Fish

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Tuna with Green Beans and Kalamata Olive Vinaigrette - Heather Christo
Tuna with green beans and Kalamata Olive Vinaigrette
Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme Recipe
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It’s a great dish to make when you don’t know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted her recipe to rainbow trout. (Photo: Andrew Scrivani for The New York Times)
Smoked Salmon Tart for a Crowd Recipe
Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. (Photo: Karsten Moran for The New York Times)
Salade Niçoise With Fresh Tuna Recipe
In this elegant variation of the classic French salad from Jacques Pépin, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served. (Photo: Craig Lee for The New York Times)
Sole With Fennel and Blood Oranges Recipe
Serve this with baby potatoes or fingerlings, cooked in salted boiling water before cooking the fish, then drain and keep warm in the covered pot. (Photo: Andrew Scrivani for The New York Times)
Baked Fish and Chips Recipe
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. (Photo: Andrew Scrivani for The New York Times)