Recipes with fish

Incredibly refreshing and tasty kiwi tomato salsa that is perfectly paired with Tilapia or any fish.

Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Delicious! My husband and friends thought the fish was sensational!

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

This dish is very savoury with a crunchy/chewy texture.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

The legendary Dagwood Bumstead sandwich: a towering, impossible stack of ham, bacon, meatloaf, sausage, lobster, sardines, fried egg, cold spaghetti, and everything else in the fridge.

Kakavia is the Greek fisherman's soup: tomato, fennel, and herb broth simmered with mixed fish, lobster, shrimp, and scallops, ladled over thick toast. Rustic Mediterranean seafood stew at its most generous.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Incredibly moist, aromatic and tasty. So easy to make, definitely a keeper!

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

Christmas kedgeree is a British Boxing Day brunch classic: flaked smoked fish folded with cooked rice, curry powder, cream, and hard-boiled eggs. An Anglo-Indian tradition from the Raj that holds up as holiday comfort food.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Sauteed salmon steaks with mustard, butter, and apple cider. A simple 4-ingredient pan-seared fish dinner ready in 25 minutes. Works with any large fish steak.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

San Ton Pa is a traditional raw fish mincemeat dish using sole, halibut, or flounder cured in lemon juice with onion, garlic, pimentos, fennel, and cilantro. Served cold with green salad.

Pan-fried fish fillets with a crispy Parmesan-cornmeal crust and a buttermilk dip that keeps the coating locked on. Golden, crunchy, and ready in minutes on the stovetop.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Soy-grilled whole fish marinated in soy sauce, sherry, ginger, and garlic. A simple Asian-inspired grill recipe with a sweet-savory glaze that caramelizes over hot coals.

A deep fried fish with bread crumbs and served with potato chips.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

This makes an excellent first course with dry white Demesticha or Samos wine.

Golden deep-fried fish croquettes made with flaked croaker, white sauce, pimento, and green pepper. A classic Southern coastal recipe served with tomato sauce. Crispy outside, creamy inside.

Whole fish wrapped in a banana leaf with garlic, tomato, cilantro, and achiote, then roasted on a comal or dry skillet. A traditional Central American pachay recipe that's simple and full of smoky, earthy flavor.

These scrumptious fish cakes are made out of bread crumbs, potatoes and pickling spices. Great on it's own or with a meal!

A one-pot cioppino with fish, shrimp, and clams in a slow-simmered tomato, white wine, and herb broth. Weeknight-friendly with just 10 minutes of prep and pantry-staple seasonings.

Silky pureed potato and leek soup simmered in white wine and fish stock, finished with milk and topped with tender poached fish. A light, elegant fish soup that works hot or chilled.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Make something quick and scrumptious for lunch with this simple fish chowder recipe.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

Portuguese fish stew layered in an earthenware dish with tomatoes, onions, garlic, white wine, and a splash of piri-piri. Topped with crusty bread and baked until tender.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.