Seafood

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1. Baked Cod with Cheese (Recipe ID: 506)

   The recipe is easy.  Fresh fish is what it is all about (and great olive oil, of course).

2. Baked Mussels and Braised Red Onions (Recipe ID: 552)

   Exciting and delicious way to serve mussels.

3. Baked Red Snapper Veracruzana (1 review)
   (Recipe ID: 299)

   The key to sucess here is using a really good olive oil and really fresh Red Snapper.

4. Baked Salmon Fillets (1 review)
   (Recipe ID: 302)

   Two tips:  Make your own bread crumbs and the fresher the fish the better the dish!

5. Baked Whitefish with Dill and Tomato Cucumber Relish (Recipe ID: 678)

   Made even better if you have fresh dill from the garden.

6. Barbecued Catfish (Recipe ID: 681)

   The deep south by way of Italy.

7. Barbeque Shrimp (Recipe ID: 782)

   Messy to eat, but really, really worth it!  Adjust pepper level to your liking.

8. Bayou Fried Catfish (Recipe ID: 779)

   I f you love catfish, you will love this recipe.

9. Belfast Salmon Bake (Recipe ID: 606)
10. Bermuda Fish Chowder (Recipe ID: 153)

    Involved recipe worth the trouble.

11. Bouillabaisse (Recipe ID: 193)

    Monster meal

12. Braised Scallops in Champagne Sauce with Sliced Kiwi (Recipe ID: 751)

    Silky smooth sauce with delicately simmered scallops.  A luxurious dish learned directly from Chef Jacky Robert.

13. Breaded Pan-Fried Haddock (Recipe ID: 510)

    A low-fat fish suitable to many forms of preparation.

14. Calamari Fritti (Recipe ID: 137)

    Fried Calamari is so delicious when cooked properly and so disapointing when it is not.  Here are a few hints to insure success:  After cleaning the calamari, throughly dry the pieces before tossing in the seasoned flour and cooking.  To properly brown the calamari: heat the oil until it is very hot and cook the calamari in one layer only, repeating the process until it is all cooked.   DO NOT OVER COOK!

15. Calamari Provencale (Recipe ID: 754)

    DO NOT overcook the calamari! 

16. Calamari Salad (Recipe ID: 191)

    Squid is delicious in this salad; just do not overcook!

17. Caribbean-style Marinade for Red Snapper (Recipe ID: 702)

    Great marinade flavor from the islands.

18. Ceviche (Recipe ID: 296)

    In this recipe there is no stove cooking, but rather the seafood is "cold cooked" by the acid in the dish.

19. Cider and Cod Stew (Recipe ID: 588)

    Fragrant, tasty and healthful recipe for Cod.

20. Clams with Squid Ink Pasta (Recipe ID: 271)

    Black squid ink pasta; dramatic and delicious!

21. Cod with Cheese and Tomato (Recipe ID: 404)

    Simple and savory way to healthful eating.

22. Cold Grilled Catfish Salad with Rasberry Dressing (Recipe ID: 741)

    Catfish is not just for frying.  It may seem unusual to feature catfish in a salad, but the combination of flavors will convert skeptics.

23. Cold Grilled Salmon Salad (Recipe ID: 753)

    Wonderful summer dish and great use for leftover salmon.

24. Couscous Tuna Salad (Recipe ID: 793)

    Nice warm weather combination; simple creation by Chef David Hughes.

25. Crab Mango Salad (Recipe ID: 706)

    Richly flavored salad with a hint of the islands.

26. Crabmeat and Cucumbers (Recipe ID: 318)

    Cool, quick and satisfying!

27. Crayfish Tail Salad (Recipe ID: 339)

    Salade de Queues d'E'Crevisses... can substitute other cold seafood besides crawfish.

    ~Adapted from the recipes of Fernand Point

28. Creamed Fish (Recipe ID: 458)

    Delicate and old fashioned.

29. Creamed Haddock (Recipe ID: 406)

    Homey comfort food.

30. Curried Haddock with Pineapple (Recipe ID: 512)

    Fruity, rich and exotic.

31. Cuttlefish Sauce (Pasta con le Seppie) (Recipe ID: 931)

    In this recipe pasta is served with a  Black sauce made with cuttlefish ink.

     

32. Deep Fried Fish in Batter (Recipe ID: 513)

    Beer batter is the best!

33. Derravaragh Salmon Trout Steak (Recipe ID: 589)

    Very easy and non-fussy recipe from Lough Derravaragh (Lake Derravaragh) in Ireland.  Salmon Trout are large members of the trout family, also know as Steelhead trout.  Any Salmon steak will work just fine.

