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    You are in: Home / Cookbooks / Fish/seafood
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    94 recipes in

    Fish/seafood

    theres something fishy afoot. photo courtesy of lorac
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    This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

    Recipe #61383

    I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.

    Recipe #40621

    27 Reviews |  By Bergy

    A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.

    Recipe #11252

    This is my version of Ruby Tuesday's New Orleans Tilapia. Tilapia fillets are baked then topped with alfredo sauce, sauteed red peppers and garlic cooked shrimp. I'm not very good at copycatting recipes, but we had this last night and it was mighty fine.

    Recipe #99247

    Great baked cod recipe.

    Recipe #135272

    Made with chicken, mussels, and clams. Eric Ripart is the chef at La Bernardine, in NYC. His show, Avec Eric, on PBS, attempts to take restaurant quality French cooking and make it more accessible to home cooks. This recipe uses saffron which is a very expensive ingredient. I pay around $18 for a .06 oz jar in the spice aisle. However, it is a unique and beautiful seasoning which you should try to appreciate. In actuality, it only adds about a dollar per serving when added to recipes. So, in reality, it costs less to use saffron than to provide and affirmative response to, "Do you want fries with that?" I also include pressure cooker instructions for this recipe, although most of the cooking is not done under pressure. Wait - is that some kind of odd joke? Hmmm....

    Recipe #448086

    A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

    Recipe #217140

    Recipe #3051

    Recipe #61783

    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

    13 Reviews |  By Bergy

    This is number 400 recipe that I have posted.I hope you seafood lovers will enjoy it. It's relative easy to make a bit expensive but every once in a while it feels good to splurge.

    Recipe #16139

    19 Reviews |  By ellie_

    This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit ( October, 1981).

    Recipe #61747

    10 Reviews |  By Rita~

    A wonderful comforting Irish dish. This is good for those of you that are fasting not eating red meat during lent. Try it with shrimp in place of scallops.I made this again using bay scallops because that's all the store had and I enjoy the sea scallops so much more.

    Recipe #85594

    5 Reviews |  By Geema

    This is a delicious company dinner for your fish loving friends. Since the fish has to marinade anyway, it's a good make ahead dish to then just pop in the oven at dinnertime.

    Recipe #52495

    Todd Wilbur- TSR www.TopSecretRecipes.com. Menu description "a flaky white fish backed with fresh tomatoes & parmesan, served with rice"

    Recipe #221240

    26 Reviews |  By Tweeky

    Cod or any firm white fish prepared this way is excellent! The toppings really add a nice flavor to the fish. It's a staple in my recipe collection for variation. Give it a try!

    Recipe #35027

    This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/

    Recipe #183680

    Your fish is begging for this wonderfully creamy and tasty tartar sauce. Perfect with my fool-proof crispy Beer Battered Cod recipe(#138647). A sure hit... you can omit the capers...although that would be a crying shame. Enjoy!

    Recipe #170190

    This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.

    Recipe #112259

    127 Reviews |  By Lorac

    Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

    Recipe #86307

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