Fish: The Complete Guide to Buying and Cooking by Mark Bittman

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Notes about this book

  • Eat Your Books

    1995 International Association of Culinary Professionals Award Winner

  • nomadchowwoman on January 07, 2010

    Thorough. This is one of those books I use more for guiding principles and ideas/information than for actual recipes--not that the recipes I have tried haven't been delicious.

Notes about Recipes in this book

  • Pan-grilled salmon fillets with lentils

    • lorloff on May 03, 2020

      This made perfect lentils that were very flavorful and well seasoned. I substituted puy lentils and it worked perfectly. I served this with a poached leek and fennel salad and used the poaching liquid to cook the lentils in. It was perfectly fine to cook the lentils in salted water. Because it was a lovely night we decided to cook the salmon on the Weber BBQ and it came out beautifully. Will make again.

  • Tilefish fillet with scallions

    • twoyolks on January 26, 2015

      The fish was very meaty and the soy sauce complimented it well. It took longer for the fish to braise even though I cooked it at a higher heat. As I was braising it, I also basted it with the juices. I also used shrimp stock in place of fish or chicken stock.

  • Spicy grilled shrimp

    • twoyolks on September 22, 2021

      Simple but good grilled shrimp recipe. I cut back on the cayenne and used smoked paprika and both worked very well.

  • Crab cakes, version I

    • emiliang on December 28, 2014

      Had a bunch of catfish in the fridge and turned it into these cakes. Great flavor (esp. with some hot sauce on top). Paired it with a simple salad. Perfect for a Sunday brunch.

  • Risotto with grouper and chives

    • emiliang on January 08, 2015

      Perfect for a weekday dinner, as it comes together easier than a traditional risotto. Used tilapia instead of grouper (could even use shrimp or whatever is easy to find at that time of the year).

  • Marinated grilled salmon

    • emiliang on March 22, 2014

      This is a nice recipe, using ingredients for the marinade that you probably already have on hand. I also marinated and grilled some green beans at the same time -- I just boiled them first for about a minute.

  • Roast trout with herbs

    • emiliang on February 11, 2014

      Really an outstanding recipe. I used thyme instead of tarragon. Fish wasn't quite ready after 15 mins, so I scored it in 2-3 places on both sides, turned it over and roasted it another 5 minutes.

  • Tuna with potato crust

    • emiliang on September 22, 2015

      This is a really nice way of cooking a tuna steak! It comes together pretty quickly and it looks very impressive when done. Just make sure that the fish is cooked all the way through. I've made this twice and I think that, next time, I will finish the dish in a 350 oven for 5 minutes.

  • Baked salmon fillets with buttered almonds

    • rmardel on June 16, 2021

      I recently made this again after several years and was impressed with the results and simplicity. I modify the directions as follows: If you brown the almonds in the butter, as Bittman specifies, they will burn while the fish is in the oven. Instead, I add the almonds to the butter as it is melting and heat just until the foaming of the butter subsides. This leaves the almonds pale golden and not brown. Once you pour the almonds and butter and over the fish however, the almonds will continue to brown in the oven and you will end up with buttery tender fish and perfectly browned and crisp almonds.

  • Salmon roasted in butter

    • rmardel on December 04, 2021

      Simple. Consistently excellent. Reduce the time if using smaller fillets.

  • Braised sturgeon with onions and cèpes

    • bching on February 27, 2022

      Okay. Recipe does not have detailed instructions--consistent with Bittman's general approach. If I make this again, I would add a handful of shredded sorrel or spinach for an acid note.

  • Scallops with bread crumbs

    • Cathyschuh on March 25, 2021

      Made today as written and served with buccatini plus the lemon sauce and breadcrumbs amped up the flavor and the scallops were perfect 2 min on each side, then remove, do your sauce and put back in the pan to finish cooking, added in pasta and tossed all. Excellent

  • Sautéed scallops, with variations

    • Cathyschuh on March 31, 2021

      Excellent and simple, made lemon sauce with buccatini

  • Stir-fried swordfish with broccoli

    • mpo on February 19, 2022

      Don't really think to cook swordfish with this flavor profile, but it was very good. Used Brussel sprouts instead of broccoli plus spinach.

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  • ISBN 10 0028631528
  • ISBN 13 9780028631523
  • Published Jan 26 1999
  • Format Paperback
  • Page Count 544
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Houghton Mifflin Harcourt
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

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