Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and … Read more
Inspired by his travels in Jamaica, 2019 F&W Best New Chef Kwame Onwuachi shared this recipe for escovitch snapper. In Jamaica, escovitch fish — fish that’s fried and then topped with pickled, thinly sliced vegetables — is everywhere. In Onwuachi’s version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the … Read more
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. “The aromas are unique, … Read more
Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries. Frequently asked questions What are the components of fish and chips? It’s more than just fish! This recipe also includes instructions on how to make Triple-Cooked Chips. Tartare Sauce is essential for dipping, and then all you need are mushy green peas to round … Read more
Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet. Inspired by her mother’s cooking, Karla Vasquez’s recipe celebrates this popular style of cooking fish in El Salvador. Many families use mojarra, a fish found in agua dulce (fresh water), but trout makes a great substitute. Salsa Inglesa, or … Read more
White miso adds briny depth to this weeknight favorite. This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in … Read more
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet’s extra-smoky dukkah. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in … Read more
Chef Eric Adjepong’s steamed clams get a burst of bright flavor from green, tangy sorrel. If you can’t find sorrel, or it’s out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don’t skip the warm crusty bread to soak up the delicious sauce. … Read more
Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside … Read more
A large salmon fillet is gently poached in water, wine, and aromatics then chilled and served with a creamy, flavor-packed yogurt sauce. Chef and television personality Andrew Zimmern used this recipe in Boiling Water 101, a class he taught for 10 years at a school in Minnesota. He developed this recipe to teach a basic … Read more