Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.