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; 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. Issue #78 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 10/05/2007 Grilled Sea Bass This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France. Issue #77 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 03/06/2007 Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why. Issue #75 01/09/2006 Trout Stuffed with Serrano Ham La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season. Issue #75 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 11/17/2005 Sea Bass with Blood Sausage and Sea Urchins This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness. Issue #73 11/17/2005 Salt Cod with Garlic Cream In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil. Issue #73 07/23/2007 Green Goddess Dressing According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel. Issue #70 10/23/2007 Tuna Salad Sandwiches Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf. Issue #69 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 09/15/2005 Spicy Tuna Hand Roll This Japanese specialty requires very fresh fish. Issue #63 04/11/2007 Yellow Fish Curry This curry is full of flavor and color, enhancing the fish with a sweet warmth. Issue #58 11/28/2007 Salt Cod Vizcaya Style Salt cod appears on Christmas Eve tables throughout Mexico. Issue #55 07/05/2007 Fried Catfish The secret to getting this dish just right is in cooking the fish at the proper temperature. Issue #53 03/06/2007 Cold Poached Cod with Tarragon Sauce The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish. Issue #53 « Previous 1 2 3 4 5 . . .9 Next »