Foods to Eat While Pregnant: Fish Recipes

The Good News These tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage—a traditional taco garnish that has all kinds of vitamins and minerals, like vitamins A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and full of fiber.Slideshow:More Tasty Tacos

Chris Cosentino of San Francisco’s Incanto is known for his offal dishes but a hearty fish like sardine, served whole, can also appeal to the nose-to-tail crowd. Cosentino pan-fries the omega-3-rich fish with an exhilarating mix of olives, capers, lemon zest, parsley and chiles. To make this more of a main course, he prepares a crunchy salad of artichokes and sunchokes to eat alongside.Slideshow:More Fast Fish Recipes

"In the summer, there are festivals throughout Galicia to celebrate the sardine season" says Janet Mendel. "The sardines are so popular that, after everyone goes out and eats them, the bouncers at the discotheques won't let you in if you smell too fishy." The traditional Galician preparation is to simply grill the freshly caught sardines over hot coals. Instead, Mendel fills the tender fish with a sweet-salty ham-and-raisin stuffing and fries them to make a crunchy starter that loves a crisp Albariño.Slideshow:More Spanish Dishes

Lightly spicy haddock gets served with two sauces: a creamy onion fonduta and a zingy herb yogurt.Slideshow:More Delicious Fish Recipes

Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succulent grilled salmon here in naan with cucumber salad and cilantro sprigs for a delicious, healthy sandwich.Slideshow:More Indian Recipes

Chef Way Jose Garces prepares this dish with hake, a relatively hard-to-find cousin of cod. He also uses fresh juice from shucked clams to make the delicious broth.

Easy Way Fresh cod stands in for the hake, and bottled clam juice replaces fresh.Slideshow:More Healthy Fish Recipes

A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.Slideshow:More Italian Seafood Recipes

At The Restaurant: $29 per person This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.

At Home: $8 per person Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.Slideshow:More Cod Recipes

For an easy, fresh meal, pair quick pan seared tilapia fillets with a little garlic, white wine and cherry tomatoes, finishing with some chopped basil.

Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.Slideshow:More Fast Fish Recipes

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More Salmon Recipes

Chef Bruce Sherman will only cook with sustainable fish. (Download Seafood Solutions: A Chef's Guide to Sourcing Sustainable Seafood at chefscollaborative.org.) While in the Galápagos, he used wahoo in this recipe; in Chicago he opts for striped bass or halibut. To prepare the carrots, he cooks them without stirring until they blister, then glazes them in cider and cider vinegar.Slideshow:More Sustainable Seafood Recipes

Steamed fish may sound plain, but this version is packed with flavor: It's cooked in a ginger-and-sesame soy sauce and topped with frizzled jalapeños and scallions. "I think part of the reason people love this dish is that the sauce is a really good vehicle for rice," Andrea Reusing says.Slideshow:More Fast Fish Recipes

When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.Slideshow:Sustainable Seafood Recipes

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More Seafood Recipes

In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in eloté, an irresistible Mexican corn-on-the-cob street snack.Slideshow:More Recipes with Grilled Corn

A copper pan works especially well here because the fennel is cooked until silky over long, low heat. F&W's Marcia Kiesel serves it in a curry-laced wine sauce over salmon.Slideshow:More Recipes with Fennel

Jarred pickled onions are usually relegated to cocktails, but Melissa Rubel Jacobson's simple recipe combines them with scallops and ruby red grapefruit to create a deceptively complex-tasting dish.Slideshow:More Tasty Grilled Seafood

Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W's Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.Slideshow:More Great Stir-Fry Recipes

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad.Slideshow:Wheat Berries Recipes

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More Cajun and Creole Recipes

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