34. Dublin Bay Prawns in Sour Cream (Recipe ID: 590)

    Irish (or any) prawns in a simple "comfort food" style.

35. Fish Cakes (Recipe ID: 591)

    Economical appetizer, first course or entree.

36. Fish Croquettes (Recipe ID: 415)

    Savory and simple entree for a light supper.

37. Fish with Vegetables and Yogurt Sauce (Recipe ID: 514)
38. Fisherman's Breakfast (Recipe ID: 416)

    Rustic and tasty breakfast for the fish lover.

39. Flounder with Shrimp Sauce (Recipe ID: 554)

    Very nice combination- flounder and shrimp.  Fresh, fresh and fresh is what it is all about.

40. Fried Oysters (Recipe ID: 592)

    Instructions for the perfect fried oysters.

41. Glore Trout with Hazelnuts (Recipe ID: 617)

    Fried trout in butter with savory hazelnuts.

42. Gravlax (Home cured fish) (Recipe ID: 381)

    This dish originated in Scandinavia as a method for curing fish  with salt, sugar, dill and brandy. Tthe technique works just fine with Salmon or fresh Rainbow Trout.  Very nice with champagne, a shot of icy vodka or a dram of fine scotch.

43. Grilled Catfish Steaks (Recipe ID: 739)

    Very simple instructions for grilling fish; works best with steaks not filets.

44. Grilled Langoustines (Prawns) (Recipe ID: 428)

    If you have great seafood to cook with,  the best method is to prepare them very simply.

45. Halibut with Leeks and Mushrooms (Recipe ID: 437)

    Cooks love Halibut because it is so easy to prepare and delicious to eat.  The ingredients in this recipe are very rich, but always the same advice; don't overcook it!

46. Halibut with Vegetables (Recipe ID: 438)

    Beautiful fish, easy recipe, go for it.

47. Herb-coated Monkfish (Recipe ID: 408)

    Also known as Lotte or Angler fish.  It is known for its extreme ugliness and sweet, delicious flavor.

48. Herring Salad (Recipe ID: 409)

    Crunchy rich flavors and very nice colors on the plate.

49. Irish Crab Salad (Recipe ID: 593)

    Nice vinaigrette dressed crab dish that can be enjoyed as a appetizer, salad or luncheon.

50. Irish Fish Soup (Recipe ID: 594)

    This recipe may seem really complicated, but its not.  Most of the ingredients go into making the fish stock, which is very easy to prepare.  The rest of the recipe is just 1,2,3.

51. Langoustine (Prawns) in a Cream Sauce (Recipe ID: 452)

    Very luxurious and delicious.

52. Langoustine (Prawns) in Cheese Sauce (Recipe ID: 453)

    Extremly rich and smooth sauce.

53. Lobster with Cream and Irish Whiskey (Recipe ID: 597)

    Rich and impressive... just be careful when igniting the whiskey.

54. Marinated Fish and Scallops (Recipe ID: 456)

    Cold "cooked" by the marinade.  First cousin to Ceviche.

55. Marinated Oysters (Recipe ID: 599)

    All about perfectly fresh oysters!

56. Mornington Mussels (Recipe ID: 600)

    Comfort cooking with shellfish.

57. Mussels Simmered with Thyme (Recipe ID: 446)

    An inexpensive delight.

58. Ocean Catfish in Mustard Sauce (Recipe ID: 447)

    The mustard, cream and other seasonings thicken into a delicious sauce (similiar to Dijonaise) when combined, really perfect with fish.

59. Orange Roughy with Kiwi-Orange Sauce (Recipe ID: 53)

    Orange Roughy with a twist,  wonderful.

60. Oven Poached Stuffed Salmon (Recipe ID: 298)

    Looks good, tastes good and good for you; a winner!

61. Oysters (Jean Baptiste le Moyne, Sieur de) Bienville (Recipe ID: 776)

    Oysters baked in their own shells topped with a rich sauce including shrimp and parmesean cheese.  Named for the founder of New Orleans.

62. Pan Seared Tilapia with a Cabernet Chocolate and Blackberry Sauce (Recipe ID: 150)

    A delicious alternative that presents the light flavor of the fish with Chocolate and berry overtones.

63. Pan-seared Salmon Steaks (Recipe ID: 285)

    Quick cooking method that produces a carmelized surface on the outside and a succulent rare or medium rare center.  Serve with Apple-Scented Beurre Blanc and Caramelized Apples and Ginger.

