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05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
03/08/2010
Seafood Chowder
This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue...
Issue #126
09/07/2012
Smoked Trout Hash
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Issue #114
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
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
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
04/02/2002
Three-Cod Chowder
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Issue #12
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
02/28/2007
Cod with Braised Kale and Potatoes
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
Issue #7
01/23/2007
Trout Chowder
Simple ingredients and the freshest fish make this chowder a winner.
Issue #2
07/12/2010
Wild Striped Bass with Tangerines
An unpretentious but dazzling flavor combination of tangerine and fish makes this dish from Zen Can Cook a winner. Also included is a delicious recipe for a bed of farro, black rice, and baby spinach. The pairing is wonderful. Continue...
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Source: www.zencancook.com
04/01/2010
Pasta Salad Niçoise
The phrase pasta salad often conjures unpleasant thoughts of mayonnaise-laden picnic fare, but this elegant version, from the blog the Gastronomer’s Guide, might change your mind. Continue...
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Source: Gastronomer's Guide
03/01/2010
Mahi Sandwich
Hailing from the Ravenous Pig restaurant in Winter Park, Florida, this fish sandwich was a part of this year's SAVEUR 100 list. Continue...
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Source: The Ravenous Pig
12/16/2009
Baked Salmon with Creamed Spinach
Creamed spinach is usually served as a side dish with steak. But in this recipe, it becomes an easy filling for salmon filets. Continue...
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Source: Sport Fishing