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Fish


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Tips

How to Easily Skin Fish

Skinning a fish fillet can be slippery and frustrating business. Here's a simple—and safe—way to help get a grip on the fish skin.

How To Store Salmon For Maximum Freshness

If you love fresh, never-frozen salmon but can't use it the same day you buy it, this tip will show you how to keep your fillets straight-from-the-market fresh for up to two days.


How-To's

How to Make Homemade Stock

Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.

How to Flavor & Tenderize Meat and Vegetables with Marinades

Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.

How To Grill Fish

Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.

Learn All About Indirect Grilling

What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.


Recipes

Fish Florentine with Parmesan Crumbs

If you’re looking for a dinner elegant enough to impress your better half, this one is sure to reel them in. Florentine might sound like a fancy word, but it just refers to dishes made with creamy spinach. Here, top fish with it, then finish it with a crispy crumb topping. Because spinach tends to be full of water, it can waterlog a dish. To prevent this, thaw it and squeeze dry with paper towels to remove the moisture.

When it comes to fish, halibut is always a good choice because it’s mild-flavored, but if that’s not an option, use the freshest white-fleshed fish available.

Salmon Alfredo with Capers & Chives

You can never have enough pasta dishes in your arsenal for busy weeknights. This Alfredo, coupled with quick-cooking, user-friendly salmon, is one to add to your list.

The key is to start with the freshest fish available. To ensure freshness, head to a market with a high fish turnover. Buy a one pound portion of a whole side of salmon (or steelhead trout) with the skin still attached — it will easily “peel” right off after it’s cooked.

For flawless fettuccine Alfredo, toss the pasta with the sauce before adding the other ingredients.

Pecan-Crusted Red Snapper with Rémoulade

Even “non-fishionados” will like this Pecan-Crusted Red Snapper. The pecans and spice blend on the fish give it universal appeal. Add a cooling rémoulade sauce, and you’ve got a meal that’s sure to impress.

The keys to quick meals are preparation and organization. The chef’s secret to that is mise en place (having everything ready to go). That goes double if you want a meal in a short amount of time. Take a little time to prep everything in advance, and you’ll be surprised at how quick dinner will be ready. Think ahead, and this meal can be done in close to 25 minutes. Toast the pecans and make the rémoulade sauce the night before. Cover the sauce and refrigerate it. (It will keep up to a week.) Seal the toasted pecans in a plastic bag and they’re ready to go.

Tuna Noodle Pesto with Florentine Mornay Sauce

The assertive flavors of tuna, sun-dried tomatoes, and Asiago cheese find common ground in this wholly indulgent Italian casserole. Although “à la Florentine” is just a fancy way to say “cooked with spinach,” this baked pasta dish is still as Italian as it gets. Basil pesto, rich Asiago cheese, and sun-dried tomatoes keep the canned tuna from overpowering the dish, while offering their own unique Mediterranean flair.

Another staple of cuisine “à la Florentine” is the creamy Mornay sauce. Whisk together a simple béchamel of butter, flour, and milk, then add Parmesan and shredded Asiago for a thick and creamy sauce. Stir in toasted almonds for a welcome crunch, along with the baby spinach that gives the dish its name. Baby spinach is simply spinach that’s been picked earlier than the larger leaves and is more delicate, so it won’t take long to wilt in the residual heat from the sauce. Add it, then spoon or pour the sauce over the tuna and noodle filling.

Crispy Crusted Red Snapper with Tomatoes & Leeks

“Fish and chips” takes on a whole new meaning — and finds extra inspiration from Mediterranean cuisine — for this fresh-tasting, potato chip-crusted fillet. Potato chip breading packed onto red snapper is a new way to look at the old English classic fish and chips dish. Crushed potato chips (thin, plain ones are fine) blended with spiced bread crumbs and Parmesan are a simple, flavorful addition to fish. Don’t worry about the fish naturally overwhelming the rest of the dish — red snapper has a sweet, nutty flavor that lends itself well to unadorned vegetables and subtle spices.

