From Betty Crocker

Bisquick Heart Smart® recipe! Trying to eat more fish? Adding herbs is a tasty way to savor your favorite fillets.

Herbed Fish (Cooking for 2)

From Pepperidge Farm

Fish fillets coated with Pepperidge Farm® Zesty Italian Croutons are baked to golden goodness and served with tartar sauce.

Crispy Oven-Fried Fish Fillets

From The Food Channel

This uncomplicated fish entree can be served with easy and quick sides like buttered new potatoes and peas.

Sole Almondine in Brown Butter

From Ladies' Home Journal

Your kids might eat fish when it's coated with spices and served in a tortilla. This no-oven meal is great for summer days. The tacos are topped with cool fruit salsa.

Fish Tacos with Mango-Avocado Salsa

From Better Homes and Gardens

A cornmeal mixture gives these fish fillets a golden brown appearance when pan fried in this quick-and-easy five-ingredient recipe.

Pan-Fried Fish

From Pace Salsa & Picante

In just 15 minutes you can add a little island flair to sauteed fish that's finished in a fresh and kicky pineapple mango salsa.

Fish with Pineapple Mango Salsa and Rice

From Better Homes and Gardens

The mustard and lemon make this fish deviled; the cream cheese and crumb topping make it heavenly.

Baked Deviled Orange Roughy

From Better Homes and Gardens

Horseradish and dill in sour cream add just the right tang to steamed clams.

Steamed Clams with Horseradish-Dill Sauce

From Food & Wine

When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bass works, too. They advise leaving the skin on the fish because it crisps up so nicely.

Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce

From Food & Wine

Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-country food. In this recipe, he roasts sea bass with olives and tomatoes until the fish is crisp and succulent. His special touch is spooning toasted warm pine nuts over the fish before serving.

Ligurian-Style Sea Bass

From Food & Wine

To get his son Braedon to eat fish, Shea Gallante fries it in a seasoned crust. "My son's like me: He goes for strong flavors, not wimpy ones," he says.

Fish Fry with Ramp Aioli

From Betty Crocker

Bisquick Heart Smart® recipe! Pep up your dinner options with baked fish that's ready in 30 minutes.

Lemon-Pepper Baked Orange Roughy (Cooking for 2)

From Campbell's

Fish fillets simmer quickly in a delicious tomato sauce that's been seasoned with a blend of Cajun spices that add a flavorful kick to the dish.

Cajun Fish

From Better Homes and Gardens

Create a quick meal recipe by dressing up frozen breaded fish fillets with traditional Italian ingredients.

Italian-Style Breaded Fish

From Better Homes and Gardens

Spinach, croutons, and Parmesan cheese create the filling for this baked shrimp-topped fish fillets recipe.

Spinach-Stuffed Pike with Hollandaise

From Swanson Broth & Stock

Having a dinner party? Here's a terrific recipe that requires a little bit of work, but you'll see that it's absolutely worth it. Nicoise olives, capers, white wine and Dijon mustard are just some of the ingredients that come together to season this company's coming dish.

Wild Striped Bass with Lemon Orzo and Caper Emulsion

From Better Homes and Gardens

You can make the mixture for the fish cakes ahead of time and store it in the refrigerator until dinner the next day.

Classic North Shore Fish Cakes

From Better Homes and Gardens

Seafood fans will appreciate these flavor-packed vegetable and mussel appetizers. This seafood recipe as options for making ahead to save prep time right before cooking and serving.

Vegetable-Topped Mussels with Chardonnay Cream

From Food & Wine

Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, lemony sauce.

Sea Bass Fillets with Parsley Sauce

From Food & Wine

Le Bernardin chef Eric Ripert is a master at weaving together unexpected ingredients, like this tender charred octopus with a sauce of salty fermented black beans and sweet pear. Finding a wine pairing for such a complex dish, however, is a challenge. "It needs a very aromatic wine, just to stand up to all the flavors," says wine director Aldo Sohm.

Octopus with Black Bean-Pear Sauce

From Food & Wine

Herb-Broiled Fish with Lemon Aioli

From Food & Wine

Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.

Pan-Seared Cod with Preserved-Lemon Aioli

From Betty Crocker

Try this snapper recipe from Betty Crocker.

Green Pepper- and Tomato-Topped Snapper

From Betty Crocker

Want to eat more fish? Try this delicious way with citrus-olive butter served on top.

Grilled Sea Bass with Citrus-Olive Butter

From Swanson Broth & Stock

Fresh clams are steamed in a savory blend of Swanson® Chicken Broth, white wine and diced tomatoes accented with bacon, chorizo sausage, garlic and cilantro.

Portuguese-Style Steamed Clams