Fish recipe collection

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

A delicious side dish made with white beans, tuna and chopped tomatoes.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Vietnamese-style beef soup with lemongrass, garlic, and fish sauce: a fragrant, quick broth with tender beef chuck and fresh cilantro. Light, bright, ready in 30 minutes.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

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.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Tourtiere, the French-Canadian meat pie served every Christmas in Quebec: spiced ground veal and pork simmered with potato, onion and thyme, tucked into a double crust and baked golden. A cozy, savory holiday tradition.

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.

Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.