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03/20/2013
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
03/19/2013
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
01/30/2013
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
01/15/2013
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.
Issue #153
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/15/2012
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
Issue #153
10/29/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
10/28/2012
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
Issue #150
09/11/2012
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
09/11/2012
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
09/05/2012
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
08/09/2012
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Issue #149
07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
05/22/2012
Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.
Issue #148
05/02/2012
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
Issue #147
04/18/2012
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
Issue #147
04/22/2012
These delicious fish tacos go great with a chipotle-mayonnaise sauce.
Issue #146
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