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Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter

  • CHEESE SAUCE:
  • 1 pound haddock fillet cut into 3 pieces
  • Juice of 1/2 lemon
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons butter
  • 2 cups elbow macaroni
  • 1/4 cup Cheddar cheese grated
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 1/4 cups milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pinch dry mustard
  • 1/2 cup grated Cheddar cheese
  • Parsley sprig for garnish
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In a 12-inch to 14-inch non-stick saute pan, heat 4 tablespoons oil until smoking

  • 6 tablespoons virgin olive oil divided
  • 4 medium trout - (abt 2lbs total) seasoned with
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 celery stalk thinly sliced
  • 1 medium red onion thinly sliced
  • 2 garlic cloves
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 tablespoons balsamic vinegar
  • 1 cup Barbera or Dolcetto wine (dry red wine from Piedmont)
  • 3 tablespoons unsalted butter
  • 1/4 cup finely-chopped Italian parsley
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Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar

  • 1 large garlic clove
  • Coarse salt to taste
  • 2 1/2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil plus
  • 2 tablespoons extra-virgin olive oil
  • Freshly-ground black pepper to taste
  • 4 red new potatoes
  • 8 ounces tender green beans ends snapped, halved diagonally and blanched
  • 1/2 cup diced (1/4") red bell pepper
  • 1/2 small red onion slivered lengthwise
  • 1/4 cup pitted Niçoise olives
  • 1 tablespoon drained tiny capers
  • 1/4 cup slivered basil leaves - (loosely Packed)
  • 2 tablespoons fresh lemon juice
  • 4 swordfish steaks - (abt 6 oz ea)
  • 1 hard-cooked egg coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
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Prepare the sauce: Place oil in a saucepan over medium heat

  • 1/4 cup extra-virgin olive oil plus more for oiling the grill and the salmon
  • 1 medium onion thinly sliced
  • 4 garlic cloves finely chopped
  • 7 cups diced (1/2") ripe tomatoes
  • 2 tablespoons chopped fresh thyme leaves plus a
  • few sprigs for garnish
  • 2 teaspoons finely-grated lemon zest
  • 1 cup roughly-sliced pitted green olives (preferably manzanillo olives)
  • 1/4 cup capers drained, rinsed
  • 3 pickled jalapeño peppers stemmed, seeded, and thinly sliced
  • Salt to taste
  • 6 salmon steaks, 1" thick - (7 to 8 oz ea)
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With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green)

  • 2 medium zucchini - (or 3 small) scrubbed
  • 1 can salmon - (6 oz) drained, flaked
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped dill
  • 1 dash Worcestershire sauce
  • 1 tablespoon finely-chopped red bell pepper
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Place the yolks in a small bowl

  • 4 hard-boiled eggs cooled, peeled, and halved lengthwise
  • 2 tablespoons light sour cream
  • 2 teaspoons light mayonnaise
  • 2 tablespoons finely-minced fennel
  • 2 tablespoons minced smoked salmon
  • 2 teaspoons minced red onion
  • 2 teaspoons drained capers
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon snipped chives for garnish
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Soak beans 8 hours or overnight in water to cover by 2 inches

  • 1 pound dried black beans
  • Water
  • Seasoned salt
  • 3 garlic cloves minced
  • 1 potato
  • 2 carrots
  • 1 onion
  • 1 1/2 pounds fish such as red snapper or cod
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 green onions sliced
  • 1 tablespoon oil
  • 1 tablespoon chili powder
  • 1 can stewed tomatoes - (15 1/2 oz)
  • 1 can tomato sauce - (16 oz)
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Soak the saffron threads in the hot chicken broth; set aside

  • 1 teaspoon saffron threads
  • 1/2 cup hot chicken broth
  • 5 tablespoons extra-virgin olive oil
  • 1/2 cup thinly-sliced onion
  • 1/2 cup chopped fennel bulb plus
  • 1 tablespoon finely-chopped fennel leaves
  • 2 garlic cloves chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh parsley
  • 1 1/2 cups coarsely-chopped peeled fresh or canned plum tomatoes (about 3 medium tomatoes)
  • 1/2 cup dry white wine
  • 2 1/2 pounds mixed seafood (cleaned squid, lobster meat, tuna and swordfish steaks)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 slices Italian bread toasted
  • Grated Pecorino Romano cheese
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Place the codfish in the kitchen sink and allow tap water to drip on it for a day to rehydrate it

  • 2 pounds dried salted cod
  • 1 head cauliflower trimmed, and cut into small florets
  • Water for cooking the cauliflower
  • 2 cups water for cooking the cod
  • 5 tablespoons extra-virgin olive oil
  • Juice of one large lemon
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon coarsely-ground black pepper
  • 1/4 cup Sicilian green olives in brine pitted, and coarsely chopped
  • 1/3 cup minced Italian parsley
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In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not ...

  • 1/2 cup olive oil
  • 1 large white onion thinly sliced
  • 1/2 cup minced Italian parsley
  • 4 large potatoes peeled, and cut into chunks
  • 3 cups hot water
  • 3 pounds fresh cod fillets cut into chunks
  • with skin attached
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • Fine salt to taste
  • Grinding of coarse black pepper
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Tostones: Heat oil in a heavy frying pan to 325 degrees

  • TOSTONES:
  • 3 green plantains quartered crosswise, and peeled
  • 3 cups peanut or canola oil
  • Kosher salt to taste
  • Cilantro leaves for garnish
  • SALMON TARTAR:
  • 1 pound salmon cut 1/4" thick dice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pureed canned chipotles
  • 1/4 cup capers drained
  • 1/4 cup finely-chopped scallions
  • 3 tablespoons olive oil
  • 2 tablespoons finely-chopped cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
  • AVOCADO-CHIPOTLE RELISH:
  • 2 Haas avocados peeled, pitted
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons fresh lime juice
  • 3 tablespoons creme fraiche
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking ...

  • 2 servings cooking spray (5 one-second sprays per serving)
  • 1/2 cup yellow masa corn flour
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pound red snapper fillets, cut 2" pieces
  • 8 medium corn tortillas buy a few extra in
  • case some break
  • 1 head romaine lettuce outer leaves
  • removed and remaining leaves sliced into
  • 1/4 " strips
  • 5 medium red radishes thinly sliced
  • 2 medium scallions thinly sliced
  • 10 medium cherry tomatoes quartered
  • 1/4 cup shredded red cabbage
  • 3/4 cup low-fat plain yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon canned chipotle peppers in adobo sauce finely chopped
  • 2 tablespoons fresh cilantro sprigs for garnish
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