Recipes with fish
107 recipes
Drunken Fish
Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.
Broken Fish Trap Soup
This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.
Dried Kingfish
Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.
Laksa
Laksa: a rich, fragrant Southeast Asian noodle soup with coconut cream, fish, kaffir lime, lemongrass, and fresh chili over rice vermicelli. Layered spice and silky coconut in every spoonful.
Favorite Lobster Bisque
Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.
Fish, Clams & Corn Chowder
New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.
Sashimi (Sliced Raw Fish)
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Sashimi (Sliced Raw Fish)
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Sashimi (Sliced Raw Fish)
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Caribean Fish Fillet
Grilled fish fillets marinated in dark rum, orange juice, white wine, lime, and soy sauce. The marinade reduces into a glossy, citrusy drizzle.
Fish Piquant
Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.
Sour Fish Head Soup (Canh Chua Dau Ca)
Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.
Bourride a la Toulonaise
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
Filet De Vivaneau Sauce D'Algues
Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.
Szczupak Po Polsku
Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.
Panned Fried Fish with Pecan Topping
Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.
Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.
This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.
Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.
Laksa: a rich, fragrant Southeast Asian noodle soup with coconut cream, fish, kaffir lime, lemongrass, and fresh chili over rice vermicelli. Layered spice and silky coconut in every spoonful.
Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.
New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Traditional Japanese sashimi guide with four cutting techniques: flat cut, cubic, thread shape, and paper thin. Features sea bass, tuna, squid, halibut, and more with wasabi-soy dipping sauce.
Grilled fish fillets marinated in dark rum, orange juice, white wine, lime, and soy sauce. The marinade reduces into a glossy, citrusy drizzle.
Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.
Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.
Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.
Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.
