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Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream

  • STUFFING:
  • 6 boneless catfish fillets - (6 oz ea) skinned
  • Lemon for garnish
  • 1/2 pound jumbo lump crabmeat
  • 1 loaf baked cornbread - (3" by 6" by 1")
  • 1 cup chopped cooked spinach
  • 1/4 cup pine nuts toasted
  • 1 tablespoon Creole mustard
  • Salt to taste
  • Freshly-ground black pepper to taste
  • BREADING FOR FISH:
  • 1 cup seasoned flour
  • 1 cup buttermilk
  • 2 cups fish fry mix
  • CAJUN BEURRE BLANC:
  • 1 1/2 cups white wine
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 fresh lemon halved
  • 2 shallots minced
  • 1 pound butter cut 1" pieces
  • 1 cup heavy cream
  • 1 teaspoon black peppercorns cracked
  • 1 tablespoon Blackened Seasoning (see below)
  • BLACKENED SEASONING:
  • 1/3 cup paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon freshly-ground white pepper
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 cup salt
5/5 (2 Votes)

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Whisk together basting sauce ingredients

  • BASTING SAUCE:
  • 6 whole catfish - (abt 1 to 1 1/2 lbs ea) cleaned
  • 4 ounces butter - (1 stick) melted
  • 2/3 cup lemon juice
  • 1 dash Tabasco sauce
  • 1 teaspoon prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt, preferably Kosher
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon chili powder
4.4/5 (9 Votes)

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These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just ...

  • 1 lb fresh cod fillets
  • 2 cloves garlic (crushed)
  • 3/4 cup Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 2 eggs
  • 3/4 cup panko bread crumbs (any bread crumbs should work)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 scotch bonnet pepper (seeded, membranes removed, and diced finely)
  • 2-3 cups veg oil for frying
  • 1/2 cup flour for dusting
4/5 (21 Votes)

By

These fish tacos have all the bright, tropical flavors you're looking for, and the mango salsa puts them over the t

  • FOR THE FISH:
  • 1 tablespoon olive oil
  • 1 whole lime, juiced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 tilapia fillets
  • MANGO SALSA:
  • 1 ripe mango, peeled and cubed
  • 1/4 cups red onion, finely chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1 tablespoon fresh cilantro, minced
  • 1/2 lime, juiced
  • Salt, to taste
  • TACOS:
  • Tortillas of your choice
  • Cabbage, shredded, for topping
4.4/5 (7 Votes)

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A quick recipe for Tilapia, lightly fried then baked in a sauce infused with tomato, garlic and bell peppers

  • 2 large pieces of Tilapia (to feed 4)
  • 3/4 cup flour
  • 2 large eggs
  • 2 tsp old bay seasoning
  • 2 tsp Blk pepper
  • 2 tsp salt
  • Pepper Sauce
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 1/2 cup Vegetable Stock
  • 1/2 tsp sugar
  • 1/2 tsp corn starch
  • 1/2 garlic powder
  • 1 tbs olive oil
  • 3 tbs ketchup
4.3/5 (8 Votes)

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Directions for: World Famous PEI Potato Shellfish Chowder 1

  • 2 cups Cavendish Farms® Chunky Diced Potatoes
  • 3/4 cup white onion, diced
  • 3/4 cup celery, diced
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 1/2 cups 35% cream
  • 1 1/4 lb. shellfish (lobster/crab/scallops/shrimp), prepared
  • 1/4 cup fish stock
  • 2 Tbsp oyster sauce
  • 1/4 cup fresh parsley, finely chopped
  • 2 Tbsp flour
  • 1/2 tsp fresh thyme, finely chopped
  • 1/4 tsp each salt and pepper
4.4/5 (8 Votes)

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Light and fresh, this inventive medley of Mahi Mahi, orange, fennel, olives and butter lettuce with an olive oil dr...

  • 1 orange or blood orange supremes, chopped
  • 1 cup fennel, shaved
  • 2 tablespoons black olives, chopped
  • 3 cups butter lettuce
  • 4 ounces leftover mahi-mahi
  • Olive oil, for serving
4.4/5 (7 Votes)

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Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red on...

  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 1 small red onion, minced (about 1/2 cup)
  • 1 medium Hass avocado, diced (about 1 cup)
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels
4.4/5 (7 Votes)

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Hoisin-Glazed Halibut With Bok Choy and Bulgur is the Hoison sauce-laced, Asian-inspired, slightly spicy, main cour...

  • 1 cup bulgur
  • 3 tablespoons canola oil
  • Kosher salt and black pepper to taste
  • 2 heads baby bok choy, about 1/2 pound total, quartered lengthwise
  • 2 tablespoons Hoisin sauce
  • 2 teaspoons fresh orange juice
  • 4 (6-ounce) skinless halibut, striped bass, or cod fillets
  • 1 fresh Fresno red chili, sliced
4.3/5 (8 Votes)

By

It is estimated that about 10percent of the world's fish catch is cod, and it is no surprise why

  • For cod marinade:
  • 2 Cod fillets
  • 5 bunches of Chinese Spinach (remove roots and cut into 5cm sections)
  • A Pack of Bunashimeji Mushrooms (remove roots)
  • 3 tbsp of Soy Sauce or Shoyu
  • 2 tbsp of Honey
  • 1/2 tbsp of Brown Sugar
  • 6 Thinly Sliced Ginger
  • 1 tbsp of Hua Tiao Wine
  • 1 tbsp of Water
  • Pinch of Black Pepper
  • For Chinese Spinach:
  • 1 tsp of Soy Sauce (to taste)
  • 1/2 tsp of Mirin
  • 1/2 tsp of Sesame Oil
  • 2 tsp of White Sesame Seeds
  • For Bunashimeji Mushrooms:
  • Vegetable oil
  • 1 Clove of Minced Garlic
  • 1 tbsp of Oyster Sauce (to taste)
  • 2 tsp of Sugar (to taste)
  • 1 tsp of Sesame Oil
4.2/5 (9 Votes)

By

Salmon 1. Dip salmon in soy sauce, then the oil and place the salmon on hot grill, silver side up 2

  • 4 salmon filets (2 pounds total)
  • 1 oz canola oil
  • 1 oz soy sauce
  • 8 oz teriyaki sauce (Kikkoman teriyaki baste & glaze with honey and pineapple
  • 8 oz orzo pasta, precooked
  • 2 garlic cloves, minced
  • 2 Tbs olive oil, combine with garlic
  • 1/3 cup parmesan cheese
  • 8 oz spinach, julienned
4.1/5 (10 Votes)

By

In frying pan, heat 1 tbsp

  • 1 lb frozen spinach, thawed and drained
  • 1 1/2 lbs potatoes, cooked and thickly sliced
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 2 tbsp butter
  • 1 lb salmon fillet
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 1 cup cream
  • 1 cup milk
  • 2 eggs
  • 1/3 lb Gouda, grated
  • salt, pepper, nutmeg
3.8/5 (16 Votes)

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Salmon Casserole with Spinach Bayou Stuffed Catfish With Cajun Beurre Blanc