Hollow Legs (1)
Jamie Oliver (1)
Lanas Cooking (1)
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
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.
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.
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
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.
This is an updated version of the great American casserole.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This hearty and rich fish pie is more of a casserole than a "pie".
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
At Sydney's Boathouse Restaurant, this savory pie is garnished with house-smoked tomatoes.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.