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Preheat oven to 425 degrees Rinse fish under cold water and pat dry

  • 1 1/2 pounds flounder, tilapia, or salmon
  • 4 carrots, shredded
  • 8 scallions, chopped
  • 4 zucchini, sliced
  • 1/4 cup teriyaki sauce or Ossie's Asian Dipping Sauce
0/5 (0 Votes)

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1. Pulse pistachios 20 sec to make a breadcrumb consistency

  • Crust:
  • 6 swordfish steaks
  • 1 cup veg. broth
  • 8 oz dry roasted pistachios
  • 1/3 cup cilantro - hand chopped
  • 2 tbpn olive oil
  • salt and pepper
0/5 (0 Votes)

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From the Book once a month cooking

  • 1 1/2 lb frozen tilapia fillets
  • 2 cups spaghetti sauce
0/5 (0 Votes)

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Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown

  • 4 ounces New England smoked salmon*
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 slice local smokehouse bacon, chopped into 1/4 - 1/2 inch pieces
  • 1/2 cup sliced leek
  • 1 medium tomato, diced into 1/3 inch cubes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 1/2 tablespoon capers, rinsed
  • 1 tablespoon butter or butter substitute (we use Earth Balance as a butter replacement)
  • Zest of 1 lemon
  • 2 teaspoons coarsely ground pepper or to taste
  • 1 cup torn or chopped fresh basil leaves
  • 1/2 cup (approximately 3 - 4 ounces) local soft goat cheese in 1/2 inch pieces
  • Sea salt or kosher salt to taste
  • 4 ounces thin spaghetti or linguini
0/5 (0 Votes)

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Clean mushrooms, and remove all stems

  • 10 large mushroom caps
  • 2 tbsp. butter
  • 8 oz cream cheese
  • 1/2 cup thinly sliced Spence Smoked Salmon
  • 2 tbsp. cut chives
  • 1/4 dried mustard powder
0/5 (0 Votes)

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• Salmon Cakes • 1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat

  • Salmon Cakes
  • 3 tablespoons vegetable oil
  • 1/2 sweet onion, diced small
  • 1 medium carrot, finely diced
  • 1 rib celery, finely diced
  • 2 7 1/2 ounce cans pink salmon
  • 1 cup plain bread crumbs
  • 1 1/4 teaspoons Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup light mayonnaise
  • 1/4 cup parsley, chopped
  • 1 tablespoon lemon juice
  • 1 head escarole, chopped
  • Bottled dressing (optional)
  • Old Bay Aioli
  • 1/4 cup light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated garlic
  • 1/4 teaspoon Old Bay seasoning
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For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl unt...

  • Lemon Butter:
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temperature
  • Halibut and Crispy Shallots:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (each 4 to 5 ounces)
  • 1/2 cup grapeseed oil
  • 2 large shallots, cut into rounds, separated into rings
  • Lemon wedges, for garnish
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Directions For marinade, combine Wish-Bone® Italian Dressing, soy sauce and ginger

  • 1 cup Wish-Bone® Italian Dressing
  • 3 Tbsp. soy sauce
  • 1-1/2 tsp. finely chopped fresh ginger or 1/2 tsp. ground ginger (optional)
  • 4 salmon, swordfish or tuna steaks, about 1-1/2 inches thick (about 2-1/2 lbs.)
  • Cucumber Salsa (optional)*
3.7/5 (46 Votes)

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I think Nordstrom adds a few potatoes

  • 2 tbsp olive oil
  • 8 cloves garlic, minced
  • 5 carrots, peeled and chopped
  • 6 celery sticks, chopped
  • 2 cans (49 oz ea) low-sodium chicken broth
  • 2 cans (14.5 oz ea) diced tomatoes in juice
  • 1 salmon fillet (about 2 lbs), skinned and cut into thirds crosswise
  • 1/2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • Kosher salt
  • Freshly ground pepper
  • 2 cups lightly packed fresh basil, coarsely chopped
0/5 (0 Votes)

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Heat oil in head large pot over medium high heat

  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 garlic cloves, chopped
  • 1 6 ounce pkg. crimini (baby bella) mushrooms, sliced
  • 2 cups fresh corn kernels ( about 2 ears)
  • 1 1/2 tbsp. cajun seasoning
  • pinch cayenne pepper
  • 1 12 ounce bottle lager beer
  • 2 14.5 ounce cans diced tomatoes, drained
  • 2 8 ounce bottles clam juice
  • 1/4 stick butter
  • 1/4 cup all purpose flour
  • 2 cups chopped tass ham or andouille sausage (about 12 ounces)
  • 1 pound crawfish or peeled medium shrimp (frozen crawfish tails can be used thawed)
  • 1 tbsp. whole grain mustard
  • hot pepper sauce
0/5 (0 Votes)

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There are many types of black rice on the market in a range of textures

  • 1 1/2 cups black rice
  • Cooking spray
  • 1 (8-ounce) salmon fillet (about 1/2 inch thick)
  • 1/4 cup fresh lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon grated peeled fresh ginger
  • 1 garlic clove, minced
  • 2 1/2 tablespoons canola oil
  • 3 cups diced peeled mango (about 2 medium)
  • 1 cup halved grape tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup finely chopped green bell pepper
  • 1 (6-ounce) package fresh baby spinach
0/5 (0 Votes)

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In a large mixing bowl stir together jicama, cucumber, sweet pepper, vinegar, and sugar

  • 1/2 small jicama, peeled and shredded
  • 1 small cucumber, seeded and finely diced
  • 1 small red sweet pepper, cut into matchstick strips
  • 3 tablespoons white vinegar or rice vinegar
  • 1/2 teaspoon sugar
  • 12 ounces skinless salmon fillet, cut into eight 1-1/2-inch-thick pieces
  • 1 tablespoon cooking oil
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 head Bibb lettuce
0/5 (0 Votes)

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Salmon con Salsa Fresco Baby Flounder and Vegetable in Foil