1,183 figlet recipes

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

San Francisco seafood casserole bakes mussels, shrimp, and white fish in a tomato-wine-clam juice broth. A streamlined cioppino in casserole form, ready in under an hour.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Slow-simmered puttanesca sauce cooked 6 to 8 hours with plum tomatoes, a whole head of garlic, anchovies, kalamata olives, and capers. Dark, rich, and deeply concentrated.

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.

Chinese-style fried fish with whole garlic cloves in a savory black bean and soy sauce. Cornstarch-coated snapper or halibut fillets pan-fried until crispy, then glazed with a bold garlic sauce.

Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.