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At his San Francisco restaurant Liholiho Yacht Club, chef Ravi Kapur uses sustainably fished, line-caught ahi for this iconic Hawaiian dish; salmon, cobia, albacore, or halibut would be good too. He spoons the poke onto crunchy crackers made of nori seaweed (this is our take...

Steven Brown uses beets to bring earthy flavor and bright, bold color to cured salmon, which he serves on sourdough toasts with fromage blanc, hard-cooked egg, radish slices, and a few drops of tangerine-infused oil. Feel free to sub store-bought smoked salmon that's thinly sliced....

The iconic street food takes on a new identity in this dish, in which seasoned falafel mix becomes a crunchy coating for fish....

The secret to this hearty soup is its flavorful broth, made with the corncobs. The kernels add extra corn flavor and crunch....

The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco...

Any firm, mild fish is delicious cooked this way. Grilling the delicate fillet on foil keeps it from sticking to the grates. As for a wine pairing, try it with something that's crisp, but fruity like Sauvignon Blanc....

A complete sheet pan dinner that feeds 4 people in just 40 minutes? It doesn't get much better than this fuss-free dinner prep method. You'll only need a few pantry-staple ingredients in addition to the fish, veggies, and potatoes. The Tzaziki sauce is optional, but we highly suggest serving it with the final...

There are five types of wild Alaskan salmon: king, coho, pink, chum, and sockeye. Here, we used sockeye salmon (also known as red salmon) for its deeply hued, rusty color, leanness, and pronounced flavor, which has a gamey quality that makes it a perfect pair for the savory notes smoking...

Ingredients3 tablespoons good olive oil, plus extra for grilling ...