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How To
Seafood Toppings
Ramp compound butter
Arctic Char
Sautéed Cod
Golden Tilefish
Golden Tilefish
John Dory

How To

How to Roast a Whole Fish (video: The New York Times)

How to cook mussels on the stovetop (The Kitchn)

How to remove a stone crab shell (video: Samuels Seafood)

Easiest Crispy Pan-Seared Fish (Kenji Lopez-Alt / Serious Eats)

How to shuck an oyster (video: Legal Seafoods, Boston)

How to store fresh fish (HOF)

How to store mussels (The Mussel Industry Council)

How to Carve and Serve Whole Cooked Fish (video by Serious Eats)

Pan Roasted Fish Fillets With Herb Butter (The New York Times)

White fish fillets a dozen ways (Mark Bittman / The New York Times)

Whole Red Snapper  (video: Saveur)


Seafood Toppings

Bacon Vinaigrette (Food and Wine)

Basic Tomato Sauce (adapted from Bobby Flay)

Beurre Blanc (Julia Child)


Herb-Citrus Butter (adapted from The Chopping Block)

Lemon-Caper Mayonnaise (Food and Wine)

Mâitre D'Hôtel Butter (Bon Appétit)

Ramp Compound Butter (from Serious Eats)

Roasted Garlic Compound Butter (from Peach and Plenty)

Salsa Verde (Martha Rose Shulman / New York Times)

Shrimp Cocktail Sauce (Ina Garten / Back to Basics)

Sweet Corn and Cilantro Salsa (The Chopping Block)


Arctic Char

Arctic Char Rice Bowl (O and O Eats)

Arctic Char with Basil Oil and Lentils (Karen Palmer / Tasting Table) 

Arctic Char with Blistered Cherry Tomatoes in Garlic Olive Oil (Barton Seaver / For Cod and Country)

Arctic Char With Soba Noodles, Pine Nuts and Lemon (Melissa Clark / New York Times)

Arctic Char with Soy-Sesame Glaze (adapted from Mad Hungry with Lucinda Scala Quinn)

Broiled Lemon-Honey Arctic Char with Citrus Sauce (Alexandra Stafford / Food 52)

Oven-Steamed Arctic Char with Piperade (Martha Rose Shulman / The New York Times)

Slow Roasted Arctic Char with Lemon-Mustard Seed Topping (Entertain the Possibilities via Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook / Epicurious



Barramundi Marsala with Mushrooms (the Cookin' Canuck)

Barramundi Sheet Pan Supper (Coley Cooks / Food 52)

Mediterranean Barramundi Quinoa Bowls (Coley Cooks) includes video

New Orleans Style Barramundi Cakes (The Better Fish)


Bass (Black Bass, Seabass, Striped Bass)

Black Sea Bass with Vegetables En Papillote (Food 52)

Black Bass with Tomato and Olive Salsa (Sophie Dahl / Food and Wine)

Broiled Striped Bass with Provençal Tomatoes (Feed Me Phoebe)

Grilled Fish Tacos With Sweet Corn and Cilantro Salsa (The Chopping Block)

Grilled Striped Bass with Indian-Spiced Tomato Salad (Chef Floyd Cardoz / Food and Wine)

Grilled Whole Mediterranean Seabass (Branzino)

Pan Roasted Seabass with Mushrooms and Marsala (The Reluctant Gourmet)

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon (by Hugh Fearnley-Whittingstall

and Nick Fisher / Serious Eats)

Roasted Striped Bass with Chimichurri and Tomatoes (Pacifico Aquaculture)

Salt-Roasted Seabass With Celery Salsa Verde (Saveur)

Striped Bass all'Amatriciana (Florence Fabricant / The New York Times)

Striped Bass Ceviche (Feed me Phoebe)

Striped Bass Poached in Spicy Soy Sauce (Mark Bittman)

Wild Striped Bass with Tomato Fondue (Michel Nischan / Food and Wine)


Baked Bluefish (Simply Recipes)

Broiled Bluefish with Lemon-Garlic Mayonnaise (Food and Wine)

Fast Vietnamese Caramel Bluefish (Melissa Clark / New York Times)

Quick and Easy Broiled Bluefish With Lime Aioli (Serious Eats)


Branzino (Loup de Mer)

Branzino Al Cartoccio (Gabriel Thompson, Downtown Italian / Serious Eats)

