Fish Cooking Recipes (& Shellfish)

Cod is served with a Provençal bean ragout made from niçoise olives, jalapeño peppers, tomatoes and lima beans.

Grilled prawns served with a lemon-coriander dressing that's so good you'll want to drink it.

Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.

Pan-fried, mild white fish served with a fresh and simple avocado and tomato salsa.

Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry paste, this dish is sure to please.

Pan-fried steelhead trout with ginger, garlic and Bragg is simple, healthy and delicious.

A medley of delightful flavors...layers of snapper, onions, olives, jalapeños and cilantro are topped with fresh tomatoes, white wine and extra-virgin olive oil and baked until tender.

Prawns cooked with the exotic flavors of lemongrass, ginger, kaffir lime leaves and coconut milk…delicious!

This fantastic appetizer is flavored with a hint of star anise, fennel and dill.

This light and crispy calamari is marinated with basil, garlic and a hint of chipotle pepper.

Tilapia, served with a cilantro and orange cumin vinaigrette is garnished with crispy fried capers.

Pieces of golden-fried halibut are wrapped in warm corn tortillas and smothered with fresh salsa verde.

Halibut cheeks smothered in lemon-dill beurre blanc. Cooking fish that tastes fantastic doesn't need to be difficult.

Classic beurre blanc infused with pink peppercorns. Serve over pan-fried tilapia or any other type of white fish.

Any type of white fish can be adorned with this classic, rich butter sauce.

Delicate brill sole is served with a fennel-white bean mash, braised kale and beautiful yellow beets.

If you don’t know how to choose fresh fish, it won’t matter how good of a cook you are. Fish is one of those ingredients that must be as fresh as possible in order to reap all of its wonderful benefits.

In this lesson, we will show you how to identify quality fish. We will also show you how to properly store, freeze and thaw fish, so you can enjoy one of the healthiest and most delicious foods.

When cooking fish, many people experience dry and chewy results. The key thing to understand when cooking fish is that you can easily overcook it. Cooking fish is a bit more delicate than other proteins and demands your attention during the cooking process. The great news is that cooking fish properly really isn’t that hard - you just need to know what to look for during cooking.

In this lesson, you will learn the differences between lean and oily fish and how to prepare fish for cooking. You will also learn how to retain moisture when cooking fish and how to test fish for doneness. By understanding just a few key fundamentals, you can ensure moist and juicy fish every time.

Butter sauce is also called a beurre blanc sauce (“white butter”) or sauce blanc. It is a classic French butter sauce that is often served at fancy restaurants. It is considered by some to be a bit more challenging sauce because it has a tendency to split. Beurre blanc or butter sauce goes well with many vegetables and lean meats and is especially delicious in fish recipes and seafood recipes.

In this lesson, we will show you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to split. Finally, we will show you how to vary this elegant sauce to make many other delicious sauces.

Often fish fillets still contain tiny pin bones which are visible to the eye. Before cooking fish, they should be removed.

There are a few things to look for when buying fresh shrimp or prawns. Like any seafood, it should be as fresh as possible.

Learn how to clean fresh shrimp or prawns before adding them to your favorite recipe.

When cooking salmon, no matter what the recipe calls for in terms of cooking time, you need to check it early and often and cook it just until it is done to obtain restaurant quality.

Tilapia is a sweet, delicately textured white fish that is native to Africa and Asia.

Any seafood or shellfish is always best purchased fresh from a reputable fish monger. Make sure the mussels you purchase are alive and smell of nothing but the sea. Here we show you tips on how to buy, store and clean fresh mussels.

Cleaning squid will save you money over buying pre-cleaned squid. It takes a bit of skill to do, but you'll be frying calamari before you know it.

This instructional cooking video on How to Identify Quality Fish, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Buy & Store Fish.