Now, if you’re nervous about overcooking fish, this recipe may calm your fears. For one, the fillets sit on a bed of vegetables which steam during baking, cooking the fish from the bottom. Second, the crunchy top coating helps protect the fillets from drying out. And baking at a fairly high temperature is key — at lower temperatures, the fish takes longer to cook, losing more moisture in the process.

Fish Poached in Olive Oil with Oranges

Cooking fish can be an intimidating task — turn your back and it’s overcooked and too dry. Poaching fish in olive oil is the perfect solution. It incorporates flavor while keeping the fish moist. And poaching it in the oven at a low temperature gently “bathes” the fish, leaving it with a silky texture, not at all oily like you’d expect.

Almost any fish can be poached this way. Start by flavoring the oil — here that’s with Spanish ingredients such as smoked paprika, orange zest, and garlic. Then, top the fish with fresh oranges for a burst of citrus flavor.

Crispy Cod Fillets

Thick, tender cod fillets, a crispy, crunchy panko coating, and a from-scratch tangy tartar sauce take the mundane to simply marvelous in just about half an hour. Looking for more fish recipes? Check out some other favorites!

Fish & Hush Puppy Skillet with Ketchup Tartar Sauce

Turn a traditional Southern duo — catfish and hush puppies — into a one-dish dinner fit to feed the whole family and then some. A southern “delicacy,” hush puppies are deep-fried cornmeal dumplings served with ketchup or tartar sauce. With this recipe try both in one sauce.

Hit any rural restaurant in the southern United States on a Friday night and you’ll probably find all-you-can-eat fried catfish and hush puppies on the menu. But all that frying takes preparation, is more than a little messy, and isn’t going to fall into the healthy dinner category. With this skillet meal, you can skip the fryer full of grease and achieve the same crispy coating with just a few tablespoons of oil.

Instead, you’ll sear lightly coated fillet pieces in hot oil and top them (no flipping required) with a thinner-than-usual hush puppy batter that resembles cornbread batter. The heat from the cast-iron skillet, plus the hot oil, creates the same crispy crust of individual hush puppies without having to stand over a fryer, frying batches and batches. With this skillet meal, you get one big hush puppy “cake” in just minutes.

Grilled Halibut Greek Salad

On a hot summer night, nothing hits the spot like a cold salad. If you’re looking for something tangy, go Greek with this bright, briny salad full of lemon, vinegar, and feta. Bulk it up with fresh vegetables and hearty chickpeas, too. Top it all off with a hot-off-the-grill piece of halibut for a meal that’s light, lively, and filling at the same time.

Tuna Salad Melt with Sweet Piquanté Peppers

Spice up everyday tuna salad by adding the slightly spicy yet sweet flavor of piquanté peppers, called Peppadews. Then for the ultimate sandwich eating experience, turn the salad into a tuna melt. Old Bay seasoning is a unique blend of spices, such as celery seed, ground allspice, and assorted peppers, and adds depth to the tuna salad.

Cioppino with Cod, Mussels & Shrimp

Whether it’s from the Mediterranean Sea, the San Francisco Bay, or a grocery store near you, cioppino is all about the seafood.

Although cioppino [chuh-PEE-noh] is actually from San Francisco — not the Mediterranean — it’s loaded with the Italian influence of the immigrants that first created it. This rendition becomes even more Italian than usual with the addition of fennel and the extra heat from red pepper flakes.

Since fish and shellfish are plentiful around both the bay and the sea, it’s no surprise that they’re the highlights of this stew. You don’t have to have access to the catch of the day for this recipe, though — it calls for mussels, cod, and shrimp, which you’ll be able to get even if you’re landlocked. Cook the seafood along with potatoes in a tomatoey wine sauce to form the stew. Then serve it with Lemon-Parsley Crostini, and don’t be shy to dip!