200 fish recipes

Simple baked fish with fresh dill, lime juice and garlic. Light and flaky white fish fillets ready in 50 minutes with minimal ingredients.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Classic simple, quick and easy fish cakes. One cake per serving for appetizer or two cakes per person for a main dish.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Fish spread mashes cooked flaky fish fillets with creamy avocado and fresh tarragon for a three-ingredient sandwich filling. Naturally rich, no mayo required, ready in 10 minutes.

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.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Gefilte fish the old-fashioned way: poached pike and white fish dumplings simmered in an onion-carrot fish stock, chilled and served with horseradish. A traditional Passover and Shabbat classic.

Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Baked fish fillets with a Parmesan breadcrumb crust, garlic, and lemon pepper. Low-calorie, six ingredients, 30 minutes, and dinner for two is done.