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Recipes Matching: Fish

Grilled Sea Trout with Green Tomato Salsa Verde

Grilled Sea Trout with Green Tomato Salsa Verde

Chef Lisa Giffen of Audrey restaurant in L.A. shares her recipe for a late-summer fish dish topped with tart green tomato salsa verde and basil salad. Pair it with a lush white wine such as Godello from Spain or California Sauvignon Blanc.

Whole Grilled Black Bass with Salsa Verde and Salsa Palermitana

Whole Grilled Black Bass with Salsa Verde and Salsa Palermitana

Chef Michael White of the Altamarea Group shares his recipe for grilled whole fish, with two caper-accented sauces (one with parsley and anchovies, the other with tomatoes and olives), as part of a summer entertaining menu. For a wine pairing, Wine Spectator recommends a Pinot Noir–like red from the Etna region of Sicily.

Fillets de Rouget à la Tapenade

Fillets de Rouget à la Tapenade

Jacques Cariot, owner of Bleu Provence in Naples, Fla., shares a simple, quick recipe for oven-baked red mullet fillets with a French tomato sauce and black olive tapenade all served over creamy potatoes. Wine Spectator shares two Provence rosés that complement the fish's delicate flavor.

Brandade-Stuffed Piquillo Peppers

Brandade-Stuffed Piquillo Peppers

In this recipe from chef Deborah Hansen of Taberna de Haro in Brookline, Mass., piquillo peppers are stuffed with salt cod and potatoes then fried in this classic Spanish dish that makes for a great starter! Wine Spectator recommends two effervescent rosés to elevate the dish.

Whole Roasted Red Snapper on Boiled Peanut Succotash

Whole Roasted Red Snapper on Boiled Peanut Succotash

John Fleer, the Asheville, N.C., chef behind Rhubarb and Benne on Eagle, celebrates Father's Day with a recipe for whole roasted fish served over a peanut succotash that packs a ton of flavor. Wine Spectator recommends 7 great Rhône whites to match.

Cod en Papillote

Cod en Papillote

Whether you're looking for a last-minute weeknight meal or the star dish of your next dinner party, this recipe for parchment paper-wrapped cod and vegetables is sure to satisfy. Plus, Wine Spectator recommends a bright, acidic white wine pairing that can also be used as an ingredient.

Spicy Tuna Poke Bowl

Spicy Tuna Poke Bowl

This Hawaiian raw fish dish is trendy at restaurants and as takeout. Make your own version with ahi or salmon at home, with this Wine Spectator recipe; pair it with a lively white wine such as Picpoul de Pinet.

Thai Seafood Salad

Thai Seafood Salad

Chef Pim Techamuanvivit, of Kin Khao in San Francisco, shares with Wine Spectator her recipe for a Thai seafood salad. Pair it with a richer style of sparkling wine, such as Champagne or a New World bubbly!

Black Cod with Ginger-Soy Glaze

Black Cod with Ginger-Soy Glaze

Chef Sean Massey of Morimoto Napa in Napa, Calif., shares his recipe for black cod and ginger-soy glaze with Wine Spectator. Pair with a dry white wine, such as Viogner!

Black Bass with Hot Black Butter, Sunflower Sprouts and Cucumber

Black Bass with Hot Black Butter, Sunflower Sprouts and Cucumber

It’s not difficult to cook a black bass fillet. But to help you knock yours out of the park, chef Andrea Reusing of North Carolina restaurants the Durham and Lantern shares with Wine Spectator a summery recipe, along with her preparation tips and a favorite white wine pairing. See the full article in our June 15, 2018, issue.

Striped Sea Bass with Spelt and Seaweed Beurre Blanc

Striped Sea Bass with Spelt and Seaweed Beurre Blanc

French culinary master Alain Ducasse and his protégé Laëtitia Rouabah share warm-weather delights at Wine Spectator Restaurant Award winner Benoit New York with a recipe for striped sea bass. Wine Spectator provides recommendations for highly rated Chenin Blancs.

