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Narrow Results You've Selected: Easy No Cook Fish Summer Remove all Source Saveur (14) Course Appetizers (7) Salad (4) Main Course (3) Sandwich (3) Side Dish (3) Show all... Condiments and Sauces (1) Cuisine American (5) Italian (3) Hawaiian (2) Mediterranean (2) French (1) Show all... Mexican (1) Scandinavian (1) Tex-Mex (1) Occasion Christmas (1) Cocktail Party (1) Easter (1) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Difficulty:Easy,Technique:No Cook,Main Ingredient:Fish,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 04/05/2010 Tapenade Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce. Issue #129 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 02/17/2009 Rascal House Whitefish Salad We love this creamy salad on a toasted bagel half, topped with tomato and onion slices. Issue #118 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 10/23/2007 Tuna Salad Sandwiches Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf. Issue #69 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 12/12/2007 Mustard Herring This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York. Issue #23 03/11/2002 Radicchio with Anchovy and Rosemary Sauce The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café. Issue #23 06/28/2007 Halibut Salad A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well. Issue #13 03/08/2007 Salade Niçoise This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish. Issue #8 01/23/2007 The Harrisons’ Olivade This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket. Issue #4 01/23/2007 Fish Steamed in Leaves Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself. Issue #3 01/23/2007 Poke Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite. Issue #3 04/06/2012 Baja Ceviche Tostadas Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor. Does Not Apply