Recipes by Ingredient Protein Fish & Seafood Filleted Fish Recipes Published Mar 18, 2019 10:29 PM Recipes by Ingredient 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 SHARE 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.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 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 See the Recipe Todd Coleman When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. Penny De Los Santos Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. James Oseland 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 “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 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 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 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 Fish & Seafood Protein Recipes roundup Seafood MORE TO READ RELATED No-Churn Durian Ice Cream The polarizing tropical fruit shines in this easy, no-gadgets-required recipe. READ NOW RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.