It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This is an updated version of the great American casserole.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
This preparation is a delicious, easy alternative to grilling bluefish.
You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
The addition of fennel in this preparation adds a richer dimension to this delicate fish.
This method of cooking a whole striped bass keeps it very moist.
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.