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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.

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 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

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

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

How to Smoke Salmon

My method for smoking salmon is very simple, but I’ve perfected it over many years. It’s a wet-brine with a maple glaze, although I prefer Alaskan birch syrup when I can get it.
Photo by Holly A. Heyser

Smoked Salmon Candy

This method of smoking salmon uses a dry cure with lots of brown sugar. You also glaze the strips of salmon with maple syrup to make this some of the best road food you’ll ever eat.
Photo by Shel Zolkewich

Smoked Lake Trout

Lake trout are similar to salmon, and you can use the recipe above for your lakers, but I like this recipe better. It reflects the cold, Northern lakes these fish swim in.
Photo by Holly A. Heyser

Salmon Patties

I make these when I bring home salmon; I use meat scraped from the carcasses to make these patties, but you can use any salmon, trout or char.
Photo by Holly A. Heyser

Poached Salmon with Dill-Horseradish Cream

Butter poached salmon with a simple sauce of sour cream, mixed with dill and horseradish.
Photo by Holly A. Heyser

Salmon with Avocado Salsa

Simple seared salmon (skin on or off), served with an avocado salsa that’s basically a deconstructed guacamole.
Photo by Holly A. Heyser

Grilled Salmon Salad

Salmon salad made from the racks of salmon or large trout that are grilled. Once you get a nice crispy crust, you pick all the meat off the bones. Best salmon salad you’ve ever eaten.

Photo by Holly A. Heyser

Smoked Salmon Deviled Eggs

Smoked salmon, mixed into a rich, spicy deviled egg? Yes, please.

Photo by Holly A. Heyser

Salmon Rillettes

The key here is the combination of both smoked and freshly poached salmon or trout. A great, easy canape for a party… or for watching the game.
Photo by Holly A. Heyser

Salmon Chowder

Salmon, steelhead or other trout made into a lovely light Pacific Northwest-style chowder.
Photo by Holly A. Heyser

Salmon with Peas and Cranberries

A Swedish-inspired dish with spring salmon, peas, pickled cranberries and spruce tips. It’s sooo goood…
Photo by Holly A. Heyser

Grilled Salmon Collars with Ponzu Sauce

Meaty, rich and fun to eat, salmon collars are my favorite part of the fish, and they are made for grilling. Marinate it, grill it, then eat with your fingers. Super fun!
Photo by Holly A. Heyser

Salmon Tartare

A fancy, classy salmon tartare: Horseradish, dill and a little roasted pumpkinseed oil give it a Northern European flair.
Photo by Holly A. Heyser

Pine Nut Crusted Trout and Trout Risotto

A dish dedicated to the Paiute Indians of Nevada, where I caught these Lahontan cutthroat trout.
Photo by Holly A. Heyser

Salmon Head Soup

This is what you do when you have a whole salmon head. There is a lot of meat on one, and by gently stewing it and the picking off all that meat, you get a rich salmon broth and plenty of salmon bits for the soup. Don’t worry, no eyeballs in this recipe…
Photo by Holly A. Heyser

Fried Trout with Peas

Boneless, butterflied trout dusted in flour and served with peas and a lemon-butter sauce.
Photo by Holly A. Heyser

Grilled Trout

Grilled whole trout are a wonderfully easy summertime meal. Even better when you catch them and cook them over a campfire!
Photo by Holly A. Heyser

Trout with Orange-Saffron Sauce

Seared trout with a bright, flavorful orange-saffron sauce. Serve it with simple greens, like spinach.
Photo by Holly A. Heyser

Trout with Morels and Wild Onions

A springtime classic, Sierra Nevada style. You can use any morels or any wild onions you want, though.
Photo by Holly A. Heyser

Steelhead with Sorrel Sauce and Salsify

Fresh steelhead seared and served with a tangy sorrel sauce. My version of a springtime classic.
Seared Steelhead with Double 'Caviar'

Seared Steelhead with Double ‘Caviar’

A fancy dish for a fancy fish. It isn’t often I catch a steelhead I can eat, so when I do I make the most of it. The double “caviar” here is steelhead roe and Beluga lentils.

How to Make Trout Caviar

If life gives you a salmon, trout or steelhead with roe, use this technique to make your own caviar. It’s easy, and will last in the fridge for a week or so.
Photo by Holly A. Heyser

Trout or Salmon Omelet

Another great way to use leftover bits of salmon or trout. This omelet is even better with smoked salmon or trout.

Steamed Steelhead with Mushrooms

Steelhead tastes a lot more delicate than salmon, so steaming it is a great way to highlight the flavor. I love combining fish and mushrooms, and steelhead or trout paired with matsutake mushrooms is ideal.

Salmon Recipes from My Pages


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

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

Oil-Poached Halibut with Chervil

A springtime dish that pairs halibut’s delicate flavor with the slightly anise taste of chervil. You could also use fennel, too.

Halibut Recipes from my Pages


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

Mushroom Stuffed Striped Bass

Another example of how wonderful the combination of mushrooms and fish can be. The only tricky part to this recipe is sewing up the cavity of the fish.

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.

Sicilian Grilled Tuna with Oregano

A Sicilian way to grill tuna, basted with oregano oil. It’s simple and 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

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

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

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.
Photo by Holly A. Heyser

Dorado a La Paz

I designed this dish after I got back from Mexico. It highlights some of the best ingredients from Baja California: Dorado (mahi mahi), avocado, nopalitos and masa harina — all with a prickly pear 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 Hank Shaw

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.
Photo by Hank Shaw

The Nor'easter

A special dish to celebrate fall in New England. It’s swordfish, cod or haddock, wild mushrooms and greens.

Other Fish Recipes from my Pages


More Fish & Seafood Recipes


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