Fish recipe collection

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.

French toasted tuna sandwiches dipped in vanilla egg batter and griddled golden. A clever mashup of tuna salad and French toast ready in 20 minutes.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

Fritto misto: Italian mixed seafood fry with squid, sole, and shrimp in a light, egg-white-lifted batter. Crisp, golden, and ready for a squeeze of lemon.

Gai Paht Meht Mamuang Himapahn is the Thai chicken cashew stir-fry where dried red chilies fry to blackened smoke, then meet seared chicken strips, onion wedges, fish sauce, and roasted cashews. A 15-minute weeknight stir-fry that punches above its ingredient list.

Gai Thom Kha, Thai coconut chicken soup with lemongrass, galangal, fish sauce, and fresh chilies. Rich, aromatic, and sour-spicy. An authentic Thai soup made from scratch.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Savory cucumber jelly with grated cucumber, vinegar, onion, and pimientos set in unflavored gelatin. A cool, tangy Southern side for cold meats and fish.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Whole trout scored and glazed with teriyaki, lime juice, and fresh dill, then grilled over medium-hot coals until the skin crisps and the glaze lacquers. Simple, four-ingredient weeknight fish.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Green goddess-style salad dressing blends mayonnaise, yogurt, mixed greens, lemon juice, and optional anchovy into a creamy, herb-packed dressing. Ready in 10 minutes.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.