Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family.
This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.
Fried shrimp, coated with puffy Japanese panko crumbs? One of the world's great crunchy treats, to be sure!
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
Serve with instructions for squeezing the chunks of softened lemon over the fish.
Serve with plantains, refried beans, and red onion escabeche.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
Shrimp cooked in caramel sauce (tom kho) is among my favorite Viet comfort foods.