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I put several recipes together and played around with the best combination for salmon croquettes

  • 4 (5-ounce) packages salmon
  • 1/2 tablespoon seafood seasoning, like Old Bay
  • 4 chopped green onions
  • 1/2 chopped red bell pepper
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 eggs
  • 1/4 cup Panko bread crumbs, plain
  • 1/4 cup reduced fat Helmann's Mayonnaise
  • 2 teaspoons Creole mustard
  • Dash of lemon juice
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Barefoot Contessa recipe

  • 1 pound skinless fresh salmon fillet
  • 1/2 pound smoked salmon, thickly sliced
  • 1/3 cup freshly squeezed lime juice (3 limes)
  • 1/3 cup minced shallots (2 shallots)
  • 2 tablespoons good olive oil
  • 1/4 cup minced fresh dill
  • 3 tablespoons drained capers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 loaf seven-grain bread, thinly sliced and toasted, for serving
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Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a micro...

  • 1 pound skinless salmon fillet, halved crosswise
  • 2 teaspoons curry powder, preferably hot
  • Kosher salt and freshly ground pepper
  • 8 tablespoons store-bought tartar sauce
  • 1/4 cup cracker meal or crushed saltines, plus more for sprinkling
  • 2 tablespoons grated peeled ginger
  • 1 bunch scallions, finely chopped
  • 1 large egg, lightly beaten
  • 1/2 red bell pepper, seeded and diced
  • 2 stalks celery, thinly sliced
  • 1 mango, peeled, pitted and diced
  • Juice of 1 lime
  • Vegetable oil, for frying
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For Corn-Shallot and Roasted Red Pepper Salpicon: In a medium rondo saute the shallots and garlic until transluc...

  • Crab-Crusted Rockfish:
  • 2 oz. crab meat
  • 6 oz. rockfish fillet
  • 3 oz. corn, shallot and pepper salpicon
  • 1 oz. fava beans
  • 3 oz. grilled tomato jus
  • 1 oz. crispy leeks
  • Grilled Tomato Jus:
  • 10 tomatoes, cut in halves
  • 1 garlic clove, minced
  • 1 shallot, chopped
  • 1 tsp. paprika
  • salt and pepper, to taste
  • Corn-Shallot and Roasted Red Pepper Salpicon:
  • 8 oz. cut corn
  • 3 shallots, julienne
  • 1 red pepper, roasted, julienne
  • 1 clove garlic, minced
  • 1 tomato, concasse
  • salt and pepper to taste
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-Purify onion & saute in butter

  • 8 oz. heavy whipping cream
  • 24 oz. half & half
  • 4 green onions
  • 1 med. yellow onion(chopped)
  • stick butter
  • 1 # crawfish
  • 1/2 c parmesan cheese
  • 3/4 c mozzarella cheese (shredded)
  • 3/4 bag rotini curly pasta
  • pinch of tarragon (optional)
  • 2 tbsp. rosemary
  • 1 tsp. ground thyme
  • 2 tbsp. basil if not using tarragon (if using tarragon then 1 tbsp.)
  • 2 tbsp. parsley
  • 1 tbsp. minced garlic
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Pour sesame oil into a 10- to 12-inch ovenproof frying pan over medium heat

  • • 1 tablespoon Asian (toasted) sesame oil
  • • 1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
  • • 3 tablespoon rice vinegar
  • • 1/4 cup dry white wine (optional)
  • • 4 jasmine tea bags
  • • 1 cup Forbidden Black Rice or Jasmine Rice (see notes)
  • • 1/2 teaspoon salt
  • • 2 1/2 tablespoons wasabi powder (see notes)
  • • 1 tablespoon honey
  • • 1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
  • • 2 teaspoons olive oil
  • • Chopped fresh cilantro or parsley (optional)
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  • 2 Yukon gold potatoes, washed
  • Coarse salt and freshly ground pepper
  • 4 (6-ounce) skinless halibut filets
  • 12 fresh flat-leaf parsley leaves
  • 3 to 4 tablespoons olive oil
  • Beurre Rouge
  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt
  • Cipollini Onions
  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup store-bought low-sodium chicken broth or stock
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
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The perfect comfort food! If you've never tied these Sweet Potato Cakes with Smoked Black Cod & Dill Cream - now is...

  • 6 ounces orange sweet potato (about 1 large), grated (on the large side of a box grater)
  • 1 scant tablespoon kosher salt
  • 1 large egg
  • 1/2 cup all-purpose flour, plus more if needed
  • 1/2 teaspoon black pepper
  • 1 TBS minced shallot (caramelized in a little oil)
  • Safflower oil or other high-heat oil, for frying
  • 1 cup creme fraiche
  • 1 tablespoon fresh dill, chopped, plus sprigs for garnish
  • 1/2 pound smoked black cod
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Preheat oven to 400. Prick skins several time with the tines of a fork

  • 8 large baking potatoes
  • 2 Tbsp. butter
  • 2 cans (7 ounce) tuna, drained
  • 1 Tbsp. grated onion
  • 1 Tbsp. chopped parsley
  • 1 can condensed Cheddar cheese soup
  • 1/4 tsp. paprika
  • 4 slices processed American cheese, halved
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1. Place salmon filets in a medium, nonporous glass dish

  • 8 (4 ounce) fillets salmon
  • 1/2 cup peanut oil
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons green onions, chopped
  • 3 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
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In a large saucepan, melt butter

  • 1 package Louisiana Crawfish tails
  • 1/2 cup onions, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 3 Tbs. butter
  • 1 can Rotel tomatoes
  • 1 tsp. Black pepper (or to taste)
  • Salt
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper (or to taste)
  • Cooked Rice
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For the Salmon: 1. Season the salmon fillets with salt and pepper on all sides

  • The Salmon:
  • 4 (5-ounce) salmon fillets, boneless and skinless
  • 4 tablespoons butter, melted
  • 4 sheets phyllo dough
  • 3 tablespoons canola oil
  • fine salt and ground white pepper to taste
  • The Soy-Mustard Vinaigrette:
  • 3 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup lime juice
  • 6 tablespoons olive oil
  • 2 teaspoons cut chives
  • fine sea salt and freshly ground black pepper
  • The Mushroom Casserole:
  • 1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 small shallot minced
  • 2 cloves garlic, minced
  • fine sea salt and freshly ground white pepper to taste
  • 1/2 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped parsley
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Any burning questions? Our chefs answer!

Eric Ripert's Phyllo Wrapped Salmon with Roasted Mushroom Casserole Salmon Croquettes