I’m surely not the first to tell you—nuts are good for us. (Love ’em already? Try our nuttiest recipes ever!) Nuts provide plant-based protein, healthy unsaturated fats, Omega-3 and -6 fatty acids, Vitamin E and fiber. According to the Mayo Clinic, nuts also help lower your LDL cholesterol (the “bad” one), and they can fight back against inflammation linked to heart disease. What’s more, they may reduce your chances of developing blood clots.

Which Nuts Are Best?

Almonds contain calcium and 37% of the recommended daily allowance of Vitamin E per one ounce (28g) serving. Pistachios are high in fiber, and eating 2-3 ounces per day may help boost your HDL cholesterol (the “good” kind!). Walnuts are packed with Omega-3 fatty acids. Some evidence suggests that cashews, pecans, macadamia nuts and Brazil nuts may help to reduce inflammation. Even peanuts, which are technically legumes rather than tree nuts, have some health benefits.

How to Add Them to Your Diet

Because nuts are high in calories and fats, you may want to limit your daily consumption to one ounce (28g) or so. Here are some fun ways to sneak them into your daily meal plan.

1. Pack a scant handful along with an apple or other fruit for a no-fuss healthy afternoon snack at the office—or anywhere!
2. Nuts can be easily reduced to a meal or powder that you can add to everything from shakes to smoothies, or as toppings on a salad or sandwich. Use a mortar and pestle or your food processor to make them the texture you prefer. You can store the processed nuts in the refrigerator to use throughout the week.
3. Instead of adding croutons to your salad, get that satisfying crunch with nuts.
4. Chopped pecans added to breakfast cereal rather than sugar will provide some sweetness along with their health benefits—and extra fiber! Wondering how to chop nuts for your favorite recipes? These methods walnut disappoint.
5. Make a nut sandwich! Combine one ounce (2 tablespoons) of finely chopped walnuts, 20 chopped green olives, and a tablespoon of low-fat mayo or salad dressing to create a tasty 300-calorie spread to smooth over whole wheat bread.
6. Nuts make a delicious topping for baked fish, especially salmon. (Not to mention the pretty presentation these dishes make. A feast for the eyes, too!)
7. Add nuts to your side dishes. Think of combinations like brown rice and chopped pecans, green beans and almonds, pistachios with peas and carrots. Nuts are so versatile; you can have a lot of fun being creative with them!
8. Stir-fries can really get some extra pizzaz and crunch by adding nuts. We all know about Thai cooking and peanuts. Why not experiment with a cashew chicken stir-fry, or toss some chopped pecans into your favorite spicy beef-and-pepper recipe?

It's important to indulge, too. Try these nutty recipes.

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Aunt Rose’s Fantastic Butter ToffeeElevate your homemade candy game with this easy butter toffee recipe—wonderful for gifting, sharing or indulging in a sweet, crunchy treat.

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Cranberry Cheese Crumb PieMy mind works overtime to plan treats that surprise the family. They give this cranberry pie a “wow” and invite friends over to share it. —Lorraine Caland, Shuniah, Ontario

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Nut Butter CupsMy indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. —Courtney Stultz, Weir, Kansas

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Fudgy Brownie RecipeFinding the perfect brownie recipe is a challenge, but if you are looking to learn how to make fudgy brownies—the gooey, decadent, cannot-stop-eating-them kind—you can stop looking. We have got the recipe and techniques for you.

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Slow Cooker Candied NutsI like giving spiced nuts as holiday gifts. This slow-cooker recipe with ginger and cinnamon is so good, you just might use it all year long. —Yvonne Starlin, Westmoreland, Tennessee

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Peanut Butter Cream PieThis no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!

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Nuts and Seeds Trail MixA filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful. —Kristin Rimkus, Snohomish, Washington

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Toasted Pecan NutsToasted pecan nuts are a snacker's dream, with their natural sweetness and buttery crunch. They are perfect for adding to countless sweet and savory dishes.

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Spiced Nut MixOne Christmas, my good friend gave me this recipe and a sack of ingredients. I think of her every time I stir up these pumpkin-spiced nuts. —Patti Holland, Parker, Colorado

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Banana Nut BreadThis banana nut bread recipe has everything: tangy cream cheese, crunchy pecans and sweet bananas, of course, plus a rich glaze that makes it the best banana bread you've ever eaten.

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Grape AppetizerImagine an appetizer that's both sweet and salty, looks like a cheese ball and is small enough to enjoy in one bite. Our grape appetizer is just that: a seedless grape surrounded by creamy cheese and coated in toasted almonds.

