Seafood & Fish
2025 recipes found
Baked Tuna Belly in Porrata
Sake Salmon With Black Bean Sauce
Fennel-Steamed Mussels Provencal
Vietnamese Rice Noodles With Lemongrass Shrimp
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provencal Fish Stew
Fillets of Sole Pavillon
Soy-Steamed Fish With Scallions and Pistachio
This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.
Trout in Court Bouillon
Trout With Chive Butter
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.
Broth With Trout and Fresh Vegetables
Smoky Outdoor Salmon
This rub, adapted from Cook's Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can't think of an easier preparation.
Steamed Fish With Thyme and Tomato Vinaigrette
South Coast Portuguese Fish Chowder
Fish Cakes
Cold Thai Daikon And Shrimp Soup
Baked Trout, With Cucumber
Catfish Fillets In White Wine Sauce
Sake-Steamed Salmon With Sake Butter
Zuppa di Pesce
Deep-Fried Catfish
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne’s love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Cilantro Soup With Monkfish
Broiled Fiery Bluefish
Brook Trout Meuniere With Ginger Stuffing
