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.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
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.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
In this luscious pasta, the tuna and the oil meld to create a creamy 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.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
This simple and delicious recipe comes from a cooking school in Beijing.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
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.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This French dish is a delicate and delicious way to prepare salmon.