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More Fish recipes
Bayou Stuffed Catfish With Cajun Beurre Blanc
By á-170456
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
Grilled Whole Catfish
By á-170456
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
Spicy Fish Balls.
By Jan_C
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
Fish Tacos with Mango Salsa for Two
By bjlazyl
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
Tilapia Smothered in Tomato Sauce
By HomeMadeZagat, ThisBagoGirl
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
World Famous PEI Potato Shellfish Chowder
By á-10360
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
Mahi-Mahi with Fennel, Olives, and Orange
By á-174535
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
Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish
By á-49444
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
Hoisin-Glazed Halibut With Bok Choy & Bulgur
By mahto
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
Honey Baked Cod with Spinach & Bunashimeji
By cookism
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
Teriyaki Salmon with Spinach Orzo
By loberry
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
Salmon Casserole with Spinach
By PineyCook
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
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