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Fish Recipes and Menus from Saveur Magazine
Grilled Snapper with Habanero and Scallions
The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note.
Gambas Al Ajillo (Chile-Garlic Shrimp)
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
Softshell Crab Sandwiches with Rémoulade Slaw
A tangy cabbage slaw and a drizzle of rémoulade accompany these luscious sandwiches.
Backstage at the Beards
Photographer Landon Nordeman captured the faces and moods backstage at the 2013 James Beard Foundation Awards, held at New York's Avery Fisher Hall
From cod-stuffed peppers to patatas bravas, Spain's famous little plates pack lots of flavor.
Poached Salmon with Saffron Sauce
The rich flavor of Norwegian salmon is combined with a subtle sauce of saffron, butter, and fennel to create this elegant dish.
Menu: A Spring Salmon Dinner
This simple and healthful dinner pairs spicy tandoori salmon with spring's freshest produce.
The piquant Italian condiment neonata is the taste of the Calabrian coast
Brigtsen's Jalapeño Shrimp Coleslaw
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Chreime (Spicy Tunisian Fish Stew)
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
There are few foods that can't be improved by smoky, salty bacon. See our favorite recipes for bacon-wrapped goods, from scallions to bluefish to cheese-stuffed jalapenos.
Tommy's Pompano en Papillote
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
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Spinach Salad with Oregano Vinaigrette