Fish Recipes and Menus from Saveur Magazine

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Poach (11) Slow Cook (11) Roast (10) Chill (9) Marinate (8) Broil (7) Steam (6) Braise (3) Stew (2) Stir-Fry (2) Topic Recipe (170) 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 = "Season:Summer"; var omni_prop8 = "Main Ingredient:Fish,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 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 05/08/2008 Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon Fresh herbs and roasted vegetables create this colorful and delicious salmon dish. 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 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 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 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 03/01/2007 Cebiche de Mero al Estilo de Huanchaco (Grouper Ceviche) In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru. 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 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 09/04/2007 Beer-Battered Haddock Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results. Issue #95 01/28/2008 Furikake-Crusted Ahi with Spicy Mustard Drizzle A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes. Issue #93 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 12/05/2005 Seafood Pancake This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan. Issue #84 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 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 « Previous 1 2 3 4 5 . . .9 Next »