You can use other thin fish fillets for this recipe. Try freshwater fish, such as striped bass, North American tilapia or American channel catfish.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
This dark, rich-tasting but lightened-up dressing is delicious drizzled on cold or warm cooked green beans or even a grilled chicken breast, hamburger or fish fillet.
This herbed topping is the cherry on top for your mac 'n' cheese, but it also works great on fish fillets, chicken and salad. Sprinkle generously for that satisfying crunch.
Indulge in a favourite without loading up on fat. Baking at extra-high heat does the trick. Our crunchy coating adds lots of flavour to the fish. Choose fresh, individually flash-frozen or wrapped fillets.
Browning the fillets first keeps them golden and crisp before adding them to the sauce. You can also fry them completely in the skillet for 8 minutes and serve with the sauce spooned over top.
"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's the answer that satisfies every time: an elegant phyllo-wrapped salmon fillet gussied up with wild rice, mushrooms and spinach.
Serve with: Whole grain rice pilaf . Trout is high in omega-3 fatty acids. Steamed on top of bok choy, this needs only rice to complete the meal. Because trout fillets are on the large side, oven steaming is best.
For 4 to 6 servings, add about 1-1/2 lb (750 g) boneless skinless chicken breasts or salmon fillets to marinade; cover and refrigerate salmon for 30 minutes, chicken for at least 4 or up to 24 hours.
Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.
