Fish recipe collection

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Mongolian hot pot with thinly sliced lamb, spinach, napa cabbage, and bean thread noodles cooked tableside in ginger-scallion broth with a spicy tahini dipping sauce.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Mustard-pepper sauce blends mustard greens, green chiles, tomato, and cilantro with Dijon and a splash of cream. An Indian-inspired finishing sauce for fish, seafood, or tofu.

Budget-friendly chicken noodle casserole with fresh spinach, cottage cheese, cheddar, and pimiento. Works with turkey, ham, or tuna for a flexible weeknight dinner.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Northwest grilled salmon glazed with honey butter and dill, cooked skin-on over moderate heat until it just starts to flake. Only four ingredients for a stunning fillet.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Thai stir-fried beef with holy basil (pad gra pao) made with flank steak, serrano chilies, garlic, fish sauce, and fresh basil over lettuce. An authentic Thai street food dish with serious heat.

Old-fashioned fish chowder with cod, russet potatoes, onions, and thyme simmered in milk. A creamy, no-cream New England-style soup that lets the fish shine.

Olive Garden copycat seafood Torcello with cod, clams, shrimp, and crab in a garlic-sherry bechamel sauce tossed with radiatore pasta. A rich, restaurant-style seafood pasta you can make at home.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.