Roasted Stuffed Fish with Sautéed Spinach

Roasted Stuffed Fish with Sautéed Spinach

Branzino is stuffed with tomatoes, onions and olives, then cooked whole with lemons, in this recipe from Wine Spectator. The dish calls for a white wine with vibrant acidity, such as Albariño or Sauvignon Blanc.

Seared Tuna with Cabbage Slaw

Seared Tuna with Cabbage Slaw

Victor Flores, executive chef at Manhattan restaurant group Joe Allen, shares his recipe for a delicious Latin-Asian sashimi appetizer. Learn how to make it, and get the Wine Spectator wine pairings.

Taramasalata

Taramasalata

Cooking for a crowd? Wine Spectator turns to ace Greek chef George Pagonis of Kapnos in Washington, D.C., for this recipe for taramasalata, a fish roe dip, to pair with white wine or rosé.

Arctic Char Tostadas

Arctic Char Tostadas

Cosme and Atla chef Enrique Olvera shares his recipe for Arctic Char Tostadas with Wine Spectator. Pair it with a white wine from Spain!

Rainbow Trout with Homemade Nut Butter

Rainbow Trout with Homemade Nut Butter

This Wine Spectator recipe welcomes warmer weather with a dish of breaded, pan-fried fish, topped with butter mixed with walnuts, pecans and onions. A bright white wine, such as a Sauvignon Blanc from France, makes the perfect pairing.

Honey-Pecan Salmon

Honey-Pecan Salmon

Put a sweet, nutty twist on baked fish and match it with a slightly sweet wine like an off-dry Riesling. Try out this Wine Spectator recipe!

Cilantro-Lime Mahi Mahi With Avocado Grapefruit Slaw

Cilantro-Lime Mahi Mahi With Avocado Grapefruit Slaw

Wine Spectator takes inspiration from California's fish tacos for a cilantro-lime marinated mahi mahi with a grapefruit and avocado slaw. The dish's sun-kissed, citrus flavors pair nicely with a bright, crisp white, like Portuguese Verdelho.

Grilled Branzino with Chickpea Stew

Grilled Branzino with Chickpea Stew

Looking to Israel for inspiration, chef Michael Solomonov shares a kosher recipe, appropriate for Passover, for Middle Eastern-inspired fish fillets with a fava-labneh puree and chickpea stew.

Arctic Char With Orange-Scented Fennel and Onions

Arctic Char With Orange-Scented Fennel and Onions

Wine Spectator shares a fish recipe that adds elegance and flavor to Arctic char and rice with sautéed fennel and onions, orange and capers. Arctic char matches easily with a range of citrusy white wines, from Sauvignon Blanc to Grüner Veltliner to Soave Classico.

Monkfish With Warm Chickpea Salad

Monkfish With Warm Chickpea Salad

Wine Spectator shares a recipe for flavorful, textured monkfish that has the stuffing to pair with red wine from Spain or Portugal, served with a side of warm chickpea salad.

Salt-Baked Red Snapper With Arugula and Tomato Salad

Salt-Baked Red Snapper With Arugula and Tomato Salad

Wine Spectator shares a foolproof technique for cooking a whole fish. Baking the fish in a salt crust keeps the flesh moist and tender. Pair with a fresh salad and a bright white wine, like an Italian Sauvignon Blanc, for a complete meal.

Grilled Pompano with Crab-Boiled Vegetables

Grilled Pompano with Crab-Boiled Vegetables

Commander's Palace executive chef Tory McPhail shares a uniquely New Orleans take on surf-and-turf, putting crispy, fried sweetbreads alongside grilled fish dressed with a brown butter vinaigrette and paired with a white Burgundy wine.

Squid Ink Risotto with Shellfish and Squid

Squid Ink Risotto with Shellfish and Squid

Sarah Schafer of Irving Street Kitchen shares a delicious, innovative seafood recipe with Wine Spectator, sure to impress your next dinner guests. This complex dish calls for a wine that takes a backseat to the food; try a red with fresh acidity, such as a Beaujolais or other Gamay-based wine.

