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From 7 fish dinner

  • 6-8 firm fresh cod fish fillets (skin and bones removed)
  • 1 med. red onion
  • 3 T olive oil (more as needed to moisten)
  • 1-2 loaves of day old Italian bread crumbled and oil drizzled over to moisten (not to excess)
  • 2 C fresh Italian flat leaf parsley, finely chopped
  • 8 cloves garlic, peeled and finely minced
  • salt and pepper to taste
  • 2 C golden raisins, soaked in gin for 4 days (or 30 mins in water) to plump
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Salt and pepper the meat side of the fish, spray with cooking spray if desired

  • Ranchero Sauce:
  • Salt and pepper, to taste
  • 4 red trout fillets, boned
  • Cooking spray, if desired
  • Ranchero sauce, recipe follows
  • 1/2 large red onion, diced small
  • 1 roasted pablano chile, peeled
  • 1 red bell pepper, diced small
  • 3 pounds, canned diced fire roasted tomatoes (or canned, diced tomatoes)
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne
  • Salt and pepper, to taste
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Coat a medium saucepan with vegetable oil

  • Vegetable oil spray
  • 1/2 cup onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar, firmly packed
  • 1 11-ounce can mandarin oranges, drained
  • 1/3 cup chopped avocado
  • 1/3 cup chopped tomato
  • 1 tablespoon lime juice
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tuna steaks (about 1 pound total)
  • Paprika for garnish
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Rillettes - a spread made from meat or fish that's traditionally cooked in fat

  • 3/4 cup mascarpone cheese (about 6 ounces) room temperature
  • 1/4 cup finely chopped green onion
  • 2 T finely chopped fresh dill plus sprigs for garnish
  • 1 1/2 T (or more) fresh lemon juice
  • 1 1/2 cups small pieces smoked trout fillets without skin and bones. (about 6 to 7 ounces)
  • Assorted crackers and rye, pumpernickel, and black bread slices
  • 2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks.
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Directions 1. Preheat oven to 450 degree F

  • Ingredients
  • Nonstick cooking spray
  • 1 lb. cod fillets, rinsed and patted dry
  • 1 cup pecan halves
  • 1 cup torn soft bread pieces
  • 1/2 tsp. salt
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
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Stir first 5 ingredients in small bowl to blend

  • 3/4 cup finely chopped white onion
  • 3 T drained capers
  • 2 T (packed) chopped fresh dill
  • 4 tsp Dijon mustard
  • 1 T fresh lemon juice
  • 6 oz cream cheese, room temperature
  • 24 thin slices sourdough baguette
  • 6 oz thinly sliced smoked salmon, cut into 24 pieces
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I'm not crazy about tuna casseroles, but Marty loves them

  • 4 cups package egg noodles
  • 1/4 cup chopped onion or sliced green onion
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas, thawed
  • 1/3 cup chopped celery hearts (optional)
  • 3 (5 ounce) cans tuna, drained
  • 2 (10 1/2 ounce) cans condensed Healthy Request Cream of Mushroom Soup
  • 1/2 lb. sliced mushrooms (can use 1/2 (4.5 ounce) can sliced mushrooms
  • 2 tbl butter
  • 1/2 Tbl lemon juice
  • 1 cup crushed potato chips
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1 roll out dough 2 combine rest of ingredients, spread on dough 3 roll up jelly roll style, place on parchment pape

  • 1/2 pckg puff pastry dough
  • 2 pieces fresh salmon,baked,and flaked
  • 3/4 cup bread crumbs
  • 3/4 cup mayonnaise
  • 1/2 cup chopped onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beaten egg
  • DILL SAUCE
  • 1 cucumber diced
  • 3/4 cup mayonnaise
  • 3 tablespoons chopped onion
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
  • 1/2 cup water
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Preparation: 1. Cut walleye into 3/8 inch chunks; place in refrigerator

  • Ingredients:
  • 2 Large Eggs
  • 1/2 cup Mayonnaise
  • 1/2 Tbs Lemon Juice
  • 3 Tbs Cilantro
  • 1/4 cup Green Onion, Sliced
  • 1/8 tsp Pepper
  • 1/2 tsp Salt
  • 3 Tbs Dijon Mustard
  • 1/4 cup Green Chilies, Diced
  • 1/2 Tbs Taco/Fajita Seasoning
  • 1 1/2 cups Japanese Panko Bread Crumbs
  • 1 1/4 lbs. Walleye Filets
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Salmon seasoned with morrocan spices served over cous cous with a harissa vinaigrette

  • Harissa Vinaigrette:
  • Salmon
  • 1 teaspoon ground fennel seeds
  • 1/2 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 2 teaspoons ground red pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 4 salmon filets
  • cilantro, shredded
  • mint, shredded
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinaigrette
  • 3/4 cup roasted red peppers, roughly chopped
  • 4 garlic cloves
  • salt and pepper to taste
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Preheat grill to medium-high (350°F to 400°F)

  • 4 (6 ounce) cod fillets
  • ¼ cup fresh cilantro
  • ½ cup extra-virgin olive oil
  • 1 garlic clove, chopped
  • Juice of 1 lemon or lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Cedar plank
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Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works on th

  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup pecans or walnuts, broken into pieces
  • 2 heads red leaf lettuce, rinsed and torn
  • 1/2 cup frozen green peas, thawed
  • 1/4 pound smoked salmon, cut into 1 inch chunks
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 T. honey or 1 T. sugar
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Asparagus and Smoked Salmon Salad Aunt Phyl's Baked Cod Italian-style