This recipe is part of the L.A. Times’ Week of Meals series. The bright salsa verde to go with these croquettes makes great use of any lingering herbs in your fridge — add parsley, tarragon or basil ...

Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

FARGO — Salmon is a mainstay in our weekly menu plans. This beautiful fish is not only rich in omega-3 fatty acids, but also an excellent source of protein and B vitamins and a host of other vitamins ...

Plain white fish — cod, hake, haddock, or pollock — is mild enough to satisfy most everyone and adaptable to all sorts of flavors. Press crushed potato chips and chopped chorizo onto the fillets and ...

1. Cut the salmon into 1-inch chunks, then cut half of these into ½-inch pieces. (Keep separate.) Cut the white fish into 1-inch chunks. 2. In a food processor, combine the onion, parsley, and ...

Line a large baking sheet with plastic wrap. Coarsely grind fish in a food processor. Add onion, garlic, parsley, cilantro, cumin, salt, ginger, and pepper; blend well. Add matzo meal and egg; process ...

Get wellness tips, workout trends, healthy eating, and more delivered right to your inbox with our Be Well newsletter. Have you ever heard someone say, “I don’t like fish—just salmon”? As a former ...

Today’s recipe is Fish and Shrimp Cakes. You can think of these like crab cakes but made with a mix of cod and shrimp. These use panko breadcrumbs as one of the main binding ingredients and as a ...

Get the recipe: garlic herb oven-baked Paleo cod cakes ...