Fish recipe collection

Bay scallops and linguine in a light garlic white wine sauce with mushrooms, green onions, and shredded carrots. A low-calorie seafood pasta that feels indulgent without the guilt.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.

Thai fire-roasted eggplant dressed in a hot fish sauce, lemon, and sugar glaze with shallots, cilantro, and dried shrimp powder. Smoky, tangy, and ready in 25 minutes.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Pan-seared swordfish steaks topped with a silky grapefruit and rosemary butter sauce made from reduced grapefruit juice, shallots, and fresh rosemary. A bistro-worthy dinner for two in 45 minutes.

Oven-baked swordfish steaks paired with a bright no-cook mango-tomatillo relish loaded with fresh cilantro, red bell pepper, and lime juice. Minimal prep, big tropical flavor for two.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Lemongrass and chili paste beef burgers topped with a cool mint cucumber relish. All the bright, punchy Thai flavors you crave in a juicy, grillable patty.

Fiery Thai chili fish sauce (nam pla prik) with serrano chiles, lime juice, cilantro, garlic, and roasted chili paste. A no-cook condiment that livens up everything it touches.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Thai pork satay marinated in curry, turmeric, and fish sauce, grilled on bamboo skewers with coconut cream glaze. Street food classic ready in 60 minutes.