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    You are in: Home / Cookbooks / seafood
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    107 recipes in

    seafood

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    Recipe #37739

    I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time

    Recipe #85889

    82 Reviews |  By Rita~

    Lots of garlic and herbs on grilled succulent shrimp!

    Recipe #128679

    Prep time includes marinating time.

    Recipe #30217

    15 Reviews |  By ellie_

    My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

    Recipe #161530

    19 Reviews |  By ellie_

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

    Recipe #61747

    Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.

    Recipe #83123

    A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing

    Recipe #235412

    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

    This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.

    Recipe #17722

    Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!

    Recipe #79606

    After enjoying this dish at Fleming's Steakhouse in Scottsdale, Arizona, I needed to find the recipe and have it for myself. Paul Fleming, creator of the steakhouse (as well as P.F. Chang's) puts together absolutely amazing dishes, and this one exemplifies that!

    Recipe #109052

    Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish.

    Recipe #141984

    According to the Black Swan Winery, in Australian cuisine, seafood is a constant. Here, the saffron adds a bit of drama to this delicately sweet salmon, while the crunch of chopped nuts contrasts marvelously with the soft-cooked greens.

    Recipe #141982

    These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

    Recipe #169766

    From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.

    Recipe #120826

    You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.

    Recipe #137706

    According to Paula Wolfert, this is served in seafood restaurants along the harbor in this area outside of Athens.

    Recipe #135056

    From Rick Bayless, this is shrimp cooked in a bath of garlic, which has itself been slowly cooked to make it sweet and elegant. The recipe calls for 2 chipotle chiles. Some people may want more--a lot of people will probably want less--chipotles are HOT--so, if you're not sure, go easy and taste before you add all the chiles. This garlic "bath" is also wonderful with fish, and other seafood. It serves 6 generously as a main course, or more as an appetizer.

    Recipe #135089

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