Seafood & Fish
2025 recipes found
King Crab Soup With Saffron
Crab Meat and Shrimp Salad
Corn-Crusted Catfish
New England Codfish Cakes
Scallop Ceviche
Buttermilk-and-Cornmeal Pan-Fried Catfish
Sharon Turner's Potato Salad
Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis
Fish Dumplings in Turmeric Sauce (Belehat Arouss)
Butternut-Squash Bisque
Broiled Cod With Mustard Sauce
Fluke With Romesco and Potatoes
White-wine sauce for foil-baked salmon (Sauce vin blanc)
Risotto With Creamy Scallops and Tomatoes
Sesame-Crusted Fish With Butter and Ginger Sauce
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Monkfish With Mashed Potatoes and Thyme
Steamed Fish on Kale
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly. This preparation is dead easy. You first steam the kale with butter (you could use olive oil, but here it just isn't the same), white wine (water is almost as good) and garlic, until it's just about done. At that point you top the greens with a fillet or two of white fish and continue to steam until the fish is cooked through. Timed correctly, the greens will be tender and bright green and the fish moist. The juices from both will have combined with the butter, wine and garlic to produce a sauce that is great with rice or bread.
Fish Veloute (Veloute de Poisson)
Pasta With Shrimp Ragù
Salmon and rice piroshki
Matelote of Monkfish
Sashimi, Chinese Style
Indian Rice With Shrimp
