Find It Fast
- About
- Basics: Catching | Filleting | Barbecuing | Poaching | Ceviche | Sandwiches | Whole Fish
- By type of fish: Halibut | Striped Bass or White Seabass | Tuna and Yellowtail | Northern Pike | Catfish | Salmon and Trout | Other Fish | Unusual Fish
- Buy my fish cookbook – we sell signed copies.
About
These are recipes for the typical sort offish you will see in a market or go out and catch yourself. “Normal” fish, meaning fish without extra sets of bones, that don’t have common food prejudices against them, are unusually ugly, slimy or otherwise visually disadvantaged. Recipes for these more unusual fish can be found here.
Keep in mind that these species designations are merely suggestions. One of the beauties of fish cookery is that you can always sub in one fish for another. So look at the recipes first, then the fish species.
And all my salmon and trout recipes are on a different page — I have so many they needed one. For salmon and trout recipes, click here.
Back to top
Basics
Some baseline techniques you will find useful as you come across various fish and seafood. Many of these apply to so many different kinds of seafood it’s worth compiling them here.
How to Catch Pacific Rockfish
Before you can cook fish, you need to catch it. My tips and techniques on catching bottom fish, especially Pacific rockfish.
Read More
How to Fillet a Flounder or Halibut
Halibut, fluke, flounder, sole. This is how you fillet them. It’s simple, different from a regular fish.
Read More
Halibut Fish and Chips
This is a basic fish and chips recipe you can use with any firm fish. Halibut, cod, haddock, redfish, walleye, perch, catfish, lingcod, shark… you get the picture.
Read More
Fish Tacos
Baja California-style fried fish tacos you can use any white, firm fish to make. These are lightly battered, like tempura, and served with your favorite taco accompaniments.
Read More
How to Make Ceviche Safely
Ceviche is great, and it works with all sorts of fish and seafood, but you need to know some things to make it safely.
Read More
A Simple Fried Fish Sandwich
Who doesn’t love a fish sandwich? I used Pacific rockfish for this, but any lean, firm, white fish would work.
Read More
Butter Poached Fish
Poaching a fish in butter or oil is a wonderful way to enjoy a lean fish and actually taste its subtlety. A good skill to learn.
Read More
Poached Fish
“Water” poaching is perfect for fatty fish, but works on lean fish as well. The secret is not using just water – a flavorful poaching liquid is key.
Read More
Simple Grilled Whole Fish
Grilling a whole fish is an important skill to know. It requires a clean, hot grill, some oil, and lots of finesse.
Read More
BBQ Fish, Fish on the Barbecue
Most fish can be barbecued, slow and low. It’s a great technique to learn.
Read More
Hmong Style Crispy Fish
This is what I do with whole bass-like fish, such as rock cod, bass, seabass, crappies, big bluegills, croakers, etc. This particular recipe is a light and fresh Asian take on a whole fried fish.
Read More
Grilled Redfish on the ‘Half Shell’
This is how you grill fillets from large fish that have large scales, i.e., redfish or large rockfish or seabass — with the skins and scales on. It’s a good technique to master.
Read More
How to Butterfly Fish
This is how I butterfly and debone small fish like trout and small bass. You can either prep them for the pan, or for stuffing.
Read More
Perfect Seared Fish
How to pan-sear fish fillets, skin on or skinless, perfectly every time. It’s not hard, but there are a few tricks to it.
Read More
HALIBUT RECIPES
Italian Salsa Verde with Halibut
Saffron brined halibut seared simply and served with an Italian salsa verde. You can skip the saffron and it’ll still be wonderful.
Read More
Halibut Poke
Yep, you can eat halibut raw in this Hawaiian salad — just freeze it first. Every bit as good as ceviche… maybe better.
Read More
Fish Puttanesca
An old school Italian way to served very firm fish like halibut or swordfish or shark steaks. You need a thick, firm fish you can cut into cubes for this dish.
Read More
Nordic Fish Chowder
You can use halibut for this Scandinavian take on chowder, but really any lean fish works, and it’s better with some seafood added in, too.
Read More
Vietnamese Fish with Cilantro
While I used halibut for this recipe, any firm white fish will work: Catfish would be traditional. It’s a very simple weeknight recipe that carries a ton of flavor!
Read More
Thai Fish Curry
A classic Thai green curry, good with any firm fish. I designed this recipe for halibut, but I’ve used a lot of other firm fish here, too.
Read More
STRIPED BASS or WHITE SEABASS
Greek Fish with Honey and Ouzo
Quite possibly my favorite fish recipe ever. Sweet, salty and fried. I could eat this every week.
Read More
Fish Risotto
I do this dish with any white fish, but striped bass is especially good. The secret to this dish is the broth you cook the rice in.
Read More
Grilled Fish Collars
Don’t waste the collars on your big fish! I almost always do this with striped bass, but any large fish will work with this recipe. Grilled, these meaty, fatty bits are like pickin’ chicken bones, only better.
Read More
TUNA and YELLOWTAIL
Tuna with Red Pepper Sauce
While you could use any tuna — or any firm fish — with this recipe, I designed it for bonito, a dark, rich tuna that can handle this spicy sauce from the Portuguese islands.
Read More
Grilled Tuna Steaks Sicilian Style
A Sicilian way to grill tuna, served with asimple salad that is fantastic. Works with any firm fish, not just tuna.