Five-Ingredient Crispy Skinned Branzino (Leigh Hyatt Anderson / Craving California)

Grilled Branzino with Lemons and Olives (Elena Horwich)

Herbes de Provence–Crusted Branzino and Fingerlings (Food and Wine)


Blackened Catfish (Hank Shaw)

Butter-Fried Catfish (Farideh Sadeghin / Saveur)

Classic Fried Catfish with Hushpuppies and Tartar Sauce (The Catfish Insttute)


The Ultimate (for now) Pasta with Clams (Mark Bittman)

Steamed Littleneck Clams with Local Beer, Chorizo, and Parsley (Chef Jeremy Sewall/Row 34)


Cobia (Lemonfish)

Cobia Escabeche (Tasting Table)

Cobia (Lemonfish) with Walnut Purée and Asparagus (Barton Seaver / For Cod And Country)

Healthy Cobia Tacos (Open Blue)

Sear-Roasted Cobia (Lemonfish) 



Baked Fish and Chips (Melissa Clark / The New York Times)

Cod Basquaise (Eric Ripert)

Cod and Chorizo Stew (BBC Good Food)

Cod en Persillade (Thomas Keller)

Jamon-Wrapped Cod with Borlotti Bean Stew (adapted from Jamie Oliver)

One-Skillet Cod and Kale With Ginger and Garlic (Serious Eats)

Pan-Seared Cod in White Wine Tomato Basil Sauce (Baker By Nature)



Asian-Style Pan-Fried Corvina with Leeks and Shiitake Mushrooms (adapted from Merry Edwards Winery)

Baked Corvina with Tomatoes, Capers, and Olives (Pook's Pantry)

Grilled Corvina with Lemon/Herb Compound Butter


Crawfish Étouffée (Louisiana Cookin')


Eel (Unagi)

Unagi Kabayaki (American Unagi)



Baked Flounder with Parmesan Crumbs (Chef Nigel Slater / Food and Wine)

Quick Steamed Flounder With Ginger-Garlic Mustard Greens (Melissa Clark / The New York Times)

Flounder with Brown Butter, Lemon, and Tarragon (David Tanis / The New York Times)

Golden Tilefish

Pan-Roasted Tilefish with Prosciutto, Lemon, White Wine & Capers (Tyler Florence / The Cooking Channel)

Pan-Roasted Tilefish with Tomato Chili Confit (The Optimalist Kitchen)  

Pan-Seared Tilefish with Garlic, Herbs, and Lemon (Melissa Clark / The New York Times)

Pan-Seared Tilefish with Wild Mushrooms & Asparagus (from Scrumpdillyicious) 



Grilled Grouper with Sweet and Spicy Mango Salsa (Grits and Pinecones)

Grouper with Cucumber Salad and Soy-Mustard Dressing (adapted from Food and Wine)

Grouper Sandwiches with Wasabi Coleslaw (adapted from Bon Appétit)

HOF Baked Grouper with Potatoes and Tomato-Olive Sauce

Mediterranean-Style Grouper with Tomatoes and Olives (The Mediterranean Dish)

Pan-Roasted Grouper with Butter Bean Salad (Food and Wine)


Baked Haddock with Roasted Tomato and Fennel (Feasting at Home)

Chorizo, New Potato and Haddock One Pot (Jane Hornby / BBC Good Food)

Helen’s Haddock Fish Chowder (New England Today)


Seared Hake with Leeks and Fingerling Potatoes (Feed me Phoebe)


Braised Halibut with Potatoes and Saffron (Martha Rose Schulman / New York Times)

Grilled Halibut Niçoise with Market Vegetables (Andrew Knowlton / Bon Appétit)

Halibut Aji Yaki (Andrew Zimmern)

Halibut in Chard Leaves with Lemon-Thyme Butter (Epicurious)

Halibut in Parchment with Corn and Tomatoes (Chef Kristen Kish / Food and Wine)

Halibut Ratatouille (Bakers Royale)

Halibut with 'Nduja, Tomatoes, and Rosemary (Nick Nutting / Bon Appétit)

Halibut With Basil, Garlic, and Tomato (Food 52)

Lemon and Rosemary Grilled Halibut (from Bobby Flay / Food Network)

Pan-Roasted Halibut with Herbed Cannellini Beans (adapted from Bon Appétit)

Pan-Seared Halibut with Tomato Vinaigrette (Chef Shawn McClain of Green Zebra, Chicago / Food and Wine)

Poached Halibut in Thai Coconut Curry Broth (Alaska From Scratch)

Slow-Roasted Citrus Halibut With Herb Salad (Alison Roman / The New York Times)

Spiced Halibut with Lime Skewers (Pamela Salzman)

John Dory 

Baked John Dory with Lemon Caper Dressing (adapted from Martyna Angell / Wholesome Cook)

John Dory with Fennel and Saffron (a Fork and a Pencil)

John Dory with Tomato Salsa (Heneedsfood.)

