Fish recipe collection

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Grilled shrimp over penne pasta tossed with fresh tomatoes, basil, and a balsamic-Dijon vinaigrette. A summery main dish that comes together while the grill is hot.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

Linguine with Mussels Sun-Dried Tomatoes & Olives recipe