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 …
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 …
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, …
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 …
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 …
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 …
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 …
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. …
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 …
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 …
