'Fish' on Serious Eats

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Salmon Rillettes With Horseradish From 'Buvette: The Pleasure of Good Food'

For this recipe from Buvette: The Pleasure of Good Food, Chef Jody Williams took her inspiration from Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick. More

How to Grill Whole Fish

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

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