All recipes » Pescetarian » Fish » North american

	Fish Batter by Micheline This homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets.	4 votes 1 review 1 comment 31386 views
	Mahi Mahi with Pineapple by erin de martini Simple recipe with lots of flavor!	5 votes 2 reviews 23236 views
	Salmon with Indian Spices, poached in oil by John Spottiswood I love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted from a recipe in Fine Cooking). Honestly, I thought it was just fabulous. The spices and the cooking method combined made it one of the best salmon dishes I have had. It is amazingly…	16 votes 9 reviews 5 comments 14681 views
	Roasted Halibut or Sea Bass with Balsamic Garlic glaze by Nancy Miyasaki This recipe got rave reviews in a cookbook I love. However, it wasn't as boldly flavored as I would like. If you're looking for a simple, elegant dish with mild flavors, you will probably love it.	5 votes 3 reviews 1 comment 15692 views
	Mexican Garlic Broiled Tilapia by John Spottiswood I love the lime-garlic flavored fish that I get when I'm down in Mexico, especially in Puerto Vallarta. Normally it is grilled down there, but I think the recipe on the broiler does an even better job. The fish stays very moist, but still gets a little crispy on top from the broiler. The lemon-garlic-butter flavor is to die for. My…	5 votes 3 reviews 1 comment 15391 views
	Simple pan fried trout by John Spottiswood We use this recipe for both pan fried trout and Kokanee salmon. We recently caught some Kokanee up at Lake Tahoe and made this dish. It is super simple and really delicious!	2 votes 1 review 20603 views
	Fish Tacos with Lime-cilantro salsa by Nancy Miyasaki Cumin, coriander, and paprika give these fish tacos a wonderfully warm flavor. The tangy sour cream, lime and cilantro sauce contrasts perfectly. Try shrimp for the snapper or romaine in place of cabbage to change it up if you like.	7 votes 4 reviews 1 comment 14368 views
	Simple Himalayan Salt Block Salmon by John Spottiswood My wife got me a Himalayan Salt Block to try grilling on this summer. We made our first attempt last night with salmon, trying it two ways. This is the first...a very simple effort and very delicious. My instinct with the salt block is that I am going to enjoy simple recipes the best, since they will allow the flavor of the salt…	4 votes 1 review 2 comments 19480 views
	swordfish piccata by Ted Brooks Pan fried swordfish with a quick and delicious piccata sauce	2 votes 1 review 6716 views
	Asian-style Himalayan Salt Block Salmon by John Spottiswood This is another great way to prepare salmon on a Himalayan Salt Block. if you like salmon with asian spices, you'll definitely enjoy this. I adapted this from a recipe by chef Mark Winters.	3 votes 1 review 8514 views
	Lemon Paprika Tilapia by John Spottiswood This is a delicious version of Tilapia that we adapted from a Bon Appetit recipe. We served it with the quinoa recipe linked below. It was a great combination. I put only a small amount of the sauce over the fish as the salt/pepper/paprika tilapia sauteed with a little butter is delicious all by itself!	2 votes 1 review 2 comments 8236 views
	Grilled Catfish with Red Rice and Lemon Butter by Nancy Miyasaki This is a truly delicious meal. Our kids loved it as much as we did. We made a version of the fish with Lemon pepper because we thought the Creole seasonings would be too hot, but they ended up loving the Creole fish. If you're trying to conserve calories, you can leave off the Lemon Butter and just serve with fresh lemon wedges.…	4 votes 2 reviews 8859 views
	Teriyaki Glazed Grilled Salmon by John Spottiswood This is an excellent basic grilled salmon dish that i adapted from the Cook's Illustrated cookbook. Their recipe calls for maple syrup...which I don't keep on hand and just didn't sound right to me. I substituted a mix of oyster sauce and honey, which I think gives it a more traditional asian flavor than the maple syrup would.…	4 votes 1 review 5 comments 7721 views
	Halibut Over Wilted Escarole by JoannE. Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season *Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8…	3 votes 1 review 7560 views
	Blackened Tilapia by Frank Fariello You may be thinking that we eat nothing but rich Italian dishes in our house. Well, it is true that we mostly eat Italian--and why not, no other cuisine that I know of has so many dishes that are quick, easy, healthy and, to my taste at least, delicious. But from time to time I do branch out and prepare other kinds of food. Here's a…	1 vote 5833 views

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