Fish/5 recipes

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Oven baked salmon with red wine marmalade and a red wine cream sauce.

Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.

Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Cornmeal-crusted Cajun catfish served over a sweet-and-spicy strawberry sauce made with preserves, horseradish, hot sauce, and red wine vinegar. A bold Southern fish dish that surprises.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

This is a wonderful dish for a first course. It is very rich.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.