Fish Recipes

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

On the grill or under the broiler in the oven, salmon steaks with a filled garlic dressing.

Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.

This is the easiest way I know to cook tender and delicate salmon. It's especially good prepared with fresh dillQbut if you prefer chives or basil, it's still a delightful dish.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

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.