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08/09/2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
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.
Issue #149
10/14/2011
Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
Issue #141
09/05/2009
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
03/14/2010
Cod Cakes
The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue...
Issue #122
05/08/2008
Russian Salmon Soup (Ukha)
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
Issue #112
07/13/2007
Baked Salmon with Mayonnaise
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
Issue #104
04/01/2007
Fried Taugeh (Stir-Fried Bean Sprouts)
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
Issue #101
03/01/2007
Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles)
This simple stew represents a typical way of preparing fish throughout northern Peru.
Issue #100
08/30/2007
Tuna–Noodle Casserole
This is an updated version of the great American casserole.
Issue #98
01/16/2008
Baked Carp with Sour Cream Sauce (Rácponty)
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
Issue #96
01/28/2008
Fish Pie
This hearty and rich fish pie is more of a casserole than a "pie".
Issue #93
12/05/2005
Stuffed Sole
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Issue #84
10/24/2007
Fried Mozzarella Sandwiches
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
01/11/2006
Salad of Cold Spaghetti with Caviar
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Issue #81
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
08/15/2007
Fish and Shellfish Stock
This Catalonian fish stock has an intense flavor ideal for making sauces.
Issue #73
04/16/2007
Fish and Tomato Curry
To do this curry justice, use the freshest ingredients you can find.
Issue #66
10/29/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
07/05/2007
Baked Grouper
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
10/24/2007
Penne Rigate with Smoked Salmon
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Issue #51
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