Easy and Delicious Fish Recipes (2024)

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These easy and delicious fish recipesare sure to make you the talk of the dinner table. These are some ofmy personal favorite fish recipes with some extra dishes added in.

I will frequently update this hub withmore of my favorite fish recipes so be sure to check in every now andthen to see whats new.

If you have any recipe suggestions(pertaining to fish), then please let me know in the comment boxbelow. I will be more than happy to help. I hope you enjoy.

Baked Fresh Salmon

3 lbs. - salmon

1 teaspoon - salt

1 teaspoon - black pepper

1/2 teaspoon - thyme

3 tablespoons - butter

1 1/2 cup – light cream

3 - onions, sliced

3 - parsley sprigs

1 - garlic clove, quartered

1 - bay leaf

2 - cucumbers (peeled and cut intostrips)

Combine salt, pepper and thyme in asmall bowl, then rub the mixture on all sides of the salmon. Meltthe butter in a baking dish and then add the salmon and coat it withthe butter. Add your light cream, onion slices, parsley, garlic, andbay leaf to the baking dish and arrange the cucumber strips aroundthe fish. Bake covered for 40 minutes or until the center bone canbe removed easily. Remove and discard the bay leaf, onion, parsleyand garlic before serving. The flavor is all you want. Serves 4 to6.

Baked Salmon Steaks

6 - salmon steaks (about 1 inch thick)

1/3 cup - butter or margarine

1/2 teaspoon - salt

1/4 teaspoon - paprika

1 teaspoon - Worcestershire sauce

2 tablespoons - grated onion

Preheat your oven to 350 degrees. Placesalmon steaks in a greased baking pan. Add melted butter, salt,paprika, one tablespoon of grated onion and Worcestershire sauce ina small bowl and spread this mixture over the fish. Sprinkle theremaining one tablespoon of grated onion over each steak. Bake for25 to 30 minutes. Serves 6 to 8.

Baked Tuna Stuffed Potatoes

8 - large baking potatoes

2 tablespoons - oleo

2 cans - tuna (7 oz.) - drained

1 tablespoon - grated onion

1 tablespoon - chopped parsley

1 can - cheddar cheese soup

1/4 teaspoon - paprika

2 drops (or more) - Tabasco sauce

1/4 teaspoon - salt

4 slices - American cheese (halve them)

Preheat your oven to 400 degrees . Washyour potatoes and rub the oleo all over them. Poke holes in them witha fork. Place potatoes in preheated oven for 1 1/2 hrs. or untiltender. Combine your tuna, onion, parsley, cheese soup, paprika,Tabasco sauce and salt in a small bowl. Mix with a fork to break upthe tuna and blend it well. Cut a small (about 1 inch) slice off thetop of each potato. Scoop out the inside of potatoes, leaving justthe shell. Add the scoops of potatoes to your tuna mixture and mixwell. Spoon the mixture lightly into your potato shells (enough tocreate a mound). Top each potato with a 1/2 slice of cheese. Returnto oven until cheese melts. Serves 8.

Cheesy Broiled Flounder

2 lbs. - flounder or white fish

2 tablespoons - lemon juice

1/2 cup - Parmesan cheese

1/4 cup - softened butter

3 tablespoons - mayonnaise

3 - green onions (chopped)

1/4 teaspoon - salt

1 - dash of hot sauce per fish

Place your fish fillets in a singlelayer on a greased, oven-to-table type broiler pan. Brush yourfillets with lemon juice. Combine Parmesan, butter, mayo, greenonions, salt and the hot sauce of your choice in a small bowl andset it aside. I prefer Red Dot Louisiana hot sauce. Broil the filletsfor 6 to 8 minutes or until they flake easily. You will be able totell with a fork. Remove your fish from the oven and spread on thecheese mixture. Broil for another minute or so, or until the cheeseis lightly browned and bubbly. Garnish with lemon twists andparsley for style. Serves 2 to 4.

Easy and Delicious Blackened Catfish

4 - catfish fillets (about 4 - 5 ounceseach)

1 teaspoon - paprika

½ teaspoon - ground sage

½ teaspoon - ground cumin

½ teaspoon - garlic powder

½ teaspoon - onion powder

½ teaspoon - sugar

½ teaspoon - salt

¼ teaspoon - ground cayenne

1 teaspoon - olive oil

2 - lemons

Combine paprika, sage, cumin, garlicpowder, sugar, salt, cayenne and onion powder in a large freezerbag. Close the bag and shake until the seasonings are well blended.Put 1 fillet in the bag at a time and shake until lightly coated.Grease a large, non-stick skillet with oil or cooking spray. Addabout 3 tablespoons of oil and heat over medium-low heat until hot.Add your catfish fillets, with the skinned side up and cook for 4 to5 minutes or until lightly blackened. Carefully flip the filletswith a spatula. Cook 4 to 5 minutes longer or until fish feels firmand dark on the thickest part. Slice your lemons and serve the sliceswith your blackened catfish.

Stuffed Fish Fillets

4 red snapper or flounder fillets (5;oz each)

2 tablespoons - low calorie margarine

1/4 cup - chopped scallions

1/4 cup - chopped green peppers

2 slices - white bread (crumbed)

1 - egg (beaten)

1/3 cup - chopped fresh parsley

1/2 teaspoon - salt

1 dash nutmeg & red pepper (1 dashper fillet)

2 tablespoons - lemon juice

Preheat your oven to 350 degrees. In alarge skillet (about 10 inches), melt the margarine and remove 1 tablespoon and set it aside. Heat theremaining margarine until it becomes bubbly and hot. Next, add thescallions and green peppers to the skillet and sauté over mediumheat until vegetables are soft. This will take about 3 to 4 minutes.Remove skillet from heat and let it cool slightly. Now, add thebread crumbs, egg, 1/4 cup parsley, salt, nutmeg and red pepper tothe vegetables and mix well. Spoon 1/4 of the vegetable mixtureover each fillet and roll them up. They should stay closed however,if they don't, use toothpicks to secure them. Place your stuffedfillets,closed end down, to a greased, 8 x 8 x 2 baking pan and spoonany remaining ingredients over them. Drizzle your reserved margarineover the fillets and sprinkle each one with 1/2 tablespoon of lemonjuice. Bake for 15 to 20 minutes or until the fish easily flakes. Youwill be able to tell with a fork. Sprinkle your rolled fillets withthe remaining parsley and serve. Serves 4 to 6.

Easy Tex-Mex Tuna Salad orTunacos

2 cans - solid white tuna in water(drained and flaked)(about 7oz.)

1/2 cup - sliced ripe olives

1/2 cup - sliced green onions w/tops

1/2 cup - thin sliced celery

2/3 cup - picante sauce

1/2 cup - sour cream

1 teaspoon - ground cumin

1 - bag of shredded lettuce

12 - taco shells or 3 cups of tortillachips

Combine tuna, olives, green onions andcelery in medium sized bowl and set aside. Combine picante sauce,sour cream and cumin in a separate bowl and mix well. Pour thepicante sauce mixture over the tuna mixture and mix lightly (tosslike you would a salad). Line your taco shells with lettuce and spoonthe tuna mixture into the shells. Or line individual plates withtortilla chips and top with tuna mixture. Put about a half handful ofshredded lettuce over the tuna mixture and drizzle on some morePicante Sauce. Top with sour cream, if desired and serve.