Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
At Sydney's Boathouse Restaurant, this savory pie is garnished with house-smoked tomatoes.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.
In Morocco, a Marrakesh housewife surprised us with this cumin-infused roasted fish.
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.
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.