fish and seafood

Tuna Noodle Casserole

This flavor-packed casserole is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips.

Rasta Pasta with Shrimp

A simple homemade jerk seasoning blend adds a smoky fire to creamy coconut milk in this one-pot pasta.

Salvadoran Style Pescado Frito Fried Fish

Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet.

Herb Roasted Trout with Buttery Almonds

Lemon slices and a bounty of hardy herbs flavor these tender whole trout from the inside out, while toasted almonds provide a crunchy finish. Tucked inside and underneath the fish, sprigs of rosemary, thyme, oregano, and sage release their essential oils during roasting without getting too crisp in the oven. Serve these roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes.

Whole Fish Roasted with Potatoes and Thyme

Kristin Donnelly has recently become a convert to cooking whole fish, which is incredibly easy, delicious, and cheaper than fillets.

Whole Baked Trout with Fennel and Orange

With so many lakes and rivers, Iceland is a terrific place for trout. Here, it’s stuffed with fennel, herbs and orange and baked on foil that’s been well buttered so the skin gets nicely golden.

Pizza with Smoked Salmon Creme Fraîche and Caviar

Wolfgang Puck's incredibly popular "designer" pies at Los Angeles' Spago pioneered an anything-goes approach to toppings. One of his very first avant-garde creations, made with silky smoked salmon, crème fraîche, and caviar, changed pizza forever.

Salmon and Arugula Frittata with Pesto

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

Red Pepper Blini with Creamed Corn and Smoked Salmon

In his riff on blini and caviar, chef Jonathan Waxman of NYC’s Jams serves tender red pepper pancakes with a sweet corn sauce, decadent smoked salmon, and caviar.

Smoked Salmon Crisps

Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals.

Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar

In a bowl, mix together shallots, dill, crème fraîche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.

Smoked Salmon Toasts with Mustard Butter

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.

2 3 4 5 6