Our collection of fish recipes and seafood recipes are swimming in hundreds of ways to prepare fish–broiled, grilled, pan-fried and poached dishes.
The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon.
If you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish.
Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with. It is made from ground sweet red chilies that have been smoked and dried for several hours.
Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend.
Today we are going to make shrimp and rice congee with a ginger scallion chili oil. Sounds fancy and you are right, but it is also easy to make. Congee is considered a rice porridge. Rice is simmered in an umami-rich concoction.
My favorite fish is salmon and I bet it’s most people too. Today we are going to add a nice little twist to your typical salmon meal. We are going to add flavorful garlicky-sesame coating to our roasted salmon fillets.
Today we are going to be making Scandinavian crispy salmon over a bead of Quinoa and roasted beets. This dish's main components contain quinoa, cucumbers , radishes and a nice piece of salmon. I prefer fresh salmon but you can also use frozen.
Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo.
Chowder makes us think of days by the sea. With the cold fall days just ahead, we're bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months. We've added mascarpone for extra richness and switched to shrimp for a touch of sweetness. Celery, potatoes, fresh thyme, and peas make this a chowder to remember.
Lemon and dill are a powerhouse combination, that goes amazing well when paired with crispy-skinned pan seared salmon filet. The acidity in the lemon brings a brightness to the fish, along with dill which adds a refreshing layer of flavor.
One bite of this meal and you'll be transported to a Greek island. This recipe is simple, light, and full of flavor. Za'atar spice blend coats the shrimp before it gets broiled and served atop a bed of fluffy rice pilaf.
Fish tacos make it easy to imagine that we are by the beach, basking in the sun's rays, and sipping a cold one. So, December seems like as good a time as ever to conjure up warm and fuzzy beach feels with this dish!
