Fish recipe collection

Teriyaki-marinated salmon steamed in wilted romaine leaves with shiitake mushrooms, fresh ginger, and mint. A light, aromatic main with no added fat.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.

Crispy deep-fried shark bites marinated in lemon, white wine, and garlic, breaded and served with Creole mustard or tartar sauce. A Gulf Coast appetizer with serious crunch and attitude.

Grilled shark kebabs marinated in rice wine, dry sherry, soy sauce, ginger, and garlic. Firm, meaty fish that holds its shape on the skewer and picks up smoky char from the coals.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

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

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.

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