Chilled Salmon in a Mustard Seed Crust

Chilled Salmon in a Mustard Seed Crust

This recipe for chilled salmon in a mustard seed crust, courtesy of The Inn at Little Washington's chef-owner, Patrick O'Connell, is the ideal dish to prepare ahead and serve at an outdoor picnic. Pair it with a California Sauvignon Blanc or with a rosé wine from Bandol or elsewhere in southern France.

Homemade Spicy Tuna Rolls

Homemade Spicy Tuna Rolls

Make sushi at home with this Wine Spectator recipe that combines sushi-grade tuna with scallions and a Sriracha-mayonnaise. A rosé wine from Tavel pairs well with this combination of fresh, clean and spicy flavors, and the contrasting textures of fatty raw fish, sticky-soft rice and chewy nori.

Smoked Salmon With Soy Sprouts

Smoked Salmon With Soy Sprouts

Famed French chef Joël Robuchon's and Dr. Nadia Volf's new cookbook, Food and Life (Assouline, 2014), favors balance over restraint when it comes to healthy eating. It’s not about cutting calories or fat; it’s about composing a nourishing, wholesome meal. This recipe is fashioned as a salad, tossed in a spicy curry vinaigrette with crunchy raw vegetables and pineapple. Consider pairing with a crisp white wine such as an Austrian Grüner Veltliner.

Pan-Seared Hake With Salsify, Fennel-Saffron Puree and Pine-Nut Pistou

Pan-Seared Hake With Salsify, Fennel-Saffron Puree and Pine-Nut Pistou

Chef Mike Cooperman of Red Cat restaurant in New York shares a versatile, healthy fish dish that can be made with any white flaky fish, such as hake, code or black bass. Look for a wine with some richness to stand up to the firm fish and flavors that will play well with bitter fennel and savory pine nuts, such as whites from Italy or southern France.

Radishes With Sardine Butter

Radishes With Sardine Butter

Sparkling wine calls for Spanish pintxos, two-bite hors d'oeuvres such as those served by chef Jonah Miller at Huertas in New York. Seafood and cava are a natural match but the richness of this snack also makes it well-suited to bubbly, which cuts through the fat and provides balance.

Red Snapper with Shellfish, Tomato and Saffron

Red Snapper with Shellfish, Tomato and Saffron

Chef George Mendes, of Aldea restaurant in New York City, melds classical French technique and modern technique with the traditional rustic Portuguese fare he grew up eating. Here he shares a healthy seafood recipe-- a variation on caldeirada, the Portuguese answer to bouillabaisse--from his new cookbook "My Portugal." It pairs well with pairs well with white wines that pick up on the herbs in the dish, such as a bright, elegant Viognier or a savory Douro white.

Sturgeon with Pumpernickel Sauce and Cabbage

Sturgeon with Pumpernickel Sauce and Cabbage

San Francisco chef Jason Fox, of Commonwealth restaurant, shares with Wine Spectator a recipe that's an homage to New York's Lower East Side that also evokes Eastern Europe with its cabbage and pumpernickel. The dish's earthy elements call for similarly earthy notes in the wine match; sommelier Francesca Maniace opts for Pinot Noir.

Honey-Glazed Salmon with Sautéed Kale and Wakame

Honey-Glazed Salmon with Sautéed Kale and Wakame

Matt Lambert, executive chef and co-owner of The Musket Room in New York, shared a make-at-home, honey-glazed, cured salmon recipe with Wine Spectator that is as scrumptious as it is healthy, thanks to the kale and seaweed. Pair with a red wine such as New Zealand Pinot Noir.

Garlic-Marinated Grilled Squid

Garlic-Marinated Grilled Squid

For warm-weather grilling season, Wine Spectator offers an easy menu of garlicky grilled squid, tenderized in a milk marinade and brightened up with a bit of lemon, accompanied by savory cranberry beans combined with a tangy tomato-yogurt sauce. Both dishes are balanced between richness and acidity, which is why we suggest pouring a Chardonnay. Round out the menu with corn on the cob or a salad.

