423 fisch recipes

Marinated swordfish steaks in lemon, white wine, garlic and basil, microwaved with red onion for a fast, low-fat seafood dinner. Ready in under an hour.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Grouper saor pairs grilled fish fillets with sweet-sour Venetian onions braised in red wine and balsamic vinegar with golden raisins. Topped with toasted pine nuts and fresh chives.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

Homebrew ginger mead with 7 pounds of honey, fresh ginger root, and optional fruit additions. Fermented with champagne yeast and aged 3 to 12 months for a smooth, spiced honey wine.

French cabbage salad with crispy bacon, garlic, and hot tarragon vinegar tossed over shredded cabbage. Warm, tangy, and ready in 10 minutes flat.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.