The smokiness of sea salt comes alive when paired with a mild white fish, such as halibut. This is delicious served on a bed of saut? spinach.
This spice blend adds a little southern heat to farm-raised trout fillets. It's also delicious on salmon, chicken or steak.
We've simplified a traditional whole baked cod recipe by using 2 equal-size fillets, each about 1/2 inch (1 cm) thick.
For the best results and tastiest dish, look for good-quality canned tuna fillets that have been packed in oil.
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.
This is a simple dish brimming with flavour. Though the saffron is optional, just a pinch lends wonderful aroma and colour. You could also use red snapper or basa fillets instead.
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.
