Recipes with fish fillets

Copycat Long John Silver's beer-battered fish with a crispy coating of beer, lemon juice, biscuit mix, and self-rising flour. Triple-dipped for an extra crunchy deep-fried shell.

Grilled Key West fish steaks marinated in teriyaki with lime zest, lime juice, and orange juice. Works with halibut, grouper, sea bass, or swordfish. Only 8 minutes on the grill.

Grilled fish fillets in balsamic-ginger marinade: light, bright, low-fat fish fillets marinated in balsamic vinegar, lemon, garlic, and fresh ginger, then quickly grilled. Heart-healthy summer dinner.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Fish Cakes with Horseradish-Sour Cream Sauce recipe

Crispy fried fish fillets coated in pancake mix and Italian breadcrumbs. Quick Bahama-style recipe ready in 25 minutes with golden crunchy coating.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Crispy beer-battered fish fillets inspired by Arthur Treacher's. Soaked in milk and lemon juice, dipped in a seasoned pancake batter, and deep-fried golden.

Here's a rich chowder with big chunks of fish, potatoes and bacon in a tempting creamy broth.

San Francisco seafood casserole bakes mussels, shrimp, and white fish in a tomato-wine-clam juice broth. A streamlined cioppino in casserole form, ready in under an hour.

Smoky bluegill fish dip made with steamed fillets, mayo, Worcestershire sauce, liquid smoke, and a squeeze of lemon. A no-cook appetizer that turns your fresh catch into party food.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

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.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.