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magazine cookingclub fried trout with sweet pork and green mango salad
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
4.3
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Easy
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You can substitute whitefish or hot-smoked salmon for the trout.
4.0
(4.09)
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Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
3.0
(3)
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Quick
4.3
(4.33)
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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4.0
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
4.3
(4.33)
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This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; check out the rest for the remaining days here.
Articles
(215)
Radishes, crispy-skinned trout, and citrus make for an exciting dinner salad.
Rochelle Bilow
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
Culture
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
Videos
(222)
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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.