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Apple BreadWhile this apple bread is simply delicious as is, the fall-friendly recipe is also ripe for improvisation, so feel free to add your favorite dried fruits.

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Cranberry Walnut BreadSome quick bread recipes have just a sprinkling of fillings, but this cranberry walnut bread is loaded with fruit in every slice. It's a lovely autumnal treat for breakfast or dessert.

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Pecan Pie BarsCome for the pecan pie-like flavors, stay for the milk chocolate toffee bits. Our pecan pie bars might be tastier than their pie inspiration!

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Does pecan pie need to be refrigerated?

Cranberry Nut MuffinsThese are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma

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Bacon-Pecan Chocolate TrufflesI love eating these truffles the day after I make them, after the full flavor of the bacon comes through. —Sylvia Shankle, Munhall, Pennsylvania

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Cheddar-Pecan CrispsLots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania

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Bacon Walnut Bread with Honey ButterMy savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska

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Peach Gelatin SaladMy mother always asked our family what we wanted to eat for holiday dinners. Without exception, our requests included this refreshing gelatin. Toasted walnuts give it a little crunch. —Dennis King, Navarre, Florida

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Copycat Patti’s Sawdust PieWe top this with sliced bananas, whipped cream and more sliced bananas. It's based on a sawdust pie recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

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Carrot Cake with Pecan FrostingMy husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana

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Pineapple Pecan Cheese BallA tangy and nutty pineapple cheese ball is a delicious combination of sweet with savory. People love it at parties!

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Apricot-Pecan Thumbprint CookiesI enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma

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Pecan BaconCrispy, sweet bacon dresses up any breakfast. When my girls see this, they call it "special breakfast." The big flavor punch just may surprise you. —Catherine Ann Goza, Charlotte, North Carolina

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Nutty Pie-Crust CookiesI like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas

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Pistachio CookiesCelebrate the start of the holiday season with these festive green pistachio cookies. Rich and nutty, this recipe needs just 25 minutes of prep and yields 6-1/2 dozen buttery cookies.

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Pumpkin Pie-Spiced GranolaMy husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, Wisconsin

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Peanut Pretzel Toffee BarkMy toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin

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Banana CheesecakeChilled, creamy banana cheesecake is the perfect summer treat. It's a classic dessert that is bursting with banana flavor and topped with tangy sour cream. For a beautiful presentation, garnish with fresh cherries, raspberries, or citrus slices.

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Pistachio PalmiersMy family loves palmiers from the bakery, so I created my own recipe. These have a Middle Eastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp—a special treat for the holidays. —Deborah Hinojosa, Saratoga, California

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Kolacky CookiesA flaky cream-cheese dough makes these walnut-filled kolacky cookies a joy to bite into. Make these when you want to wow your friends or when your family wants something sweet during a holiday.

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Orange-Almond ChoclavaA twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more chocolate on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI

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Caramel Nut Breakfast CakeI first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta

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Honey Cinnamon Roll-UpsThis cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan

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Apricot-Hazelnut TrianglesThese crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona

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Oatmeal Cranberry CookiesChewy and sweet, oatmeal cranberry cookies balance tart cranberries and zesty orange with indulgent white chocolate for an anytime treat.

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Maple Pecan TartsI absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta

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Caramel HeavenliesBefore I cut these bars into triangles, I trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the scraps. —Dawn Burns, Lake St. Louis, Missouri

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Chocolate-Glazed Coconut Almond CheesecakeMy idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

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Cherry Almond Mousse PieTreat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. —Dorothy Pritchett, Wills Point, Texas

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Almond Cherry FudgeCooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee

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Grain-Free Apple Pie GranolaBecause of food allergies, I’ve learned to swap ingredients. There are no grains in this granola but loads of nuts and apples. Try it with yogurt or milk. —Courtney Stultz, Weir, Kansas

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Crunchy French ToastThis light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.

