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Let's Do Seafood

Baked Shrimp with Lemon Garlic Crumbs By Marie Photo By KC_Cooker
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I know fish is good for you, but I’m one of those people that don't care for the "fishy taste" that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006

Recipe #165856

This is THE ABSOLUTE best fish & chips recipe I have EVER used! The batter is crispy, light, and flavorful and the fries are fantastic (the fries are Emeril Lagasses' recipe)

Recipe #454944

Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

Recipe #107997

Inspired by a couple of recipes, and a desire for Almond Encrusted Salmon... served this with steamed cauliflower and tiny peas.

Recipe #354875

I have to put this recipe somewhere before it gets thrown away!! It was in the paper as a "Quick Meal". I just love tilapia!! Feel free to add more garlic or ginger to this sauce....the more the merrier, right?

Recipe #192282

Who ever first thought of wrapping something in bacon is a genius. The trick to doing this right is finding the thinnest sliced bacon you can. You want the bacon to get crisp without having to cook the shrimp to death. The Oscar Mayer brand is a nice thin one, however if you can find a better smoked bacon like applewood or something, go for it. I find that making a sauce for these is entirely unnecessary. I mean, you got the bacon... hard to top that! When it comes to your shrimp, try to get wild shrimp as opposed to farm raised. You will taste the difference.

Recipe #343643

Simple Asian inspired fish dish that is easy to prepare and delicious served with rice or noodles. Found on web site, "Hooked on Seafood". Recipe by Simon Holst.

Recipe #489342

A great way to get the benefits of salmon that are quick, easy and delicious; even for those that are not fish fans. My girlfriend, best friend, and kitchen partner taught me the basics of this. I always thought I hated salmon, until I learned the difference between baking salmon and poaching it. Baking salmon allows the fat to cook-in, add flavor, and lose the fish flavor. As usual a preheated oven is key. Play with flavors you like, but you can't go wrong with this basic recipe.

Recipe #473841

Simple and delicious.

Recipe #155017

This year's "centrepiece" dish for our Italian Christmas Eve feast, this is based on my mom's memory of a 5-star meal she had when out in Moncton on business. It's so close you could swear it was catered!

Recipe #469745

Deliciously crisp outside and flaky light inside. Get your healthful Omegas the easy way with Tilapia. Pictured with leftover twice baked potato filling (with leftover corn thrown it as well) and Brussels sprouts in Balsamic with Basil sprinkles.

Recipe #116956

Here are some lemon recipes Baked Lemon Haddock

Recipe #1557

I found this recipe on finestchef.com, and it looked absolutely amazing. I have yet to try this recipe, but it does sound great. Serve with a side of rice.

Recipe #302907

Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did.

Recipe #151785

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

Recipe #131270

This is a great baked salmon recipe for beginners!

Recipe #28199

Good with rice pilaf and a salad

Recipe #3989

A generous topping of bread crumbs, almonds, green onion and seasonings give moist salmon a tasty treatment.

Recipe #241275

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