'Fish' on Serious Eats

Chinese Steamed Whole Fish With Fermented Black Beans and Garlic

Food served during the Chinese Lunar New Year is full of significance, and one of the most important dishes is a whole fish. It symbolizes plentiful prosperity for this year and the next. It's also one of the most simple dishes to make. Here, it's steamed, then topped with fermented black beans, garlic, chili flakes, cilantro and ginger for plenty of fresh, deep flavor. More

Vinaigrette: A Sauce For More Than Just Salads

A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish, to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette. More

Branzino Al Cartoccio From 'Downtown Italian'

Gabriel Thompson's branzino from his new cookbook, Downtown Italian, written with Katherine Thompson and Joe Campanale, is as simple as it is sophisticated, and delivers his trademark clean, bold, bright flavor. Branzino fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked. More

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. More

Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'

If summer has already left you where you are, bookmark this recipe from chef Renee Erickson's new A Boat, a Whale & a Walrus for next year; it's worth remembering. She pairs grilled salmon with deeply flavorful tarator—a Turkish sauce made with walnuts, bread, lemon, garlic, and olive oil—and a bright and dilly tomato-and-cucumber salad. More

Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'

If summer has already left you where you are, bookmark this recipe from chef Renee Erickson's new A Boat, a Whale & a Walrus for next year; it's worth remembering. She pairs grilled salmon with deeply flavorful tarator, a Turkish sauce made with walnuts, bread, lemon, garlic, and olive oil, and a bright and dilly tomato-and-cucumber salad. More

A One-Pot Fish and Cheese Recipe (That Really Works!): Snapper With Brown Rice, Avocado, and Cheese

Yes. You read it right. Fish AND cheese. Cuz's, a fish shack I recently visited in Barbados, was the inspiration for this week's recipes. There, it was easy to enjoy a just-caught red snapper with a side of rice and beans and a healthy dose of local hot sauce. Back home, I decided to make my own twist on this local dish as a one-pot meal. More

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions. More

Artic Char Aguachile With Habanero, Jicama, and Lime

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, fresh artic char is tossed with lime juice, habanero chilies, jicama, coriander seed, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). More

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