Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Today's Catch: Bass, Grouper, Flounder, Red Snapper, Sole
    Lost? Site Map
    food image

    100 recipes in

    Today's Catch: Bass, Grouper, Flounder, Red Snapper, Sole

    [Cover photo by Thorsten.] See other kinds of fish in my companion Today's Catch cookbooks.
    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From Benson & Hedges "100 Restaurant Recipes", circa 1978. It was served at Le Manoir in New York City.

    Recipe #393873

    I got this recipe from the grocery store at the see food department and it's pretty good.

    Recipe #276591

    Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game!

    Recipe #112418

    You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves.

    Recipe #237641

    A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that.

    Recipe #238465

    1 Reviews |  By Oolala

    Seems like an easy one from The Good Housekeeping Cookbook, 1973 (is that vintage yet)? Depending upon your tomato sauce, you may want to add some salt, pepper and/or garlic.

    Recipe #205681

    I am planning to make this for our seafood lunch Christmas day.

    Recipe #194711

    20 Reviews |  By Derf

    Tasty Sole Casserole.

    Recipe #166289

    Adapted this from "Meze Cooking". Flavor is very nice.

    Recipe #196785

    A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!

    Recipe #181363

    From Paul Kandel on allrecipes.com.

    Recipe #32165

    THIS WAS CREATED BY THE CHEF OF ELIZABETH TAYLOR. This is a very impressive dessert when entertaining that most people would like to make and have no idea where to begin, not to mention that making it frightens most people, because of ice cream in the oven. If you follow these directions, you will find it rather easy to make, even though there are several steps.

    Recipe #80775

    Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.

    Recipe #138755

    A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

    Recipe #137685

    This fish dish has bold, Mediterranean flavours. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable.

    Recipe #76684

    This recipe is posted for the Zaar World Tour 2005. This sounds like something I would love!

    Recipe #133946

    If you never have tried to cook a whole fish, try this easy to make Italian styled fish recipe. It is done is less than 30 minutes and comes out with one of the most wonderful flavours. The sage in here will make it special. I love the delicate flavours of sea bass, but you could use any other whole fish (you just have to adapt baking time). Serve this recipe with a green salad and a lot of bread for dipping up the butter sage sauce.

    Recipe #186831

    Inspired by a recipe from Cooking Light, this is a simple but full flavored dish. The original calls for flounder but works well with sole and other mild fishes. Really surprised this isn't in the 'Zaar collection already as it is one of our favorites.

    Recipe #112499

    3 Reviews |  By Derf

    This is great under the broiler, wonderful taste! from the local newspaper

    Recipe #25980

    I'm not fond of fish, but this I like!! (Any mild whitefish can also be used.)

    Recipe #162297

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites