Fish/6 recipes

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Salmon cakes folded with crunchy coleslaw mix, cilantro and a hit of mustard, pan-seared golden and stacked on soft rolls. A quick salmon burger that comes together in about 30 minutes.

Classic finnan haddie in cream sauce with hard-cooked eggs, pimiento, and broiled bread crumbs. Inspired by the Nero Wolfe mystery novels, served with anchovy toast.

Pesto-crusted salmon and sea scallops bake together over a bed of garlic butter sauce. A 5-ingredient seafood dinner with herby green pesto, golden breadcrumbs, and silky scallop sweetness.

Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.