This is a tasty, fast, and easy casserole that every member of the family will love. My mom used to make this for us when we were kids.
Author: nativeSDgirl
This is a simple pan-fried tilapia with a reduction sauce. It's great served over rice or pasta.
Author: Madelynn
This is a great way to serve tuna from a can. The more horseradish, the spicier. Delicious quick lunch or dinner!
Author: Stefanie Kryger
Sole fillets are stuffed with an herb mixture and baked in a buttery lemon sauce.
Author: Land O'Lakes
Author: Maria Kourebanas
Here in New Zealand we catch red snapper all the time, and believe me, this is the best way of eating it! Serve with lemon wedges, tarter sauce and hot chips (French fries) on the side.
Author: COVIN
Bursting with great flavor, this grilled lemon butter tilapia is flaky and tender. Just follow these easy step by step photo instructions for a great meal.
Author: Dan Mikesell AKA DrDan
This is a low-carb, quick-fix sea bass recipe. You can also use sturgeon or tilapia instead of sea bass. Plate on a bed of salad greens.
Author: Deb Smith
Redfish is abundant in south Louisiana and one of our favorite and easiest ways to cook it is on the half shell. That simply means that you don't scale or skin it, you just cut 2 fillets from each fish...
Author: Donna Graffagnino
Author: Jayne Cohen
Want an easy way to bake up flaky scrod fillets? Top them with lots of garlicky bread crumbs.
Author: Paul McIlhenny
Author: Maneet Chauhan
This is the simple swordfish recipe my mother taught me from New Bedford, MA
This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here's how to cook tuna steak.
Author: Sonja Overhiser
This easy tuna noodle casserole from scratch is made with cream cheese and Gruyere. You can use any small pasta instead of farfalle like penne, rigatoni, etc.
Author: Annette
Author: W. Hodding Carter
This is a very simple fish recipe that I make for my family. It's one of the recipes that I've recently added to my weeknight recipe rotation, since the prep time is fast, and the cost of the ingredients...
Author: missyl098
Recipe from the book "Food That Made New England Famous" 1946, submitted by: Rose Whitney Smith, Lexington, MA. She writes:The night I first tasted these clam cakes was raw and blustery and the foghorn...
Author: Carol Junkins
Author: Amelia Saltsman
This was a recipe shared w/ me by my mother. I loved it when she made this when I was growing up, and was shocked to see how simple it was. You can add whatever you like to the recipe, it's very versatile....
Author: Heather McDaniel
Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines.
Author: rockie