Fish recipe collection

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Portuguese fish stew layered in an earthenware dish with tomatoes, onions, garlic, white wine, and a splash of piri-piri. Topped with crusty bread and baked until tender.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Grilled lobster and shrimp skewers piled over a cool watermelon, cucumber, and jalapeño salsa, with charred bell peppers, asparagus, leeks, and sweet corn alongside. A bold summer surf-and-grill plate.