5-8 + Fish recipes (108)

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Almond-Crusted Halibut

Recipe by: Susan W.

Reviews(3)

This dish melts in your mouth. The credit goes to my future mother-in-law. Not only does it taste gorgeous, but halibut is a sustainably sourced fish. Each halibut fillet should be approximately an inch thick. Substitute crème fraîche for the double cream for a lighter dish.

Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

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Andalusian Mackerel with Pimentada

Recipe by: Annakm

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This salad captures the true flavours of Spain. If you can't find fresh mackerel, smoked mackerel is a good alternative.

Andalusian Tomato Picadillo

Recipe by: Annakm

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This tapas dish is perfect served with bread and a glass of chilled rose.

Baked Fish with Vegetables and Herbs

Recipe by: ILENEFAITH

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A variety of fresh vegetables, herbs and fish makes for a healthy dish that is bursting with flavour. I like to serve this dish with rice.

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Baked potato skins with smoked salmon and fresh dill

Recipe by: Azmina Govindji

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Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks.

Baked Trout Saratoga

Recipe by: MARILYN PERZIK

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A simple preparation with extraordinary results - trout baked with tomatoes, parsley and garlic ready to bake in minutes.

Balsamic-Glazed Salmon Fillets

Recipe by: ISYBEL

Reviews(5)

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.

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Barbecued Coriander Salmon

Recipe by: C.BURKS

Reviews(1)

Summer was made for salmon on the barbecue! This gorgeous salmon marinade combines the fresh flavours of honey, lime, garlic and loads of coriander.

Barbecued salmon with soy and brown sugar marinade

Recipe by: tinamenina

Reviews(3)

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, is the perfect salty-sweet complement to rich salmon fillets. Even my 9-year-old loves this recipe!

Barbecued Scallops with Butter and Lemon

Recipe by: MAINJUMP

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This is a simple, quick and delicious preparation for scallops.

Barbecued Stuffed Red Snapper

Recipe by: MARBALET

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You can either stuff the fish with the seafood filling or simplify this recipe by spooning the stuffing on top of each fish fillet.

Barbecued Tuna with Soy and Sherry Marinade

Recipe by: Kimber

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This simple soy sauce and sherry marinade will work with just about any kind of fish.

Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

Basic Sushi Roll

Recipe by: 1ORANGE1

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These basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! Serve with soy sauce and wasabi.

Blackened tuna

Recipe by: Denys

Reviews(4)

Seared fish steaks are a Cajun tradition. This is such a simple yet delicious way to prepare tuna, and it's ready in minutes.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Cajun Stuffed Peppers

Recipe by: Heidi Slonka

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A Cajun twist on a classic stuffed green pepper, with smoked sausage, prawns and Cajun seasoning.

Calamari in Red Wine and Tomato Sauce

Recipe by: NCANGELONE

Reviews(4)

This is an Italian Christmas Eve favourite. This recipe can be doubled or tripled easily. Serve as a side, starter or over pasta. Buon Natale!

California roll salad

Recipe by: TARA LYON

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A delicious, light, spicy salad, excellent for summer! A perfect side to any BBQ Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.