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

    seafood

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    I found this in our local paper years ago. It is very easy to put together and can easily be doubled or tripled. It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner.

    Recipe #57936

    I've had this dish at many different restaurants. Almost all had done a great job at the preparation as its an easy meal to make. Garlic mashed potatoes really complete this dish.

    Recipe #8691

    48 Reviews |  By Rita~

    Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise recipe #120459. It went great with it!

    Recipe #116536

    82 Reviews |  By Rita~

    Lots of garlic and herbs on grilled succulent shrimp!

    Recipe #128679

    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

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

    Recipe #141984

    This is a very nice sauce for grilled or pan fried fish. Just something a bit different. Adds a touch of class to the dish.

    Recipe #279591

    This one's for my daughter, Alexandra...Who will eat nearly anything but "lives for seafood"...

    Recipe #32732

    A wonderful combination of Salmon and Fennel and so easy to make.

    Recipe #161936

    9 Reviews |  By cyaos

    Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion can be doubled and stored for later - I typically double or triple the recipe and store it in an airtight jar so that it is available whenever I want it.

    Recipe #278329

    From cooking light. I will probably use bay scallops when I make this and serve it on pasta.

    Recipe #227168

    1 Reviews |  By Oolala

    From a newspaper clipping (probably The Star Ledger) from Jim Leone, New Brunswick F.D.

    Recipe #138681

    Goes well over chicken, mahi mahi, or rice. Very attractive.

    Recipe #197975

    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

    So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.

    Recipe #161430

    5 Reviews |  By Brenda.

    A quick weeknight grill recipe with a taste of the islands.

    Recipe #229647

    This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.

    Recipe #140689

    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

    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

    I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat.

    Recipe #157841

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