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01/05/2009
Whole Roasted Red Snapper
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Issue #117
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
07/18/2008
Homemade Canned Tuna
Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
Issue #113
04/21/2011
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
05/08/2008
Salmon à la Nage
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
04/16/2008
Chinese Steamed Fish with Scallions
This simple and delicious recipe comes from a cooking school in Beijing.
Issue #111
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
02/12/2008
Sole à la Grenobloise
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
11/06/2007
Striped Bass with Salsa Verde
Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh.
Issue #107
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
07/19/2007
Salmon with Avocado Relish
This recipe is a version of one in Jeremiah Tower Cooks.
Issue #104
07/13/2007
Baked Salmon with Mayonnaise
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
Issue #104
05/31/2007
Salmon and Whiting Terrine
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.
Issue #103
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
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
03/01/2007
Red-Cooked Fish (Hong Shao Yu)
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
Issue #100
08/30/2007
Tuna–Noodle Casserole
This is an updated version of the great American casserole.
Issue #98
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