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I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna

  • # 6 tablespoons butter, divided
  • # 1-1/2 pounds halibut steaks
  • # 3/4 teaspoon dried thyme
  • # 2 garlic cloves, minced
  • # 1/3 cup all-purpose flour
  • # 1/2 teaspoon salt
  • # 1-1/2 cups chicken broth
  • # 1 cup heavy whipping cream
  • # 8 ounces lasagna noodles
  • # 2 cups (8 oz) shredded Swiss cheese
  • # Minced fresh parsley, optional
  • =========================
4/5 (8 Votes)

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• Prepare grill (medium heat)

  • • 4 tablespoons olive oil or vegetable oil, divided
  • • 2 garlic cloves, minced
  • • 1 1/2 teaspoons minced serrano chile with seeds (they add a great flavor and zip
  • • 1/3 cup soy sauce
  • • 1/4 cup (packed) dark brown sugar
  • • 3 tablespoons unseasoned rice vinegar
  • • 3 tablespoons water
  • • 1 tablespoon Asian sesame oil
  • • ~~~~
  • • 8 baby bok choy, halved lengthwise
  • • 4 medium-size Japanese eggplants, trimmed, halved lengthwise
  • • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
  • • 2 green onions, thinly sliced
  • How to make it
  • ________________________________________
  • • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat.
  • • Add garlic and chile; sauté until fragrant and light golden, about 3 minutes.
  • • Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves.
  • • Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin).
  • • Remove barbecue sauce from heat; whisk in sesame oil.
  • • Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
  • • **You can make the sauce up to 24 hours early.
  • • ~~~~
4.5/5 (2 Votes)

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Combine cream cheese, yogurt, garlic, 1/4 cup basil leaves, and next 4 ingredients in a food processor; process unt...

  • 1 (3-ounce) package cream cheese, softened
  • 2 tablespoons plain yogurt
  • 1 garlic clove
  • 3/4 cup fresh basil leaves, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 8 slices crusty country bread, toasted
  • 2 large tomatoes, sliced
  • 1/2 pound sliced smoked salmon
  • 1/2 cup thinly sliced red onion
4/5 (2 Votes)

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Weight Watchers Points = 12 per serving

  • For Tilapia:
  • 4 6-ounce tilapia filets
  • cornmeal
  • ground caynne
  • kosher salt
  • freshly ground black pepper
  • For Sauce:
  • 2 cups white wine
  • 2 shallots, diced
  • 1 1/2 cups chicken broth
  • zest of 1 lemon
  • 4 tablespoons butter
  • kosher salt
  • freshly ground black pepper
  • For Potatoes:
  • 3 medium potatoes
  • 4 cloves garlic
  • dried thyme
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • l lemon, juice and zest
  • kosher salt
  • freshly ground black pepper
4/5 (2 Votes)

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1. Preheat the broiler. Spray a small baking dish with EVOO spray

  • 2 Tilapia fillets
  • EVOO spray
  • 1/2 lemon juiced
  • Italian seasoning, to taste
  • Sea salt and fresh pepper, to taste
  • Garlic powder, to taste
  • 1 onion, sliced
  • 2 tsp light butter
  • 1/4 cup white wine
  • 4 sun dried tomatoes, chopped
  • 3 Tbsp crumbled goat cheese
  • Small bunch of parsley, chopped
  • 4 cups fresh baby spinach
4.2/5 (6 Votes)

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Place fillet darkest or skin-side down in a pie pan

  • 3 1/2 ounces tilapia (or salmon, grouper, halibut, sea bass or swordfish)
  • 3 tablespoons store-bought blue cheese - (to 4)
  • 1/2 cup butter separated
  • Chopped fresh parsley
  • Lemon wedge for garnish
  • Fish seasoning
4.5/5 (2 Votes)

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To make the butter sauce, allow unsalted butter to soften to room temperature

