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10/28/2012
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
Issue #150
09/12/2012
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
Issue #150
09/11/2012
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
09/11/2012
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
09/11/2012
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
09/05/2012
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
08/09/2012
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Issue #149
07/18/2012
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
05/22/2012
Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.
Issue #148
05/22/2012
This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.
Issue #148
05/21/2012
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese.
Issue #148
05/16/2012
Corsica: Pleasure Island David McAninch
The mountainous island of Corsica is home to a cuisine that's equal parts Alpine, Mediterranean, French and Italian—and all its own.
Issue #147
05/16/2012
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/02/2012
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
Issue #147
04/21/2012
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish.
Issue #147
04/18/2012
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
Issue #147
04/18/2012
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
Issue #147
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