Fish recipe collection

A southern living take on stuffed peppers. Crab, crawfish and smoked sausage stuffing.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 minutes.

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

Quick microwave swordfish with sun-dried tomato paste, rosemary, and lemon. Easy Mediterranean fish dinner ready in 15 minutes with bold, concentrated flavors.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Crispy pan-fried tuna cakes drizzled with a tangy ginger-yogurt sauce and topped with fresh papaya-lime salsa. A light, tropical spin on seafood cakes ready in 40 minutes.

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

A hearty Maritime fish pie with haddock chunks, zucchini, and tomatoes seasoned with thyme and basil, baked under a flaky golden pastry crust. Coastal comfort in every slice.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Tex-Mex tuna noodle casserole with cottage cheese, sour cream, green chilies, and salsa, topped with a crunchy cashew-cracker crust. Ready in 40 minutes.

No-cook Tex-Mex tuna salad tossed in a creamy picante-cumin dressing with olives and green onions. Serve in taco shells or over chips for a quick lunch.