Grilled Tuna Steaks with Tomato-Lemon-Basil Orzo

Grilled Tuna Steaks with Tomato-Lemon-Basil Orzo

Here's a Wine Spectator recipe for grilled tuna steaks with an orzo salad that can be served warm or cool; the entire meal can easily be scaled up for entertaining a group or down for a elegant but casual dinner for two. Pair it with a refreshing white wine, such as a Vinho Verde from Portugal.

Lemon Sole Grenobloise

Lemon Sole Grenobloise

Famed French chef Michel Guérard shares a summer menu with Wine Spectator, with recipes taken from his new cookbook, Eat Well and Stay Slim: The Essential Cuisine Minceur. His lemon sole entrée updates a traditional brown-butter sauce from Grenoble to one based on the lighter components of soy sauce and vinaigrette. Try it with white wine such as New Zealand Sauvignon Blanc, whose herbal and citrus flavors play off the lemons and capers in this fish dish.

Smoked Bluefish Pâté

Smoked Bluefish Pâté

Smoked bluefish pate is a classic Nantucket hors d'oeuvre. Executive chef Kyle Zachary, of Topper's at The Wauwinet Hotel, makes it more cosmopolitan by adding curry powder to the cracker on which it is served, and adds color with a garnish of radish slices, celery and pickled onions. For a wine pairing, a dry Alsatian Pinot Gris goes well with the light smokiness of the fish.

Togarashi-Spiced Hamachi Pizza

Togarashi-Spiced Hamachi Pizza

In this party dish made for sharing, Kyle Zachary, executive chef of Topper's at The Wauwinet Hotel, takes comfort food high end with lush fish and piquant Japanese spices. For a wine pairing, cellar master Craig Hanna looks to Champagne; a more acidic Brut Nature style makes it refreshing with the togarashi.

Braised Black Cod With Ginger-Soy Glaze

Braised Black Cod With Ginger-Soy Glaze

Chef Masaharu Morimoto, of Morimoto, in Philadelphia, shares his recipe for braised black cod with Wine Spectator, a dish that is on the menus of several of the chef's restaurants. Though sake may be an obvious match, a dry, crisp, cool-climate white wines, such as Gruner Veltliner from Austria or a dry white from Alsace, will make a favorable foil to the rich glaze on the fish.

Halibut with Porcini Crema, Morels and Fava Beans

Halibut with Porcini Crema, Morels and Fava Beans

For Wine Spectator, Fiola chef Fabio Trabocchi shares a fish recipe made in a very Italian style. Alongside the delicate fillet of Alaskan halibut, he serves an indulgent porcini cream sauce, sautéed morel mushrooms and fresh fava beans. He pairs it with a red wine: An elegant, yet powerful Barbaresco mirrors the contrasting flavors and textures in the dish.

Roast Cod with Potatoes, Olive and Thyme

Roast Cod with Potatoes, Olive and Thyme

Spring calls for dinners that straddle the difference between cozy and light, and this take on roast fish with potatoes is a perfect example. In this Wine Spectator recipe, the Iberian staples of potatoes and cod get dressed up with lemon, thyme and olives for a weeknight meal. Pair with a light, fruity style of Sauvignon Blanc.

Grilled Dorade with Roasted Potatoes

Grilled Dorade with Roasted Potatoes

At the fine-dining restaurant Dio Deka, housed in the Hotel Los Gatos, a glance at the menu reveals the inspiration for this San Francisco Bay Area dining room: Greece. Chef Jeff Fitzgerald shared a recipe with Wine Spectator for tsipoura, a whole grilled Mediterranean dorade seasoned with lemon, oregano and thyme. A classic wine pairing is a Greek white such as Assyrtiko from Santorini.

Roasted King Salmon and Crayfish Butter

Roasted King Salmon and Crayfish Butter

Chef Michael LaScola, of American Seasons in Nantucket, shares a recipe with Wine Spectator for roasted salmon served over crisp, fried green tomatoes. Finished with an indulgent, buttery crayfish sauce studded with apple wood-smoked red tomatoes, the dish is a match to a Burgundian-style Chardonnay.

