Fish recipe collection

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.

Ancient Roman casserole from Apicius layered with homemade crepes, sauced meat or fish in white and sweet wine, pine nuts, and cracked pepper. A taste of history you can actually cook.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

Pan-fried catfish fillets topped with a Cajun butter sauce of plump oysters, smoky andouille sausage, mushrooms, and green onions. Louisiana bayou cooking on a plate.

Cha gio are Vietnamese crispy spring rolls stuffed with pork, shrimp, bean thread noodles, and wood ear mushrooms. Fried golden and served with lettuce, herbs, and nuoc cham.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.