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2,461 recipes

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Barbecued Speckled Trout

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

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Filet Farcis a la Creme

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

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Moo Grataem (Stir Fry Pork with Garlic)

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

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Nori Lamb Surprise

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

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Devilled Crab in Cucumber Cups.

Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.

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Grilled Mussels with Hot Fish Sauce

Broiled mussels with a spicy Southeast Asian dipping sauce of fish sauce, garlic, chili peppers, lemon, and sugar. Simple, bold, and ready in minutes.

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Seafood Stuffed Flounder

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.

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Salmon in Red Wine with Apricots

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

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Poached Cobia Fillet

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

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Food for a Hobo Hike

Hobo hike lunch for kids with canned tuna, baked beans, and an orange tied in a bandana. A zero-cooking outdoor adventure meal that doubles as a fun activity.

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Hongshao Wanyu

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.

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Poached Sole with Shrimp Sauce

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

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Curried Shrimp

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

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Grilled Fish with Winter Root Slaw

Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.

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Pate Cregyn Gleision Mucai (Menai Pride Mussels)

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

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Snazzy Snapper

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.