Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Medium Saveur Fall Remove all Course Main Course (13) Soups & Stews (9) Appetizers (5) Salad (2) Bread (1) Show all... Breakfast/Brunch (1) Cuisine French (7) Italian (4) American (3) Asian (2) Mediterranean (2) Show all... Spanish/Portuguese (2) Cajun/Creole (1) Caribbean (1) Eastern European/Russian (1) German (1) Gluten-Free (1) Greek (1) Hawaiian (1) Japanese (1) Other (1) Vietnamese (1) Occasion Christmas (1) Technique Bake (6) Saute (6) Slow Cook (6) Stew (5) Chill (3) Show all... Fry (3) Marinate (3) Steam (3) Broil (2) Poach (2) Grill/Barbecue (1) Roast (1) Stir-Fry (1) Topic Recipe (28) 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,Difficulty:Medium,Source:Saveur,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 07/18/2008 Homemade Canned Tuna Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Issue #113 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 01/08/2008 Fish Curry with Potatoes This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour. Issue #94 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. Issue #78 11/17/2005 Fried Stuffed Milkfish Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver. Issue #73 11/17/2005 Cabbage Stuffed with Snails Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails. Issue #73 11/11/2005 Branka's Fish Soup We were served this delightful fish soup on Christmas Eve in Vienna. Issue #71 10/20/2005 Cardoon Salad with Marinated Anchovies Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February. Issue #69 10/20/2005 Fish and Shellfish Soup with Lobster Croutons Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on. Issue #69 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 10/04/2001 Boiled Fish with Onion Sauce and Fungi This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets. Issue #47 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 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 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 03/05/2002 Broiled Miso-Marinated Black Cod Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish. Issue #27 03/14/2002 Stuffed Grilled Sea Bream The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean. Issue #20 03/20/2002 Fish Soup with Crayfish Ravioli Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking. Issue #17 « Previous 1 2 Next »