Olive Oil-Poached Salt Cod with Red Kuri Squash and Mostarda

Olive Oil-Poached Salt Cod with Red Kuri Squash and Mostarda

Baccalà—salt-preserved cod rinsed and poached—served with squash and mostarda is a classic coastal southern Italian dish; this recipe is from chef Michael White, partner in the nine restaurants in the Altamarea Group. Reviving preserved fish is an ancient technique, and the sweetness of the squash and heat of the peppers are typical flavors to accompany it. Close your eyes, and you're in Sicily. Pair with a fresh Greco di Tufo from Campania.

Lemon-Butter Grilled Salmon and Charred Kale Potato Salad

Lemon-Butter Grilled Salmon and Charred Kale Potato Salad

As contemporary classic wine pairings go, you can’t get much more textbook than Pinot Noir and grilled salmon, one of the tried-and-true red-with-fish combos. But Pinot comes in a range of styles; if you're pouring a more delicate, tangy bottling, this recipe finds the perfect match with a lemon-butter sauce. For a side dish, charring vegetables on the grill to make them more red wine–friendly.

Salmon Burger

Salmon Burger

The authors of the book Wicked Good Burgers shared some burger recipes for summer grilling with Wine Spectator. The key to this salmon burger is using belly, which is incredibly flavorful and will stay juicy when cooked. The rich texture calls out for a wine like Chardonnay.

Rose Pistola's Cioppino

Rose Pistola's Cioppino

San Francisco has an obsession with Dungeness crab and a dish that originated in the city in the 19th century, cioppino, a Mediterranean-style, fish-and-crab stew made with white wine. One of the best bowls of cioppino in San Francisco can be found at Rose Pistola, a Ligurian-influenced restaurant in the Italian neighborhood of North Beach. Executive chef Mark Gordon shared his recipe with Wine Spectator.

Herb-Crusted Sole with Olive-Oil Mashed Potatoes

Herb-Crusted Sole with Olive-Oil Mashed Potatoes

This simple Wine Spectator dinner of herb-crusted baked sole and a side of mashed potatoes made with olive oil is bright and fresh-tasting but still has a dash of comfort-food factor. Try this recipe paired with a white Burgundy or other Chardonnay.

Cornmeal-Crusted Halibut with Tartar Sauce

Cornmeal-Crusted Halibut with Tartar Sauce

This Wine Spectator recipe for cornmeal-crusted halibut keeps things simple. Yes, if you wanted, you could do the whole egg-flour-cornmeal breading process to get a fried fish dish. But with just cornmeal pressed into the fillets, you get a nice crunchy texture. Top the fish with a mayonnaise-based sauce, add some simple sides and pair with a French rosé that can handle the bold elements of anchovy and capers in the sauce.

Fish Tacos with Roasted Salsa Verde

Fish Tacos with Roasted Salsa Verde

What to do in the shoulder season between winter and full-blown spring? The answer: Have a Wine Spectator favorite-fish tacos, but roast everything to add a weather-appropriate depth to an otherwise very green and fresh dish. When looking for a wine to pour, think citrusy and crisp. You’ll be mostly matching the wine to the sauce and cilantro. Plenty of white wines we tried fit the bill, but a Sauvignon Blanc stood up best to the cilantro.

Steamed Fish with Shiitake Mushrooms and Cabbage

Steamed Fish with Shiitake Mushrooms and Cabbage

Serving fish en papillote (wrapped in parchment and baked in the oven) is a great party trick, but perhaps a little too involved for a weeknight. This Wine Spectator recipe uses the same principles--steaming fish over vegetables and wine--but compromises in favor of simplicity by making the dish in one covered saucepan on the stove.

Catfish and Chow-Chow

Catfish and Chow-Chow

The first rule at Husk, the new restaurant from Sean Brock, chef of the eminent McCrady's, is "if it doesn't come from the South, it doesn't come through the door." He shared a delicious catfish dish with Wine Spectator that adapts a traditional recipe for chow-chow, a type of relish, and paired it with a Riesling to balance out the sweet-and-sour flavors.

