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    You are in: Home / Cookbooks / Ahoy, you pirates! Seafood & Fish recipes
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    61 recipes in

    Ahoy, you pirates! Seafood & Fish recipes

    Seafood & Fish recipes for hungry pirates. Photo is Pan-seared Scallops by GaylaJ. YUM!
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    These bouchons, a crustless tuna quiche of sorts, I suppose, are delicious warm or at room temperature, with a green salad and a good baguette.

    Recipe #261387

    The original recipe came from an Overwaite flyer and it was for Halibut so I have tweaked and played a bit with the recipe. It is very flavorful, the fish is moist. The sauce however is very thin - I didn't mind it like that but you may want to thicken it a bit.

    Recipe #116297

    Giada does it again with this light, tasty and flavor-packed sea bass dish!! YUM! I'm sure you could sub in less expensive mild white fish but I think the sea bass shines in this one.

    Recipe #352372

    I am not a salmon lover but sure did become one after this delicious dinner!

    Recipe #316753

    This is a recipe handed down to me from a buddy who has ran a seafood restaurant on the waters of Marina Del Ray, California. I have never found a crunchier, juicier and flavorful but yet oven fried fish ever. Enjoy it, I have. To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.

    Recipe #395449

    2 Reviews |  By I'mPat

    From the cooking show Out of The Blue (only do seafood recipes). Hoping to make when we can start going crabbing again. Times are estimated on you using freshly cooked crabs.

    Recipe #377569

    12 Reviews |  By Bergy

    Very attractive dish, serve with a tossed green salad and fresh crisp rolls. Great for a bridge luncheon If you microwave them they are ready in under 10 minutes

    Recipe #37368

    1 Reviews |  By Rita~

    Bite into these crisp balls and enter into a gooey center. The Optional sauce is very good but you can use you favorite tarter sauce or squeeze lemon over the balls to keep it lower fat. Salmon, scallions, rosemary, pimientos, cranberries, mozzarella are the required ingredients for this RSC #14.

    Recipe #384242

    16 Reviews |  By Bergy

    This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne

    Recipe #87949

    Ok ... everyone is familiar with reubens ... and southerners know the grouper reuben which is very good. Well for some, grouper is very expensive and sometimes not always available. So here is my twist. This is a great double decker sandwich, still grilled with all the traditional flavors and a little twist. This sandwich is so big it is great as a main course or just cut in half and served with a side of soup. A creamy potato soup or any favorite would make this dinner.

    Recipe #385337

    This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.

    Recipe #187887

    We eat a lot of tilapia. This is one of out favorite ways to eat it.

    Recipe #131270

    2 Reviews |  By BecR

    Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

    Recipe #356531

    2 Reviews |  By chia

    I had a whole steamed lobster left over from Valentine's Day, so I used it in this quick, easy microwave recipe.

    Recipe #356382

    This is a simple dish. The fish is baked in white wine and parsley. The fish is very moist and tender when cooked. A simple but elegant dish

    Recipe #222712

    Recipe is from Pillsbury

    Recipe #205942

    Awesome crab salad. Recipe can be altered to include cooked shrimp and other cooked seafood for an out-of-this-world seafood salad. Prep time is an estimate.

    Recipe #104820

    This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.

    Recipe #293238

    This recipe came from GULLAH HOME COOKING THE DAUFUSKIE WAY by SALLIE ANN ROBINSON. This recipe is just okra and tomatoes with crabs added. It can be served with rice,cornbread or grits, those of you who know grits. But remember you will need your God-given tools for eating the crabs. This is great at fish fries, instead of catfish stew, use this recipe.

    Recipe #316099

    Very quick and easy to prepare. Given to me by an Australian friend. Child friendly and can be eaten hot or cold (great for picnics). Sometimes I add sweetcorn or put tomatoes on top depending on how I feel and whats in the larder. I also use more cheese than called for but thats because we're all mice in our family!

    Recipe #313424

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