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10/08/2010
Pesce Spada alla Ghiotta (Swordfish with Olives and Capers)
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
Issue #133
10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/15/2010
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Issue #132
05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
04/13/2009
Catfish Simmered in Caramel Sauce
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
Issue #120
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
01/16/2008
Creamed Tuna on Toast (Apcray on Apcray)
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.
Issue #96
12/05/2005
Stuffed Sole
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Issue #84
03/06/2007
Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
Issue #75
10/30/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
07/05/2007
Baked Grouper
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
10/24/2007
Penne Rigate with Smoked Salmon
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Issue #51
03/06/2007
Jamaican Steamed Fish
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
Issue #50
10/04/2001
Burnt-Scallion Fish
We like sea bass for this dish, but any firm white fish can be substituted.
Issue #47
01/22/2001
Seared Cod
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
Issue #42
10/24/2000
Roasted Cod with Chanterelles
The chanterelle mixture may be prepared a day in advance.
Issue #36
10/20/2000
Salt Cod Hash
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Issue #34
03/14/2002
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
03/08/2007
Halibut with Braised Fennel
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.
Issue #9
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