Filleted Fish Recipes

From sole with mushrooms and shellfish to parmesan-crusted halibut, these recipes celebrate the best of the sea. See our guide from SAVEUR Issue #164 for a primer on how to fillet fish.

Gravlax with Blinis
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from “The Cure” (November/December 1994) Maxime Iattoni
Grilled Fish Tacos with Creamy Chipotle Sauce
Boneless tilapia filets spiced with cayenne, cumin, paprika, and garlic make great soft tacos; serve them with shredded cabbage and a smoky chipotle mayonnaise sauce. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2012images2012-127-SAV153-6.HookFishHaddock-750×750.jpg
See the Recipe Todd Coleman
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. Penny De Los Santos
Smoked Whiting and Scallop Chowder
Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. James Oseland
Grilled Mackerel with Sambal
In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work just as well. See the recipe for Ikan Balado (Padang-Style Grilled Mackerel with Sambal) » Ingalls Photography
Sardine Miso Ball Soup
“Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup » André Baranowski
Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes
At Pacific Way Bakery and Cafe in Astoria, Oregon, flaky cheese-crusted halibut fillets are topped with a bright parsley sauce and paired with pan-seared broccoli rabe and garlicky mashed potatoes. Ingalls Photography
feature-the-art-of-the-meal-sole-and-shellfish-earthquake-cocktail-500x750-i164
This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work. Ingalls Photography
Sole Piccata
The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008). See the recipe for Sole Piccata » Penny De Los Santos