European dinner party fish recipes

Pave of cod with spices, sauce and juice passion brandade

Grilled Tuna Steaks over Arugula Salad

I adapted this recipe from one in Cook's Illustrated and served it during a trip to San Luis Obispo with…

Greek Fish Soup Avgolemono

The Greeks supposedly invented fish stew and there are many versions of the dish. This version, which I adapted from a recipe in the Frugal…

Polpo alla Griglia con raparossa affumicata e cips vegetable

Un Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso.

Salmon marinated in blackberry

Virtually none of the holiday table is complete without a salted salmon. To make a variety of guests and please recommend this recipe.

Drunken Salmon

Try also pickle salmon in orange liqueur: 500 g salmon fillets, 3 tablespoons of salt, 50 g of orange liqueur. Rub fillets with salt and put into…

Grandma Lipschitz's Chopped Herring Salad

My grandmother taught my wife how to make this old fashioned eastern European classic. Serve it as a salad on a…

Calamari al Forno

Sauce may be made in advance. I prefer to assemble/cook sauce and then continue with stuffing squid....

Soldaditos de Pavía or codfish beignets

Soldaditos de Pavía, meaning Pavía soldiers, are strips of desalted codfish, marinated in a mixture of lemon…

Zalmrolletjes

Heerlijke zalmrolletjes met wat sla, kruidenkaas, gerookte zalm en bieslook gemaakt op een wrapper/tortilla

Rice and Crab salad fast and easy!

This salad recipe is good with crab meat and shrimps (or you can use both), corn adds sweetness to the salad,…

"Barbecue style" langoustines with cumin

Makes a great starter. A quick recipe and very tasty. Good if you want to impress your guests!

Tilapia with Roasted Red Pepper & Chipotle Rice

This tops my favorites of ways to prepare Tilapia. The recipe was one of the winners a few years ago in a…

What has 25 calories per ounce, 27 grams of protein per serving, and only 1.5 total grams of fat?

Red Snapper. Yes, you heard it…

Salmon fillets with currants

This is a delicious recipe adopted from Cooking the Nouvelle Cuisine in America