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Chill (8) Broil (7) Marinate (7) No Cook (7) Poach (5) Slow Cook (5) Stew (4) Brine (2) Steam (2) Braise (1) Topic Recipe (134) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "American,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Crispy Haddock Cakes These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes. Issue #153 11/28/2012 Tapou (Fish, Green Banana, and Root Vegetable Soup) Tender root vegetables and fried fish make this garlicky stew a satisfying meal. Issue #151 10/15/2012 Hudutu (Fish and Coconut Stew with Mashed Plantains) Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew. Issue #151 10/29/2012 Pescao en Escabeche (Maricel E. Presilla's Fish with Escabeche Sauce) In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh. Issue #150 05/22/2012 Filhote com Molho de Camaroẽs e Bananas (Fish with Shrimp Sauce and Plantains) Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce. Issue #148 05/22/2012 Moqueca (Brazilian Fish Stew) This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut. Issue #148 12/19/2012 Michel Richard's Deviled Eggs Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar. Issue #146 04/23/2012 Grilled Fish Tacos with Creamy Chipotle Sauce These delicious fish tacos go great with a chipotle-mayonnaise sauce. Issue #146 01/11/2012 Sautéed Cod with Pea Cream Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012). Issue #144 01/06/2012 Cioppino This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach. Issue #143 11/09/2011 Whole Roasted Branzino with Fennel and Onions Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days. Issue #143 11/08/2011 Pasta con le Sarde Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve. Issue #143 11/08/2011 Baccala Salad This refreshing salt cod salad is a staple Italian-American Christmas Eve dish. Issue #143 11/08/2011 Sautéed Sole with Olives This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. Issue #143 08/12/2011 Crispy Calamari with Pesto Mayonnaise Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas. Issue #140 06/15/2011 Bacon-Wrapped Smoked Trout With Tarragon This trout dish turns smoky and succulent in a stove-top smoker. Issue #139 08/28/2012 Quick Fish Filets in Tomato Sauce A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. Issue #138 03/22/2011 Sardine Sandwich With Horseradish Cream This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions. Issue #137 03/22/2011 Blue Ribbon's Tuna Salad This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010). Issue #137 03/21/2011 Roast Pork Sandwich Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City. Issue #137 « Previous 1 2 3 4 5 . . .7 Next »