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Narrow Results You've Selected: Braise Fish Remove all Source Saveur (5) lisa is cooking (1) Difficulty Medium (3) Easy (2) Course Main Course (6) Cuisine Mexican (2) African (1) Central/South American (1) German (1) Gluten-Free (1) Season Summer (3) Fall (2) Spring (2) Topic Recipe (6) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Technique:Braise,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 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 04/05/2010 Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha) Braising a whole fish in an aromatic liquid yields moist, flavorful flesh. Issue #129 12/05/2000 Pike Perch Braised in Pinot Noir In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family. Issue #16 05/02/2007 Shark Empanada Filling This delicious filling is almost as Spanish as it is Mexican. Issue #12 07/11/2012 Menu: Flavors of the Amazon The Brazilian island of Marajó, where the Amazon meets the Atlantic, harbors flavors that just don't exist elsewhere in Brazil. With cilantro, chiles, plantains and bananas, and an abundance of fresh seafood, bring a taste of Marajó into your home with this menu for a festive dinner party. Does Not Apply 09/01/2010 Black Cod Glazed with Tamarind Lisa Is Cooking takes mild-tasting black cod or sablefish, adds a tamarind glaze, and tops it off with a spicy habanero–citrus salsa to create a zesty, earthy dish. Continue... Does Not Apply Source: lisa is cooking