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Entries tagged with 'Fish'

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao Z. 2 comments

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

Stir-Fried Cod With Yellow Squash and Asparagus

Serious Eats Shao Z. Post a comment

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu. More

How to Grill Whole Fish

Daniel Gritzer 6 comments

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

Whole Grilled Fish With Olive-Tomato Compote

Serious Eats Daniel Gritzer Post a comment

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. 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

10-Minute Dinner: Salmon With Arugula and Avocado Salad

Yasmin Fahr Post a comment

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook? More

Pan-Roasted Salmon With Arugula and Avocado Salad

Serious Eats Yasmin Fahr 2 comments

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook? More

Salmon Banh Mi From 'Vibrant Food'

Cook the Book Maggie Mariolis 4 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Salmon Banh Mi From 'Vibrant Food'

Serious Eats Maggie Mariolis 2 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

How to Carve and Serve Whole Cooked Fish

Daniel Gritzer 7 comments

Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey. More

The Easiest Way to Cook Fish: Roast it Whole

Daniel Gritzer 20 comments

Don't be intimidated: whole roasted fish is one of the easiest, most delicious ways to cook fish at home. Here's a basic primer and recipe to show just how simple and delicious it is. More

Whole Roasted Fish With Oregano, Parsley, and Lemon

Serious Eats Daniel Gritzer 5 comments

Whole roasted fish is one of the easiest, most delicious ways to cook fish. Cooked on the bone and in its skin, the meat remains even more tender and juicy than fillets or steaks do. Here, we soak the fish briefly in a salt-water brine to wash and lightly season it, then stuff the cavity with aromatic herbs, garlic, ginger, and lemon. Feel free to use any other fresh herbs and other aromatics you want. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Win a Copy of 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams Closed

Morales's new cookbook, Ceviche: Peruvian Kitchen, is based on recipes from the restaurant as well as favorites from his childhood in Lima. More

Chinese Aromatics 101: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Shao Z. 8 comments

In this series on the most common aromatic flavor bases of Chinese cooking, we're looking first at those regions famous for their spicy garlic-and-chili flavors. Today, Kung Pao made with fish instead of chicken serves as an example of Sichuan's mouth-numbing, hot mala style, characterized by dried chilies, Sichuan peppercorns, and garlic. More

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Serious Eats Shao Z. Post a comment

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic. More

For a Light Summer Dinner, Try Pan-Fried Whitefish With Corn, Avocado, and Basil Relish

Sunday Supper Jennifer Olvera Post a comment

Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang. More

Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish

Serious Eats Jennifer Olvera 3 comments

Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang. More

One-Skillet Crispy Salmon with Mustardy Lentils

Serious Eats Kerry Saretsky 9 comments

Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard. More

14 Seafood Dishes for Your Memorial Day Grill

Marissa Sertich Velie Post a comment

Memorial Day is usually associated with burgers and hotdogs, but if you're looking for more sophisticated grill grub, look to the sea! Cajun shrimp skewers, scallops and even grilled lobster are different and flavorful options for your summer grilling repertoire. More

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