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Fish

  • Recipe

    Salmon and Asparagus Skewers with Aïoli

    Hearty salmon is a perfect fish for the grill, especially with asparagus and a tangy aïoli. If the weather’s not right for grilling outdoors, try the skewers on a grill…

  • Recipe

    Herbed Israeli Couscous with Tuna and Preserved Lemon

    The bright Mediterranean flavors of this dish are nicely balanced by the pearls of Israeli couscous. Jarred preserved lemons are available at well-stocked markets, or you can make your own.

  • Recipe

    Grilled Sea Bass and Potatoes with Pimiento-Chive Dressing

    If you can’t find sea bass, Arctic char makes a great substitute. Also, make sure that the grate is scraped clean and coated with oil before you put the fish…

  • Moveable Feast

    Cured Trout

  • Recipe

    Wild Salmon Quenelles with Herb Salad and Horseradish Vinaigrette

    In this take on gefilte fish, subbing salmon for the usual carp or whitefish makes a traditionally demanding preparation far more approachable. Served with a light herb salad and a…

  • Recipe

    Seared Salmon with Coffee-Cardamom Drizzle

    A sauce with coffee and cardamom? Absolutely. This surprising combination is delicious with seared salmon fillets, but don’t stop there. Try it on steak, chicken, or even ice cream.

  • Recipe

    Spiced Salmon and Potato Croquettes

    You’ll find versions of this breaded, fried fish cake (also called salmon patties) all over Kentucky. For my Kentucky Derby menu, I mix in warm spices and add fresh ginger…

  • Recipe

    Salmon with Roasted Beets

    This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

  • Recipe

    Niçoise-Style Sardines and Baby Artichokes

    Fresh sardines are perfect in this modern spin on the traditional niçoise. From a sustainability standpoint, Pacific sardines are a good seafood choice. (If you can’t find them locally, Spanish…

  • Moveable Feast

    Black Bass with Artichokes à la Barigoule

    Fresh artichokes braised in a fragrant broth of wine, stock, and olive oil are a traditional Provençal dish called barigoule. Teamed with black bass, it makes for a flavorful and…

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