 |
Smoked
Salmon Ravioli -
A fresh pasta recipe with a rich, creamy mousse filling.
Serve with melted cheese on warmed fireproof plates
and pass around extra Parmesan cheese. An instant
classic!
GET
THIS RECIPE |
 |
Bourbon-Glazed
Salmon
- "I created this recipe after tasting the bourbon
salmon from my local grocery seafood counter. Mine
has received rave reviews, even from picky eaters
who don't normally try salmon." -Esther Maples,
Harlem, GA
GET
THIS RECIPE |
 |
Baked
Bluefish
- For this preparation of bluefish, we've baked it
in foil with lemon, butter, herbs, and a little white
wine. The lemon is particularly important to cut the
fattiness of the fish. Bluefish is also excellent
grilled or smoked.
GET
THIS RECIPE |
 |
Southern-Cornmeal
Crusted Catfish With Crunchy Corn Relish
- To make Crunchy Corn Relish: Melt butter in a large
skillet. Add water and corn; cover and simmer for
4 minutes. Stir in red pepper and cook for 1 additional
minute.
GET
THIS RECIPE |
 |
Poached
Cod with Green Olives and Potato Purée
- Cod's silky texture makes it a natural for this
at-home "sous-vide" poaching method. Salting
for an hour before marinating firms it up and makes
it flaky after cooking. It's delicious served with
a potato purée flavored with the briny seasoning
liquid from the poaching bag.
GET
THIS RECIPE |
 |
Bacon-Wrapped
Trout
- The bacon wrap is a genius way to secure fresh herbs
in the fish, where they season the fillets from the
inside out.
GET
THIS RECIPE |
 |
Poached
Perch with Broccoli
- We live near Lake Erie and love to fish, and we
consider this our favorite perch recipe. It's quick
and easy to prepare and so delicious. Everyone who
tastes it loves the tender fillets served with broccoli
in a creamy garlic sauce. -Alyce Reed, Elyria, Ohio
GET
THIS RECIPE |
 |
Taku
Lodge Basted Grilled Salmon
- Most grilled fish recipes call for placing salmon
skin side down. But here, placing the fillet skinned
side down results in dramatic grill lines and a delicious
char. Be sure the grill is well cleaned and well oiled
before placing the salmon on top to prevent the fillets
from sticking as you flip.
GET
THIS RECIPE |
 |
Blackened
Striped Bass With Corn Spoon Bread
- Heat the cream in a saucepan over medium heat. Whisk
in the cornmeal and cook, stirring, until thickened,
about 2 minutes..
GET
THIS RECIPE |
 |
Roasted
Mackerel with Garlic and Paprika
- I don't know why some people don't like mackerel
and why it's not more widely served in the States.
It's such a lovely fish, cheap and plentiful, and,
served with this gently Spanish vinaigrette, an absolute
winner. Make sure you dress the potatoes while they
are still warm as they'll take on the dressing much
better.
GET
THIS RECIPE |
 |
Squid-Ink
Pasta with Salt Cod Confit
- The squid-ink pasta in this striking dish from Manhattan's
Il Buco Alimentari & Vineria can be substituted
by regular fresh spaghetti.
GET
THIS RECIPE |
 |
Flounder
Amandine over Spinach
- Absolutely delicious! Very moist and a keeper. Use
baby spinach and Campari tomatoes, quartered.
GET
THIS RECIPE |
 |
Baja-Battered
Fish
- You may not think of fish as a taco ingredient,
but the Mexican-inspired fish-taco craze is beginning
to spread. Once you've had one, you'll understand.
This recipe is a healthful version of the battered,
deep-fried and crispy fish at Rossy's Tacos in Baja
California.
GET
THIS RECIPE |
 |
Wok-Steamed
Striped Bass with Quick-Preserved Lemons
-
Wok-Steamed Striped Bass with Quick-Preserved Lemons
- This dish, a riff on an ancient Chinese method for
cooking fish in which the flavor of steamed whole
fish is turbocharged by a drizzling of smoking-hot,
skin-crisping oil, is great at home, but even better
on the beach after a muscular day of surfcasting.
All you need, besides a campfire, is a wok with a
lid, a heatproof plate, an oven mitt, and a few packable
garnishes. Any whole fish will do, so long as it'll
fit inside the wok.
GET
THIS RECIPE |
