Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish American Winter Easy Remove all Source Saveur (15) Elizabeth's Edible Experience (1) Course Main Course (9) Appetizers (3) Breakfast/Brunch (3) Condiments and Sauces (1) Sandwich (1) Show all... Soups & Stews (1) Occasion Easter (1) Technique Bake (4) Fry (4) Saute (4) Slow Cook (2) Broil (1) Show all... Steam (1) Topic Recipe (16) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Fish,Cuisine:American,Season:Winter,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 03/15/2010 Cod Cakes The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue... Issue #122 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 02/04/2009 Salmon Tartare on Potato Crisps This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant. Issue #112 08/30/2007 Tuna–Noodle Casserole This is an updated version of the great American casserole. Issue #98 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 09/04/2007 Beer-Battered Haddock Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results. Issue #95 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 05/09/2007 Salt Cod Cakes This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map. Issue #48 05/09/2007 Bea Conner's Lightly Baked Scallops On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food. Issue #45 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 06/28/2007 Egg–Caper Sauce This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. Issue #13 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 Breakfast Trout with Bacon There are few better ways to start the day than with a meal of freshly caught trout. Issue #2 01/23/2007 Steamed Trout A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout. Issue #2 01/23/2007 Trout Chowder Simple ingredients and the freshest fish make this chowder a winner. Issue #2 09/16/2009 Crawfish and Andouille French Bread Pizzas Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue... Does Not Apply Source: Elizabeth's Edible Experience