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Our best fish recipes - 967 recipes

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Fish tacos

  • Vegetable oil, for grill
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod (about 1 inch thick)
  • Coarse salt and ground pepper
  • 12 corn tortillas, warmed or lightly toasted
0/5 (0 Votes)

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Smoking fish is not difficult, and it takes far less time than smoking meats such as pork or venison

  • A basic fish brine is:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 bay leaves
  • 1 stalk sliced celery
  • 1/2 cup chopped fennel
  • 1/2 chopped onion
  • 2 smashed garlic cloves
0/5 (0 Votes)

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Prepare couscous and set aside

  • 1 yellow Couscous
  • 1 red Tilapia
  • 1 blue Coconut Milk
  • 1 green Spinach
0/5 (0 Votes)

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NOLA Crawfish-Stuffed Deviled Eggs

  • 8 large eggs
  • 2 tablespoons butter
  • 1/2 small onion, finely diced
  • 1/2 stalk celery, finely diced
  • 1 small jalapeno, finely diced
  • 1/2 small poblano, seeded and finely diced
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • salt & pepper
  • 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
  • 2 teaspoons fresh chives, minced
  • 1 tablespoon fresh lemon juice (1/2 lemon)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
0/5 (0 Votes)

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1) preheat oven to 350 2)drizzle evoo in small baking pan and put fish skin side down 3) arrange tomato on top of

  • 4 oz skin on salmon
  • 2 t whipped light cream cheese
  • 1/4 lemon, juiced
  • 1 t chives
  • 1 tsp evoo
  • plum tomato sliced
  • salt and pepper to taste
0/5 (0 Votes)

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From

  • 3 tablespoons hoisin sauce
  • 3 tablespoons pure maple syrup
  • 1 tablespoon white wine or rice vinegar
  • 1 teaspoon fresh grated ginger
  • 4 six-ounce salmon fillets
0/5 (0 Votes)

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Puree the smoked salmon and cream cheese in a food processor until smooth

  • 8 oz/250 g smoked salmon pieces
  • 4 oz/125 g cream cheese
  • Salt and pepper to taste
  • 8 (4”) fresh pasta squares (I found these at the Italian Centre Shop, in the freezer section)
  • Semolina flour or cornmeal for dusting
  • 1 tbsp butter 2 tbsp coarse grain mustard
  • 1/4 cup minced red onion 1 tbsp Dijon mustard
  • Zest and juice of 2 lemons 1 cup heavy cream
  • Fresh dill sprigs 2 tbsp capers (drained)
0/5 (0 Votes)

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1. Preheat oven to 425° F (220° C)

  • 1 pound (500 g) salmon fillet, bones removed and cut into 4 pieces
  • 1/4 cup (60 mL) Becel™ Buttery Taste margarine
  • 1/4 cup (60 mL) pure maple syrup
  • 4 teaspoons (20 mL) Dijon or grainy Dijon mustard
  • 1 teaspoon (5 mL) low-sodium soy sauce
3.9/5 (10 Votes)

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The Big Book of Slow Cooker recipes

  • 1 Tbsp Butter
  • 4 thin sliced sweet onion
  • 2 cups water
  • 4 ) 6oz Swordfish steaks
  • Sea Salt, to taste
  • 1 Lemon
  • 2 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1/4 tsp Dijon Mustard
  • 1 Tbsp fresh flat-leaf Parsley, minced
0/5 (0 Votes)

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Combine first 3 ingredients

  • Servings: 6
  • 1 Tbs ground chipotle seasoning
  • 1 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 6 (6 ounce) tilapia fillets
  • 2 Tbs olive oil
  • 1 tsp grated lime rind
  • 2 Tbs fresh lime juice
  • Vegetable cooking spray
  • 12 corn tortillas
  • Sweet and Spicy Slaw
  • Fruity Black Bean Salsa
  • Fresh lime wedges
0/5 (0 Votes)

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Boil secondary ingredients together in water for 5min

  • Salmon Belly/Bangus Belly/Shrimp
  • Tamarind (boiled, crushed, strained) tomatoes, onions, green chillies.
  • Veggies.
0/5 (0 Votes)

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Bring 2 1/4 cups water to boil in a saucepan; stir in noodles

  • 3 cups medium egg noddles, uncooked
  • 3/4 lb. Velveeta pasteurized process cheese spread, cut up
  • 1 package frozen vegetables blend, thawed
  • 1 can tuna, drained, flaked black pepper
0/5 (0 Votes)

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Velveeta Tuna and Noodles Cod Taco