Seafood & Fish
2025 recipes found
Scallops in Cream Sauce
Seafood Pie
Bay Scallops Provencal
Lobster and Scallops In Court Bouillon
Monkfish Medallions With Cranberries
Monkfish Roasted With Herbs and Olives
Firm-fleshed fish can be described as "meaty" — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it’s fine to use just one type of olive, of course, and go pit-free throughout — it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Monkfish Terrine (Terrine de Lotte)
Seafood Paella
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
Bourride à la Sétoise
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region. While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables. Save some time by having your fish counter do the skinning and boning for you, if possible. As a starter course, it can easily serve six.
Grilled Monkfish Brochettes With Orange-Butter Sauce
Soupe de Poisson Avec Calmar (Fish soup with squid)
Monkfish With Meat Sauce
Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)
Monkfish Fillets Dijon Style
Monkfish and Scallop Soup
Medallions Of Monkfish With Lentils
Cambodian Hot-Pot Banquet With Vegetables And Seafood
Salmon Cakes With Thai Basil Yogurt
Ginger and Thai basil yogurt is a wonderful accompaniment for these fish cakes, but they are also great with just a squeeze of lime if you want to save time. The cakes are best cooked as soon as they are shaped and served as a starter or a snack. However, if you wish to make them ahead of time, or if it's just a matter of preference, swap out the sunchokes (also known as Jerusalem artichokes) for more potato and chill them once they are formed. They should keep for a couple of days in the refrigerator, ready to be fried. If you cook them from cold, pop them into a hot oven after frying to make sure they are properly heated through.
Roasted Chilean Sea Bass With Chive Oil
Cod In A Mustard Caraway Coat
Baked Tuna Salad With Fennel
Striped Bass all’Amatriciana
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
Fish With Tomato Salsa