Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil...
Author: Andy Baraghani
You can serve this true San Francisco dish with garlic bread.
Author: norm
Always a big hit. Make in a day in advance and take out when needed. Will go quickly!
Author: CHEF-GIRL-L-DEE
A childhood favorite of rice and tuna mixed with a curry twist. Yum!
Author: Jeff Ernst
My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab...
Author: kenzie02m
Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.
Author: Phillip Brantley
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached...
Author: Marvel's Kitchen
There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south...
Author: Chef John
This is a delicious fish made with capers, tomatoes, butter, and white wine that can be used with any fish you like. My husband loves this dish!
Author: Elizabeth
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level...
Author: NOCKO
I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This...
Author: Seattle Food Geek
This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!
Author: Cici Zeits
This recipe is quick and easy; my children love it. Serve over toast, biscuits, or rice. It's good for breakfast or brunch.
Author: Herb Brooks
Author: Andy Harris
Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They're flavorful, crisp, and lighter than if cooked with oil in...
Author: lutzflcat
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good...
Author: Dawn Perry
This recipe gives Alfredo a seafood twist with all the simplicity of a quick casserole!
Author: DBatesBakery
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something...
Author: Chef John
This recipe is great for those little frozen lobster tails and when you only have a few minutes. The olive oil makes the lobster moister and the lemon...
Author: BEACH1990
Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe...
Author: BRITNEY583
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice...
Author: Barbara Gilhuly
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Author: Kathleen Burton
These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.
Author: MAUREENVANCOUVER
Can be prepared in 45 minutes or less but may require additional unattended time.
Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade...
Author: MILLERNB
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
Author: Jamie Oliver
My Newfie grandmother's smelt recipe. They're like little fishy french fries!
Author: Aredendra
Author: David Rosengarten
Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is...
Author: JOANG2
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread
Author: DSPROUT
This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried...
Author: MURDERSHEWROTE
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment;...
Author: Anna Stockwell
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among...
Author: POOPY SHOES
This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious,...
Author: lola
Author: Georgia Downard
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
Author: Jamie Oliver
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich...
Author: Chef John
Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!
Author: EMILIERIVERA
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and...
Author: David Tamarkin
Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.
Author: Jenne
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking...
Author: Jamie Oliver
Crunchy catfish nuggets that can be served as hors d'oeuvres. These were a special hit with my 3 year old who loved the fact that she could eat them like...
Author: MEDHALEE
An easy casserole using mac-n-cheese from a box with a can of tuna, mushrooms, and bread crumbs on top.
Author: melissa loudy