My Recipes (2)
Chez Christine (1)
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.
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.
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.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
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.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
These two delicious sauces can be used at home to dress up leftover meats.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
We like sea bass for this dish, but any firm white fish can be substituted.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
The chanterelle mixture may be prepared a day in advance.
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
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.
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.