Read More
Sicilian Tuna Meatballs
Another Sicilian tuna recipe, this one is perfect for the tail ends of the tuna, which are pretty tough. Grind the trim off a tuna and you will not waste anything. And fear not: These meatballs are not “fishy” at all — they are shockingly meaty.
Read More
Hamachi Sashimi
Hamachi sashimi or nigiri is one of my favorite things to order when I go to a sushi restaurant. While nigiri can be very challenging to make, though, sashimi is much more accessible.
Read More
Tuna Crudo
Think of this as Italian sashimi. It’s made for tuna, but works well with amberjack, yellowtail, almaco jack, Spanish mackerel, wahoo and dorado. The key is quality, and a firm fish that you can slice easily.
Read More
Mexican Aguachile
Aguachile might seem like another take on ceviche, but it’s more a Mexican version of sashimi. Often made with shrimp, I like it with tuna or yellowtail.
Read More
Hamachi Kama
Classic Japanese, this is marinated, grilled yellowtail collar. Also good with small tuna or wahoo.
Read More
NORTHERN PIKE
My tutorial on How to Fillet A Northern Pike, on Game & Fish Magazine’s site.
Pickled Pike
A Northwoods classic. Think of this as ceviche, only from Scandinavia.
Read More
Fish Cakes with Wild Rice
I do these Midwestern style fish cakes with pike, but any firm, white fish will work. Hell, you could even use trout if you wanted to.
Read More
Pike Soup
A German-inspired pike soup with root vegetables, wild rice and a special broth.
Read More
Pike Dumplings in Broth
Dumplings made of pike (or any other fish) that are light and lovely. The can be served in lots of ways, but I like this mushroom broth.
Read More
Back to top
CATFISH
Blackened Catfish
A modern, sustainable take on the 1980s classic, blackened redfish. Of course if you catch your own redfish, you can use this recipe, too.
Read More
Sichuan Catfish with Garlic
An awesome sweet-spicy way to serve catfish. And yes, this dish is loaded with garlic, so beware.
Read More
Vietnamese Claypot Catfish
One of the most iconic catfish recipes in the world, this Vietnamese classic is especially good with smaller catfish like bullheads or channel cats.
Read More
Back to top
OTHER FISH
Caldo de Pescado
This is a very simple, rustic soup that relies on fresh fish broth and vegetables based on recipes from northwest Mexico.
Read More
Seared Fish and Asparagus
Any fish will work with this lovely, light, springtime recipe. I used sturgeon here, but use your imagination.
Read More
Lake Erie Perch Chowder
A classic fish chowder with a Great Lakes flair: Sour cream, dill and Polish kielbasa. It is fantastic with any firm, white fish.
Read More
Ceviche Tostadas
An Ensenada-style tostada that uses ground mahi mahi. Yes, ground.
Read More
East African Fish Stew
Sort of a curry stew with fish from East Africa. Easy to make yet exotic tasting.
Read More
Sweet and Sour Fish
I normally make this with Pacific rock cod or lingcod, but any firm, white fish will work. It’s a little like General Tso’s chicken you get at Chinese places, but a little zipper.
Read More
Vietnamese Smoked Fish Salad
You can make this with pretty much any smoked fish. It’s a light, tasty salad that’s best in hot weather.
Read More
Basque Cod al Pil Pil
A classic Basque recipe that combines just a few ingredients into a magical sauce.
Read More
Southern Fish and Grits
Tripletail has a meaty texture like grouper, but any firm fish works with this Southern classic.
Read More
Tripletail Ooh La La
A little bit French, a little bit Alabama, this is a fun recipe for tripletail or any firm white fish.
Read More
Fried Speckled Trout with Black-eyed Peas
A simple fried fish with a nice Southern-style salad of black-eyed peas, turnip or mustard greens, roasted red peppers, and yep, a bit of bacon. Any white fish will work here.
Read More
Kelp Pasta with Rockfish
A dish that looks fancier than it is. If you use regular pasta, this is an easy recipe that works great with Pacific rockfish, lingcod, or any firm, white fish.
Read More
Pan Seared Red Snapper with Cherry Tomatoes
A light, fresh summertime dish you can do with Pacific rock cod, lingcod, snapper, grouper or any bass-like fish. Walleye and smallmouth bass is a good inland fish to use, too.
Read More
German Fish Balls with Green Sauce
Fish meatballs German style, gently poached and served with a tangy, herby green sauce.
Read More
Fried Red Snapper Bites
Chunks of snapper or other firm fish, breaded with Saltines and fried, then served with New Orleans remoulade.
Read More
Dorado with Cilantro
A classic Mexican recipe for snapper or dorado. The key is lots of fresh cilantro to make a vivid green sauce. Green jalapenos add some bite, too.
Read More
Smoked Bluefish Pate
Smoked bluefish mashed into a rough pate or rillette, this is a winner on crackers. One of my go-to appetizers when I can get my hands on bluefish. Mackerel, wahoo, skipjack tuna or jacks work well here, too.
Read More
Fried Asian Fish Balls
Sometimes, when you catch fish in warm water, they can be mushy. This happened to me with some crappies. So I decided to chop up the fillets and make them into Asian-style meatballs — deep-fried, of course.
Read More
Simple Grilled Whole Fish
Oftentimes rock cod, perch or black seabass are too small to really fillet properly without losing too much meat. My answer, especially in summer, is to grill them whole with an herby dressing.
Read More
Back to top