Fish recipe collection

Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Seafood cocktail salad with shrimp, avocado, honeydew, cantaloupe, orange, and strawberries on lettuce, dressed with a tangy cocktail-sauce-and-salad-dressing mix. A light summer main course.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Seafood wrapped 'n rolled: grilled shrimp and lobster tossed with sesame oil, crisp bok choy, and bean sprouts, rolled up in soft flour tortillas. A fresh, fast Asian-fusion seafood wrap.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.

Shrimp and crab enchiladas: corn tortillas filled with a simple bay-poached shrimp and crab meat mixture. A light seafood filling for a crowd of 20 enchiladas.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.