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    You are in: Home / Cookbooks / Seafood
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    30 recipes in

    Seafood

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    We liked this recipe so much we had the caterer use it at our wedding. All the guests raved about how it was the best halibut they had ever had. It also helps to have fresh halibut.

    Recipe #128949

    Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch.

    Recipe #67427

    9 Reviews |  By Steve_G

    Pretty standard fish and chips style fish. the beer batter and cornstarch make for a very crispy crust. Not a whole lot of grease if you're careful. From Alton Brown's Good Eats

    Recipe #42712

    A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado).

    Recipe #125897

    2 Reviews |  By Lennie

    I haven't cooked this recipe (I've had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.

    Recipe #23336

    17 Reviews |  By Derf

    Quick and elegant topping for fish and delicious too! Tasty combination. Adapted from Canadian Living magazine.

    Recipe #39383

    Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.

    Recipe #131993

    This is adapted from my father in law's recipe for poached salmon- it is absolutely simple, very low cal, and tastes great cold or warm. We like it cold with an aioli or a creamy dill sauce.

    Recipe #79483

    16 Reviews |  By Bergy

    This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne

    Recipe #87949

    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

    Recipe #28165

    This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

    Recipe #61383

    1 Reviews |  By chia

    want to impress your dinner guests? this wonderful light dish that has a great presentation. it sounds more complicated than it is, and it tastes great.

    Recipe #63166

    A superb fish recipe. I have been making this dish for over 30 years. The conmbination of the spices gives the fish a delightful flavor.

    Recipe #23938

    2 Reviews |  By chia

    this is the northeast version, but feel free to add dungeness crab if you can get it. this is great served with crusty french bread to sop up the juices

    Recipe #68629

    This is my "superbowl fancy food" for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns.

    Recipe #18742

    I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!

    Recipe #12927

    6 Reviews |  By Derf

    Easy and quick scrumptious cod or sole from Canadian Living Mag.

    Recipe #60425

    If you want to try something a little different and you like sushi. Try this. The tuna, cucumber and wasabi cream can be prepared 3 hours ahead. But cover and store separately in refrigerator and then assembled when you are ready to serve the meal. NOTE: I have said 30 minutes for cooking time but the 30 minutes is for the marinade for the cucumber. The whole recipe can be prepared under the 60 minutes that I have allowed. I use more than the 1 1/2 teaspoons of Wasabi as I like it HOT! Enjoy.

    Recipe #59739

    Adopted! A simple but delicious recipe, and you only need to marinate for 30 minutes. From "Looneyspoons".

    Recipe #57092

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