Seafood & Fish
2025 recipes found
Shrimp And Potato Curry Roti Filling
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Oysters Rockefeller
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness, as it’s loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
David Tanis's Shrimp Broth
This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.
Pan-Roasted Fish With Fried Capers
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Poached Wild Striped Bass
Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise
Striped Bass, With Coriander
Shrimp With Paprika and Sour Cream
Wolfgang Puck's Salmon With Celery-Root Puree
Poisson aux Epices (Fish with spices)
Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag
Pommes de terre aux crevettes (Baked potatoes with shrimp)
Rice Cracker Crusted Tuna With Spicy Citrus Sauce
Hirame With Spicy Cucumber Vinaigrette
Fresh Pasta and Seafood Salad
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.
Tropical Shrimp Salad
Dry-Cured Smoked Salmon
Salmon on a Bed Of Creamy Cabbage
Cured Salmon Gravlax
Oysters With Seaweed And Cucumber Mignonette
Pan-Roasted Cod With Stuffed Potatoes
Salmon Steaks With Salsa And Cumin Okra
Cold Stuffed Roast Of Veal