Pan-Seared John Dory (EatDrinkAdventure)



Kanpachi Sashimi with Spicy Ponzu (Marc Matsumoto / Fresh Tastes, PBS)

Macadamia Nut Crusted Hawaiian Kanpachi (Blue Ocean Mariculture)


How to Cook Lobster Tails (Food 52)

Lazy Lobster (David Tanis / The New York Times)

Lobster Tails with Garlic Butter (Dinner at the Zoo)

Point Lookout Lobster Salad (Food and Wine)

Warm Lobster Rolls (Ina Garten / Food Network)


Mackerel Escabeche (Food 52)

Open-Faced Pickled Mackerel and Apple Sandwiches (Gourmet / Epicurious)

Roasted Mackerel with Garlic and Paprika (Gordon Ramsay / Gordon Ramsay’s Home Cooking)

Mahi Mahi    

Blackened Mahi Mahi Tacos with Chipotle Mayo (from That Oven Feelin’)

Easy Pan-Seared Mahi with Lemon Sauce (The Kitchn)

Easy Perfect Mahi (Pook's Pantry)

Fennel Mahi Mahi with Leeks and Italian Tomatoes (Rumi Spice)

Grilled Fish Tacos With Sweet Corn and Cilantro Salsa (The Chopping Block)

Grilled Mahi Mahi (or Albacore Tuna) Appetizer

Mahi Mahi with Braised Brussels Sprouts and Feta Butter (Barton Seaver, For Cod and Country)

Mahi Mahi with Roasted Tomatoes and Fennel (One Sweet Mess)

Moqueca (Brazilian Fish Stew) (What's Gaby Cooking)

Pan-Seared Mahi Mahi with Black Bean Salsa (Candice Kumai / Pretty Delicious)

Pan-Seared Mahi Mahi with Honey Lime Coleslaw (Jessica Gavin)

Pesto Crusted Mahi Mahi with Blistered Tomatoes and Lemon Butter (from Life as a Strawberry)


Meagre (Seabass, Stone Bass)

Meagre with Mixed Vegetables (adapted from Chef Robbie Gleeson)

Pan-Roasted Meagre with Salsa Verde (Santa Monica Seafood)

Pan-Seared Meagre with Lemon-Caper Sauce (HOF)



Bacon-Wrapped Monkfish (from BBC Good Food)

Crispy Monkfish with Capers (Daniel Boulud / Food and Wine)

Grilled (or Roasted) Monkfish with Black Olive Sauce (Jamie Oliver)

Monkfish "Lobster" Rolls (adapted from The New York Times)

Roasted Monkfish with Melted Leeks (Thomas Keller / Ad Hoc At Home)

Sautéed Monkfish with Leeks and Shiitakes (Food and Wine)



How to cook mussels on the stovetop (The Kitchn)

How to store mussels (The Mussel Industry Council)

Mediterranean Mussel Pasta (Chef Michael Smith)

Moules Frits (David Lebovitz)

Pan-Roasted Mussels with ‘Nduja (Chef Aaron Cuschieri / Chicago Magazine)

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons (Fine Cooking)

Steamed Mussels with Wine, Garlic & Parsley (David Tanis / The New York Times)


Ono (Wahoo) 

Baked Wahoo with Gremolata (HOF)

Grilled Ono with Mango Salsa (Local I'a)

Grilled Ono with Tomato Sauce (Bobby Flay)

Seared Ono with Honey Soy Glaze and Pineapple Salsa (Feasting at Home)

Sear-Roasted Ono in Tomato Sauce (Flay's recipe adapted by HOF for indoor cooking)


Grilled Opah (HOF)

Grilled Opah with Olives (Erik Anderson / Food and Wine)

Oven Roasted Opah with Provençal Vegetables and Basil Coulis (TasteFood)


How to shuck an oyster (Video: Legal Seafoods)

Classic Mignonette (Bon Appétit)