Cider-Poached Salmon With Apples

Cider-Poached Salmon With Apples

Chefs Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine, shared a recipe with Wine Spectator that originates in the apple orchard and the ocean, but with a few embellishments. A full-bodied Pinot Noir works well as a wine match with the robust salmon.

Grilled Octopus-Socca Salad

Grilled Octopus-Socca Salad

George Mavrothalassitis of Chef Mavro in Honolulu helped establish Hawaiian Regional Cuisine. His Provençal roots and the island terroir are evident in his grilled tako-socca salad recipe, shared with Wine Spectator. Socca is a chickpea pancake served like pizza at outdoor markets in the south of France. He has transformed this street finger food into an elegant first course with the addition of tako, an octopus often used in sushi, and ogo, for a fusion dish.

Whole Roasted Fish

Whole Roasted Fish

Chef Alfred Portale, who last year crossed the quarter-century mark at his landmark Gotham Bar and Grill, shares a roasted fish recipe with Wine Spectator. Perfect for entertaining, it can also be prepared as a one-dish meal.

Roasted Halibut in an Almond-Tomato Sauce

Roasted Halibut in an Almond-Tomato Sauce

Chef Richard Vellante of Legal Sea Foods in Boston shares his recipe for a meaty roasted halibut--served with a creamy, flavorful sauce centered on tomatoes and almonds--with Wine Spectator for a column on perfect pairings. A rich, but mildly oaked California Chardonnay echoes and accentuates what's on the plate.

Poached Salmon with a Cucumber Yogurt Sauce and Boiled New Potatoes

Poached Salmon with a Cucumber Yogurt Sauce and Boiled New Potatoes

This Wine Spectator recipe is a good example of how the preparation method can influence a wine pairing. Salmon and Pinot Noir, for instance, are a go-to match among the yes-you-can-pair-red-wine-and-fish set, but here, with the light tangy sauce and delicate poaching, a zippy white such as a Sauvignon Blanc-based white Bordeaux makes more sense.

Oil-Cured Tuna

Oil-Cured Tuna

Boston’s Ken Oringer is chef-owner of six restaurants, ranging from a taqueria at Fenway Park to a blue-chip steak house. This oil-cured tuna recipe he shared with Wine Spectator looks like bruschetta on the plate, but in fact derives from cultures celebrated at Toro, Oringer's tapas bar, and Uni, his sashimi bar. The texture and spice in a Tempranillo from Spain pair well with the rich fish and earthy tapenade.

Baked Dover Sole With Lemon-Lime Jam and Fines Herbes

Baked Dover Sole With Lemon-Lime Jam and Fines Herbes

For a truly special moment, executive chef William Bradley of Wine Spectator Grand Award-winning Addison at the Grand del Mar in San Diego suggests buttering up lush Dover sole--and, in this recipe, gives an appetizingly bright and sweet-tart accompaniment that's perfect for vintage Champagne.

Seared Striped Bass with Squash Risotto

Seared Striped Bass with Squash Risotto

Gavin Kaysen, executive chef at Café Boulud, shares with Wine Spectator this recipe for seared striped bass with a brown butter sauce, served with a risotto that incorporates butternut squash. Recommending a rich white with this full-flavored dish, sommelier Michael Madrigale pairs it with an unusual white Burgundy; for those who prefer red wine, a Beaujolais could match well.

Sautéed Cod and Pea Shoots with Ginger-Lemon-Scallion Broth

Sautéed Cod and Pea Shoots with Ginger-Lemon-Scallion Broth

New York's Le Bernardin is one of the top restaurants in the United States. And chef-owner Eric Ripert doesn't dissapoint when he shares his exquisite recipe for sautèed cod with pea shoots and ginger-lemon-scallion broth with Wine Spectator. Plus, video of Ripert demonstrating how the dish is made and what wine pairs well with it: a white Burgundy.