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    You are in: Home / Cookbooks / Seafood
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    27 Reviews |  By surus

    Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking.

    Recipe #63080

    Crook's Corner is a restaurant in Chapel Hill, NC. This is a dish served at the restaurant and I found the recipe in the latest Southern Living magazine. I made this last night for dinner and my husband and I went nuts for it, it's the ultimate comfort food. Don't let the long list of ingredients throw you off, this goes together quickly and easily.

    Recipe #90000

    When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.

    Recipe #202779

    5 Reviews |  By Dizdezi

    I found this recipe at Allrecipe.com but made a bunch of changes to make it my own. Use any pasta of your choice.

    Recipe #348091

    I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

    Recipe #261606

    Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. I'm guessing at preparation time.

    Recipe #373253

    1 Reviews |  By -Mary-

    From the 1984 Louisiana World Exposition official cookbook. Is the only etouffe' recipe I ever use!

    Recipe #310141

    A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;)

    Recipe #215646

    Natchitoches, LA

    Recipe #27580

    The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!

    Recipe #369578

    220 Reviews |  By Dib's

    This recipe is posted by request and was found on the net-no name attached.

    Recipe #52892

    60 Reviews |  By M&Mers

    In this flavorful dish, you can adjust the amounts to suit your personal tastes...I happen to like garlic and Parmesan cheese. If you have any leftovers, you can add a little more milk and heat briefly in the microwave oven.

    Recipe #26671

    18 Reviews |  By L DJ

    A simple sauce to compliment fish, seafood and chicken

    Recipe #43888

    One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.

    Recipe #138647

    I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!

    Recipe #123057

    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

    Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

    Recipe #42780

    This is more of a method than a recipe, but this is how I always make wings now. I find boiling them first helps get rid of more of the fat, and they get crispier in the oven.

    Recipe #330504

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