Fish recipe collection

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Eight-spice crispy skinned snapper with Szechuan peppercorns, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger. Pan-seared then oven-roasted for shatteringly crisp skin.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Fiskesalat med pepperrotsaus: Norwegian fish salad with poached halibut, horseradish sour cream dressing, fresh dill, and garnishes of egg and tomato. A light Scandinavian main perfect for summer.