Fish recipe collection

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.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Retro shrimp or tuna mousse made with cream cheese, tomato soup, and gelatin. A no-bake molded seafood spread with bell peppers, celery, and Worcestershire for cocktail parties.

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.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

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.