INGALLS PHOTOGRAPHY

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.

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)

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.

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When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

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Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor.

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) »

"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 »

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.

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.

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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 »