  • BUTTER SAUCE:
  • 1/2 pound unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon chicken bouillon
  • 1/4 teaspoon white pepper
  • 3 tablespoons finely-chopped onion
  • 1 tablespoon finely-chopped garlic
  • 1 teaspoon oregano
  • 3 tablespoons white wine
  • Salt to taste
  • SPICES FOR FISH:
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly-ground white pepper
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoons cayenne pepper
  • 1/4 teaspoon garlic powder
  • SEAFOOD:
  • 4 snapper filets - (8 to 10 oz ea)
  • 1 pound crawfish tail meat
  • 1/2 pound lump crab meat
  • 1/2 cup melted unsalted butter
4/5 (5 Votes)

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Emeril, Modified ~ The original recipe uses grouper & adds tasso or smoked sausage to the sauce

  • 1/4 cup plus 2 TB olive oil
  • 1 cup chopped yellow onions
  • Essence to taste
  • 1 lb crawfish tails, peeled & deveined
  • 1 cup peeled, seeded, & chopped fresh or canned tomatoes
  • 1 TB minced garlic (about 3 medium-size cloves)
  • Salt & pepper to taste
  • 2 cups heavy cream or half & half or combo of both
  • 1 TB Worcestershire sauce
  • 1 TB hot sauce, such LA Hot Sauce or Crystal Hot Sauce
  • 1/4 cup chopped green onions, green parts only
  • 4 fish fillets
  • 2 tsp chopped fresh parsley
3.4/5 (13 Votes)

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Olive Oil-Poached Cod With Cauliflower Couscous is the low-carb dinner that has all the flavors and textures you cr...

  • Kosher salt to taste
  • 1/2 large head cauliflower, separated into florets
  • 1 1/4 tablespoon sesame seeds, toasted
  • 1 teaspoon smoked paprika
  • 1 lemon, zested and juiced, divided
  • 1 large garlic clove, minced
  • 4 1/4 cups olive oil
  • 4 (4-ounce) cod fillets
  • leaves from 7 sprigs mint, roughly torn
  • 10 chives, minced
4/5 (1 Votes)

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Here is a delicious smoked salmon made memorable with brown sugar, red wine, dark rum and maple syrup

  • CANDY GLAZE:
  • Salmon
  • 2 to 4 cups Demerara or Natural Brown Sugar
  • 7/8 cup coarse salt (Kosher Salt) (no more than one cup)
  • SET ASIDE FOR LATER (optional)
  • crushed garlic (8 cloves)
  • crushed peppercorns (small palm full)
  • grated fresh ginger (2 teaspoons)
  • grated zest of 1 orange
  • red chili flakes (1/2 teaspoon)
  • cayenne (1/2 teaspoon)
  • DO NOT ADD ANY LIQUID SEASONINGS A THIS COULD COMPROMISE THE SALT/SUGAR RATIO...HOWEVER I PERSONALLY HAVE SNUCK IN ABOUT 4 OZ OF DARK RUM INTO THE BRINE.
  • 4 oz. red wine
  • 4 oz. dark rum
  • 2 cups brown sugar
  • 1 cup honey or maple syrup
  • pepper/cayenne (optional)
3.6/5 (7 Votes)

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{AIP, Paleo, Whole 30, coconut free} Perfect for a lunch on the go, or a dip to serve at your next party

  • 1/4 cup baby spinach
  • 2 T parsley
  • 1 t dried oregano
  • 1 lime - juiced
  • 1/2 of a medium haas avocado
  • 1 can tuna (packed in olive oil) - or drained of water + 1T olive oil
4/5 (1 Votes)

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{AIP, Paleo, 30 minute meal} Weeknight dinner that's fancy enough for guests

  • 1 pound salmon - cut into portions
  • 3 dried figs- chopped
  • 1 date - pitted
  • 1/2 cup water
  • 1/8 t cinnamon powder
  • 1/4 t pink himalayan salt
  • 1/2 T garlic powder
  • 1/4 cup orange juice - fresh squeezed
3.8/5 (4 Votes)

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Fig Crusted Salmon Alaskan Halibut Lasagna