Fish Recipes and Menus from Saveur Magazine

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Roast (16) Chill (14) Marinate (13) Steam (12) Slow Cook (11) Broil (9) No Cook (7) Stew (7) Braise (6) Stir-Fry (6) Brine (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Fish,Course:Main Course,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 05/02/2007 Veracruz-Style Empanadas Empanadas, or turnovers, can be found throughout Mexico. One of our favorite fillings is minilla, a spicy mixture of shark, olives, and capers. Issue #12 05/02/2007 Shark Empanada Filling This delicious filling is almost as Spanish as it is Mexican. Issue #12 05/02/2007 Fish with Acuyo Sauce The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise. Issue #12 05/02/2007 Fish Veracruz-Style The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers. Issue #12 09/10/2007 Whole Fish with Ginger Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish. Issue #10 03/08/2007 Halibut with Braised Fennel English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel. Issue #9 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 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for 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 02/28/2007 Cod with Braised Kale and Potatoes This dish is a study in contrasts—buttery, mild fish and slightly bitter kale. Issue #7 03/23/2007 Steamed Sea Bass The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. Issue #6 02/15/2007 Vitello Tonnato With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering. Issue #6 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 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/27/2007 Smoked Salmon with Pickled Chanterelles Smoking must have been invented for salmon—it brings out a welcome rustic flavor in the fish. Issue #5 01/27/2007 Snapper with Rosemary–Basil Oil An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper. Issue #5 01/23/2007 Spicy Pan-Fried Fish Steaks This is a typical dish prepared from the rich abundance of ingredients found in Madras, India. Issue #4 01/17/2007 Crawfish Pie Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie. Issue #4 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 « Previous 1. . . 7 8 9 10 11 . . .14 Next »