Fish recipes

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.

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

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.

Whole oven-baked sea bass on a bed of bacon, apple, onion, lemon, and green pepper, basted with a buttery Worcestershire and soy sauce. Rustic, smoky, and savory.

Easy fish casserole with breaded halibut layered over a creamy noodle and mixed vegetable base with cream of mushroom soup, sour cream, and Worcestershire sauce.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Fish crumb topping turns mild baked tilapia into a crisp, golden-crusted dinner. A simple buttery breadcrumb coating bakes up crunchy over the flaky fillets, adding texture and savory flavor to any white fish.

Ukrainian meat and fish loaf with ground beef, lamb, and milk-soaked herring blended with potato and yogurt. A regional Eastern European baked loaf with goat cheese topping.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.