387 fish fillet recipes

Simple to cook, delicious to eat.. I was a little bit positively surprised by the sauce.. Thanks for tasteful lunch..

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

Baked sole or cod filets topped with sauteed zucchini, onion, bell pepper, and tomatoes in a sherry-basil sauce with Parmesan. A light, complete one-pan fish dinner.

This fish pie can use different kinds of fish, and mix all of them, it is a very nice recipe!

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

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.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.

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 are meant to fry, but try this alternative that is sure to change your mind in seconds!

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

A quick and easy marinated fish that can use any type of fish.

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.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.