1,305 fisch recipes

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.