Fish recipe collection

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.

Quick chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch. A simple weeknight version of the French classic, ready in 30 minutes.

Louisiana crawfish pie packed with Creole-spiced crawfish tails, the holy trinity of onion, celery, and bell pepper, all baked in a flaky two-crust pastry. Cajun comfort food classic.

Salmon casserole binds flaked salmon with breadcrumbs, milk, egg, and shredded cheddar, baked under a buttery breadcrumb crust. Old-school church-supper salmon loaf in casserole form.

Cold pasta shell salad with chunky tuna, red kidney beans, olives, red onion, and red wine vinaigrette finished with grated Asiago. Protein-packed make-ahead lunch or potluck side.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Baked fillet of sole with lemon butter and homemade tartar sauce. Tender, flaky fish with a from-scratch dill pickle and pimento tartar in 40 minutes.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.