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Fish RECIPES
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Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.
In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is...
We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other...
We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt sauce rather than...
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill
Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. ? Pissaladi?re strips can be baked 3 hours ahead and kept, uncovered, at...
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.
Mayonnaise with lemon and thyme gives both extra freshness and a golden-brown crust to delicate, slightly sweet pollock.
A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.
Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic...