Tag: fish
47 recipes
Ackee and Saltfish
Jamaica''s national dish — creamy ackee fruit sautéed with salted cod.
Bacalhau à Brás (Portuguese Salt Cod)
Portugal''s beloved salt cod dish — shredded cod with matchstick potatoes, eggs, and olives.
Baja-Style Fish Tacos (Tilapia)
Baked Cod with Herb Breadcrumbs
Baked Cod with Lemon and Dill
Light, flaky cod with bright lemon and fresh dill.
Baked Salmon with Dijon-Herb Crust
Barbadian Flying Fish and Cou-Cou
Barbados'' national dish — steamed flying fish with cornmeal and okra polenta.
Bass en Papillote
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Beer-Battered Fish and Chips (Cod)
Blackened Tilapia
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
British Fish and Chips
Beer-battered cod with double-fried chips — Britain''s national dish.
Cantonese Steamed Fish
The Cantonese way — whole fish steamed with ginger, scallion, and sizzling soy.
Coconut Fish Curry
Flaky white fish simmered in a fragrant coconut curry sauce.
Cod en Papillote with Mediterranean Vegetables
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Finnish Salmon Soup (Lohikeitto)
A creamy, dill-scented salmon and potato soup — Finland''s comfort food.
Gravlax (Scandinavian Cured Salmon)
Salmon cured in salt, sugar, and dill — Scandinavia''s elegant appetizer.
Grilled Whole Branzino with Lemon and Herbs
A whole fish grilled over direct heat — crispy skin, moist flesh, stuffed with lemon and herbs. Teaches the most intimidating grilling skill: fish that doesn't stick.
Hawaiian Poke Bowl
Hawaii''s iconic raw fish bowl — cubed ahi tuna with soy, sesame, and rice.
Honey-Soy Glazed Salmon
Kerala Fish Curry
South Indian fish curry with coconut milk, tamarind, and curry leaves.
Kokoda (Fijian Ceviche)
Fiji''s national dish — raw fish marinated in lime and coconut cream.
Lemon-Herb Baked Tilapia
The simplest baked fish — ready in 20 minutes.
Lobster Rolls
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Miso-Glazed Black Cod
Norwegian Fish Cakes (Fiskekaker)
Light, fluffy fish cakes — a Norwegian comfort food staple.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Pan-Roasted Halibut with Brown Butter and Capers
Pan-Seared Cod with Tomatoes, Olives, and Capers
Pan-Seared Salmon with Beurre Blanc and Braised Lentils
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Pan-Seared Salmon with Crispy Skin
Pan-Seared Tilapia with Lemon-Garlic Butter
Peruvian Ceviche
Fresh fish ''cooked'' in lime juice with red onion, chili, and cilantro.
Poisson Cru (Tahitian Raw Fish Salad)
Tahiti''s national dish — raw tuna marinated in lime and dressed with coconut milk.
Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Salade Niçoise
The composed French salad — tuna, eggs, potatoes, green beans, olives.
Salmon en Croûte
Salmon Poke Bowl
Fresh sushi-grade salmon over rice with avocado and sesame.
Salmon Teriyaki Bowl
Glazed salmon over rice with edamame and pickled ginger.
Sautéed Filet Mignon with Béarnaise
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Seared Tuna Niçoise Salad
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Sushi Rice and Rolls
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Teriyaki Salmon
Glazed salmon with a homemade teriyaki that beats any bottle.
The Art of Plating: A Practical Guide
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
The Five Mother Sauces
The five mother sauces of classical French cuisine — béchamel, velouté, espagnole, hollandaise, and tomato. Master these and you unlock hundreds of variations.
