Seafood & Fish
2025 recipes found
Shrimp and Roasted Sweet Potato Hash Stuffing
Fish Broth
Salmon Croquettes (The Pink Teacup)
Sauteed Salmon With Sweet Corn
Garlic Soup With Shrimp
Shrimp Crostini
Beef Tenderloin In Caramelized Sugar
Fresh Tuna Nicoise Sandwiches
Monkfish With Wine Sauce and Mushrooms
Shrimp in Spiced Carrot Juice
Scampi With Cream
Battery Fried Fish With Peanut Sauce and Stuffed Okra
Crab With Crisp Bitter Greens
This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula and the tender fall chicory known as puntarelle. I swapped out those greens for a mix of endive and chicory, and the Holland chili pepper she uses at the restaurant for a more accessible jalapeño pepper. The result accentuates the sweetness of the crab, and features a fiery slickness beneath it.
Triglie All'Ebraica (Red Snapper Jewish Style)
Evelyn Trapido's Gefilte Fish Goes Hawaiian
Shrimp With Lobster Sauce
Sautéed Red Snapper With Rhubarb Sauce
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks with no added liquid -- it contains plenty, as you'll see -- and needs almost no preparation other than a quick trim and rinse. If the stalks are very large -- more than an inch wide and a foot long -- use a vegetable peeler or a paring knife to remove the strings and cut into 4 or 5 inch pieces. (Never eat the rhubarb leaves; they contain toxic levels of oxalic acid, which gives rhubarb its astringency.)
Shrimp Wiggle
Psari Mayoneza (Fish With Mayonnaise)
Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
Shrimp and Crab Meat Salad With Jalapeno Chilies
Red Snapper and Star Fruit Soup
Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
