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Using a large, heavy-bottomed pan, pour in 1 tablespoon olive oil and, over high heat, bring it to the smoking poin...

  • 2 tablespoons olive oil
  • 6 fresh tuna steaks, 4 to 6 ounces each
  • Salt and freshly ground pepper
  • 24 fresh scallops
  • 1 cup fish stock or light chicken broth
  • 1/4 cup dry white wine
  • Juice of 3 small limes
  • 1 stick butter, cut into pats and kept chilled
  • 3 tablespoons lime~infused oil (optional) or plain olive oil
  • 12 sea urchin roe sacs (fresh) or 6 tablespoons salmon caviar
  • Note: Sea urchin roe is available from Japanese markets; it is served in sushi bars
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Cut fresh bluefish filets into small pieces

  • Bluefish filets
  • Juice of two lemons
  • 1 lime
  • Sea salt
  • Soy sauce
  • Dash of hot sauce
  • 1 red pepper
  • 1/2 jalapeno pepper
  • 1 diced onion.
  • (Optional: Add a diced mango and few springs of cilantro)
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Heat oil in a skillet over high heat

  • 1 tablespoon olive oil
  • 1 1/2 pounds fresh Kirkland Signature skinless, boneless salmon, or 3 8-ounce pieces Smoki Foods wild Alaska sockeye salmon (skinless)
  • 1/4 cup butter
  • 1 12-ounce can evaporated milk
  • 1 egg yolk, beaten
  • 1 tablespoon crushed dried basil leaves or 3 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon seasoning salt
  • 8 ounces cream cheese
  • 1/4 pound sharp Cheddar cheese, shredded
  • 2 cups of your favorite rice, uncooked
  • Paprika
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Preheat oven to 400 degrees

  • 2 fresh Kirkland Signature Salmon Fillets (1 1/2-2 pounds each)
  • 3 tablespoons canola oil, plus more for greasing baking dish
  • 1 large white onion, minced
  • 2 large red bell peppers, cored and diced
  • 3 tablespoons Hungarian or Spanish paprika
  • 2 tablespoons tomato paste
  • 1 cup walnut halves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 24 ounces sour cream
  • Juice of 1 lemon
  • Lemon wedges, for garnish
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Recipe from my mom, Doris

  • 1 can (7.5-oz) low sodium Sockeye salmon, drained
  • 1 cup mashed potatoes
  • 1 cup frozen peas
  • 1 egg, lightly beaten
  • 1 green onion, sliced
  • 2 tablespoons Mrs. Dash chicken grilling blend
  • 2 tablespoons all purpose flour
  • 2 teaspoons unsalted butter
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This recipe can be prepared in 45 minutes or less

  • two * two 6-ounce flounder fillets
  • 1 * 1 garlic clove
  • 2 * 2 tablespoons fresh lemon juice
  • 2 * 2 teaspoons soy sauce
  • 1/2 * 1/2 teaspoon sugar
  • 1/2 * 1/2 teaspoon salt
  • 2 * 2 tablespoons olive oil
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Monica has enliste a fantastic group of bloggers (including Dorie Greenspan on desserts!) to fill out her dinne...

  • 4 skin-on trout fillets, about 6 ounces each, halved lengthwise
  • Table salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 ⁄4 cup Mint-Cilantro Chutney
  • Makes 1 cup
  • Prep time: 5 minutes
  • 1 cup packed cilantro (leaves and stems)
  • 1 cup packed mint (leaves only, please)
  • 1 green serrano chile (optional; if you don’t like too much heat, remove the seeds)
  • 1 ⁄4 small red onion, peeled and sliced
  • 1 tablespoon dried pomegranate seeds (optional)
  • 2 tablespoons fresh lemon juice
  • 1 ⁄2 teaspoon table salt
  • Up to 2 tablespoons water
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Place the cooked cauliflower in a buttered 1 1/2 quart shallow baking dish; layer tuna over the cauliflower

  • 2 packages (10 ounces each) frozen cauliflower, about 4 cups cut up cauliflower, cooked and drained
  • 2 cans (7 ounces each) tuna, drained and flaked
  • 1/4 cup butter
  • 1/4 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 1/4 cup chopped pimiento
  • 1 cup shredded Cheddar cheese
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heat oven to 375. generously grease loaf pan, 9 x 5 x 3 inches

  • 2 cans ( 6 1/8 oz each) tuna, drained and flaked
  • 1 medium stalk celery, chopped ( about 1/2 cup)
  • 2 tablespoons mayonnaise or salad dressing
  • 1 tablespoon lemon juice
  • 2 cups bisquick baking mix
  • 1/2 cup milk
  • 2 tablespoons margarine or butter, softened
  • 1 egg
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  • 2 teaspoons grated orange rind
  • 1/2 cup fresh orange juice
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fennel seeds, crushed
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
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Cook from Frozen. You will need freezer bags, and aluminum foil

  • 6 Frozen Tilapia fillets
  • 12 slices of Fresh Lemon
  • Melted Butter 2 T
  • Lemon Pepper 2 tsp
  • Dried Dill 2 tsp
  • Season Salt 1 tsp
5/5 (1 Votes)

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Mix together rice, cheese, tuna, onion, parsley, 1 tsp seasoned salt, and black olives

  • 2 cups cooked rice
  • 1 cup grated cheese
  • 1 can tuna, drained
  • 1 Tbsp dried minced onion
  • 1 Tbsp dried parsley
  • 1 1/2 tsp seasoned salt
  • 2/3 cup black olives, sliced
  • 2 eggs
  • 2 Tbsp milk
  • 1/4 stick margarine
  • 1 Tbsp lemon juice
0/5 (0 Votes)

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Tuna Muffins Tuna and Scallops with a Lime Butter Reduction