Justin Chapple's Slow-Roasted Salmon with Walnut-Olive Vinaigrette uses smoked paprika and Castelvetrano olives for an easy weeknight dinner.
Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.
Grab the malt vinegar and lemon wedge!
This fish fry recipe uses club soda, rice flour, and tapioca flour for maximum crunch up to an hour after cooking the fish.
This salmon fish cakes recipe is a great staple to have for nights when you want a quick but flavour-packed dinner. Ginger and lemongrass make this pop.
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's alway...
Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetab...
My state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota
by Tom Badger (Author), Curtis Badger (Author) Shortly after European colonists landed at Jamestown in 1607, they established a settlement in Northampton County. Settlers caught fish and shellfish in the shallow bays and creeks along the seaside and bayside and distilled salt from seawater to help preserve this bounty through the winter. Since 1608, Northampton has provided food for Virginia and the world. Fishing, crabbing, and clam aquaculture today are still an important part of the economic backbone of Northampton, but Northampton has been best known in recent years for land-based food production. The sandy soils of Northampton have always been productive, but when the railroad was built in 1884, it gave growers a method of getting produce to markets in a timely manner. So Northampton's history and culture have centered around food--gathering it, producing it, and shipping it--and the photographs in Images of America: Northampton County document this legacy. Number of Pages: 130 Dimensions: 0.38 x 9.61 x 6.69 IN
A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.
Fresh fish tacos are topped with Asian Slaw and Quick Chipotle Cream for a dinner recipe that the whole family will love.
Sweet and hot peppers with coconut milk make the sauce for poaching chunks of fish in Chef John's "weeknight version" of a classic Brazilian seafood stew.
Coulibiac of Salmon with Pickled Beets and Kale is a dinner showstopper that's veggie-packed with garlic, whole-grain mustard, dill, capers, and kale.
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust. The golden brown coating and moist, flaky flesh of batter-fried fish come at a price: the oil. Cooks have turned to the oven to avoid the bother of deep-fat frying, but oven-frying often falls short. The coating never gets very crisp and the fish usually ends up overcooked. We aimed to put the crunch back into oven-frying. We used thick fillets so that the fish and coating would finish cooking at the same time. Flaky cod and haddock provided the best contrast to the crunchy exterior we envisioned. A conventional bound breading—flour, egg, and fresh bread crumbs—wasn’t as crisp as we wanted, so we toasted the bread crumbs with a little butter. (Precooking the crumbs also ensured we wouldn’t have to overcook the fish to get really crunchy crumbs.) Placing the coated fish on a wire rack while baking allowed air to circulate all around the fish, crisping all sides. We boosted flavor in two ways, adding shallots and parsley to the breading and horseradish, cayenne, and paprika to the egg wash. As a final touch, we whipped up a creamy tartar sauce with mayonnaise, capers, and sweet relish.
Andrew Zimmern gives an excellent example of using a classic Asian ingredient—fish sauce—to punch up the flavor of a classic Western brown butter sauce.
Don Angie chef-owners share recipes for a seared fish with Sicilian red pesto, prosciutto melon salad and their famous pinwheel lasagna.
Serves 4-6
Shortly after European colonists landed at Jamestown in 1607, they established a settlement in Northampton County. Settlers caught fish and shellfish in the shallow bays and creeks along the seaside and bayside and distilled salt from seawater to help preserve this bounty through the winter. Since 1608, Northampton has provided food for Virginia and the world. Fishing, crabbing, and clam aquaculture today are still an important part of the economic backbone of Northampton, but Northampton has been best known in recent years for land-based food production. The sandy soils of Northampton have always been productive, but when the railroad was built in 1884, it gave growers a method of getting produce to markets in a timely manner. So Northampton's history and culture have centered around food--gathering it, producing it, and shipping it--and the photographs in Images of America: Northampton County document this legacy.\nShortly after European colonists landed at Jamestown in 1607, they established a settlement in Northampton County. Settlers caught fish and shellfish in the shallow bays and creeks along the seaside and bayside and distilled salt from seawater to help preserve this bounty through the winter. Since 1608, Northampton has provided food for Virginia and the world. Fishing, crabbing, and clam aquaculture today are still an important part of the economic backbone of Northampton, but Northampton has been best known in recent years for land-based food production. The sandy soils of Northampton have always been productive, but when the railroad was built in 1884, it gave growers a method of getting produce to markets in a timely manner. So Northampton's history and culture have centered around food--gathering it, producing it, and shipping it--and the photographs in Images of America: Northampton County document this legacy.
Serves 8 to 10 2 ounces diced slab bacon, rind removed if any is on it ¼ cup olive oil 4 cloves garlic, very thinly sliced 1 Scotch bonnet, seeds and stems removed, minced 1 medium sweet onion, peeled and diced medium 4 celery stalks, cleaned and diced medium 1…
Learn how to make salmon cakes with this simple five-ingredient recipe. Pantry and fridge staples and super-fast prep make it an anytime go-to.
This was one of those meals that just fell into place. The Wife had set out fish to defrost ( Wild Marinated Soy Ginger Cod from Trader ...
Yield: 4 servings Easy enough for a weeknight, this simple, simmered fish dish originated along the Amalfi coast, where seafood is eaten regularly. Acqua pazza, which means “crazy water” in Italian, is derived from the way Neapolitan fisherman used to cook the day’s catch; in seawater, imbuing it with salty…
Spicy garlic shrimp is easy to make with pan-fried shrimp, garlic, red pepper flakes, lemon juice, and basil for a quick, flavorsome meal in minutes.
These maple-glazed salmon fillets are marinated and baked in a tasty sauce made with maple syrup, soy sauce, and garlic for an easy but elegant meal.
This Konkani Fish Kadi recipe gets its flavor from red chiles, garlic, and curry leaves. Get the recipe from Food & Wine.
Ludo Lefebvre shows viewers how to make the British classic.
Based on the fisherman's stew he had in Greece, Andrew Zimmern simmers halibut in a lemony wine broth until tender and flaky then adds briny, succulent mussels.
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. —Jim Gales, Milwaukee, Wisconsin
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Loaded with peppers, green onion and flavorful seasoning, these crowd-pleasing apps assemble in a hurry.
Lal masala, green chutney, turmeric, and ketchup are layered on in steps to keep their flavors intact in Havovi Medora and Sabrina Medora's Chutney Fish.
Preheat the oven to 425˚F.Line a baking sheet with aluminum foil and set it aside. In a small bowl, combine the olive oil, lemon juice, oregano, dill, garlic, ...
Chef Thomas Keller poaches fresh cod in olive oil and serves it with mussels and chorizo.
Tuna pasta is a crowd-pleasing pasta dish, but this Sicilian version kicks things up a gear, by using fresh yellowfin tuna, prawns, anchovies and saffron. It’s a seafood sensation!
This is Mary Berry's fish pie with a twist, topped with a fancy soufflé style topping. Equipment: You will need a 1.5 litre/2½ pint shallow, wide-based, ovenproof dish.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
A side of poached salmon is hassle-free and always a showstopper. Andrew Zimmern concocted this recipe to teach kids how to poach salmon while infusing it with flavor. To finish, the salmon is chilled and served with a light and tangy cumin-caper yogurt sauce.
