213 fish fillet recipes

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Fish fillets steamed in foil parcels with a fragrant Malaysian coconut paste of shredded coconut, garlic, ginger, cumin, coriander, and curry powder. A 30-minute Southeast Asian steamed fish recipe.

Fish fillets rolled around a savory stuffing of crab meat, soft bread cubes, green pepper, and onion with lemon and mayo, then baked and drizzled with rich Newburg sauce. Impressive yet easy.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

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.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

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.

Lemon-broiled scrod topped with a tangy yogurt-Parmesan crust. A five-ingredient, low-fat fish dinner that cooks under the broiler in under 10 minutes.

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

Flounder fillets poached in white wine with carrots, snow peas, and fresh ginger sauce. A light, one-skillet fish dinner ready in 30 minutes with crisp vegetables and delicate pan juices.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.