Fish/6 recipes

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Golden fried clam fritters made with chopped clams, a light batter of flour, eggs, and milk, dropped by the spoonful into hot oil. Crispy New England-style seafood bites.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

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.

Linguine with clams in a peppery watercress and white wine sauce with garlic and green onions. A light, briny pasta dinner for two that comes together in under 30 minutes.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

Sauteed lehi fish with a fresh papaya-pineapple pepper relish tossed with sweet chili sauce and cilantro. A quick Hawaiian-inspired seafood dinner with tropical flavors.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Pasta with sake clam sauce puts a Japanese twist on classic linguine alle vongole. Clams simmer with sake, garlic, and briny capers, then get tossed with pasta until every strand soaks up the sauce.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

Broiled fresh walleye brushes fillets with a lemon-garlic-basil paste, dusts with paprika, and broils skin-on until flaky. Classic Midwest shore-lunch style fish in 20 minutes.

Ginger shrimp stir-fry with zucchini, red peppers, and jalapeño in a bright sauce of white wine, lime, mirin, and chicken stock. A 20-minute Asian-fusion skillet dinner finished with cilantro and scallions.

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.