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Almond Espresso BarsIf you like coffee, you'll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime or even breakfast, too. —Taire Van Scoy, Brunswick, Maryland

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Almond Icebox CookiesWith a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, Massachusetts

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Spiced Rum-Nut BrittleSeasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a superb stocking stuffer! —Terri McKitrick, Delafield, Wisconsin

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Apple Pie Steel-Cut OatmealI absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas

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Apple-Nut Blue Cheese TartletsThese tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance—just fill the cups and warm them in the oven before serving. —Trisha Kruse, Eagle, Idaho

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Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana

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Macadamia Key Lime PieI make Key lime pie at least four times a month during summer—it’s so refreshing. The shortbread crust adds richness. —Brynn LeMaire, Gueydan, Louisiana

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Fruit CakeThis chewy, sweet and, most importantly, simple fruit cake recipe will bring joy to any holiday gathering. It's filled with tasty additions like three types of candied fruit and a heaping mound of crunchy walnuts for a fun-filled celebratory must.

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Rustic Nut BarsMy friends love crunching into the crust—so much like shortbread—and the wildly nutty topping of these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin

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Butternut Squash CasseroleThis sweet butternut squash casserole is the perfect side to pair with savory dishes during a big family feast. Just be warned: If you take it to a potluck, you'll come home with an empty dish.

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Cranberry Waldorf SaladCranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

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Cranberry-Apple Nut CrunchMy mother gave me the recipe for this dessert, which I think is especially pretty and very appropriate for fall. I updated the recipe to use instant oatmeal to make it even easier. —Joyce Sheets, Lafayette, Indiana

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The post 8 Healthy Ways to Add Nuts to Your Diet appeared first on Taste Recipes.

The Best Fish to Fry

Alaskan Cod

In American restaurants, Alaskan cod is often used for fish and chips because it takes perfectly to the breading and high frying temps. (See for yourself by trying out this delicious fish and fries recipe, starring cod.)

Cod can be quite large, so when purchasing it, do the fish freshness test, but also consider the size of the fillets. For the best frying, you’ll want to buy cuts that are less than 1.5 inches thick and will fit in your skillet or fryer without touching the sides or overlapping.

Tilapia or Catfish

If cod isn’t your style, try farm-raised tilapia or catfish. Both of these ready-to-fry fish are available at most markets and are very affordable. Try our favorite fried catfish recipe.

Tilapia is a mild-tasting versatile fish which allows you to play with various seasonings, toppings and batters. Try out this easy air-fryer tilapia for a good introduction. On the other hand, catfish has a stronger taste that’s mellowed by a cornmeal breading, like this pan-fried catfish recipe.

Both of these fish come in boneless, ready-to-fry fillets that will fit perfectly in most pans.

Local Panfish

Don’t forget about exploring local fish options. Depending on where you live, you’ll find panfish like walleye, perch, whitefish, bluegill and/or crappie in your grocery store—all great for frying.

When purchasing, check to be sure that the fillets are boneless; frying is a quick process and doesn’t allow enough time for bones to be broken down.

Avoid Frying These Fish

If you’re angling to fry fish, we recommend avoiding varieties with a steak-like texture, including these:

• Tuna
• Swordfish
• Salmon

Because of the density and thickness of these types of fish, when breaded and deep-fried they tend not to cook in the center. Plus, the high heat can cause them to dry out.

Pan Frying vs. Deep Frying

Pan frying and deep frying can produce equally delicious results, but you may find that using a deep fryer is easier if your fish is in small pieces. You can use a spider to scoop up the fish when it’s done!

If your deep fryer doesn’t have temperature control or if you are frying in a skillet, use a kitchen thermometer to ensure your temperature remains at 375ºF.

If you’re opting to pan fry, I find that using cast-iron is the best choice. It is difficult to keep other materials hot enough without the risk of discoloring the metal or warping. Plus, if you properly clean cast iron, it’ll last a lifetime!

Enjoy your home-crafted fish fry, and don’t forget the traditional and delicious sides.

Try These Classic Fish Fry Recipes

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Fish and Fries"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado

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Creamy ColeslawThis creamy coleslaw recipe is rich, tangy and sweet. It’s the perfect partner for barbecue, but it tastes just as good as a topping for tacos or a meaty sandwich.

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Oven FriesCheck out this super-healthy twist on fries: the secret is that they’re baked French fries.

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Green Onion Tartar SauceHere’s a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again.—Roger Slivon, Genesee Depot, Wisconsin

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Rye BreadThis homemade rye bread recipe produces a flavorful, hearty bread for sandwiches or pairing with soups. Follow our step-by-step instructions to learn how to make rye bread at home.

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Crunchy-Coated WalleyePotato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin

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Macaroni ColeslawMy friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

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Garden Potato PancakesMy family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. —Peggy Roos, Minneapolis, Minnesota

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Tartar SauceThis easy homemade tartar sauce is packed with bold flavors and comes together in just minutes.

