Fish recipe collection

Bring out the grass-skirts when you sit down to eat this scrumptious and spicy dish.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

This customizable quiche loads a flaky crust with melted Swiss and cheddar, tender vegetables, and an option to add protein like tuna or ham for a satisfying brunch centerpiece.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Herring salad with apples, dill pickles, and horseradish in a sour cream sauce. Matjes herring soaked in buttermilk overnight, then dressed for a classic Northern European appetizer.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.

Honey soy baked salmon is a 2-ingredient weeknight dinner, flaky fillets glazed with sweet-salty marinade and baked hot for caramelized edges. On the table in under 30 minutes.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.