Backyard BBQ (2)
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
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.
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.
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.
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
This trout dish turns smoky and succulent in a stove-top smoker.
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.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.