Fish recipe collection

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Silky fettuccine tossed in a rich cream sauce with smoked salmon, fresh dill, a splash of vodka, and a shower of Parmesan. Elegant enough for date night, easy enough for a Tuesday.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Creole catfish Bayou Lafourche: pan-fried catfish fillets topped with poached oysters in a silky tarragon-champagne butter sauce. An elegant Louisiana seafood dish built on a classic beurre blanc finish.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.

Fish in a fish: a fish-shaped pastry wrapped around flaked salmon and parsley-rice filling, served with creamy shrimp-dill sauce. An impressive Russian-inspired kulebiaka style showpiece for special occasions.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.