1,183 figlet recipes

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

La sabana: a Mexican restaurant classic of paper-thin beef filet pounded to the size of a plate, flash-seared with lime, and served with refried beans and salsa. Four seconds on the griddle, no more.

This min fish pie is designed for kids, very funny looking and tastes very well!

Potato crusted red snapper: fillets brushed with mustard, wrapped in shredded potato and pan-fried into a crisp golden shell. A restaurant-style, naturally gluten-free way with fish.

Flounder in lemon-dill sauce, gently poached in butter with fresh dill, lemon juice, and scallions. A delicate one-skillet fish dinner ready in under 20 minutes.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Seared salmon with horseradish mustard vinaigrette pan-sears salmon to crisp-skinned perfection, then finishes with a punchy Dijon, horseradish, and white wine vinegar dressing. A 25-minute weeknight dinner.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Mariscada is a Brazilian fish stew built on cod, shrimp, clams, and mussels simmered with tomato, onion, coriander, and a pinch of saffron. Coastal cooking in one pot.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.