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Fish and Seafood

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This fish dish has bold, Mediterranean flavours. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable.

Recipe #76684

Low fat and delicious! Found this recipe on an Alaska Seafood site. Really tasty served on a toasted bun with lettuce and tomato slices. Yummy.

Recipe #55545

13 Reviews |  By Derf

Simple and very good salmon!! Marinating time 15 minutes. from Heart Healthy Cooking by Becel

Recipe #38487

This is English cookery at its best! Recipe given by James Beard.

Recipe #67591

Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)

Recipe #102139

Adapted from Healthy Women's magazine, this dish has plenty of flavor!

Recipe #158351

This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!

Recipe #243431

My daughter found this in a SHAPE magazine and wanted to try it. I was skeptical because I'm not a sardine fan but was intrigued by a note below the recipe that said "When SHAPE staff taste-tested this recipe, they were told it contained a mystery ingredient. "It's made with some sort of fish, right?" asked one editor. "It's really good." offered another. To which everyone agreed. And so do I. I have since become a sardine fan, if the recipe is a good one. This one is just that and more. The omega-3 fatty acids from sardines are considered heart-healthy.If however, you are still leery of cooked sardines, substitute 1 1/2 cups of medium, raw shrimp instead. So enjoy.

Recipe #225057

We were introduced to fresh tuna, at this little fish store in Hawaii many years ago. The marinade that was used was so incredible that I had to try and re-create it at home. I think I came in pretty close. Most restaurants grill their tuna for 3-4 minutes per side, but I tend to like mine rare, so I only cook each side for 1-1/2 minute. Tuna must be as fresh as possible

Recipe #182032

2 Reviews |  By *Pixie*

mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...

Recipe #69006

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

Recipe #233481

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