Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
This simple and delicious recipe comes from a cooking school in Beijing.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This recipe is a version of one in Jeremiah Tower Cooks.
The mayonnaise in this dish enrobes the salmon and transforms into a delicious, golden crust as it bakes.
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.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
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.
This is an updated version of the great American casserole.