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

    Seafood

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    232 Reviews |  By Marie

    I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website.

    Recipe #42169

    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

    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

    This is an easy to make shrimp sauce. It makes about 1 1/2 cups.

    Recipe #26420

    For the grill, or can be broiled.

    Recipe #30469

    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

    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 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

    31 Reviews |  By yooper

    This salmon dish is amazing! I was invited for dinner the other night and this was the main course. The red pepper flakes give off plenty of heat, but it's nicely balanced by the brown sugar and other ingredients. The sauce is heavenly!I asked for the recipe, and my host said she got it out of the latest issue of "Bon Apetit" which I had sitting on my coffee table! This comes from the "Saucebox" restaurant in Portland, Oregon.

    Recipe #38785

    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

    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

    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

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

    Recipe #57092

    17 Reviews |  By Derf

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

    Recipe #39383

    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

    13 Reviews |  By Geema

    This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.

    Recipe #52497

    12 Reviews |  By Derf

    This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

    Recipe #25952

    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

    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

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