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Sauté onion in butter till tender

  • Christy Coleman Spinach, Artichoke and Crawfish Dip
  • 2 boxes frozen chopped spinach, cooked and drained
  • 1 large jar marinated artichoke quarters
  • 1 stick real butter
  • 1 onion chopped
  • 8 oz philly cream cheese
  • 10 oz Monterey Jack
  • ½ carton sour cream
  • 4 oz parmesan cheese
  • ½ pound crawfish tails
  • dash Cajun seasoning, and Worcestershire sauce
3.7/5 (3 Votes)

By

1. Spread pam on metal baking pan or foil

  • 4 tilapia filets
  • 1/4 cup Dijon mustard
  • 1/4 cup finely chopped pecans
  • balsamic vinegar
4/5 (2 Votes)

By

In a large stockpot, heat oil over medium-high heat

  • 4 tablespoons vegetable oil
  • 1 large Spanish onion, diced
  • 4 garlic cloves, chopped
  • 1 pound chourico sausage, diced
  • 2 teaspoons ground tumeric
  • 1 pinch saffron
  • 2 tomatoes, diced
  • 8 cups chicken broth
  • 3 red bliss potatoes, cut in quarters
  • 24 North Coast Seafoods littleneck clams
  • 4 6-ounce North Coast Seafoods haddock fillets
  • 1 pound North Coast Seafoods P.E.I. mussels
  • 1 small head of kale, stems removed, chopped
  • Kosher salt
  • Freshly ground black pepper
3.8/5 (4 Votes)

By

This tastes like a fish fry!

  • 1/2 cup unseasoned bread crumbs
  • 2 oz pecans, chopped fine (about 1/2 cup)
  • Salt
  • Pepper
  • 3 tbsp. basting oil (olive oil wih basil)
  • 4 haddock fillets (about 6 oz ea)
  • Cooking spray
4/5 (3 Votes)

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Combine all marinade ingredients

  • MARINADE:
  • 4 shark or swordfish steaks
  • 1/3 cup low sodium soy sauce
  • 1 teaspoon grated lemon peel
  • 1 garlic clove minced
  • 2 teaspoons Dijon mustard
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
4/5 (3 Votes)

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Preheat the oven to 400 degrees Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper

  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
  • 2 chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-baked-in-foil-recipe.html?oc=linkback
4/5 (1 Votes)

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1.Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (th...

  • Ingredients:
  • 6 (8 oz) Harris Teeter Fishermans Market fresh haddock fillets
  • 1 cup Harris Teeter milk
  • 1 tsp lemon juice
  • 2 tsp Harris Teeter Worcestershire sauce
  • Harris Teeter salt
  • Harris Teeter pepper
  • 1/2 cup Harris Teeter olive oil
  • 2 tsp paprika
  • 1/4 lb buttery, flaky crackers, finely crushed
  • 1/2 lb Harris Teeter butter, melted
  • 1/2 cup white wine
4/5 (1 Votes)

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Grilled tuna steaks with a tasty sauce of tomatoes, olives and capers

  • Livornese Sauce:
  • 4 tuna steaks about 1 1/2 inches thick
  • 1 T olive oil
  • Salt
  • Pepper
  • 1/3 olive oil
  • 1/4 c drained capers
  • 1/4 c pitted Kalamata olives
  • 1/4 c coarsely chopped parsley
  • 2 garlic cloves, thinly sliced
  • 2 medium red ripe tomatoes, peeled, seeded and cut into 1/4 diced pieces
  • Few drops of lemon juice
4/5 (1 Votes)

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1. Sauté mushrooms, garlic, onion and green peppers in fry pan

  • 1 can(s) mushroom pieces
  • 2 clove garlic, minced
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 , 12 oz. pkg egg noodles, no-yolk variety (i use large)
  • 1/4 c butter
  • 1/4 c all purpose flour
  • 2 1/2 c milk
  • 1 pkg 8 oz. cream cheese
  • 2 can(s) tuna, packed in water
  • 1 can(s) small can peas, drained
  • salt and pepper to taste
  • 1 c grated sharpe cheese
  • french onions to sprinkle on top of casserole
4/5 (1 Votes)

By

Preheat your oven to 375 degrees

  • 4 - 4 oz haddock fillets, cut 1" thick ( we used Halibut)
  • 6 oz can white crab meat, drained
  • 4 The Laughing Cow Light Garlic and Herb Wedges
  • 1/2 cup whole wheat bread crumbs ( I could not find any, so I used Italian bread crumbs)
  • Pinch red pepper flakes
  • Paprika, sea salt and ground pepper, to taste
4/5 (1 Votes)

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Preheat the cooker to 126°F (medium rare)

  • 1 tablespoon olive oil
  • 1 lemon, zest only
  • salt and pepper to taste
  • 1/4 cup honey
  • 2 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Butter; melted
3/5 (2 Votes)

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Crawfish Bordelaise Sauce

  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon creole seasoning
  • 1/2 cup dry red wine
  • 1/4 pound crawfish tails
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock)
  • 2 tablespoons unsalted butter, at room temperature.
  • 1 tablespoon chopped green onions
4/5 (2 Votes)

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Crawfish Bordelaise Sauce Fleurty Spinach Artichoke and Crawfish Dip