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1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in...

  • Crab Salad Mixture:
  • 3 tb olive oil
  • 1 tb champagne vinegar
  • 1 tsp lemon zest, grated
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pinch ground pepper
  • 2 tb mayo
  • 12 oz crabmeat (preferably Dungeness)
  • Avocado Salsa:
  • 3 ripe avocados
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • pinch ground black pepper
  • 2 tsp lime juice
  • 10 oz fresh ahi tuna (sushi grade)
  • long english cucumber, peeled & sliced
  • 2 cups frisee
  • orange and grapefruit segments
3.8/5 (4 Votes)

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A tangy mixture of Dijon mustard and Italian dressing seasons both broiled snapper and sautéd vegetables

  • 3 tablespoons country-style Dijon mustard
  • 3 tablespoons reduced-fat Italian dressing
  • 4 (6-ounce) red snapper fillets
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 (10-ounce) package fresh spinach (about 10 cups)
  • 1 cup chopped red or yellow tomato
  • 4 lemon wedges
4.5/5 (2 Votes)

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Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish

  • FOR THE STUFFING:
  • 1 whole fish - (1 1/2 to 2 lbs) cleaned (such as seabass or snapper)
  • 1/4 cup thinly-sliced ginger
  • 1/4 cup trimmed green onion in thin 1" long strips
  • 3 tablespoons thin strips Sichuan preserved vegetables rinsed, drained, 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • FOR THE DISH:
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon chopped green onion
  • 1/4 cup vegetable oil
  • 1 teaspoon sesame oil
4/5 (1 Votes)

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Prepare the fish cakes: Combine fish, peas, carrot, cilantro, water, oyster-flavored sauce, cornstarch, salt, whit...

  • DIPPING SAUCE:
  • 1 pound firm white fish fillets finely chopped
  • 1 in a food processor 1/4 cup frozen green peas thawed
  • 2 tablespoons finely-chopped carrots
  • 2 teaspoons minced cilantro
  • 3 tablespoons water
  • 2 tablespoons oyster-flavoured sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground white pepper
  • 1 egg white
  • 3/4 cup Japanese breadcrumbs (panko)
  • 2 1/2 tablespoons sesame seeds
  • Vegetable oil for shallow-frying
  • 1/3 cup bottled sweet and sour sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Chinese dry mustard
3/5 (2 Votes)

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Soak the baccala for 3 days in cool water, changing water daily

  • 1 baccala or staccafisso boned, skin removed
  • 4 tablespoons extra-virgin olive oil
  • 1/2 medium red onion chopped 1/4" dice
  • 3 garlic cloves thinly sliced
  • 1 cup dry white wine
  • 2 cups Basic Tomato Sauce (see recipe)
  • 2 tablespoons fennel seeds
  • 2 tablespoons hot chili flakes
  • 2 cups polenta, quick cook-style
4/5 (1 Votes)

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Prepare the grill (medium-high heat)

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 swordfish steaks - (5 to 6 oz ea)
4/5 (2 Votes)

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To Make The Salsa: Peel the mango and cut into 1/4-inch dice

  • SALSA:
  • 1 large ripe mango
  • 1/4 cup finely-chopped red onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely-chopped fresh mint
  • 1 teaspoon minced jalapeño pepper with seeds
  • 1/4 teaspoon kosher salt
  • MARINADE:
  • 1/4 cup soy sauce
  • 1/4 cup sweet sake
  • 1 tablespoon vegetable oil
  • 1 tablespoon light brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • FISH:
  • 4 mahi mahi fillets, 1" thk - (abt 6 oz ea)
  • Vegetable oil as needed
4.3/5 (3 Votes)

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Brine: Layer the sliced fish, skin-side down in container

  • OPTIONAL:
  • Dark brown sugar
  • Rock salt
  • Fish cut into pieces
  • Garlic salt
  • Liquid smoke old bay spice
  • Jalapeno juice & peppers
  • IMPLEMENTS NEEDED:
  • A square tupperware-type container with
  • lid 4" to 5" deep
  • Little Chef Smoker, 110 volt
  • Wood chips (alder, cherry, apple, hickory) use one or mix.
4/5 (1 Votes)

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Easy, Tasty brine!

  • For eight pounds of salmon, trout, sturgeon or other fish
  • ◾8 pounds fillets, skin on, rinsed, patted dry, cut into small pieces (a good size is about 3″ x 6″, but smaller or slightly larger is fine)
  • ◾8 cups water
  • ◾2 cups soy sauce (Kikkoman is our favorite)
  • ◾1 1/2 cups brown sugar
  • ◾1/2 cup sea salt or kosher salt
  • ◾1 1/2 tbsp granulated garlic
  • ◾1 tbsp ginger
3.8/5 (30 Votes)

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Serve with Crusty bread and roasted veggies

  • 3/4 cup olive oil
  • 6 tablespoons butter, room temperature
  • 12 anchovy fillets
  • 6 large garlic cloves, crushed and minced
  • fresh vegetables, cut into bite-size pieces
  • 1 large loaf crusty Italian or French bread, cut into 2" slices
3.3/5 (3 Votes)

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Vegetable Mix: Mix vegetables and season with salt and pepper or Mrs

  • VEGETABLE MIX:
  • 1 cup red onion in 1/4" strips
  • 1 cup red pepper in 1" x 1/4" strips
  • 1 cup celery in 1/4" pieces
  • 1 cup baby carrot slims
  • Salt to taste
  • Freshly-ground black pepper to taste
  • FISH IN A BAG:
  • 4 sheets parchment paper
  • Butter melted
  • 2 cups Vegetable Mix from above
  • 8 strips fresh skinless fish - (2 1/2 oz ea)
  • Old Bay or Seafood seasoning
  • 4 lemon wheels/ 1/4"-thick
  • 4 sprigs fresh thyme
4/5 (11 Votes)

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Baked white fish, tastes similar to the white fish they serve at the famous restaurant chain Luby's

  • 8 (7-8 ounce) cod, haddock, or other fish filets, skinless
  • 1/2 cup all purpose flour
  • 4 cups mayonaise
  • Lemon pepper seasoning
  • Dried parsley flakes
  • Water
3.9/5 (7 Votes)

Any burning questions? Our chefs answer!

Luby’s Baked White Fish Ahi Tuna & Crab Tower with Avocado Salsa