Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Appetizers Fall Remove all Source Saveur (15) Difficulty Easy (9) Medium (5) Hard (1) Cuisine Italian (5) French (4) Scandinavian (4) Cajun/Creole (1) Japanese (1) Occasion Christmas (4) Cocktail Party (1) Technique Bake (5) No Cook (4) Saute (4) Chill (3) Slow Cook (3) Show all... Fry (2) Poach (1) Topic Recipe (15) 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:Fall"; var omni_prop8 = "Main Ingredient:Fish,Course:Appetizers,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 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 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 06/21/2007 Whole Wheat Spaghetti with Anchovy Sauce The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice. Issue #38 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 10/09/2000 Pissaladière According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. Issue #32 12/12/2007 Pickled Herring A swedish feast would not be complete without pickled herring. Issue #23 12/12/2007 Mustard Herring This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York. Issue #23 12/12/2007 Beet and Herring Salad Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us. Issue #23 12/12/2007 Jansson's Temptation This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly. 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 03/14/2002 Fritto Misto di Mare Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic. Issue #21 01/17/2007 Crawfish Pie Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie. Issue #4 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2