Fish recipe collection

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Crawfish corn maquechoux with sweet corn, bell peppers, onion, and tomato smothered in butter. A classic Cajun side dish loaded with crawfish tails for a true Louisiana one-pot meal.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

Crawfish potato boats stuffed with whipped potato, sharp cheddar, butter, and a pound of crawfish tails. Twice-baked potatoes with a Cajun seafood twist that freeze beautifully.