Fish/2 recipes

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Lazy salmon cakes turn canned salmon and leftover mashed potato into pan-fried patties with dill, lemon and onion. A pantry dinner that comes together in 30 minutes with whatever's already in the fridge.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Tender scallops poached in their own cooking liquid, then folded into a velvety mayonnaise sauce flavored with thyme. Served over buttered toast for an elegant brunch or light supper that feels special.

Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Butter-dipped swordfish steaks crusted with a bold spice blend of cayenne, fennel seed, star anise, cinnamon, cloves, and ginger, then broiled until browned and fragrant. Blackened-style with an exotic twist.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Cajun-style baked catfish coated in cracker meal and Parmesan with lemon-herb seasoning, baked in rich meunière sauce until flaky. A Southern fish fry without the fryer.

Fresh basil and ripe avocado blended with almonds, garlic, and lemon juice into a creamy 10-minute chutney. A vibrant, herbaceous condiment for grilled meats and fish that beats store-bought every time.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Fish lovers will love this succulent dish that is made with a savory pecan-honey glaze.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.