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Fantastic Fish

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I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!

Recipe #217415

From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.

Recipe #240451

The cupboards were almost bare and all that was quickly defrostable was some smoked salmon so I conjoured up this risotto recipe from a few basics and some smoked salmon.

Recipe #241078

From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was rather good. One of our Zaar sisters (PhillyUKGirl) described them as 'silky and luxurious' and they definitely were! This recipe also calls for the scallops to be put into the oven. I did not do that step and just pan seared them. I have given the directions as written in the recipe, so you can do as you wish. The flavor of the lemon sauce is very subtle. It also calls for heavy cream but I used light cream as I didn't want a very thick sauce. The sauce can also be made 1 day ahead. Cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.

Recipe #215372

Recipe #188149

I love this recipe because it so easy to make, looks so colorful on the plate, and is tasty.

Recipe #87040

1 Reviews |  By Terese

This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy

Recipe #88192

Adapted from Healthy Women's magazine, this dish has plenty of flavor!

Recipe #158351

This recipe was somewhat of an accident for me. My mom had prepared some homemade garlic butter for some reason and I mistakenly used it instead of regular butter to saute some Tilapia filets. I usually put lemon on my fish, but we were out, so I used lime juice instead. Everyone really liked it, so I make it all the time now. Even my very picky husband requests it! It's easy to adjust this recipe to feed more or less people.

Recipe #266965

Black Cod is a delicious buttery fish that bakes very well and is quite excellent and easy to do.

Recipe #266787

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

Recipe #187975

A different variation of fried fish. If you like the chipotle taste (and fried fish) you'll love this recipe!

Recipe #254661

4 Reviews |  By Mme M

Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.

Recipe #235164

5 Reviews |  By Tebo

I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!

Recipe #12889

1 Reviews |  By Rita~

Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.

Recipe #247023

Recipe #287270

This is from the October 2007 issue of Bon Appetit. It is so simple and quick to make and absolutely delicious! I would make the chutney while the fish cooks. (I also skipped the jalapeno, but if you like spice, by all means keep it!)

Recipe #267042

Full of juicy flavor. I saw this on a low carb cooking show and made a few adjustments to meet my families tastes. Yum!

Recipe #103677

4 Reviews |  By lazyme

We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.

Recipe #213302

Easy, and so delicious...I found this in an old health cookbook and substituted spinach and broccoli for the original asparagus. I also like a little cilantro mixed in with the regular parsely. The broth from this is divine!

Recipe #113586

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