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    You are in: Home / Cookbooks / Seafood
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    76 recipes in

    Seafood

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    9 Reviews |  By ~Bliss~

    These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.

    Recipe #89609

    9 Reviews |  By Bergy

    Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

    Recipe #30797

    This recipe was found in Whole Food's Salud cooking newsletter. I'm always game for a new poke recipe, so this will be one to try soon. Keep Ahi very very cold before prepping, and work quickly to avoid it warming up. You can even refrigerate the mixing bowl or put it on ice to keep the fish cold. This is important because the texture of the Ahi will degrade quickly if it warms up at all.

    Recipe #214834

    quick easy, and CHEAP! Dinner for 6 for about $5.00.

    Recipe #60402

    58 Reviews |  By Nose

    If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

    Recipe #102111

    I used chopped parsley and it was lovely. Adapted from James Peterson's "Fish & Seafood"

    Recipe #10705

    10 Reviews |  By Rita~

    I remember making these as a young girl during lent. The last time before today was for my FIL who is gone now for 22 years. He enjoyed them so. These small fish are very addictive. This simple recipe is easy quick and only 4 ingredients. Smelt is the name of a family of silvery fishes found in cool waters. Most measure less than 8 inches (20 centimeters) long. Smelts have a small, fleshy fin behind the dorsal fin on the back like trout and salmon. This is very inexpensive, making it great for those on a tight budget.

    Recipe #117502

    Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from epicurious.com.

    Recipe #93540

    I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994.

    Recipe #156676

    1 Reviews |  By Peter J

    I adapted this from a recipe I found on a fishing site. Originally it involved steaming the oysters and preparing the sauce seperately, but I don't see any point in extra washing up when the oysters already have their own little cooking vessel attached! I also adjusted some quantities that seemed a little high in the original recipe.

    Recipe #183450

    Easy, yummy, and garlicy. Doesn't get any better.

    Recipe #29828

    Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish!

    Recipe #300176

    2 Reviews |  By Manami

    This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.

    Recipe #189379

    Adapted from 'Flavours' by Donna Hay. Quick and tasty.

    Recipe #83899

    This recipe is from a local tavern that is well known for their beer battered fish. This recipe makes a thick, fluffy batter that even non-fish eaters like myself will like.

    Recipe #229831

    I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta.

    Recipe #104169

    2 Reviews |  By Olha

    Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment that echoes time: Batter them lightly, cook them quickly, serve them fresh, and add to them only a dash of brightener, for why alter a taste so delicate? Here lemon zest is added to the batter, complemented by a touch of parsley.

    Recipe #214353

    This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07

    Recipe #214322

    12 Reviews |  By Pietro

    This is a very simple recipe that will have you asking for more. Very healthy too. There are a few variations. This recipe is used in the regions of Naples and Molise in Italy.

    Recipe #104910

    3 Reviews |  By Bergy

    Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better

    Recipe #183802

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