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magazine brioche crusted fish
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(51)
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This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
Recipes
When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
Recipes
Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
5.0
(5)
Easy
Recipes
Level up your weeknight fish routine with a crispy, flavor-packed crust.
4.3
(4.34)
Recipes
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.
4.0
(3.8)
Quick
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Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
5.0
(5)
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)
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This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
Quick
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Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.
5.0
(5)
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
3.7
(3.67)
Quick
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Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.
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4.0
(3.86)
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Let bivalves be bivalves with these great mussels recipes.
Easy
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Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.
5.0
(5)
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Easy
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Baba au rhum (yeast cakes soaked in rum) but with store-bought brioche. So much easier.
4.0
(4)
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The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
5.0
(5)
Quick
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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
5.0
(5)
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These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.
5.0
(5)
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4.0
(4)
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A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
4.0
(3.79)
Recipes
Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.
3.4
(3.35)