2,814 fisch recipes

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Grilled shrimp and scallop kabobs marinated in soy sauce, lemon, ginger, and garlic with pineapple chunks and zucchini. Overnight marinating builds bold Asian-inspired seafood flavor.

Oysters a la Grand Isle sauteed in butter with onions, then stirred into cream of mushroom soup off the heat and served on crackers. A quick Gulf Coast oyster appetizer with just five ingredients.

Koulibiac is a Russian salmon pie wrapped in puff pastry with layers of rice, spinach with nutmeg, hard-boiled eggs, and lemon cream. Served hot or cold, golden and flaky.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.