Fish recipe collection

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

This tasty twist on salsa will have everyone coming back for more!

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Grilled fish sandwiches on focaccia with a honey Dijon spread, lemon pepper seasoning, and roasted red pepper. A light, smoky summer sandwich ready in 20 minutes.

Grilled halibut with a soy, ginger, garlic, and brown sugar marinade. Asian-style fish steaks with caramelized edges and tender, flaky centers in just 12 minutes on the grill.

Grilled salmon soft tacos with cabbage slaw, citrus salsa, and cilantro-serrano crema. A chile-rubbed 20-minute summer grill dinner loaded with fresh acid, creamy heat, and crunchy texture.

Open-faced tuna melts on dark rye bread with celery, green pepper, black olives, and thyme topped with melted cheese. A lighter tuna melt using fat-free mayo and cheese.

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.

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.

Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Hot tuna sandwiches loaded with cheddar, hard-boiled eggs, olives, pickles, and green pepper, microwaved until the cheese melts. A retro tuna melt with a loaded deli-style filling.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Individual tuna pizza on a crispy flour tortilla with pizza sauce, mushrooms, tomato, green pepper, and mozzarella. A quick, high-protein personal pizza ready in 20 minutes.