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Fish, to taste right, must swim three times - in water, in butter, and in wine. ~Polish Proverb
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1 Reviews |  By chia

i don't know why this is called a clambake since there are no clams here. i cook this outside in the turkey fryer and when it's done i can just pull out the basket and dump it on the table over lots of newspaper. this is a messy fun dish.

Recipe #66567

The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase. If it's tru;y fresh, crab will have little odor.

Recipe #178972

Balls can be made in advance and can also be frozen. I made the sauce on the side, but is not in the photo. Bon appetit!

Recipe #204865

From Copy Cat Recipe. Here's another...My Daughter loves this!! I have a feeling I'll be making this often:O)

Recipe #156352

5 Reviews |  By PaulaG

This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.

Recipe #174895

From the local newspaper.

Recipe #174672

3 Reviews |  By ~Bliss~

I adore soft shell crabs. I could eat them 3 meals a day.

Recipe #94774

1 Reviews |  By *OzMan*

This is one of my adopted recipe's and I have made some adjustments and changes with the cooking method, I am hoping that you will enjoy this! :)

Recipe #6826

This is very tasty and super simple handed down from friends

Recipe #174087

This is a huge favorite at my get togethers, it's the perfect spread with crackers, it's easy to put together just layer and serve. It can be prepared hours in advance and refrigerated until serving time. Once your guests try this everyone will want the recipe it's *that* good!--- 2 cups fresh cooked baby shrimp can be used in place of the canned, but canned is much easier, you will love this! :)

Recipe #128701

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Recipe #133656

Easy and healthier way to get crispy tasty fish. I have used mostly mild whitefish like tilapia with great results. Don't be scared by the number of ingredients—it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...

Recipe #150987

Nothing better to serve up with shrimp.

Recipe #53024

1 Reviews |  By *OzMan*

A nice salad to serve during the summer months.

Recipe #159158

I noticed very few recipes here on Zaar which use edible lavender so I decided to find some really good ones and post them! I didn't even know you could EAT lavender until I read Rita L's page long ago. Now I notice that one of my FAVE restaurants uses it! This recipe is from

Recipe #162670

2 Reviews |  By Nurbel

Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.

Recipe #21979

88 Reviews |  By Dib's

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Recipe #10712

Walleye is just about the best whitefish I know, and this marinade is fantastic! Allow about 3 hours for marinating, and either grill or broil the walleye, or sometimes I like to coat it in a light mixture of dried unseasoned breadcrumbs with a little cornmeal and pan-fry.

Recipe #102422

7 Reviews |  By winkki

A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners.

Recipe #94900

In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive.

Recipe #153245

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