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A classic Crisp Catfish with some delicious Apple-Celery Slaw!

  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pounds catfish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons oil
4.6/5 (7 Votes)

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Mahi Mahi is a firm fish that holds up well to grilling

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) Mahi Mahi fillets
  • Cooking spray
  • 1/8 teaspoon table salt
  • 1 slice center-cut bacon, finely chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon hot smoked paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter
4.7/5 (9 Votes)

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Per serving: Calories 435; Fat 9 g (Saturated 1 g); Cholesterol 28 mg; Sodium 71 mg; Carbohydrate 63 g; Fiber 13 g;

  • 1/2 pound tilapia fillets, cut into small chunks
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 to 3/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes, crushed by hand
  • 1/2 cup chopped fresh basil, plus more for topping
  • Kosher salt
  • 10 ounces multigrain spaghetti
  • 2 tablespoons chopped fresh parsley
  • Directions
  • Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
4.6/5 (7 Votes)

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The weather has been too hot to cook and ones imagination is put to work taking old standards and putting a twist o...

  • Dressing:
  • 2 (5 oz.) cans of solid white tuna – drained and shredded with a fork
  • 1 tsp. capers – plus 1 tsp. caper juice
  • 4 leafy stalks of celery – chopped
  • 1/4 red onion – chopped
  • 4 baby carrots – chopped
  • 1/2 cup chopped black olives
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 tablespoons vinegar
  • Juice of 1/2 lemon
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 tablespoons olive oil
4.6/5 (7 Votes)

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1. Place salmon in a medium bowl; pick out and discard skin (leave bones in), then mash with a fork

  • One 14 3/4-ounce can pink salmon, drained
  • 1 celery stalk, minced 4 scallions, thinly sliced
  • 1 egg
  • 1 tablespoon snipped dill
  • 1/2 cup wheat germ
  • 1 tablespoon olive oil
  • 4 cups mixed salad greens
  • 1/2 lemon, cut into wedges
4.5/5 (8 Votes)

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Spanish omelets are traditionally made with potatoes and onion, and this one has smoked salmon for a refreshingly d...

  • 1 tablespoon olive oil
  • 1 pound potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 8 eggs
  • 2 tablespoons chopped dill
  • 8 slices smoked salmon
  • 1/3 cup mascarpone cheese
  • 4 handfuls salad leaves
4.3/5 (9 Votes)

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Tilapia is an excellent fish for grilling

  • 4 whole small tilapia, boned
  • 1 orange, sliced
  • 1/2 cup plain yogurt
  • 1/2 cup fresh coriander (cilantro), chopped
  • 1/4 cup mayonnaise
  • 4 tablespoons olive oil
  • 2 tablespoons orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons ginger root, chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste
4.6/5 (7 Votes)

By

This seafood delight has it origins in Le Marche on the central, east coast of Italy on the Adriatic

  • Croutons
  • 12 slices Italian bread, 1/2" thick
  • 3 T olive oil
  • 1 garlic clove, halved lengthwise
  • Fish Stew
  • 1/2 pound cleaned small squid, (about 4) cut into 1/4" rings
  • 1/2 cup olive oil
  • 1 large onion, sliced thinly,
  • 2 garlic cloves, crushed
  • 5 pounds assorted non-oily fish—cleaned, filleted and cut into 3-inch pieces; heads, bones and tails reserved and cut into 3-inch pieces (use any combination of whiting, halibut, red snapper, sea bass, monkfish and haddock.
  • 1/2 pound medium shrimp, shelled and deveined, shells reserved
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 2 cups canned Italian peeled tomatoes, coarsely chopped, with their liquid
  • Salt and freshly ground pepper
  • 1/2 pound cleaned skate wing (if available)
  • 1 pound cherrystone clams, scrubbed
  • 2 tablespoons minced fresh flat-leaf parsley
4.5/5 (8 Votes)

By

Preheat oven to 350 degrees

  • 3 cups uncooked egg noodle
  • 2 cans tuna, drained
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/3 cup sour cream
  • 2 tsp. prepared mustard
  • 1/2 cup mayonnaise
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1 small zucchini, sliced
  • 1 cup shredded Monterrey Jack cheese
  • 1 tomato, chopped
4.6/5 (7 Votes)

By

Food Network's Anne Burrell had a show on how to make fish & chips

  • 3 quarts peanut or vegetable oil, for frying
  • 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
  • 2 cups all-purpose flour
  • 2 teaspoons seafood seasoning (recommended: Old Bay)
  • 1 teaspoon baking soda
  • Kosher salt
  • 1 bottle cold beer
  • 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
4.6/5 (7 Votes)

By

Za'atar (zaatar) is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean ...

  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon za'atar
  • 1 pound boneless salmon filet, cut into 4 portions
  • 2 teaspoons oil
4.2/5 (41 Votes)

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This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink ...

  • This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.
  • Ingredients
  • Prepared broccoli coleslaw, 4 cups(8 oz/250 g), about half of a 16 oz (500 g) bag
  • Red onion, 1/4 cup (11/2 oz/45 g) minced
  • Fresh cilantro, 1/4 cup (1/3 oz/10 g) minced
  • Fresh lime juice, 1 tablespoon plus 21/2 teaspoons
  • Serrano chile, 1, seeded and minced
  • Kosher salt and freshly ground black pepper
  • Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml)
  • Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g)
  • Lime zest, 11/2 teaspoon finely grated
  • Albacore tuna, 1 lb (500 g), cut into 3/4-inch (2 cm) cubes
  • Ancho chile powder, 3/4 teaspoon
  • Ground cumin, 1/4 teaspoon
  • Ground coriander, 1/4 teaspoon
  • Olive oil, 2 tablespoons
  • Large avocado, 1, peeled and sliced
  • Gluten-free corn tortillas, 8–10 (51/2–6 inches/14–15 cm in diameter), heated
4.1/5 (25 Votes)

Any burning questions? Our chefs answer!

Fish Tacos Recipe with Broccoli Slaw and Lime Cream Sauce | Organic Authority Crisp Catfish with Apple-Celery Slaw