Fish recipe collection

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

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.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

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