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    You are in: Home / Cookbooks / Fish -if they live under water, & and don't have a shell
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    19 recipes in

    Fish -if they live under water, & and don't have a shell

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    This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.

    Recipe #59957

    A traditional octopus meze to have with ouzo or wine.

    Recipe #59942

    Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' for posterity...

    Recipe #328533

    This is a delicious, easy summer salmon dish that gives you a lot of bang for your bucks. We liked it grilled, but you could also broil it in the oven, cook it in a non-stick skillet, or even nuke it! The creamy (faux) 'tartar' sauce is absolutely yummy and really complements the rich, flaky salmon. This dish is great either hot or cold.

    Recipe #384257

    Yummy and healthy recipe to serve at your next buffet - pretty, too

    Recipe #403177

    From America's Test Kitchen, with really good instructions from puppymomma's blog.

    Recipe #309492

    This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans. From the LCBO magazine.

    Recipe #231037

    Served at Babalu's, St. Louis, Missouri, which specializes in Caribbean food.

    Recipe #232597

    Recipe #456504

    From New Scandinavian Cooking and found at Fresh salmon fillet would also be good.

    Recipe #424510

    Here is a great way of of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt. Found at

    Recipe #423166

    A New Scandinavian Cooking recipe from

    Recipe #424509

    At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at

    Recipe #232613

    Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn. From the LCBO magazine.

    Recipe #224510

    The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.

    Recipe #224115

    One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan.

    Recipe #189386

    This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with croutons and a fiery-garlicky rouille. Clearly, this cioppino is not for the faint of heart.

    Recipe #189364

    The Winning Recipe for 1998 in the San Francisco Chronicle, from Loretta Keller. All you need is some crusty bread to make a meal of this.

    Recipe #189295

    Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at Note: I have made this using parsley for the sorrel and it was lovely.

    Recipe #188068

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