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06/15/2012
Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/28/2011
Fish Tacos with Roasted Tomato Salsa
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
07/13/2011
Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara)
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Issue #131
08/11/2011
Grilled Whole Fish with Tamarind (Samaki Wa Kupaka)
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Issue #129
04/05/2010
Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Issue #129
03/15/2010
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
02/17/2009
Rascal House Whitefish Salad
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
Issue #118
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
04/22/2011
Miso-Marinated Salmon with Green Sauce
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Issue #112
12/28/2009
Gravlax
This satiny delicacy brings out the best in salmon. Continue...
Issue #112
02/04/2009
Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
05/08/2008
Salmon à la Nage
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
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
04/17/2008
Chinese Steamed Fish with Scallions
This simple and delicious recipe comes from a cooking school in Beijing.
Issue #111
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
03/01/2007
Ed Koch’s Broiled Swordfish with Olives
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
Issue #100
03/01/2007
Red-Cooked Fish (Hong Shao Yu)
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
Issue #100
08/29/2007
Anchovy Dip with Crudités (Anchoïade)
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
08/28/2007
Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise)
This French dish is a delicate and delicious way to prepare salmon.
Issue #98
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