Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Recipe American Summer Remove all Source Saveur (45) Chow (2) Aggie's Kitchen (1) Another Pint Please (1) Caviar and Codfish (1) Show all... Cooking with Amy (1) Culinate (1) Elizabeth's Edible Experience (1) Food is Luv (1) Kitchen Unplugged (1) New York Times (1) The Kitchn (1) We Heart Food (1) Yum Sugar (1) www.zencancook.com (1) Difficulty Easy (46) Medium (13) Course Main Course (43) Appetizers (8) Breakfast/Brunch (4) Salad (4) Condiments and Sauces (2) Show all... Sandwich (2) Side Dish (1) Occasion Backyard BBQ (5) Easter (4) Technique Grill/Barbecue (17) Fry (11) Saute (10) Bake (6) Roast (6) Show all... Broil (5) No Cook (5) Poach (4) Slow Cook (3) Chill (2) Marinate (2) 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,Topic:Recipe,Cuisine:American,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 05/09/2007 Salt Cod Cakes This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map. Issue #48 10/04/2001 Burnt-Scallion Fish We like sea bass for this dish, but any firm white fish can be substituted. Issue #47 05/09/2007 Bea Conner's Lightly Baked Scallops On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food. Issue #45 03/01/2002 Sirloin Steak with Green Sauce The fresh and zesty green sauce pairs perfectly with the smokey flavor of the grilled sirloin. Issue #44 01/22/2001 Seared Cod A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish. Issue #42 10/24/2000 Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. Issue #36 10/24/2000 Roasted Cod with Chanterelles The chanterelle mixture may be prepared a day in advance. Issue #36 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 08/17/2007 Grilled Bluefish Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries. Issue #29 04/30/2008 Trout with Morels and Wild Asparagus If wild asparagus is unavailable, substitute pencil asparagus. Issue #19 06/28/2007 Cedar-Smoked Salmon You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely. Issue #13 06/28/2007 Halibut Salad A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well. Issue #13 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 06/28/2007 Egg–Caper Sauce This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. Issue #13 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 07/17/2007 Baked Striped Bass with Fennel and Pernod The addition of fennel in this preparation adds a richer dimension to this delicate fish. Issue #7 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 02/15/2007 Smoked Trout Hash Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper. Issue #6 01/23/2007 The Harrisons’ Olivade This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket. Issue #4 01/23/2007 Breakfast Trout with Bacon There are few better ways to start the day than with a meal of freshly caught trout. Issue #2 « Previous 1 2 3 Next »