Fish/4 recipes

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

A succulent and scrumptious tuna casserole made with green peas, egg noodles and cheddar cheese.

Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.

Vietnamese-style beef soup with lemongrass, garlic, and fish sauce: a fragrant, quick broth with tender beef chuck and fresh cilantro. Light, bright, ready in 30 minutes.

Grilled Key West fish steaks marinated in teriyaki with lime zest, lime juice, and orange juice. Works with halibut, grouper, sea bass, or swordfish. Only 8 minutes on the grill.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

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.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Smoky charcoal-grilled squid brushed with fish sauce and soy, served with a punchy Thai dipping sauce loaded with garlic, lime juice, and cilantro. Ready in 30 minutes flat.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Smoky bluegill fish dip made with steamed fillets, mayo, Worcestershire sauce, liquid smoke, and a squeeze of lemon. A no-cook appetizer that turns your fresh catch into party food.