Eat Blog Sleep (1)
Hollow Legs (1)
Sport Fishing (1)
Main Course (23)
Soups & Stews (5)
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
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.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
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.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
We like sea bass for this dish, but any firm white fish can be substituted.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
The chanterelle mixture may be prepared a day in advance.
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
If wild asparagus is unavailable, substitute pencil asparagus.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.