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Main Course (27)
Soups & Stews (11)
Side Dish (6)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This is an updated version of the great American casserole.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This hearty and rich fish pie is more of a casserole than a "pie".
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
This Catalonian fish stock has an intense flavor ideal for making sauces.
To do this curry justice, use the freshest ingredients you can find.
These two delicious sauces can be used at home to dress up leftover meats.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.