Author: Meriel MacDonald
Author: Elana Amsterdam
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and...
Author: Roberto Santibañez
Author: Rozanne Gold
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never...
Author: Joan Nathan
Author: MariaElena Sikolas-Toledo
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Author: Maricel Presilla
Author: Carla Snyder
Author: Thomas Keller
A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans,...
Author: Anna Stockwell
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but...
Author: Andy Baraghani
Author: Maggie Ruggiero
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more...
Author: Anna Stockwell
Author: Steven Raichlen
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping...
Author: Anna Stockwell
Author: Mark Fuller
Author: Tyler Florence
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Susan Feniger
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Inaki Aizpitarte
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed...
Author: Chris Morocco
Author: Cathy Whims