Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Main Course Recipe Bake Remove all Source Saveur (30) Elizabeth's Edible Experience (1) Hollow Legs (1) Jamie Oliver (1) Lanas Cooking (1) Show all... Mediterranean Cooking in Alaska (1) coconutlime.blogspot.com (1) Difficulty Easy (20) Medium (12) Hard (1) Cuisine French (10) American (8) Italian (4) Cajun/Creole (3) Caribbean (3) Show all... Eastern European/Russian (2) Gluten-Free (2) Greek (2) Australia/New Zealand (1) Classic (1) English/Scottish (1) Indian (1) Mediterranean (1) Moroccan (1) Quick & Easy (1) Spanish/Portuguese (1) Season Fall (13) Summer (13) Winter (13) Spring (8) Occasion Backyard BBQ (1) Christmas (1) 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 = "Technique:Bake"; var omni_prop8 = "Main Ingredient:Fish,Course:Main Course,Topic:Recipe,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Tommy's Pompano en Papillote Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans. Issue #155 07/06/2012 Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes) 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 Poisson en Papillote (Red Snapper Baked in Packets) 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 10/19/2011 Bass in Escovitch Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast. Issue #142 09/14/2011 Roasted Rainbow Trout with Lemon and Thyme This simple whole-fish preparation highlights the sweetness of the trout's flesh. Issue #141 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 07/13/2007 Baked Salmon with Mayonnaise The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes. Issue #104 05/31/2007 Salmon and Whiting Terrine Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste. Issue #103 08/30/2007 Tuna–Noodle Casserole This is an updated version of the great American casserole. Issue #98 01/16/2008 Baked Carp with Sour Cream Sauce (Rácponty) Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish. Issue #96 01/28/2008 Fish Pie This hearty and rich fish pie is more of a casserole than a "pie". Issue #93 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 07/05/2007 Baked Grouper SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child. Issue #58 08/11/2005 Snapper Pie At Sydney's Boathouse Restaurant, this savory pie is garnished with house-smoked tomatoes. Issue #56 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 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 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 03/08/2007 Sole Roasted with Seasoned Bread Crumbs Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole. Issue #32 03/08/2007 Piquillo Peppers Stuffed with Salt Cod Purée This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews. Issue #32 « Previous 1 2 Next »