fish

Black Bass With Oranges And Ancho Chile Oil Recipe

Angelo Sosa spins a sweet and spicy Latin fish dish
Jan 13, 2015 3:00 pm

Radio/television personality Angie Martinez and chef/television personality Angelo Sosa might seem like an unlikely pair to team-up for a cookbook. But paging through their new book, Healthy Latin Eating, it’s clear that this is no forced vanity project. Make this sweet, smoky orange and ancho chili bass for dinner tonight and you'll agree. 

Pasta Sushi Is A Thing? Yes! Here's The Recipe.

Season those shells and fill them with fish
Jan 5, 2015 3:30 pm
Photo: Lucy Schaeffer

Italian food authority Francine Segan's cookbooks are must-reads for any fan of pasta, particularly her newest: Pasta Modern: New and Inspired Recipes From Italy. Abandon your red sauce craving and dive into the best, newest and certainly most inspired recipes from Italy we've seen in recent memory. Pasta sushi, for example. 

Ben Pollinger's Dorade With Potato Scales Recipe

Bring a little fish mastery to your dinner table
Dec 30, 2014 2:00 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. Don't you want this dorade on your table? 

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.

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.