Fish recipe collection

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Simple baked trout in white wine with herbs and garlic. Minimal prep, maximum flavor. Whole trout bakes in 30 minutes for an elegant, light dinner for four.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Crustless tuna cheese pie with a tuna and egg base pressed into a pie plate, topped with tomato sauce, mozzarella, and Parmesan. A low-carb, high-protein dinner in 45 minutes.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.

Tuna spaghetti with fresh tomato sauce, green pepper, and parsley. A simple, budget-friendly weeknight pasta made with canned tuna and a homemade sieved tomato sauce.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Tuna lemon pasta, a light pantry dinner of shells and flaked tuna tossed in a bright lemon, wine, and broth sauce with scallions. A quick, fresh weeknight meal that skips the heavy cream.

Crispy pantry tuna patties with celery, scallions, and soft breadcrumbs, pan-fried golden and served with a quick lemon sour cream sauce. Pantry dinner that doubles as next-day cold lunch.