592 white fish recipes

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Baked flounder fillets in a browned butter sauce with garlic, white wine, lemon, and parsley. Ready in 30 minutes and works with any white fish. Quick, elegant weeknight dinner.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Buttery scallops and crisp snow peas stir-fried with fresh ginger, garlic, fish sauce, white wine, and a hit of lime. A Thai-inspired seafood dinner that's on the table in 35 minutes.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

Calvert's pecan flounder bakes flounder fillets in foil packets with pecan vinaigrette, lemon slices, white wine, and toasted pecan halves. An elegant Southern-inspired dinner for four.

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

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

White fish fillets baked in a foil packet with green pepper, tomato, scallions, lemon, and fresh basil. A 30-minute, low-fat, low-calorie dinner that steams its own sauce.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Jumbo prawns butterflied and stuffed with a garlic-coriander-chicken paste, then grilled on skewers until bright orange. Served with a tangy sweet-sour cucumber salad on the side.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Peppered seafood sausage: fresh fish, shrimp, jalapeños, and cilantro ground together, stuffed into hog casings, and gently poached. A Southwestern take on fish sausage, bound with egg whites and brightened by cumin and lemon.