Delicious seafood recipes - 2367 recipes
More Seafood recipes
Poached Cod with Tomato and Saffron
By á-49298
BONAPPETIT January 2014
- 2 Tbsp. olive oil
- 2 Garlic cloves, thinly sliced
- 1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper flakes
- 1 14.5-oz. can whole peeled tomatoes, drained
- 1/4 cup dry white wine
- 2 bay leaves
- Pinch of saffron threads
- Kosher salt, freshly ground pepper
- 4 5-oz. skinless cod fillets
- Also try it with: Black Bass or flounder fillets
Pan Roast of Cod, Pears & Caramelized Fennel
By ltrodrigu
To Marinate Fish: In a small bowl, combine olive oil, salt and pepper
- For Fish Marinade:
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds cod fillets, skins removed
- For Vegetables:
- 3 large fennel bulbs, stalks and outer layers removed
- fennel fronds, for garnish
- 4 large red onions, cut into 8 wedges each
- 1 head garlic, broken into cloves and peeled
- 2 lemons, sliced into thin rounds and seeds removed
- 2 teaspoons coriander seeds
- 1 tablespoon whole fennel seeds
- 1/2 cup extra-virgin olive oil
- 3 fairly hard pears, peeled, cored and cut into 4 wedges each
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup fish stock (vegetable stock can be substituted)
- 1/2 teaspoon fennel pollen (optional)
- parsley, for garnish
- chives, for garnish
Basa Fish: Cheesy Baked
By xoxochef
Combine the cheese, bread crumbs, basil, nutmeg, salt and pepper
- Preheat oven to 450F/230C.
- 1/2 cup/125 mL Cheddar cheese, grated
- 2/3 cup/150 mL bread crumbs
- 1/2 tsp/2 mL dried basil
- 1/2 tsp/2 mL salt
- 1/4 tsp/1 mL nutmeg
- 1/4 tsp/1 mL pepper
- 1 lb/500 g firm fish fillets
- 1 tsp/5 mL lemon juice
Portuguese-style Shrimp in Garlic
By bns0607
This looks and tastes the the Garlic Shrimp that you would order from a Portuguese/Spanish restaurant
- 2 pounds shrimp, without heads
- 1 1/2 heads garlic, chopped very fine or mashed
- Salt
- Lime juice
- Parsley, chopped to taste
- Spanish olive oil, preferably virgin
Lemon Salmon - Instant Pot
By lindaauman
I love simple recipes that can made with little effort
- 3 to 4 wild sockeye salmon fillets (the largest one was about 1″ thick)
- 2 lemons, juice one and slice the other one
- 1 to 2 tablespoons Nanami Togarashi (assorted chili pepper)
- Sea salt, to taste
- Pepper, to taste
- 1 cup water
Butternut Squash Bisque With Crab
By jads8627
Colorful and elegant, this creamy bisque provided by executive chef Michael Pivoney of the Mid-America Club in Chic...
- 1 butternut squash, about 2 pounds
- salt and pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic, chopped
- 1 cup white onions, diced
- 1 cup parsnips, diced
- 1 tablespoon fresh ginger, grated
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 quart clam juice or fish stock
- 1 tablespoon curry powder
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon tarragon, chopped
- 1 cup heavy cream
- 1 cup lump crabmeat
- lemon slices
Fish Florentine
By ruthg
Easy to prepare. If you want to make it ahead, do so by adding everything but the bread crumbs and refrigerate
- For the spinach, sauté:
- 1 Tbsp minced shallot
- 1 tsp minced fresh garlic
- 2 tsp olive oil
- 1/2 cup frozen spinach, thawed, drained, and squeezed dry
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- Salt, black pepper, and freshly grated nutmeg to taste
- For the fish, combine:
- 1/4 cup fresh bread crumbs
- 2 Tbsp shredded parmesan
- 1 tsp minced lemon zest
- 1 Tbsp olive oil
- 2 halibut filets (6-7 oz) each)
- Juice os 1/2 lemon
Auntie Lu's easy cheesy tuna casserole
By á-39535
*seafood main dish
- 1 macaroni and cheese boxed mix (or left over homemade!)
- 1 C cubed or shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 can of mushrooms - drained
- 1 can of tuna - drained
- 1 small can of peas - drained
- 1 small onion chopped
- salt and pepper to taste
Lumpiang Ubod (Fresh Spring Rolls)
By vlacer
Lumpiang Ubod (Fresh Spring Rolls) is a recipe filled with fresh veggies and rich savory pork and shrimp flavors
- WRAPPERS:
- 3 eggs, beaten
- 2 tablespoons oil
- 1 cup cornstarch
- 1/2 teaspoon salt
- 11/2 cups water
- FILLING:
- 3 tablespoons oil
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 2 cups heart of palm, cut into thin slices or 2 cups boiled bamboo shoots, cut into matchsticks
- 8-ounces fresh shrimp, shelled, deveined and minced, about 1 cup
- 8-ounces boiled pork, cut into thin slices, about 1 cup
- 1 cup very thinly sliced green beans
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 15 lettuce leaves, washed
- SAUCE:
- 1/4 cup brown sugar
- 1 cup chicken stock or 1/2 teaspoon chicken stock granules mixed with 1 cup hot water
- 11/2 tablespoons soy sauce
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1/2 cup crushed peanuts, to garnish
Shrimp and Green Bean Stir-Fry
By Treebs
Heat a large skillet over high heat
- 1 tablespoon canola oil
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups green beans, trimmed and blanched
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon red-pepper flakes
- 1 bunch scallions, cut into 1 inch pieces
- tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- Cooked brown rice
Shrimp and Bacon Pizza
By DreiFromBK
Buying peeled and deveined shrimp minimizes prep
- 4 4
- Cook the bacon only partway in the skillet or it will overcook in the oven. Dry the shrimp thoroughly before combining them with the other ingredients.
- Ingredients
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 4 4 1/2-inch slices bacon, cut into 1/2-inch pieces
- 12 12 to 20 3/4-inch and deveined jumbo shrimp (16 to 20 per pound), cut into 3/4-inch pieces
- 1/2 1/2 1/2 cup thinly sliced red onion
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1 1 1 pound pizza dough
- 6 6 1/2 ounces mozzarella cheese, shredded (1 1/2 cups)
- 2 2 2 tablespoons minced fresh chives
Surf & Turf: Steak Oscar with Duchess Potatoes
By Foodiewife, A Feast for the Eyes
This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sau...
- STEAK:
- 2 filet mignon (6 to 8-ounce, grass-fed preferred)
- 2 tablespoons vegetable or olive oil
- 1 tablespoon fleur de sel (or kosher salt, not table salt)
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, room temperature, optional (but worth it)
- ASPARAGUS:
- 4 to 6 stalks fresh asparagus, edges trimmed
- Olive oil
- Salt & pepper
- CRAB:
- 1 Alaskan King Crab leg (or you can use any kind of fresh crab, or large pieces or shrimp), cooked
- BERNAISE SAUCE:
- 3 egg yolks, room temperature
- 1 1/2 sticks butter (don't use margarine or substitute!)
- 1/4 teaspoon salt
- Pinch of pepper (I used white pepper)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon, chopped
- 3 tablespoon tarragon wine vinegar (or white wine vinegar)
- NOTE: I left out the traditional shallots in making this blender version, and the sauce still tasted fantastic.
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