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Swordfish Piccata
By timbrehse
Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minute...
- 1(1.5-pound)1 (1.5-pound) swordfish steak, cut into 3/4-inch slabs
- salt and black pepper to taste
- 1/2cup1/2 cup Wondra flour
- 2tablespoons2 tablespoons grapeseed oil
- 9tablespoons9 tablespoons butter
- 1tablespoon1 tablespoon finely minced shallot
- 1/6cup1/6 cup dry white wine
- 2tablespoons2 tablespoons capers
- juice of 1/2 lemon, plus 2 lemon “cheeks” for garnish
- 1tablespoon1 tablespoon minced parsley, plus a sprig for garnish
Avocado Lime Salmon
By wjkn@aol.com
PREPARATION 1. Preheat oven to 400˚F/200˚C
- For the avocado topping:
- INGREDIENTS
- 6 ounces skinless salmon
- 1 garlic clove, minced
- Olive oil to taste
- Salt to taste
- Pepper to taste
- 1/2 teaspoon paprika
- 1 avocado, chopped
- 1/4 red onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon lime juice
Best Tuna Casserole
By á-25010
1 Bring a large pot of lightly salted water to a boil
- 1 (12 ounce) package egg noodles
- 1/4 cup chopped onion
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 (4.5 ounce) can sliced mushrooms
- 1 cup crushed potato chips
Roast Salmon with Warm Blueberry Vinaigrette
By á-31592
WW Smart Points 5 Serves 4
- 2 spray(s)cooking spray
- 1 tsp unsalted butter
- 1 large uncooked shallot(s),minced
- 1 cup(s)fresh blueberries, or frozen unsweetened and thawed
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp rosemary,chopped
- 1 ⁄2 tsp table salt, divided
- 20 oz uncooked wild pink salmon fillet(s), skinless (four 5 oz pieces)
- 1 ⁄2 tsp black pepper, cracked
- 1 Tbspchives, chopped
Tuna Pad Thai
By á-31592
WW Smart Points: 10 Serves 2 Asian fish sauce with its pungent, salty-sweet taste is essential to Thai and other So...
- 10 10 2 oz cooked yellowfin tuna, 2 steaks, reserved from tuna steaks from Tuna Steaks with Creamy Mustard Sauce
- 3 3 3 oz packaged rice noodles, or linguine
- 2 2 2 Tbsp fresh lime juice
- 1 1 1 Tbsp fish sauce, Asian
- 2 2 2 tsp packed light brown sugar
- 1 1 1 tsp chili sauce, or chili garlic sauce
- 1 1 1 tsp low sodium soy sauce
- 1 1 1 tsp canola oil
- 2 2 2 medium uncooked scallion(s), thinly sliced
- 1 1 1 clove(s) garlic clove(s), minced
- 1 1 1 cup(s) uncooked bean sprouts, fresh
- 1 1 1 medium uncooked carrot(s), shredded
- 1 1 1 large egg(s), lightly beaten
- 1 1 1 Tbsp unsalted dry roasted peanuts, chopped
- 1 1 1 Tbsp cilantro, fresh, coarsely chopped
Salmon Rice Salad
By Angourie
Cook rice, drain and cool
- Dressing:
- 50 50g 50g wild rice
- 150 150g 150g brown rice
- 1 1 1 Tbsp olive oil
- 2 2 200g x 200g fresh salmon or ocean trout fillets
- 2 2 2 Tbsp sunflower seeds
- 2 2 2 Tbsp pumpkin seeds
- 2 2 2 Tbsp almonds or macadamias
- 2 2 2 Tbsp pistachios
- 2 2 2 Tbsp dill sprigs or Parsley or coriander
- Cherry tomatoes
- Sea salt and pepper
- 3 3 3 Tbsp olive oil
- 2 2 2 Tbsp lemon juice
- 1 1 1 Tbsp honey
- 1 1 1 tsp ground cumin
Maple & Mustard Seared Tuna with Potato-Bean Salad
By Rhonda7447
367 calories per person
- 3 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon ground red pepper
- 4 (5-ounce) tuna steaks, about 1 inch thick
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad Dressing: 2 T olive oil, 1 T white wine vinegar, 1/1/2 tsp Dijon mustard, 1/2 tsp sugar, salt & pepper
- 12 ounces small Dutch potatoes, one (8 oz) package microwave-in-bag green b beans (haricots verts, 1/3 cup chopped green onions, 1 tsp fresh minced tarragon
Egg Salad Crostini with White Anchovies
By á-174535
Crostini slices are topped with a thin slice of onion, egg salad and piece of white Anchovy
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1 thin baguette, sliced 1/4-inch thick
- 1 large garlic clove, halved
- 6 large eggs, room temperature
- 1 tablespoon chives, finely chopped
- 1 teaspoon white wine vinegar
- 24 white anchovy fillets or pickled herring pieces, drained, patted dry and halved crosswise
Tilefish in Red Sauce
By Dr_Mom
The recipe title says tilefish but any firm fleshed fish, such as cod, will work
- 1/2 c. Olive oil
- 1 lb ripe tomatoes, peeled, seeded and sliced or 1 2 lb can drained (use fresh they hold up better in the sauce)
- 6 garlic cloves, crushed
- 1 small hot red pepper diced, or a small dried hot red pepper crumbled, try and avoid red pepper flakes
- Salt and pepper to taste
- 6 1 1/4" tilefish steaks, not filets
- 2 tbls chopped fresh cilantro or flat leaved parsley
- 1 tbl paprika, I use a sweet, smoked Spanish version. If you use a hot version you might want to leave out the red pepper
Tuna Salad with Endives and Salpicon
By IsabelTunaUSA
We love salpicon. Salpicon is French term that refers to a mixture of finely diced ingredients
- 2 endives
- 1/2 of a red bell pepper
- 1/2 of a green red bell pepper
- 1/2 of a cucumber
- 1/2 of a tomato
- 1 tender onion
- 2 cans of solid light Isabel tuna in extra virgin olive oil
- 1/2 cup of cooked octopus
Apricot Glazed Flounder
By á-162246
The easy sweet apricot glaze begins with a jar of reduced-sugar preserves
- 4 3-oz flounder fillets, 1/4 t salt, 1/4 t pepper, 1/4 c reduced sugar apricot preserves, 3 T water, 1 t soy sauce, 1/4 fresh ginger
FISH - Pan Grilled Rockfish Fillet In Banana Leaf
By Aemelia
Place two banana leaves on a hot cast iron pan and grease with peanut oil
- 4 pieces of Rockfish Fillets (about 500 grams), divided
- 6 Okra, sliced, divided
- 4 to 5 Four Angle beans, sliced, divided
- 1/2 Small Red Onion, sliced, divided
- 8 Tbsp of Sambal Paste With Lemongrass, divided
- 4 Pieces of Banana Leaves, divided
- 3 Tbsp of Soaked Dried Shrimps (optional)
- Sea Salt, to taste
- Peanut Oil, for greasing the banana leaf
- Calamansi Limes
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