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Fish Recipes

honey sturgeon recipe

Photo by Holly A. Heyser

These are recipes for the typical sort of fish 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 on. For salmon and trout recipes, click here.

This list of recipes is far more idiosyncratic than comprehensive. What’s more, they are in two places: Here, on Hunter Angler Gardener Cook, and on my old website, the Fish & Seafood cooking pages. I ran that site until 2009, but many of my recipes are still online over there.


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.

Photo by Hank Shaw

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.
Photo by Holly A. Heyser

Classic 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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

A Simple Fish Sandwich

Who doesn’t love a fish sandwich? I used Pacific rockfish for this, but any lean, firm, white fish would work.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Simple Grilled Fish with Basil

Grilling a whole fish is an important skill to know. It requires a clean, hot grill, some oil, and lots of finesse.
Photo by Holly A. Heyser

Crispy Fried Whole 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.
Photo by Holly A. Heyser

Grilled Fish 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.  
Photo by Hank Shaw

How to Butterfly a 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.
Photo by Andrew Nixon

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.

And here is my video on how to sear fish:


Some Techniques on my page


Photo by Holly A. Heyser

Saffron Halibut with Salsa Verde

Saffron brined halibut seared simply and served with an Italian salsa verde. You can skip the saffron and it’ll still be wonderful.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Vietnamese Crispy 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!
Photo by Holly A. Heyser

Thai Green Curry with Fish

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.


Photo by Holly A. Heyser

Seabass with Honey and Ouzo

Quite possibly my favorite fish recipe ever. Sweet, salty and fried. I could eat this every week.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

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.

Bass Recipes from my Pages


Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Grilled Tuna Sicilian Style

A Sicilian way to grill tuna, served with a simple salad that is fantastic. Works with any firm fish, not just tuna.
Photo by Hank Shaw

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.

Tuna Recipes from my Pages


My tutorial on How to Fillet A Northern Pike, on Game & Fish Magazine’s site.

Photo by Holly A. Heyser

Pickled Pike

A Northwoods classic. Think of this as ceviche, only from Scandinavia.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Pike Soup

A German-inspired pike soup with root vegetables, wild rice and a special broth.
Photo by Hank Shaw

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.


Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Sichuan Catfish with Garlic

An awesome sweet-spicy way to serve catfish. And yes, this dish is loaded with garlic, so beware.
Photo by Hank Shaw

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 little channel cats.


Photo by Holly A. Heyser

Seared Fish with Spring Vegetables

Any fish will work with this lovely, light, springtime recipe. I used sturgeon here, but use your imagination.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Kelp Pasta with the Rockfish that Swam Among It

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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

German Fish Balls with Green Sauce

Fish meatballs German style, gently poached and served with a tangy, herby green sauce.

Dorado or Mahi Mahi 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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

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.
Photo by Holly A. Heyser

Grilled Rock Cod with Basil

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.

Other Fish Recipes from my Pages


More Fish & Seafood Recipes


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