Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Broil Saveur Remove all Difficulty Easy (10) Medium (4) Course Main Course (9) Appetizers (4) Sandwich (1) Soups & Stews (1) Cuisine American (7) Italian (3) Japanese (2) English/Scottish (1) French (1) Show all... Spanish/Portuguese (1) Season Summer (7) Winter (5) Fall (4) Spring (4) Occasion Christmas (2) Easter (1) Topic Recipe (15) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Fish,Technique:Broil,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/18/2012 Sarde in Saor (Sweet and Sour Sardines) These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Issue #145 12/24/2009 Oysters Gilhooley This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue... Issue #121 02/17/2009 Miso-Glazed Fish Here is an easy, delicious preparation for meaty swordfish steaks or mahimahi filets. Issue #118 04/22/2011 Miso-Marinated Salmon with Green Sauce Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish. Issue #112 05/08/2008 Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon Fresh herbs and roasted vegetables create this colorful and delicious salmon dish. Issue #112 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 01/28/2008 Fish Pie This hearty and rich fish pie is more of a casserole than a "pie". Issue #93 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 10/24/2007 Tuna Melt This is a warm and gooey version of the tuna salad sandwich. Issue #69 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 11/30/2007 Fish Stew in the San Benedetto Style A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone. Issue #31 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 03/28/2002 Valencian Pasta Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia. Issue #13 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 11/07/2011 Marinated Sardine Crostini with Salsa Verde and Fennel Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini. Does Not Apply