277 red fish recipes

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Whole red snapper baked in foil with rosemary, raisins, pine nuts, and a sweet red wine vinegar glaze. A Sicilian-inspired fish dinner with an agrodolce twist.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Whole fish wrapped in a banana leaf with garlic, tomato, cilantro, and achiote, then roasted on a comal or dry skillet. A traditional Central American pachay recipe that's simple and full of smoky, earthy flavor.

Red snapper poached in tomato, red wine, red onion, and garlic. A 20-minute one-skillet seafood dinner with a Mediterranean profile and a quiet kick of cayenne.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

Beef Panang is a quick Thai curry with beef simmered in creamy coconut milk, red curry paste, and fish sauce, ready in 25 minutes. A weeknight curry with bold heat and sweet balance.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.