In restaurants, spicy tuna sushi rolls usually involve raw, sushi-grade fish. But if raw fish is out of reach, this recipe uses humble canned tuna. That’s not to say you can’t use the basic skeleton of this recipe for raw tuna—just substitute in sushi-grade fish, finely chopped, and proceed onward! An important part of making … Read more
In this one-skillet main course inspired by winemaker Mireia Taribó’s homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be … Read more
These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make … Read more
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet’s version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat. Because the West Coast is famous for their Dungeness crab, a large orange crab with meaty … Read more
This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia. Smoked fish dip is much-loved throughout the Gulf states, including on the Georgia coast. No one really knows where the dip originated, but Florida … Read more
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