Fish Recipes

Quick and delicious fish recipes as well as other healthy and tasty tips to get hooked on. Try these tips and recipes at home — they are a catch!

Most Recent

Black Cod with Mushrooms, Bacon, and Red Wine Sauce

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce’s depth; look for it in specialty stores or online. Mushrooms and onions add unctuous texture.
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Crispy Hake with Gingery Leeks

Tender, quick-blanched vegetables and perfectly cooked fish are served with sautéed alliums and dressed in a creamy white wine sauce in this classic bistro dish you’ll crave.
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Sole with Smoky Chile Butter

Broiling the fillets hot and fast delivers tender, flaky fish and browns the smoky chile compound butter with zero effort. Use cultured butter here; typically higher in butterfat, it has a greater depth of flavor and browns more quickly.
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Grilled Fish and Garlic Sauce

A simple grilled fish gets two hits of flavor: from fresh herbs and lemon stuffed in each fish before grilling and a light garlic cream sauce for serving. Chef Ludo Lefebvre uses fish grilling baskets to easily prevent the fish from sticking to the grill.
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Wild Rice–Crusted Trout

Chef Gavin Kaysen’s Wild Rice–Crusted Trout is a simple dish highlighting classic Minnesota ingredients like wild rice and fresh trout. Popping the rice in the skillet gives it a nutty, toasty flavor and the perfect texture for breading the fish fillets.
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Seared Mackerel with Marinated Tomatoes

Julia Sedefdjian, the Nice-born chef of Baieta in Paris, cooks food influenced by the sun-soaked ingredients of her hometown. “What I do at Baieta is revise traditional Niçoise and Provençal dishes to make them lighter and fresher,” she says. Sedefdjian’s simple mackerel is briefly marinated, then seared and served over simply dressed ripe heirloom tomatoes. A white balsamic–spiked tomato vinaigrette provides the perfect sweet-tart counterpoint to the rich, robust flavor of the mackerel.
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More Fish

Herbes de Provence–Crusted Branzino and Fingerlings

Herbes de Provence, a blend of spices including lavender, thyme, and fennel, is a classic French ingredient. Williams Sonoma makes a particularly aromatic blend, which, when combined with softened butter and spread over fish and potatoes, helps to create a simple and flavorful weeknight meal.
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Citrusy Black Cod Roasted in Banana Leaves (Tikin Xic)

Something beautiful happens with protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée. Achiote, also called annatto, are yellow-orange seeds that lend sweet, peppery citrus notes to dishes. Along with orange and lime, the bright flavors provide contrast to the tea-like aroma from the banana leaves, which are available at Asian supermarkets.
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Grilled Herring with Peas, Mint and Meyer Lemon

Andrew Zimmern’s essence-of-spring dish features the season’s first fresh herring and sweet peas and pea shoots.  Slideshow: More Grilled Fish Recipes