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622 recipes for "fish"
622 recipes
Sablefish with Almond Olive Salsa

Sablefish with Almond Olive Salsa

Jan 2, 2008

Sablefish, also known as black cod, is a delicate fish that tastes best when cooked simply, such as poaching or broiling. The crunchy texture of this unique salsa (made with pantry ingredients) contrasts deliciously with the soft texture of the fish.

Masala Salmon

Masala Salmon

Jun 1, 2010

You only wish your local Pakistani grill (tikka) restaurant offered fish this good.

Over-the-Rainbow Chili-Grilled Trout

Over-the-Rainbow Chili-Grilled Trout

Jul 14, 2005

Serve with Lemon Potatoes (recipe link below) and peas. Grill the potatoes first, then add the fish during the last 10 minutes of cooking time. Cooking fish with its skin on means that you don't have to turn it.

Lemon Dill Trout

Lemon Dill Trout

Nov 6, 2007

Other mild fish, such as haddock or tilapia, are also excellent for this dish.

Lemon Rosemary Salt

Lemon Rosemary Salt

Oct 17, 2007

This herbed lemon finishing salt brightens up chicken, fish or vegetables. – R.K.

Basil Salmon

Basil Salmon

Jul 14, 2005

Salmon and dill have been a culinary pair for so long that it's time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most consistent when grilling fish.

Crispy Salmon on Braised Vegetables and Spinach Mash

Crispy Salmon on Braised Vegetables and Spinach Mash

Aug 5, 2013

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Poached Pickerel

Poached Pickerel

Dec 2, 2006

My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.

Salmon Kabobs With Baby Bok Choy

Salmon Kabobs With Baby Bok Choy

Aug 26, 2011

Serve with hot cooked brown, wild or white rice. If the bok choy are tiny, you'll need two per person. You can use this marinade for other fish fillets, such as white fish, salmon, trout or tilapia, for equally delicious results.

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