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Secret Ingredient Fried CatfishPancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste Recipes Test Kitchen

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Spectacular Overnight SlawTo come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas

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Rosemary Sweet Potato FriesA local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas

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Rye Onion BreadThough this earthy, whole-grain bread takes time to prepare, your patience—and palate—will be rewarded! On a cold winter’s day, a warm loaf is a wonderful accompaniment to a hearty stew. —Carol Fegley, Lavelle, Pennsylvania

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Honey Mustard ColeslawI tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!

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Peppery Hush PuppiesFor our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia

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Crispy Beer-Battered FishA local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi

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The post What Are the Best Types of Fish for Frying? appeared first on Taste Recipes.

Fish is delicious, usually easy to find at your local grocery store, and healthy to boot. Whether you’re new to the wonderful world of cooking seafood at home, or an old hand in the galley, we’ve all had a fish flub or two. It’s especially disappointing when you’ve spent a lot to purchase a pricy piece of Alaskan halibut or a beautiful, fresh tuna steak, and had it turn out poorly. We can help you overcome your cooking mistakes for good!

1. The fish is stinky.

Your fish is old, and no amount of marinade or sauce will cover that up. It’s perfectly acceptable to ask your fishmonger how long it’s been in the fish case, or if you can take a sniff. It may be better to buy frozen fish where you live. If you live in an area where frozen fish is better than fresh (it’s often frozen while it’s still on the boat!), be sure to thaw it safely (in the refrigerator) before cooking.

2. It’s falling apart.

Put down the spatula! Over-handling is not productive and can cause your fish to break and fall apart. Flip only once. Your breading will thank you and so will your family.

3. It turns out mushy.

There are three reasons your fish may wind up with a less than appetizing texture. In fact, these faux pas are so common, many people are convinced that fish just is mushy. Nope. Here’s how to fix mushy fish.

• Pat your fish dry before cooking. Excess moisture will cause the fish to steam rather than sear. Steaming causes that squishiness.
• Cook it at a higher temp. Stainless steel or cast iron cookware is best for cooking fish on the stovetop. Be patient and let the cooking oil heat—the higher the initial temp, the better the results. When the oil begins to shimmer, it’s ready.
• Use the right type of fish for the dish. Different fish have different textures, from delicate to firm. When making a seafood chowder, you’ll want a sturdy fish like cod. Tilapia will just turn to mush if simmered in a soup. Tilapia, on the other hand, takes well to searing in skillet, while cod is happy in both the oven and in a chowder.

4. It’s overcooked.

If your fish could be mistaken for jerky, you’re not along. Over-cooking is one of the leading reasons why fish turns out poorly. Using a meat thermometer can help. Remove fish from heat when it reaches an internal temperature of 140°F in the thickest part of the meat. Then let it rest until it reaches 145°F, which is the USDA’s recommended minimum internal temperature.

5. The skin is floppy.

You’ve had gorgeous skin-on salmon fillets at restaurants, where the skin is crispy and delicious. But at home, not so much. So what gives? You probably started it on the wrong side. Placing your skin-on fillet in the heated pan skin side up. When you flip it over, the skin will get a nice, crisp sear (and protect the fish from overcooking). Serve it skin-side down.

If you don’t like to eat your fish with skin-on, here’s how to remove the skin from salmon.

6. It’s bone dry on the outside, raw in the center.

Ugh, right? Whether it’s fish or meat, let it stand at room temperature for up to half an hour before cooking to equalize the temperature between inside and out. Here again your meat thermometer can be helpful.

7. Your grilled fish tastes like, well, grill. 

Your expensive king salmon fillet should taste like salmon, not charcoal. When grilling, make sure your grill is super clean! Fish easily picks up odors and flavors that can ruin it. You may also want to consider cooking your grilled fish on a piece of foil that you have perforated several times with a fork. Lightly coat it with cooking oil and fasten to clean, cold grill before placing over your heat source.

Follow these cooking techniques for fish and your seafood dinners will never be the same.

Start with these quick and easy fish recipes.

