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1. Cook bacon until partially cooked but not crisp; drain

  • CARROTS:
  • 8 bacon strips
  • 4 pan-dressed trout (about 1 pound each)
  • 8 lemon slices
  • 2 small onions, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 medium carrots, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
4/5 (2 Votes)

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This is the time of year to get your fill of Asparagus and I seem to be using it in almost every meal I make just l...

  • 1/3 cup agave nectar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass sticks bruised
  • 1 red chilli finely sliced
  • 2 tbsp mint finely sliced
  • 2 tbsp coriander finely sliced
  • 14 oz tuna steak fresh
  • 8 asparagus spears trimmed
  • 1/2 bunch radishes
  • 1 medium purple turnip
  • 1 bunch watercress fresh
5/5 (1 Votes)

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Drain and flake salmon, reserve liquid

  • 1 15 oz can salmon
  • 2 c small curd cottage cheese
  • 2 eggs, well beaten
  • 1/2 c minced onion
  • 1/4 c chopped fresh parsley
  • 1/2 t dill weed
  • 8-10 large manicotti shells, cooked
  • 3 T butter
  • 3 T flour
  • 1/4 t salt
  • Milk
  • 2 c shredded Monterey Jack cheese, divided
  • 1/4 c grated Parmesan
3.5/5 (4 Votes)

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Easy to make and, oh, so delicious, this salmon ceviche gets a kick from a serrano pepper

  • 1 pound salmon filet
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1 red onion, finely chopped
  • 2 scallions, finely chopped
  • 1 tomato, seeded and finely chopped
  • 2 tablespoons chopped flat leaf (Italian) parsley
  • 1 Serrano or rocoto pepper, seeded, deribbed and finely chopped
  • Salt and pepper, to taste
5/5 (2 Votes)

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This is my first recipe in a series of “Jewish Dishes Without a Heaping Side of Guilt

  • 3 Tbsp. Egg White
  • 1/2 Egg
  • 1 Thin Tea Matzo
  • 1/2 Cup Boiling Water
  • 1 Oz. Smoked Salmon
  • Dash of Salt
  • Touch of Pepper
  • Sprinkle of Basil
5/5 (1 Votes)

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Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture

  • ANCHOVY VINAIGRETTE:
  • 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
  • 1/2 ounce garlic, minced (about 3 small cloves)
  • 3/4 cup + 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon red chile flakes, or more to taste
  • GRILLED CHARD STEMS:
  • Stems from 1 large bunch Swiss chard (save greens for another use)
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Anchovy Vinaigrette (above)
  • Splash sherry vinegar
5/5 (1 Votes)

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Mix all marinade ingredients

  • 2 Ahi Tuna Steaks
  • Marinade
  • 1/4 cup olive oil
  • 1/4 cup red cooking wine
  • 1/4 cup water
  • 3 T. low sodium soy sauce
  • Juice of a lime
  • 3 cloves garlic, minced
  • 1 t. pepper
  • 3 T. fresh grated ginger
  • Kale and Red Peppers
  • 2 T. olive oil
  • 2 red bellpeppers, seeded and sliced
  • 1 head of kale, stems removed and chopped
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 t. Chinese Five Spice
  • salt and pepper
5/5 (1 Votes)

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- preheat oven to 425 degrees

  • 1 package (16oz) frozen broccoli, carrots, and cauliflower, or fresh cooked veggies
  • 1 pound tilapia
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 1 package (8oz) shredded sharp cheddar cheese
  • 1/4 cup milk
  • 3 cups frozen tater tots
  • 1/8 teaspoon pepper
  • parsley
3.4/5 (16 Votes)

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Catfish stew is the rich, creamy, and comforting dish that you're going to crave every night of the week

  • 1/2 cup chopped onions
  • 2 tablespoons of butter
  • 1-pound of catfish filets cut into chunks
  • 1 cup of boiling water
  • 2 cups of diced potatoes
  • 1 1/2 teaspoon of basil
  • salt and black pepper to taste
  • 1 (8-ounce) can of stewed corn
  • 2 cups of milk
5/5 (1 Votes)

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If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle t...

  • QUICK RED ONION “PICKLES”
  • 3/4 cup (175 mL) white vinegar
  • 1/4 cup (50 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1 bay leaf
  • 1 tsp (5 mL) whole coriander seed
  • 1 tsp (5 mL) yellow mustard seed
  • 1 large red onion, thinly sliced
  • LEMON MAYONNAISE
  • 1/2 cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) grated lemon rind
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) finely chopped tarragon
  • Freshly ground black pepper to taste
  • SANDWICH
  • 1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
  • 1 small bunch watercress
  • 7 oz (210 g) thinly sliced smoked salmon
  • 1 ripe avocado, thinly sliced
5/5 (1 Votes)

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For the tuna: 1. Toast seeds and peppercorns in a dry skillet and blend in spice grinder

  • Ingredients for tuna:
  • 1 lb fresh tuna
  • 2 Tbl fennel seeds
  • 2 Tbl coriander seeds
  • 2 Tbl black peppercorns
  • 2 Tbl oil
  • Salt, to taste
  • Ingredients for gazpacho:
  • 1 quart tomato juice
  • 2 cups assorted tomatoes, small diced
  • ½ cup cucumber, small diced
  • 1 jalapeno, minced
  • ½ tsp finely chopped garlic
  • 1 yellow bell pepper, small diced
  • 1 lime, juiced
  • ¼ cup red wine vinegar
  • 1 tbsp fresh basil,
  • 1 tbsp fresh mint,
  • 1 cup olive oil
  • Salt and pepper, to taste
  • Crème fraiche or sour cream to serve
4.5/5 (2 Votes)

By

Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds

  • 1/2 cup sun-dried tomatoes packed in oil, room temperature
  • 1/4 cup drained and pitted kalamata olives
  • 1 T chopped red onion
  • 1 T capers
  • 2 T chopped parsley (or more)
  • (original recipe had chopped oregano too)
  • 2 1/2 T fresh lemon juice
  • 5 T extra virgin olive oil
  • sea salt and fresh ground black pepper to taste
3.5/5 (6 Votes)

Any burning questions? Our chefs answer!

Grilled Salmon w/ sun-dried tomato, Olive, Caper, & Parsley relish Campfire Trout (Dinner Cooked in Foil)