64. Pepperoni Haddock (Recipe ID: 418)

    Simply prepared fish; very rich sauce.

65. Pickled Fish (Recipe ID: 716)

    Make your own.

66. Plaice Casserole (Recipe ID: 601)

    Plaice is a name used for a group of flatfish.  Use flounder fillets for this recipe.

67. Poached Haddock (Recipe ID: 516)

    Very basic method of poaching fish.

68. Poached Salmon (Recipe ID: 621)

    Easy instructions to poach fish.

69. Polenta and Salt Cod (polenta e Baccala) (Recipe ID: 533)

    Italian method of serving salt cod atop polenta.

70. Prawn Salad (Recipe ID: 384)

    Familiar salad made exciting with the addition of the fresh pineapple.

71. Prawns Sauteed in Garlic and Wine (Recipe ID: 722)

    Luxurious flavor, straight forward preparation.

72. Prawns with Garlic (Gambas al Ajillo) (Recipe ID: 763)

    Very simple (and tasty) appetizer or main course.

73. Rock Lobster Salad (Recipe ID: 173)

    Unusual, different and really good!

74. Rolled Sole (Recipe ID: 95)

    Delicate flavor and very nice presentation.

75. Salmon Caviar Canapes (Recipe ID: 375)

    Crunchy, creamy and a little salty, very refreshing.  Perfect with a little warm Sake!

76. Salmon Fillet with Balsamic Glaze (Recipe ID: 546)

    Very quick recipe full of savory flavor.

77. Salmon Mousse (Recipe ID: 809)

    A healthy take on fancy party food.  A little time spent on garnish can make the mousse spectacular.

78. Salmon Salad Piquante (Recipe ID: 27)

    Light salmon salad containing no mayonnaise.

79. Salmon Spread (Recipe ID: 54)

    Serve with a dry white wine,  makes a very nice appetizer.

80. Salmon with Onion Marmalade (Recipe ID: 691)

    Easy salmon recipe with fragrant onion marmalade.

81. Scallops on Polenta and Galletti Mushrooms (Recipe ID: 548)

    Beautiful and sophisticated presentation , as well as amazing taste.

82. Scrambled Smoked Haddock (Recipe ID: 421)

    Fisherman's breakfast- simple and nourishing.

83. Seafood Fettucini (Recipe ID: 376)

    The melted goat cheese in the sauce gives this dish a wonderful flavor and velvety mouth feel. (Forget the low fat- low cal. with this one)

84. Shrimp Creole (Recipe ID: 273)

    A Low Country favorite popular all over the south. Definitely use cast iron as it is traditional and adds a flavor of its own. 

85. Shrimp Enchiladas Tampico (Recipe ID: 300)

    Cinnamon and shrimp gives these enchiladas the flavor of Tampico.

86. Shrimp Remoulade (Recipe ID: 772)

    Remoulade sauce is speciality of creole restaurants.  The sauce can have a mayonaise, ketchup or oil base.  The version we offer here is an oil based sauce, sometimes called "red' remoulade, because of the Paprika and chili sauce.  Serve it with boiled shrimp on a bed of greens.

87. Shrimp Toast (Recipe ID: 311)

    A restaurant speciality that is surprisingly simple to make at home.

88. Shrimp-Stuffed Baked Edam (Recipe ID: 143)

    An island speciality from Curacao.  It sounds alot harder to prepare than it really is-make it once and you will make it again.

89. Snail Butter (Recipe ID: 549)

    A compound butter sauce that can be used with many dishes.

90. Spinach Salad with Shrimp (Recipe ID: 333)

    A really different twist on spinach salad using dried shrimp.

91. Stir-Fried Pork and Clams (Recipe ID: 467)

    Comercial clam juice may be substituted for fresh.

92. Stir-Fried Shrimp with Garlic Sauce (Recipe ID: 742)

    Tasty, beautiful, healthful and extremely simple to prepare.

93. Sweet and Sour Fish (Recipe ID: 755)

    This a really delicious recipe for sweet and sour, but it will not be colored red because food coloring is not used.

94. Trout (Truites) a la Meuniere (Recipe ID: 215)

    Traditional French cooking style that means "miller's wife."  The name is referring to the trout (or other fish) being dusted with flour.

95. Tuna Mousse (Recipe ID: 55)

    Creative party dish made with fresh tuna.

96. Tweed Salmon (Recipe ID: 576)

    Scottish influenced dish that can serve 4 as a main dish or even more as an appetizer.

97. White Bean and Tuna Salad (Recipe ID: 236)

    Uncomplicated Italian favorite.