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magazine fasteasyfresh grilled trout with white beans and caper vinaigrette
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4.3
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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.
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(5)
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
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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.
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Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
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You can substitute whitefish or hot-smoked salmon for the trout.
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Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
3.5
(3.49)
Easy
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Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.
3.5
(3.53)
Articles
(228)
Cooking
The anchovy-garlic-lemon sauce has never let me down.
Alex Beggs
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Cooking
Whether you snagged a tuna steak, a side of salmon, or a whole red snapper, we have tips.
Li Goldstein
techniques
Our editor in chief, Adam Rapoport, hit the 'Today' show to give Matt Lauer and Savannah Guthrie a lesson in grilling seafood
Sam Dean
Cooking
You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!
Rachel Karten
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Videos
(272)
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It’s the 90th episode of It's Alive with Brad Leone and our guy is still on location in Montana spending quality time with MeatEater’s Steve Rinella. As loyal viewers will recall, the gentlemen hauled in a fine catch of whitefish on the Yellowstone River in our previous episode - and now it’s time to hit the kitchen. We're brining, we're smoking, we're stewing, we're making dips and tomato bakes. This Montana trip is shaping up to finish on a high note.
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Sommelier André Hueston Mack returns to Bon Appétit to elevate your next trip to the drive-thru as he pairs popular fast food with complementary wines. Did you know the smoky notes of a Syrah pair exquisitely with the flame-grilled taste of a Whopper? Well, now you do. Find out André's picks for your other food court favorites on this episode of World of Wine.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
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Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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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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Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.