Oysters Rockefeller (Taste of Home)


Pacific Dover Sole

Oven-Poached Pacific Sole With Lemon Caper Sauce (Martha Rose Shulman / New York Times)

Pacific Sole Rolls With Salmoriglio Sauce (Patty's Food)

Petrale Sole

Niçoise Petrale Sole (Gweneth Paltrow / Because I'm Addicted)

Petrale Sole with Heirloom Tomatoes and Pesto (Fake Food Free)

Petrale Sole with Lemon-Caper Butter (Real Good Fish)

Petrale Sole with Lemon-Shallot Brussels Sprouts (Bon Appétit)


Beer-Battered Perch (Better with Butter)

Baked Parmesan Perch (Taste of Home)

Ellyn's Fabulous Perch (Ellyn R.)

Perch with Herbed Brown Butter (Food and Wine)


Baked Pollock with Prosciutto (adapted from Jamie Oliver)

Pollock With Cheddar and Herb Crust (adapted from Nathan Outlaw / Great British Chefs)


Grilled Pompano with Tangy Ginger Sauce (Marcia Kiesel / Food and Wine)

Pompano David (Arnaud’s Cookbook / Kit Wohl)

Pompano Grilled with Citrus and Olive Oil (All Our Way / Cooking With An Italian Accent)


Grilled Porgy with Salsa Verde (Chef David Pasternack, Esca Kitchen)

Greek-Style Pan-Fried Porgy (Deirdre Reid / Grabbing the Gusto)

Crispy Pan-Seared Porgy (Martha's Vineyard magazine)

Rainbow Trout (see also Trout)

Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger (Bon Appétit)


Redfish (Red Drum) 

Paul Prudhomme's Blackened Redfish (Paul Prudhomme /The New York Times)

Redfish on the Half Shell (Food and Wine)

Parchment-Roasted Redfish (adapted from Anna Watson Carl / The Yellow Table)


Baked Panko Rockfish with Gingery Cabbage (the Kitchn)

Sablefish (Black Cod)

Baked or Grilled Sablefish Teriyaki (Real Good Fish)

Black Cod with a Salad of Beets, Carrots, and Radishes (Cannelle et Vannille)

Crispy Broiled Sablefish (Barton Seaver / Cooking Light)

Hong Kong Marinated Sablefish (Real Good Fish)

Nobu's Black Cod / Sable with Miso (Nobu Matsuhisa / Food and Wine)   

Pan-Seared Black Cod with Morels and Asparagus (Michael Cimarusti  / Tasting Table)

Roasted Black Cod with Bok Choy and Soy Caramel Sauce (Real Good Fish)

Slow Roasted Black Cod with Red Chermoula (Bon Appétit)



Cedar-Planked Salmon (adapted from Bill Jones, Deerholme Farm, Vancouver Island, BC / Gourmet

Grilled Salmon Skewers (What's Gaby Cooking)

Grilled Salmon with Tarragon Butter (adapted from Barton Seaver / For Cod and Country)

Honey Mustard Grilled Salmon with Avocado Basil Sauce (Half Baked Harvest)

Maple-Bourbon Glazed Salmon with Cranberry Chutney (Half Baked Harvest)

One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus (Half Baked Harvest)

Salmon, Asparagus, and Mushrooms Steamed in Parchment (Video: Eat Clean / Martha Stewart)

Salmon en Papillote with Vegetables and Herbed Compound Butter (The Chopping Block)

Salmon Fajita Salad Boat (Half Baked Harvest)

Salmon Pasta

Salmon Poke Bowls with Pickled Radishes, Carrots and Spicy Ponzu (Feed Me Phoebe)

Salmon Teriyaki (Bon Appétit)

Sautéed Salmon with Leeks and Tomatoes (Pierre Franey / The New York Times)

Sear-Roasted Salmon

Sear-Roasted Salmon with Leeks and Lentils (Fish and Leeks: HOF / Lentils: David LaPlaca)

Sesame Seared Salmon Over a Bowl of Quinoa, Leeks, Kale, and Broccoli (What’s Cooking Good Looking)

Simple Salmon Spread

Slow-Roasted Citrus Salmon With Herb Salad (Alison Roman / The New York Times)


Sardines (Tinned)

Tomato Farrotto with Sardines (Bon Appétit)

Pasta with Sardines and Lemon (Bon Appétit)


