Seafood & Fish
2025 recipes found
Fish in Foil
Basic and brilliant way to cook fish. The "License to Grill" cookbook folks (Chris Schlesinger and John Willoughby) call this a "hobo pack" and others refer to this method as "baking in a packet," but in essence, you use foil to create a vessel to cook fish. This is my brother John's recipe. He is the best cook in my family. He has an incredibly well-developed sense of taste and smell and intuitively knows what combinations of food work well together. Whenever I am planning a menu, I usually call John to make sure he approves or to help me figure out something that is missing or a way to improve the meal. Hats off to you, bro!
Pan-Roasted Salmon With Jalapeño
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you’re done.) Top with chopped fresh herbs, and serve with roasted new potatoes.
XO Fried Rice
For this fried rice recipe, you need 5 ingredients and 10 minutes. XO sauce is a condiment of scallops, shrimp, and ham. Pricey for sure but well worth it.
Mini Crab Cakes
Everybody likes "mini" foods. They don't require utensils, and many times even plates. You have your own personal portion and do not have to share. And, best of all, (for those with a bit of OCD,) no one else touches it but you! That said, who actually likes the tedious work involved in producing enough of tiny portions to feed a group of hungry guests? Actually, I do. But even though, I try to find foolproof recipes with at least some make ahead components to make the process just a little more enjoyable. These delectable little bites fit the bill and are so yummy that even non-seafood lovers are hooked. It is not necessary to form the crust into cups. Just press it in a bit and top with the filling. As it bakes it combines to make a solid cup that easily comes out of the pan. Purchasing lump or claw crab that is already picked is pricy, but easy. Feel free to pick your own crab out of the shell, I do sometimes.
Sole Meunière
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Giant shrimps
Bits and Pieces Party Cheese Ball
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Roasted Seabass with Shallots & Red Onions
Are you tired of cooking? Feeding crowds and end up washing dishes alone. This is the perfect recipe for you. Cook for your favorite person,yourself! this easy but delicious dish is for you..
Slow Baked Salmon with Basil Pesto and a Sea of Herb Oil
This is my favourite thing to serve in the spring and summertime. The low temperature makes the salmon incredibly tender with an almost creamy texture. The low temperature also helps keep the oil bright and perky green - perfect for mopping up with bread, tossing with boiled fingerlings, or pasta. Unlike grilled or seared salmon leftovers which turn inedibly dry in the fridge, this one stays moist and tender for say, a sandwich with some pickled fennel and Boston lettuce the next day.
Salmon Ceviche
This recipe is based off a few of my favorite flavors from latin cuisine.
Simplest Grilled Shrimp
Here is the easiest way to grill shrimp. It can be done on a gas or charcoal grill, with skewers or a grill basket or without. Whichever method you use, remember that shrimp cook quickly, particularly when they’re peeled. Larger shrimp are better for the grill.
Simplest Grilled Salmon
For those who love seafood but don’t like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier. You can use a charcoal or a gas grill, and you only need olive oil, salt and pepper to bring out the salmon's rich flavor. A clean grill is crucial for cooking fish, which doesn’t have a lot of fat, meaning it’s more liable to stick to the grate. Scrape and oil, always.
Savory Dutch Pancakes with Smoked Salmon, Ricotta & Chives
This Dutch recipe is a savory take on the classic pancake. If you're looking for something new, try savory dutch pancake with smoked salmon, ricotta & chives.
Taco Tuna Quinoa Sliders
Taco Tuna Quinoa Sliders are packed taco flavor and protein to keep you satisfied The perfect grab and go lunch or snack!
Laxpudding
Salmon and potato pudding recipe from Sweden, which I originally got from Magnus Nilsson's Nordic Cookbook and then modified as I saw fit.
Miso-Sesame Salmon (or Arctic charr, black cod, or mahi-mahi)
The following recipe is inspired by a few different miso-glazed mahi mahi recipes I found online, and all seem to be based on one by Chef Nobu Matsuhisa.
Stuffed Calamari
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Bread machine take on risotto
Very easy shrimp risotto with parmigiano reggiano
Smoked Salmon, Avocado, and Cream Cheese Sandwich
This sandwich recipe keeps extremely well because it doesn't get soggy. The cream cheese and salmon keep the avocado from getting exposed to air and browning.
Lobster Lettuce Cups
This is a great and easy to prepare appetizer or finger food kind of dish. The fresh herbs and lobster go perfectly well together. You can also do it with shrimp...
Cod Cakes
Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
Steamed Salmon with Lemon Scented Zucchini
This is a recipe for Steamed Salmon with Vegetables. Be sure to serve the fish with some of the steaming liquid, as the liquid will soak up the flavor.
Cilantro Red Pepp Clams
Easy, Light + fresh pasta dish.
Okroshka
The cold soup from Russia