Looking for fish recipes? From fresh-water fish like rainbow trout, bass, or catfish to salt-water species such as tuna, Chilean sea bass, mahi-mahi, cod, orange roughy, and red snapper, we have the perfect fish recipe for your home collection.
Pacific Coast Halibut with Yogurt Topping
This yogurt topping is great with other fish like orange roughy.
Redfish Salad with Citrus Vinaigrette
This simple recipe from the Navajo Grill in Fredericksburg, Texas, is sure to win over non-fish fans.
Scallops with Walnut Thai Dipping Sauce
To make the dipping sauce, in a small bowl blend together the Walnut Butter, (yogurt, if needed), lime juice, soy sauce, sesame oil and pepper…
Blackened Salmon with Cilantro-Lime Creme Fraiche
Run, don’t walk, to your local seafood store for Copper River salmon.
Walnut, Black Pepper and Cumin-Crusted Monkfish
A coating of walnuts, pepper, cumin and salt gives flavor and nutty texture to monkfish first course
California Walnut Stuffed Salmon
This entrée packs a “mega punch” with walnuts and salmon both being rich in omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and flavour.
Walnut Couscous and Tuna Tower
Preheat oven to 350F. Arrange walnuts in a single layer on a sheet pan & toast until lightly browned, for about 5 -7 minutes. Cool….
Trout Salad with Spiced Walnuts
Coat a non-stick skillet with canola cooking spray. Sauté trout over medium high heat, skin side down, until just golden and slightly crisp, about 4…
Candied Walnut-Crusted Salmon
Candied walnut butter and a light vinaigrette add panache to this pan-seared salmon.
Smarter Tuna Salad
Mollie Katzen’s smart recipe has 47 percent fewer calories than traditional Tuna Salad.
Walnut-Crusted Salmon Bites with Apricot Ginger Dipping Sauce
Get a double dose of omega-3s with these crunchy, fun-to-eat salmon bites. Baked in a walnut, crumb and cilantro mixture, these delicious morsels are complemented with a tangy Apricot Ginger Dipping Sauce.
Whole Rainbow Trout Baked in Foil
It’s easy to find farmed rainbow trout these days. They’re usually sold boned and butterflied, opened up with the two halves still
attached. Spoon on the savory juice that accumulates inside the packets as they bake.