These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Here is an easy, delicious preparation for meaty swordfish steaks or mahimahi filets.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
This hearty and rich fish pie is more of a casserole than a "pie".
This dish is prepared with a luminous wine from Jurançon.
This is a warm and gooey version of the tuna salad sandwich.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
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.
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.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
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.
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