Main Course (287)
Soups & Stews (60)
Side Dish (43)
Go Fish Rebecca Flint Marx
The piquant Italian condiment neonata is the taste of the Calabrian coast
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
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.
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
In the Florentin neighborhood in southern Tel Aviv is the unfussy but magical Levinsky Market—a five-block stretch of spice shops, delicatessens, bakeries, dairies, fish stores, and other food purveyors that represent the city's present, past and probable future.
Some of the best fish we've ever eaten is caught by the Cape Cod Commercial Hook Fisherman's Association, a group of 1,000 or so New England fishermen founded in response to the depletion of marine life due to overfishing.
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots.
For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.
Tender root vegetables and fried fish make this garlicky stew a satisfying meal.
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.