Fish Recipes and Menus from Saveur Magazine

11 results
Narrow Results You've Selected: Fish Slow Cook Recipe Summer Remove all Source Saveur (11) Difficulty Medium (8) Easy (3) Course Main Course (5) Appetizers (4) Bread (1) Condiments and Sauces (1) Salad (1) Show all... Side Dish (1) Cuisine American (3) French (3) Italian (2) Mexican (2) Irish (1) Occasion Easter (2) Christmas (1) 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:Summer"; var omni_prop8 = "Main Ingredient:Fish,Technique:Slow Cook,Topic:Recipe,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 11/28/2007 Salt Cod Vizcaya Style Salt cod appears on Christmas Eve tables throughout Mexico. Issue #55 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 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 06/28/2007 Egg–Caper Sauce This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. Issue #13 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1