fish

Feast Of Seven Fishes In One Pot Recipe

The traditional Italian seafood feast, consolidated
Dec 18, 2014 4:00 pm

Italian Christmas is awesome. We're not mad at turkey, ham and baked ziti on the same plate, not mad at all. So you get the big feast Christmas Day, but there's also an equally important feast on Christmas Eve. Do it right, people. If you're going to do Italian Christmas, take a leaf out of a master's book. DC's Osteria Morini Executive Chef Matt Adler shows us how it's done. 

Red Lentil-Crusted Grouper With Saag Recipe

Ditch the breadcrumbs, pump up flavor and crunch!
Nov 20, 2014 4:00 pm
lentil-crusted fish recipe

Crusting fish or seafood in lentils is a fun and easy way to add complexity, crunch and delicious flavor. I discovered the technique while experimenting with making flours from different grains. This lentil crust not only adds texture but a layer of flavor, too. The curry spices seem a fitting accompaniment as does the bright citrus and saag, a traditional curried spinach. The recipe, after the jump.

Québécois Mussel Chowder Recipe

Warm up with easy thick and creamy mussel chowder
Nov 12, 2014 3:30 pm
quebecois mussel chowder recipe

When the temperature starts to drop, reach for award-winning British food writer and cookbook author Diana Henry's new guide to cold weather comfort food. From rib-sticking braises to the best fall fruit desserts, Roast Figs Sugar Snow is the key to staying warm this fall and winter. Try this hearty Québécois-style mussel chowder when nothing else will do the trick. 

Crispianity: Crispy Fish With Romesco Recipe

Restaurant-worthy, crispy-crunchy fish for dinner
Nov 11, 2014 11:00 am
Photo: Evan Sung

I’ve sacrificed many an innocent fish in the interest of achieving a restaurant-worthy layer of crisped-up skin contrasted with a snowy, perfectly cooked fillet. All of the expected steps–making sure the skin was bone-dry, scoring it to prevent curling, using a panini press to keep the fish flat, trying nonstick pans and stainless–failed me. Wondra flour to the rescue! Prepare for perfectly crispy fish skin. 

Ben Pollinger's Crab-Stuffed Roasted Lobster Recipe

Let's let the master teach us how to stuff lobster
Nov 7, 2014 2:30 pm

No food library is complete without a truly great fish cookbook. Thankfully, chef Ben Pollinger's latest masterpiece, School of Fish, teaches the skills you need to from "occasional salmon maker" to confident seafood cook. You too can make stuffed lobster, thanks to this spectacular recipe.

A Very Simple Salmon Burger Recipe

Swap in ground salmon for fresh fish burgers
Oct 29, 2014 11:00 am
salmon burgers recipe

Welcome to America's Test Kitchen, the promised land of troubleshooting your most basic cooking fails and fixing problems you never knew you had. The editors' new cookbook: The Make-Ahead Cook, is an ever-useful guide that will unobtrusively lead you away from the the take-out menus and back into the kitchen where a much better dinner awaits you. No time to cook? Master the art of "make it ahead of time" and dig into that salmon burger, fast.

Like Ceviche? Sashimi? Awesome, Meet Tiradito

Get friendly with this Peruvian raw fish dish
Sep 17, 2014 10:00 am

Ceviche: a classic Central and South American dish of fresh seafood that's been "cooked" by citrus juice. We all know it, and I'm pretty sure we all love it. If you don't love ceviche, what are you doing on a food website? And have you heard of tiradito, your new best friend? 

From The Sea: Lubina Veracruzana Recipe

Flavorful, savory sea bass with a spicy sauce
Sep 4, 2014 11:00 am

Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes that had been passed down through generations — salsas, moles, enchiladas, tamales, sopas, chiles rellenos, chilaquiles and more. His recent book, Authentic Mexican Cooking, is a tribute to the cuisine that inspires him. This Veracruz-style sea bass is pretty inspirational to us, too.

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