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Very flavorful. The National Audobon Society and other organiziations report that Mahi Mahi is one of those fishes...

  • Asian Sauce:
  • 2 pounds Mahi Mahi Steaks
  • Butter
  • White pepper
  • Asian Sauce
  • 1 cup green onions
  • 1 teaspoons fresh ginger
  • 1 teaspoons garlic
  • 3 teaspoons sesame oil
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons orange juice
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Rinse the fish head thoroughly under cold running water, being sure that no blood remains in the gills

  • FOR THE SEASONINGS:
  • 1 large firm white fish head - (1 1/2 lbs)
  • Cornstarch for dusting
  • 3 tablespoons vegetable oil
  • 4 green onions trimmed, and cut into 2" lengths
  • 12 slices peeled ginger - (quarter size)
  • 8 cups water
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • FOR THE SOUP:
  • 8 ounces dried rice noodles - (abt 1/4" wide)
  • 1/4 pound firm white fish fillet sliced thinly
  • 2 green onions trimmed, and sliced thinly
  • 1/4 cup cilantro leaves
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In a small bowl, mix together tuna with mayonnaise and red pepper sauce

  • 1/2 cup cubed fresh raw tuna
  • 2 tablespoons mayonnaise
  • 2 dashes red pepper sauce
  • Nori seaweed
  • Sushi Rice (see recipe)
  • 1 bunch radish sprouts
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Preheat over to 450 degrees

  • 1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Olive oil as needed
  • 1 cup minced green and white parts of scallions
  • 1 teaspoon minced garlic
  • 1 cup minced fresh cilantro (coriander)
  • 3 cups diced seeded tomatoes
  • (canned are fine; drain them first)
  • 1/2 cup dry white wine
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* Note: You may substitute low fat or fat free mayonnaise and sour cream to reduce calories and fat

  • HORSERADISH SAUCE:
  • 4 swordfish steaks - (6 to 8 oz ea)
  • 1/2 cup plain bread crumbs
  • 1 1/2 cups mayonnaise see * Note
  • 1/2 cup sour cream see * Note
  • 1/2 cup horseradish
  • 1 dash Worcestershire sauce
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Place tuna steaks in a shallow baking dish

  • 2 pounds tuna steaks
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 garlic clove finely chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon freshly-ground black pepper
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Rinse fish steaks and pat dry

  • 6 swordfish steaks - (6 to 8 oz ea)
  • 3/4 cup torn basil leaves - (loosely packed)
  • (or 2 tspns dried basil)
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon grated lime peel
  • 3 teaspoons chopped green onion
  • 1/8 teaspoon salt
  • 1 ripe avocado peeled, sliced
  • 1 large tomato seeded, and finely diced
  • Hot pepper sauce to taste
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In a stock pot or electric fryer, heat oil until it is at 350 degrees

  • MARKET STREET TARTAR SAUCE:
  • 6 pieces fresh halibut - (2 oz ea)
  • 6 cups vegetable oil
  • 4 cups Krusteaz tempura flour
  • 1 can non-alcoholic beer
  • 1 cup mayonnaise
  • 2 tablespoons minced dill pickle or dill relish
  • 2 tablespoons minced onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped capers
  • 2 tablespoons caper juice
  • Juice of 1/2 medium lemon
  • 1/4 teaspoon freshly-ground white pepper
  • 1/4 teaspoon salt
  • 1 ounce buttermilk
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Rinse fillets and pat dry

  • 2 pounds tilefish fillets cut into 6 pieces
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup butter or margarine softened
  • 1 pound small fresh mushrooms if large, cut into small pieces
  • 8 scallions - (to 10) thinly sliced
  • 1/4 cup minced fresh dill
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Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt...

  • 1 can salmon - (16 oz) undrained
  • 1 egg
  • 1 medium onion finely diced
  • 1 large green pepper finely diced
  • 2 cups cooked tomatoes
  • 1 1/2 cups bread crumbs
  • 3 tablespoons butter
  • 1 tablespoon parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 teaspoon chili powder
  • 2 cups shredded sharp Cheddar cheese (optional)
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For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonrea...

  • GRAPEFRUIT MOJO:
  • 4 mahi-mahi fillets - (8 oz ea)
  • 1 tablespoon olive oil - (to 2 tbspns)
  • 1 grapefruit peeled, and cut into sections for serving
  • Zest and juice of 2 grapefruits
  • Zest and juice of 2 limes
  • 1 small white onion thinly sliced
  • 1 teaspoon minced or pressed garlic
  • 2 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • SHRIMP MOFONGO:
  • 2 tablespoons vegetable oil - (to 3 tbspns)
  • 2 green plantains peeled, and sliced 1/4" thick
  • 2 slices bacon coarsely chopped
  • 4 large shrimp peeled, deveined, and chopped
  • 1 teaspoon minced or pressed garlic
  • BLACK BEAN SCOTCH BONNET PUREE:
  • 2 tablespoons olive oil
  • 1 garlic clove minced or pressed
  • 1 small onion chopped
  • 1 Scotch bonnet cored, seeded, and minced
  • 1 cup cooked black beans (canned or freshly cooked)
  • 1 cup chicken broth
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In a bowl, whisk together the scallions, soy sauce, vinegar, gingerroot, vegetable oil, 1 tablespoon of the sesame ...

  • 1/2 cup thinly-sliced scallion
  • 1/4 cup soy sauce
  • 2 tablespoons rice-wine vinegar (available at Asian markets)
  • 1 piece peeled fresh gingerroot - (1 1/2") cut into very
  • fine julienne strips
  • 2 tablespoons vegetable oil
  • 1 tablespoon Asian sesame oil plus
  • 1 teaspoon Asian sesame oil for drizzling fish
  • 2 teaspoons sugar
  • 2 garlic cloves minced, and mashed
  • to a paste with a pinch of salt
  • 1/4 teaspoon dried hot red pepper flakes - (to 1/2) or to taste
  • 4 Pacific halibut fillets - (6 oz ea) skinned
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Steamed Halibut Fillets, Chinese Style Mahi Mahi with Asian Sauce