Fish/3 recipes

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.

Shell-on shrimp sauteed in garlic-chili oil, piled over meltingly soft red peppers slow-cooked in Spanish olive oil. Tear off crusty bread, soak it in that rose-colored oil, and feast.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Grilled Salmon Fillets in Lettuce with Mustard recipe

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

A fresh no-cook strawberry relish with balsamic vinegar, Dijon, honey, and a kick of red pepper flakes. Toss it together in 10 minutes to brighten grilled fish or chicken.

Cod fillets nestled in sauteed mushrooms and shallots, blanketed with sour cream, Parmesan, and buttered breadcrumbs, then baked until golden and bubbling. A cozy, elegant fish dinner ready in 45 minutes.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.