September 26^th 2009By Felisa Billet

April 8^th 2010By joyofkosher

An easy and refreshing dish perfect for any meal that is healthy too!

July 4^th 2011By joyofkosher

This elegant mignonette sauce is a great pairing over grilled salmon.

April 30^th 2010By Jamie Geller

December 21^st 2010By Jamie Geller

October 25^th 2009By Annabel Karmel

May 26^th 2011By Jamie Geller

Dear Jamie, I love fish but I always seem to overcook it. How do I know when it’s done? Thanks, Linda, NJ Linda, this can be a tricky question when it comes to almost every protein -- poultry, beef and yes, even fish. There are a number of factors to keep in mind when preparing fish.

August 26^th 2010By joyofkosher

December 31^st 2009By Jamie Geller

April 4^th 2013By joyofkosher

Seared tuna served atop wonton wrappers and zucchini noodles a finalist in the 2013 Manischewitz Cook-Off.

August 9^th 2010By Jamie Geller

May 10^th 2011By Jamie Geller

March 7^th 2011By Eating Well

A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers.

June 16^th 2010By joyofkosher

If you like smoked salmon, you will enjoy this delicious salad perfect as an appetizer, or side dish to any meal.

May 11^th 2011By otto

May 2^nd 2013By Ruth Joseph

I watched this Sephardi spiced fish recipe lovingly prepared in a warm Fez kitchen. It explodes with flavor, showing the Sephardis’ creativity in combining fruit, vegetables, and spices to enhance the flavor of the fish. Ask your fishmonger to prepare the fish for you by gutting it, scraping off all the scales, and removing the large backbone. Removing the head is optional

January 13^th 2013By Shifra Klein

Searing the tuna makes the tuna look and taste amazing. The pineapple salsa adds just the right burst of flavor and color to compliment the tuna. When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds another dimension and flavor component to many dishes.

March 7^th 2011By Eating Well

Melt-in-your-mouth seared salmon fillets get an earthy bean topping. Perfect for lunch or an easy weeknight meal. You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. Add a mixed green salad to complete the meal.

February 25^th 2013By Alison and Jeff Nathan

A Mediterranean flavored dish that hits all the right notes in flavor and presentation. This sea bass is both light on the palate and satisfying

August 3^rd 2012By Eating Well

Need a dinner for two? Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.