Asparagus with Scallops, Browned Butter and Prosciutto (Marcia Kiesel / Food and Wine)

Bay Scallop Gratin (Ina Garten)

Bay Scallop Pan Roast (Marcia Kiesel / Food and Wine)

Bea Conner's Lightly Baked Bay Scallops (Saveur)

Brown Butter Scallops with Tomato Basil Pasta (Half Baked Harvest)

Grilled Sea Scallops with Yellow Beets, Cucumbers, and Lime (David Tanis / New York Times)

Incredibly Easy Bay Scallop Pasta (HOF)

Israeli Pearled Couscous with Seared Scallops and Leeks (Food 52)

Miso Glazed Grilled Scallops (Mark Bittman / The New York Times)

Pan-Roasted Scallops with Scallop Jus (Tom Colicchio / Food 52)

Pasta with Leeks and Scallops (FiveAndSpice / Food 52)

Seared Scallops with Bacon-Braised Chard (Stephanie Izard / Food and Wine)

Seared Scallops with Ginger-Lime Butter (David Tanis / The New York Times)

Scallops with Fennel Grenobloise (Kay Chun / Food and Wine)

Seared Scallops with Lemon and Butter (HOF)

Seared Scallops with Pea Purée (O&O Eats)

Squid Ink Pasta With Shrimp and Scallops (Serious Eats)

Seared Scallops with Spring Onion and Tarragon Cream (Food 52)


Cheesy Shrimp Tacos (from Rick Bayless)

Cuttlefish Spaccatelli with Shrimp, Tomatoes, and Green Onion (Food 52)

Garlic Shrimp And White Beans (Bon Appétit)

HOF Simple Roasted Shrimp

Shrimp and Swordfish Curry (Barefoot Contessa)



Oven-Roasted Skate Wings with Fennel (Art de Fête)

Baked Skate with Cucumbers, Capers, Tomatoes, and Dill (Monahan's Seafood)

Pan-Fried Skate Wings With Capers (adapted from Pierre Franey /The New York Times)

Sautéed Skate Cheeks (HOF)

Skate Wing Schnitzel (Adam Evans / Bon Appétit)

Skate with Green Herb Sauce (Food Republic)

Skate with Sizzling Tartare Butter (Gary Rhodes / Keeping it Simple)


Red Snapper Baked in Parchment (adapted from Saveur magazine)

Whole Snapper with Gremolata

Whole Roasted Snapper, Portuguese-Style  (includes a video: Saveur)

Whole Roasted Fish With Sliced Potatoes, Olives, and Herbs (Anne Burell / Food Network)


Grilled Squid with Olive Oil and Lemon (Serious Eats)

Farro Salad with Squid and Chorizo (Food and Wine)

Smoky Paella with Shrimp and Squid (José Andrés / Food and Wine)

Squid and Fennel Pasta with Lemon and Herbs (Bon Appétit)

Thai Charred Squid (Kin Khao / Saveur)


Grilled Sturgeon (adapted from Jon Bonnell’s Waters: Fine Coastal Cuisine)

Marinated Sturgeon with Moroccan Chickpea Salad (Bon Appétit)



Lemon Garlic Butter Steelhead (Life as a Strawberry)

Pan-Fried Steelhead with Chanterelles (adapted from Nourished Kitchen)

Porcini & Panko-Crusted Steelhead (SF Gate)

Monkfish medallions
Mahi M
Meagre (Seabass)
Rainbow Trout
Whole Rainbow Trout
Petrale Sole
Sardines (Tinned)
Pacific Dover Sole
Herbed Halibut in a casserole dish
Bay Scallops with Breadcrumbs
Ora King Salmon
Whole Yellowtail Snapper with Potatoes, Olive and Leeks
Eel Unagi
Ahi Tune
Fjord Sea Trout. Yum!


