Recipes

Monkfish fillets brushed with paprika-butter and baked with bread crumbs — the firm, mild fish that tastes remarkably like lobster.

Monkfish Court Bouillon from Emeril.

Emeril's Vietnamese nuoc cham — a fresh, bright dipping sauce of chile, garlic, lime, fish sauce, and water; use as a condiment instead of salt and pepper.

A tuna, swordfish, or sea bass steak rubbed with soy, sesame oil, sugar, ginger, and garlic, then foil-baked for 25 minutes — clean and aromatic.

A low-carb Atkins recipe for Oven-Fried Fish.

pacita’s fish singang with ung choi green papaya fish soup

A Carolina mountain recipe for Panfish Creole.

Pan−Fried Catfish With Tartar Sauce And Cornbread Salad from Emeril.

A Betty Crocker betty-crocker-basics recipe for Panfried Fish Fillets.

A traditional Cajun recipe for Patout's Boiled Crawfish.

Delicate poached walleye or pike served over a colorful grilled vegetable salad with a vibrant herb vinaigrette.

Pan-sautéed fresh tuna fillets in olive oil with garlic, fresh ginger, dried tomatoes, and optional hot red pepper. Magnificent when made with fresh fish.

A fast and easy miso soup made with homemade fish broth from dashi packet, miso, scallions, tofu, and fresh ginger.

Copycat Red Lobster Southern fried catfish fillets with crispy cornmeal coating, served with savory hushpuppies fried in the same oil.

With Saffron The starting point was a recipe in Leith's Fish Bible, which we modified to suit our palate. Yes, we know that

Line a tray with greaseproof paper and rub it with olive oil. Score the skin side of the fish fillets (about halfway through the fish) and stuff with the herbs. Place the fish, skin side up, on the tr