Fish/8 recipes

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.

This sauce is excellent on chicken, lamb and fish!

No-crust salmon quiche with a crouton base, mozzarella, and a nutmeg-kissed egg custard. Skip the pastry dough and still get a golden, savory pie in under an hour.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

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.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Manhattan clam chowder made in the microwave with minced clams, bacon, tomato juice, and thyme. A brothy, tomato-based chowder ready in about 20 minutes.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.