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    You are in: Home / Cookbooks / Fish/Shellfish
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    46 recipes in

    Fish/Shellfish

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    Recipe #9004

    Serve with cooked red cabbage and sugar snap peas and a spicy mayonnaise. Adapted from Bon Appetit. (The mayo is spicy so if you like, add the curry paste 1 tsp at a time and taste to suit your tastes). I make this using fat free mayo and sour cream, to cut the calories!

    Recipe #214505

    5 Reviews |  By Rita~

    This tuna is seared and still raw insde so be sure to get sushi quality tuna. I myself like it that way!

    Recipe #155595

    We were lucky to buy a beautiful piece of the freshest salmon I have ever eaten while on holidays. This is how we ate it!

    Recipe #114690

    This simple fish recipe uses just 3 ingredients for a super quick meal ZWT 3: u.s. and canada (halibut), Japan (wasabi)

    Recipe #211284

    If you like the flavor of wasabi you will like this recipe. These do not come out of the pan fiery hot, but with wasabi flavor. You can always add more heat if you wish.

    Recipe #148759

    My husband swears that this is the closest he has eaten to the "real" Japanese food he had in Japan. I can't vouch for that, but I do crave this about once a week. I normally pair with mixed steamed veggies and leftover brown rice.

    Recipe #240011

    I've guessed on cook time here. These are the crunchiest shrimp I've had outside of a restaurant! This makes alot, but if you are going to make these you may as well go all out!! Everyone loves them! These have received so many mixed reviews that I thought maybe I should mention that I deep fry them in a Presto Fry Daddy and not very many at a time. I never said they were easy...and I get better each time I do it. Thanks for giving them so much attention!

    Recipe #63331

    2 Reviews |  By Zurie

    A quick tuna meal with a difference. Tuna is meaty, and the citrus sauce goes well with it.

    Recipe #182687

    I hate fish, but this tastes similar to chicken when fixed this way and isn't so bad for me to eat!

    Recipe #24466

    This is a great easy marinade for Salmon. My sister-in-law made it for us and we all loved it. Note that the cooking time depends on the size and thickness of the salmon filet, you will just have to watch carefully. Prep time includes marinade time.

    Recipe #152400

    You won't believe how crispy, crunchy, fish can be without frying! This is SO good!

    Recipe #30872

    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

    51 Reviews |  By Kim D.

    This fish is so easy to prepare and tastes great!

    Recipe #44220

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

    Recipe #131270

    I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!

    Recipe #118010

    123 Reviews |  By Rita~

    Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.

    Recipe #47391

    2 Reviews |  By Kree

    This is from Coastal New England Summertime Cooking by Sherri Eldridge. It's a simple and healthy way to prepare sole. If you use the soy margarine it's dairy free.

    Recipe #132947

    The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.

    Recipe #102771

    31 Reviews |  By yooper

    This salmon dish is amazing! I was invited for dinner the other night and this was the main course. The red pepper flakes give off plenty of heat, but it's nicely balanced by the brown sugar and other ingredients. The sauce is heavenly!I asked for the recipe, and my host said she got it out of the latest issue of "Bon Apetit" which I had sitting on my coffee table! This comes from the "Saucebox" restaurant in Portland, Oregon.

    Recipe #38785

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