Fish recipe collection

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Lemon buttered cod fillets cooked in the microwave with butter, lemon juice, lemon pepper, and paprika. A fast weeknight fish dinner ready in under 15 minutes.

Sole fillets wrapped around tender carrot strips and topped with buttery herb stuffing, baked until flaky. An elegant fish dinner that looks fancy but takes under 40 minutes.

Lemon-broiled scrod topped with a tangy yogurt-Parmesan crust. A five-ingredient, low-fat fish dinner that cooks under the broiler in under 10 minutes.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.