Grilled Swordfish with a Mediterranean Twist (The Mediterranean Dish)

Grilled Swordfish with Mango Salsa (Saveur Magazine)

Harissa-Crusted Swordfish (Bon Appétit)

Indonesian Grilled Swordfish (Barefoot Contessa)

Messina-Style Swordfish Rolls (Sicily: Authentic and Traditional Recipes from Around the Island / Phaidon)

Pasta With Swordfish And Cherry Tomato Sauce (Chris Morocco / Bon Appétit)

Pasta With Swordfish, Olives, Capers And Mint (adapted from Franny’s / Food Republic)

Seared Swordfish with Herb Butter (Boston Uncommon / Saveur)

Shrimp and Swordfish Curry (Barefoot Contessa)

Sicilian-Style Swordfish (Food 52)

Swordfish Steak with Crispy Capers (Alison Roman / Tasting Table)

Swordfish With Lemon and Fennel (The New York Times)

Swordfish with Zucchini (Jill Dupleix / Simple Food)

Suya Swordfish (Kitchen Butterfly / Food 52)

Trout (Fjord Sea Trout, Steelhead, Rainbow Trout)

Baked Rainbow Trout with Shiitake Mushrooms, Tomatoes, and Ginger (Bon Appétit)

Lake Trout with Fingerling Potatoes and Bacon (adapted from Paul Kahan / Food and Wine)

Japanese-Style Trout (Food and Wine)

​One-Pan Butterfly Trout with Parmesan Sweet Potato Chips & Green Beans (Fresh Fish Kitchen)

Pan-Seared Trout with Prosciutto and Chile-Garlic Oil (adapted from Alex Raij / Food and Wine)

Pan-fried Norwegian Fjord Trout with Lime/Dill Mayonnaise (adapted from Seafood from Norway)

Pan-Fried Trout with Rosemary, Lemon, and Capers (Molly O'Neill / The New York Times)

Pan-Seared Lake Trout (Marcus Samuelsson)

Thai Chili Lime Glazed Rainbow Trout (Fresh Fish Kitchen)

Trout en Papillote

Trout with Salmoriglio Sauce (adapted from Marcella Hazan / Food and Wine)

Trout Po' Boy with Jalapeño Jicama Slaw (O & O Eats)

Tuscan Grilled Trout (Food and Wine)


Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary (Molly O'Neill / The New York Times)

Anne Burrell's Ahi Poke (adapted from Anne Burrell / Food Network)

Asian Tuna Tartare

Grilled Ahi Tuna (or Mahi Mahi) Appetizer

Grilled or Pan-Cooked Albacore with Soy/Mirin Marinade (Martha Rose Shulman / The New York Times)

Hawaiian Ahi Poke (adapted from The Kitchn)

Pan-Seared Albacore Tuna (The Sea Forager)

Salad Niçoise with Fresh Tuna (Jacques Pepin / The New York Times)

Seared Tuna with a Ginger-Garlic Marinade (Cooks Illustrated)

Sesame Crusted Ahi Tuna with Soy, Ginger, Lime Sauce (Jessica Gavin) includes video

Sesame and Wasabi Seared Tuna (The Pescatarian and the Pig)

Six-Minute Seared Tuna Steaks (Bowl of Delicious)

Spicy Tuna Handroll (Saveur)

Thai-Style Tuna Curry (Andrew Zimmern)

Tuna Ceviche with Avocado and Cilantro (Rick Bayless / Food and Wine)

Tuna Crudo with Capers (Linda Schneider / Taste)



Almond-Crusted Walleye with Pears and Blue Cheese (Chef Lucia Watson / In-Fisherman)

Almond-Panko Crusted Walleye (Its Thyme 2 Cook)

Broiled Lake Erie Walleye (Epicurious)

Creole Pan-Fried Walleye with Lemon Sauce (The Louisiana Chef)

Grilled Walleye with Citrus Butter (Derrick Riches / The Spruce Eats)

Grilled Walleye Tacos with Mango Salsa (Keane Amdahl, "Modern Cooking with Freshwater Fish") 

Herb-Crusted Walleye (adapted from Michael Symon)

Mediterranean Roasted Walleye (Stray Cat, Lake Erie)

Shallow-Poached Walleye with Shallot Wine Sauce (Michael Ruhlman / Serious Eats)

Walleye with Creamed Mushrooms and Horseradish Butter (Magnus Nilsson / Saveur magazine)


Baked Fish and Chips (Melissa Clark / The New York Times)

Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette (Michael Lomonaco / Serious Eats)

Horseradish-Crusted Whitefish with Remoulade (Gourmet magazine / The Bitten Word) 

Pan-Fried Whitefish with Corn Avocado Relish (Serious Eats)

Pan Seared Whitefish with Beurre Noir (adapted from Monahan’s Seafood Market)

Whitefish Baked with Tomatoes, Olives, and Capers (Jamie Oliver / Serious Eats)

Whitefish Provençal (Bacon Fatte)

Whitefish Sandwiches (from Food 52)

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