Fish recipe collection

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

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

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

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

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.