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Salmon with Creamy Dill SauceThere's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. This is one of my favorite fish recipes. —Susan Emery, Everett, WashingtonFind more easy dinner ideas here.Go to Recipe

Tilapia FlorentineLooking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lemon, it's sure to become a favorite!Melanie Bachman - Ulysses, Pennsylvania

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Orange Soy Salmon with RiceHave an elegant meal that looks as good as it tastes, in just 20 minutes! Tender salmon fillets take on Asian flavors with soy sauce, a hint of orange juice and a side of fluffy rice. —Jolanthe Erb, Harrisonburg, Virginia

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Tilapia with Corn SalsaMy family loves fish, and this quick and tasty dish is very popular at my house. Though it tastes like it takes a long time, it cooks in minutes under the broiler. We enjoy it with lemon wedges with couscous on the side. —Brenda Coffey, Singer Island, Florida

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Citrus Coconut Steamed CodI love to make this fusion meal on weeknights when I am short on time but want something big in flavor. —Roxanne Chan, Albany, California

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Halibut Soft TacosI sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana

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Easy Glazed SalmonIt takes only four ingredients and a few moments to make this delightful main dish. —Tara Ernspiker, Falling Waters, West Virginia

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Baked TilapiaYour weeknight fish dinner doesn't get much easier or tastier than with this 20-minute baked tilapia recipe.

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Easy Fish TacosSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California

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Tuna Crescent RingThis is really easy to throw together, and I often use it when I am too tired to fix anything else. —Julia Bivens, Martinsburg, West Virginia

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Pine Nut-Crusted TilapiaThis golden-brown pine nut-crusted tilapia has a tender texture, nutty coating and hint of sweet honey. It’s fast to fix and can be served for a special family meal or when you want to impress guests. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Fast Baked FishWe always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. —Judie Anglen, Riverton, Wyoming

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Speedy Salmon Stir-FrySalmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. —Joni Hilton, Rocklin, California

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Crispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin

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Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

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Air-Fryer Fish and ChipsLooking for easy air-fryer recipes? Try this simple air-fryer fish and chips. The fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado

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Citrus Salmon Fillets with SalsaTake lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. —Tiffany Hartpence, Lander, WY

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Jamaican Salmon with Coconut Cream SauceWe try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. —Joni Hilton, Rocklin, California

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Peppered Tuna KabobsWhen we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia

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Brown Sugar-Glazed SalmonA fantastic quick and easy weeknight meal that won’t seem as though it was quick and easy, this brown sugar-glazed salmon will always be welcome on the table.

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Baked Tilapia with Panko Bread CrumbsQuick and easy to make and packed with flavor, this Panko crusted tilapia  is a dish you'll return to again and again.

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Blackened Catfish with Mango Avocado SalsaA delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

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Cod TacosThe star of this recipe is the dollop of creamy sauce on top of these cod tacos. But we also love that you can have the entire meal ready in under 20 minutes.

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Tilapia PastaEasy to make and even easier to enjoy, especially when served with pasta, this savory tomato-braised tilapia pasta will surely make its way into your family's rotation.

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Salmon with Mango-Citrus SalsaMy mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. —Najmussahar Ahmed, Canton, Michigan. All fried fish needs a good side dish. We've curated a list of the best sides for fried fish.

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Lime-Cilantro TilapiaI have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio

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Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

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Salmon LinguineOur salmon linguine recipe is incredibly delicious and just as easy to make and takes less than 30 minutes to whip up the entire thing. This tasty linguine dish features bites of broccoli, salmon, capers, garlic and basil in a scrumptious homemade cream sauce. Parmesan cheese adds a little extra tang to the dish for added flavor. Enjoy!

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Spiced SalmonThis delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta

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Baked Cod Piccata with AsparagusIt takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it’s baking, I throw together a quick salad. —Barbara Lento, Houston, Pennsylvania

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Salmon with Spinach & White BeansMy husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, Tennessee

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Salmon Veggie PacketsI feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY

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Tuna Steak on FettuccineFor something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas

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Ginger Halibut with Brussels SproutsI moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

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Smoked Salmon Quesadillas with Creamy Chipotle SauceThese extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California

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Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas

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Parmesan Fish SticksI wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. —Candy Summerhill, Alexander, Arkansas

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Lemony Parsley Baked CodThe trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan

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Haddock with Lime-Cilantro ButterHere in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. —Darlene Morris, Franklinton, Louisiana

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Pretzel-Crusted Catfish BitesI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with honey! —Kelly Williams, Forked River, New Jersey. Here are a few tips for making fried catfish.

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Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA

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Secret Ingredient Fried CatfishPancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste Recipes Test Kitchen

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Tomato-Poached HalibutMy halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, Connecticut

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Walnut-Crusted Ginger SalmonFor those who aren’t wild about fish, this gingery salmon is a game-changer. Baking on foil makes for extra-easy cleanup. —Becky Walch, Orland, California

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