preheat grill to high heat.

Lightly season the fish with sea salt, both on the inside and outside of the whole fish, or both sides of fish steaks. Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme and fresh ground black pepper.

Brush the grid or grill with olive oil to prevent sticking, and grill the fish, turning once to grill evenly on both sides. Turn after 4-5 minutes, and continue cooking for 4-5 minutes or until the fish is done. Fish is done when the flesh is firm and just about ready to flake.

Non-On-The-Grill Option:

Not to worry if you are a little intimidated about cooking a whole fish directly on the grill. There are several nonstick fish baskets on the market, or you can use my 'fish on foil' method. Take a piece of foil slightly larger than your fish. Spray with a non-stick spray or olive oil—place fish on foil, and season as above. Wrap loosely, place fish on a scorching grill; turn after 4-5 minutes, and continue cooking for 4-5 minutes or until fish is done. Fish is done when the flesh is firm and just about ready to flake.

Important TIPS: Allow for carry-over cooking (this is the residual heat that will keep cooking the fish after removal from the grill).

Cooking time will vary depending on the thickness of the fish and outside temperature + the exact temperature of the grill.

Quick Guide:

- Fish gutted, scaled, and cleaned.

- Select small whole fish under 2 pounds. Large fish should be filleted or cut into steaks.

- Score the sides of fish with 2 or 3 diagonal cuts.

- Season well, inside and out.

- Make a basting marinade for the fish - 3 parts olive oil to 1 part fresh lemon juice.

- Brush both sides with the marinade.

- Brush the grill or the fish rack with oil.

- Occasionally brush fish with marinade to prevent it from drying out.

- Exact grilling time depends on the thickness of the fish.